Using a Chocolate Fondue Fountain

Chocolate fondue fountains are a popular item, especially for weddings and parties. They might seem a little intimidating at first, so we have some tips on using them.

You don’t have to mix oil with your chocolate

Most chocolate fondue fountains recommend adding vegetable oil to the chocolate. This thins out the chocolate and helps get a nice flow going.

If that doesn’t sound too appetizing (or healthy), there are other options

The first option is to use prepackaged chocolate mixes. They can be expensive, but if you are already stressed about a party and don’t want to deal with the fountain, they might be worth it, especially since the chocolate is usually very high quality. We recommend SF Signature Fondue Chocolate or J&D Fine Foods Fondue Chocolate.

Another alternative to oil is Paramount Crystals. These are what the professionals use for thinning out chocolate. They are easier to get right than an oil mixture and will not affect the taste of the chocolate. Use an 8 oz bag for every 3 lbs of chocolate. As always, you will get better results with a higher quality chocolate.

Keep it inside

Chocolate fountains are not recommended for outdoors. Wind is the biggest problem and will drastically affect the flow of the fountain. If you absolutely have to use it outside, make sure your guests aren’t showered in chocolate.

Add some flavor

The instructions say not to add any liquor like Kailua or Grand Marnier to the chocolate. But, if you want to have that extra flavoring, just put it in when you melt the chocolate and you should be okay.

Avoid plugging up the fountain

Give the fountain at least 20 minutes to warm up before adding the melted chocolate. This will ensure that the chocolate doesn’t cool down and plug up the fountain.

Save the leftovers