Fondue Fountains: Worthy Investment For Melty Goodness?

Fondue fountains are a fun and interactive way to serve food at parties and get-togethers. They can be used with both sweet and savoury foods, with chocolate and cheese being the most popular options. When using a fondue fountain, it is important to consider the type of food being used, as well as the location and setup of the fountain. For example, chocolate fountains require oil or cream to be added to the chocolate to help it flow smoothly, while ingredients that are wet or crumbly may cause the chocolate to seize or become grainy. Fondue fountains can be a great addition to any party, providing a unique and entertaining way for guests to enjoy their favourite foods.

Fondue fountains can be used for cheese, not just chocolate

To create a cheese fountain with your chocolate fountain, you'll get the best flow by using nacho cheese, but you can also use processed cheese such as Velveeta. Prepare either type of cheese by heating it in a pot on the stove. Mix the cheese with water or milk to get the desired consistency. Transfer the cheese to the chocolate fountain.

Vegetables such as carrots, celery, and broccoli make good dippers, or pair cheese fondue with bread, crackers, pretzel rods, and apples. You can also add some salsa to the cheese to make a queso dip. Run the salsa through a food processor before adding it to the cheese sauce to ensure no large chunks will jam the fountain. Serve queso dip with toasted pita chips, tortilla chips, and vegetables.

If you're looking for a more indulgent option, try a Bleu Cheese or Ranch Fondue. You will need 2 cups of Bleu Cheese Dressing (or Hidden Valley Ranch Dressing for variety); 5-10oz Frank's Hot Sauce, and 3-8oz of cream cheese. Melt all the ingredients to a smooth consistency and use your viscosity cup to determine whether the mixture is ready to put in the fountain. If the dressing runs through the cup in 8-10 seconds, it’s good to go. If it’s too thick, add chicken broth until you get the perfect flowing consistency.

For a classic option, try a Swiss & Cheddar Cheese Fondue. You will need 3tbsp butter; 2tbsp corn starch; 2 cups milk; 2 cups finely shredded mild Cheddar cheese; 2 cups finely shredded Swiss cheese, and 1 tsp salt. Melt the butter over low heat, then add the corn starch and stir until combined. Mix in the salt and slowly add the milk. Stir continually until the roux is boiling. Boil for one minute while continuing to stir. Turn the heat down and add the cheese. Mix just until the cheese is melted and transfer to your fountain. If you have extra, just add it when your basin starts getting low. Again, add extra milk to reach the desired flowing consistency.

Oil is often added to chocolate to help it flow through the fountain

Fondue fountains are a fun and interactive way to serve dessert, and they can be a great addition to a party. If you're thinking of getting one, there are a few things to keep in mind. Firstly, fondue fountains require regular maintenance and cleaning, so be prepared to put in some effort to keep it in good condition. Additionally, the type of chocolate you use is important. While you can use regular chocolate chips, they may need to be thinned with oil to flow properly through the fountain.

When adding oil to your chocolate, it's important to heat them together slowly and stir frequently to ensure they combine properly. You can do this in the microwave or on the stovetop. If using the microwave, heat the chocolate and oil in a microwave-safe bowl for 40 seconds at a time, stirring after each interval, until completely smooth. If using the stovetop, use a double boiler or an open water bath, making sure the water is just simmering, not boiling. Stir the oil and chocolate together until they're melted and smooth, being careful to not get any water into the chocolate as this can cause it to seize.

While vegetable oil is commonly used, there are alternative options. You can use other fats such as coconut oil or even cocoa butter, or substitute hot cream for the oil to make a chocolate-cream mixture known as ganache. Additionally, you can purchase chocolate specifically formulated for fondue or fountains, which already contains added fat. However, this option tends to be more expensive.

Leftover chocolate can be refrigerated for up to three weeks

Fondue fountains are a fun addition to any party. They are a great conversation piece and are always a welcome treat for guests. If you're thinking of getting one, it's worth noting that they require careful setup and attention to the surrounding environment. For example, wind, heating, and air conditioning ducts can all impact the flow of chocolate. Additionally, the location of the cord should be carefully considered to avoid tripping hazards.

Now, let's talk about that leftover chocolate! You can seal and refrigerate it in an airtight container for up to three weeks. If you want to keep it longer, it can be frozen for up to a year. Leftover chocolate fondue is versatile and can be used for many things. Here are some ideas to get you started:

• Swirl it onto waffles for a decadent breakfast or brunch treat.
• Dip strawberries or other fruits for a sweet and indulgent snack.
• Shave the chocolate for use as a sweet garnish on desserts or beverages.
• Add a little more coconut oil to create a magic shell ice cream topping.
• Thin it out with some heavy cream to make a hot fudge sauce for ice cream.
• Warm it up and pour it over cake or cheesecake for an extra indulgent dessert.
• Refrigerate the fondue until it firms up, then roll it into small balls and coat them in cocoa powder or nuts to make truffles.
• Warm the fondue and mix it with equal parts mascarpone cheese for a chocolate cream filling that can be used in cookies, crepes, or other pastries.

So, if you're considering a fondue fountain, keep in mind the setup and maintenance requirements. But don't worry about having leftover chocolate—there are plenty of ways to enjoy it later!

Chocolate fountains are sensitive to wind

Wind can cause the chocolate to splatter and create a sticky mess. It can also affect the temperature of the chocolate, causing it to cool down and harden, which can damage the fountain's motor. In addition, wind can blow dust, debris, and insects into the chocolate, contaminating it and ruining the presentation.

To avoid these issues, it is recommended to set up the fountain in a sheltered area, away from open windows, doors, or any other sources of wind. If setting up outdoors, consider using a windbreak or setting up the fountain in a tent or covered area.

Additionally, it is important to ensure that the fountain is level and stable. Even a gentle breeze can blow unevenly against the tower, causing the chocolate to flow unevenly or, in some cases, cause the fountain to tip over.

By taking these precautions, you can help ensure that your chocolate fountain functions properly and that your event is a sweet success, without any windy disasters.

A ratio of one tablespoon of coconut oil per cup of semi-sweet chocolate morsels works well

A fondue fountain is a great addition to any party. They are fun, simple, and a great conversation piece. If you're making chocolate for a fondue fountain, the recipe is simple: chocolate + oil. The oil is necessary to get the right consistency for the chocolate to flow properly. The recommended ratio is one tablespoon of coconut oil per cup of semi-sweet chocolate morsels. This ratio works well and tastes delicious.

To make the chocolate, heat the chocolate and coconut oil together in a microwave in 40-second intervals, stirring after each interval, until the mixture is completely smooth. Alternatively, you can use an electric fondue pot set on low heat, stirring frequently. If you're short on time, you can use Wilton Chocolate Pro Fountain Fondue Chocolate, which requires no additional prep. However, this option is significantly more expensive.

Once your chocolate is ready, preheat your fondue fountain on "Keep Warm", "Very Low", or "Flow" for at least 5 minutes. Then, pour the melted chocolate into the centre of the bowl at the base of the fountain and set it to flow. The spiral auger inside the tower will draw the chocolate to the top.

A few important things to keep in mind:

• Make sure your fondue fountain is level before adding the chocolate.
• Do not allow any water to get into the chocolate, as this will cause it to seize.
• Be mindful of the location of your fondue fountain, taking into account factors such as wind, heating and air conditioning ducts, and foot traffic.
• Clean the fondue fountain as soon as possible after use, as the chocolate will harden and make cleaning more difficult if left overnight.

Frequently asked questions