Quick Answer

To make chocolate fountain fondue for parties, use a quality chocolate fountain, melt chocolate with a little oil or shortening, and keep the fountain flowing at the right temperature while offering a variety of dippers.

Choosing the Right Chocolate

Not all chocolate works well in a fountain. Chocolate with a higher cocoa butter content flows more smoothly, while chocolate chips or bars with stabilizers can thicken and clog the fountain. For best results, use couverture chocolate or add a small amount of vegetable oil or shortening to thin the melted chocolate.

If you prefer white chocolate, note that it can be thicker and may require more oil. Dark chocolate generally flows well but has a more intense flavor that may not appeal to all guests.

Preventing Clogs and Thickening

A common issue is chocolate that thickens as it cools, especially in a cool room or if the fountain's heater isn't powerful enough. To prevent this, keep the room warm, preheat the fountain, and stir the chocolate occasionally. If the chocolate starts to thicken, add a bit more oil to restore the flow.

Also, avoid adding any liquid (like milk or cream) to the chocolate, as this can cause it to seize and become grainy. Stick to oil or shortening for thinning.

Step-by-Step Chocolate Fountain Fondue

  1. Prep Your Dippers: Choose a variety of items that are easy to dip and hold: strawberries, banana slices, marshmallows, pretzels, pound cake cubes, and cookies. Make sure they are dry and at room temperature to avoid cooling the chocolate or causing splashing. Dry dippers prevent the chocolate from seizing and help maintain a smooth flow.
  2. Melt the Chocolate: Chop your chocolate into small, uniform pieces. Place it in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until fully melted. Or use a double boiler. Stir in 1-2 tablespoons of vegetable oil or shortening per 8 ounces of chocolate to thin it for the fountain. Never add water or milk; they will cause the chocolate to seize.
  3. Set Up the Fountain: Assemble the fountain according to the manufacturer's instructions. Turn on the Melt setting and pour the melted chocolate into the basin. Wait until the chocolate is fully melted and warm, then switch to the Flow setting. The chocolate should start cascading down the tiers. If the chocolate doesn't flow, it may be too thick—add a little more oil and stir.
  4. Keep the Flow Going: Monitor the fountain during the party. If the chocolate thickens or slows, stir the basin chocolate occasionally and add a bit more oil if needed. Keep the fountain away from drafts and direct sunlight, and refill with warm melted chocolate as the level drops. A consistent temperature is key to a smooth flow; avoid adding cold chocolate directly to the basin.
  5. Serve and Enjoy: Place the fountain on a sturdy table with a drip tray underneath. Arrange the dippers around the fountain on platters. Provide skewers or fondue forks for easy dipping. Remind guests to let excess chocolate drip off before eating. Have napkins or wet wipes handy—chocolate fountain fondue can get messy!

  • Chocolate Fountain: The Dash Chocolate Fountain is a 3-tier fountain that creates a cascade of melted chocolate, and it has a Melt setting and a Flow setting. The two settings simplify the process: use Melt to melt the chocolate evenly, then switch to Flow to keep it circulating for dipping, making it easy for beginners.

    Chocolate Fountain

    Chocolate Fountain