Chocolate Fountains

One said: "Why do people even think the oily mess in a chocolate fondue fountain is edible? 😉 The only time I've ever had chocolate fountain chocolate, it was milk chocolate melted and mixed with an amazing quantity of oil."

And the first version of this post was born!

BTW - for posterity - my initial answer started out:

“Why do people think that Velveeta is edible? I don’t know!

Just kidding. If a decent quality chocolate is used - and especially if coconut oil or cocoa butter is used to thin it - it’s not nearly the "oily mess" that it could be.”

It went on to include a lot of information about not only chocolate fountains, but chocolate fondue as well - I’ve since split the fondue stuff over into it’s own post: Best Chocolate Fondue Recipe.

So, I figure it’s a good idea - and time - to go back and fully update that post!

There’s been a decent amount of change in the time since I wrote the post, when it comes to ingredient availability. There is more variety of high quality chocolate, available through more mainstream retailers.

Some types of those chocolate make fountains even easier to do, and are perfect from even the first time you host a chocolate fountain.

Equipment has also become more readily available. You used to have to rent a machine, and now you can buy small chocolate fountains for home use - perfect for birthday parties, Christmas parties, small New Year’s Eve get togethers, and more!

Anyway, LOTS to talk about here, so let’s get to it!

Chocolate for Chocolate Fountains

Apologies in advance, this is likely to end up being a lot of info.

The thing is, there are a bunch of considerations when it comes to what kind of chocolate you’ll use for your chocolate fountain.

What type of chocolate you use will determine how much oil you’ll need for the proper consistency, the size of your fountain will determine how much chocolate you’ll need in the first place.

Different types of chocolate fountain chocolate behave a bit differently, and there are certain things to keep in mind when it comes to handling melted chocolate.

So, in this section... we’ll give you a master course on everything you need to know about the chocolate for the chocolate fountain! (And I’ll get into how to melt chocolate for your chocolate fountain further down in this post!)

Types of Chocolate for Chocolate Fountains

When looking at chocolate fountain ingredients, the first consideration is usually “what kind of chocolate for the chocolate fountain?”.

You’ve got a few options in terms of the type and format (chocolate bars, wafers/discs/callets, or chips) you can use.

In general, you’re looking for chocolate that melts down to a smooth texture, and has a high cocoa butter content.

There’s a huge difference between how a high-quality product behaves, vs a lower quality one. Higher quality = more cocoa butter = smoother. Lower quality can be grainy, and requires the addition of oil.

If you can use higher end chocolate in your fountains, it really does make a difference - both in flavour and texture. If you have access to slabs (or pieces) of Belgian chocolate, or other high end bars of actual, proper chocolate - by all means, use them!

Anyway, there are a TON of options, so here’s some info to help you pick YOUR best chocolate fountain chocolate:

Couverture Chocolate

Couverture is a high quality chocolate that fits specific parameters regarding its content - especially with regard to percentage of cocoa butter.

In the USA, that can end up meaning that couverture has twice - or more - the amount of cocoa butter, than the average grocery store chocolate of the same type. (Milk chocolate, etc)

Couverture is a French term meaning “covering”, and it’s popular with chocolatiers and pastry chefs for doing exactly that. Besides being used for covering things like chocolate truffles and other bonbons, couverture is a great - though pricy - option for chocolate fountains.

Due to the high cocoa butter content, couverture chocolate tends to melt down to a consistency that is perfect for chocolate fountains as-is, without the need to add oil.

Not only does this reduce hassle, it gives you a more rich, pure chocolate taste - it’s not diluted with oil.

Callebaut is a popular brand, and offers Callebaut Milk Chocolate Callets, Callebaut Dark Chocolate Callets, and Callebaut White Chocolate Callets.

Valrhona has Valrhona Milk Chocolate Disks, Valrhona Dark Chocolate Disks, and even Valrhona Blonde Chocolate Disks.

Scharffen Berger is another brand that was popular back when I was doing fountains as part of my cake business, though I haven’t used it.

Chocolate Fountain Wafers

There are several brands of chocolate fountain melting chocolate that have been specifically formulated to use in chocolate fountains.

These chocolate wafers have a high enough fat content that they’ll melt down to a thin consistency on their own, without needing the addition of oil. If you’re using this kind of chocolate in the recipe at the end of this post, use the chocolate only, and follow the same melting directions.

Anyway, the main popular options for this type of chocolate are Wilton Chocolate Pro Chocolate and Fountain-Ready Sephra Chocolate.

Merckens Milk Chocolate Melting Wafers and Merckens Dark Chocolate Melting Wafers are SORT of in this category - I look at them as a mid point between Couverture Chocolate, and Chocolate Chips.

Merckens wafers need SOME oil to get to fountain flow consistency, but not necessarily as much as chocolate chips do.

Chocolate Chips

You can totally make my chocolate fountain recipe with chocolate chips and oil.

That said, you’ll definitely be better off if you stick to the better brands of chocolate chips when making your chocolate fountain chocolate. Paying even $1-2 extra can make a huge difference in taste, texture, and quality.

Milk chocolate is the most popular option for chocolate fountains, so some good brands of chocolate chips to look for are Guittard Milk Chocolate Chips, Ghirardelli Milk Chocolate Chips, and Valrhona Milk Chocolate Chips.

For darker options, consider Guittard Semi-Sweet Chocolate Chips, Guittard 63% Extra Dark Chocolate Chips, Guittard 72% Sante Dark Chocolate Chips, Valrhona Dark Chocolate Chips, Ghirardelli Semi-Sweet Chocolate Chips, Ghirardelli 60% Cacao Bittersweet Chocolate Chips, and / or Ghirardelli 72% Dark Chocolate Chips.

Ghirardelli Classic White Chocolate Chips are another option - it’ll just need half the oil, that the other types of chocolate chips will take, for the same weight.

Want something a bit less sweet than milk chocolate, but not as bitter as dark? You can use half milk chocolate, and half dark or bittersweet chocolate, by weight.

A Note on Candy Melts.

These are most popularly sold under the “Wilton” brand, and... aren’t really chocolate. They’re disk shaped wafers of candy, usually used for melt-and-pour molded candy.

They’re full of all kinds of additives to address various finicky chocolate issues (they're a bit heartier on temperature, a bit more resistant to seizing, etc), but as a result, they don't REALLY taste like chocolate.

As an example, here are the ingredients for the “Dark Chocolate” style candy wafers: “Sugar, partially hydrogenated vegetable oil palm kernel, palm), cocoa powder processed with alkali, nonfat dry milk powder, glycerol lactic acid esters, soya lecithin, salt, artificial flavor”.

These wafers are great for some things, and there are Wilton-brand fondue pots on the market specifically for these... but I can’t recommend using them for chocolate fountains.

The taste is too sweet and too fake, for me. With a fondue, you really want the true chocolate flavor, and to highlight the flavor of your dipped items. With Candy Melts, you’d really mask it all.

Also, the amount of oil it would take to get candy melts to the right consistency would just make it gross.

How Much Chocolate to Use in a Chocolate Fountain

There are two considerations to keep in mind, when it comes to planning the amount of chocolate to purchase for your chocolate fountain.

First of all, there’s the number of people you’re serving... then, there’s the size of the fountain. Number of people - that one’s pretty obvious. You want enough chocolate to serve the entire party.

A more important consideration, though, is the size of the fountain. If you’re only serving 6 people, but your fountain serves 20... you’re going to need to use way more chocolate than you’ll actually end up serving.

No worries - you can reuse leftovers. (More on that, later in this post).

The thing is, if you put 6 servings worth of chocolate into a 20 serving fountain, it’s not going to work. You need enough chocolate to flow, to actually create that fountain.

Anyway, as a general guideline, aim for 4 pounds of chocolate for the first 20 guests.

As your guest list scales up from there, though, you don’t need 4 lbs of chocolate for every 20 - this is just due to the “excess” chocolate you need for the flow/ presentation.

8 lbs will serve up to 50 guests.

Beyond that, plan for 4 lbs for every additional 50 guests, beyond 50.

So, you’ll want about 12 lbs if you’re serving up to 100 guests. 16 pounds of chocolate should be enough for up to 150 people, and you’ll want about 20 lbs of chocolate for up to 200 guests.

Chocolate Fountain Oil

Oil is generally added to chocolate when melting, to improve the consistency of the melted chocolate.

To get the proper “sheeting” of chocolate for the fountains requires a fairly thin chocolate mixture, and increasing the fat content is the best way to thin it out.

There are two considerations when it comes to the use of oil in your chocolate fountain chocolate: What kind of oil to use in a chocolate fountain, and how much oil in chocolate fountain.

What Kind of Oil to Use in a Chocolate Fountain

If you need to use oil - more on that in a minute - you’ve got a few options.

The most popular option is vegetable oil, as it’s cheap and easy to find - most people already have some.

A nicer option is coconut oil - it gives a much better flavor, and I like the texture better than vegetable oil.

Coconut oil is solid at room temperature, but can be measured 1:1 for the vegetable oil called for.

Another alternative to oil - though more expensive and less readily available to most people - is Food Grade Cocoa Butter.

While it doesn’t actually taste like chocolate, the flavour of this fat works really nicely with the chocolate.

How Much Oil to Use in a Chocolate Fountain

The amount of oil you’ll need is going to vary based on the type of chocolate used - and any recommended amount should be looked at as just that - a recommendation.

Always be ready to adjust your oil amount, as needed.

First of all, if you’re using Couverture chocolate - or any brand of chocolate that’s specially formulated for fountains - you may not need to add any oil at all.

Melt first, check the consistency, and only add oil if needed.

As a general rule of thumb, most chocolate fountains will recommend using about ¼ cup of oil per 2 - 2.5 lbs of chocolate used.

Higher quality chocolate - with high levels of cocoa butter - will require less oil than lower quality chocolate.

Personally, I start with ¼ cup of oil for every 2 lbs of chocolate used - assuming it’s milk or dark chocolate.

If you’re using white chocolate, start with HALF that amount.

Also - with all else being equal - smaller chocolate fountains will require a higher proportion of oil than larger commercial versions, simply due to the physics involved.

Proper Chocolate Consistency for a Fountain

As far as the consistency you’re going for, the best I can describe it is “something like heavy cream / whipping cream”.

You want it thick enough to coat whatever is being dipped, but thin enough to properly flow over the fountain tiers.

I usually test the consistency by dripping chocolate off the long side of a spoon. If it’s smooth and pours off in one wide ribbon - without breaking - it’s good!

Chocolate Fountain Dippers

When you’re planning what to serve with your chocolate fountain, there are a few considerations to keep in mind, even beyond variety.

Some items need to be prepared a certain way for aesthetics, and others for function. Some items may screw up the chocolate for everyone!

So, let’s look at some of the possibilities for things to dip in a chocolate fountain, and what you’ll need to know for the special cases.

Chocolate Fountain Fruit

The big thing to keep in mind with fruit is that you don’t want to introduce moisture into the chocolate mixture. Water or juice can cause the chocolate to seize - turning it thick, grainy, and clumpy.

Any “wet” fruit should be as dry as possible before arranging them at the base of the fountain. Drain any canned fruit well, and dab with a paper towel to absorb excess moisture.

The same goes for juicy fresh fruit - dab away!

Fruit that tends to brown - bananas, apple slices, etc - should be soaked in lemon-lime soda or lemon juice, then dabbed dry.

Finally, I recommend avoiding fruit that breaks down or crumbles into pieces easily, such as raspberries and blackberries. You don’t want little berry bits flowing in the chocolate!

Apple Slices
Banana Chunks
Dried Fruits
Kiwi
Maraschino Cherries
Melon - Cantaloupe or Honeydew (I don’t recommend watermelon)
Orange Segments - Seedless.
Pineapple Chunks
Strawberries

Chocolate Fountain Dippers - Everything Else

When it comes to the non-fruit items, you’re less worried about moisture, and more about crumbs.

While crumbs won’t seize the chocolate, it can negatively impact the texture - and big enough chunks of crumbs can get caught in the machine.

So, choose items that don’t crumble as much, and in forms that don’t encourage people to break them up before dipping.

As an example, commercially packaged brownies tend to be more cohesive than homemade. As a result, they’re less likely to break apart when speared on a skewer.

You can cut those brownies into smaller pieces to discourage people from just breaking them (causing crumbs!), or use 2 Bite Brownies to skip that worry altogether.

Soft cookies tend to crumble less than hard cookies. Either way, aim for a cookie size that isn’t so big that people will break them up prior to dipping.

If you want to serve some of the more crumbly items - Cakes, homemade brownies, etc - set them slightly apart from everything else, with a small ladle. People can spoon the chocolate over the crumbly items, rather than spearing & dipping them.

(This is one reason why it’s a good idea to have a chocolate fountain attendant!).

Banana Bread Chunks
Brownies / Brownie Bites
Cake
Coconut Macaroons
Cookies (Chocolate Chip, Oatmeal, Oreo, whatever!)
Graham wafers
Ladyfingers
Large Marshmallows
Potato Chips
Pound Cake
Pretzels (either rods or twists)
Rice Krispie squares (cubes, slices, chunks)
Strawberry Wafers

You can even do a do a “smores” station, with graham crackers and marshmallows.

Chocolate Fountain Toppings

Totally optional, but little bowls of post-dip garnishes can be fun additions to your chocolate fountain display.. It’s a nice little “extra” to have on hand!

I like to use small ramekins, with tiny spoons on hand - it’s more sanitary to spoon the toppings over the item, then to dip the melted chocolate into a bowl of toppings.

In terms of what works here:

Finely Chopped Nuts
Candy Canes (very finely broken up!)
Coconut Flakes
Sprinkles

Try dipping a chunk of banana in chocolate, then sprinkling on some coconut or chopped peanuts - Yum!

Chocolate Fountain Equipment & Supplies

There are a couple things you’ll need on hand, in order to host a chocolate fountain at your event, beyond the usual plates, etc:

A Chocolate Fountain

There are two main options to choose from, to start: Rent or Buy.

If you think you’re only ever going to host one event with a chocolate fountain, consider renting.

Otherwise - unless storage space is a huge issue, or you’re hosting really big parties - buying may just be your best option.

The cost and availability of home chocolate fountains has come down so much, that if you’re looking for a small one... you might not save any money by renting.

Generally speaking, you can usually find a 3tier chocolate fountain in a size good for 20 or so people for anywhere between $50-100.

I have the Wilton Chocolate Pro Fountain, and have had no complaints. Sure, it’s got a plastic auger system - others have stainless steel - but it’s always worked just fine for us.

Small gatherings? Get a small chocolate fountain. Large ones? Get a large chocolate fountain.

Only doing one once in a blue moon? One with plastic fittings will be just fine. Looking to make a regular thing of it? Might want to go for one with stainless steel instead.

Just be sure to read the reviews before buying.

Then, be sure to read the user manual to see how to set up the chocolate fountain, and also how to USE the chocolate fountain.

Skewers, Etc

No chocolate fountain set up is complete without something to dip the foods with - and no, fingers don’t count!

If you’re doing your chocolate fondue fountain for a party, I recommend using Bamboo Skewers.

They’re cheap, easy to buy in bulk, and disposable - I recommend having a little garbage receptacle on hand for them.

If you’re just doing a really small set up for an intimate gathering, Fondue Forks are another option.

They’re more expensive and require cleaning, obviously.

Chocolate Fountain Tips

Some general tips and troubleshooting info for preparing and serving your chocolate fountain:

Melting Chocolate for a Chocolate Fountain

There are two big things you want to avoid when melting the chocolate for your chocolate fountain: Scorching and Seizing.

Scorching is very straightforward: Don’t heat it at too high of a temperature, or let it heat for too long between stirring breaks.

For best results, I recommend melting the chocolate mixture in bowls, NOT in the fountain. Sure, most fountains say you CAN melt the chocolate right in there, I’m just not a fan of having to worry about exposure to the heating element

I generally use full power for short bursts when melting mine, if your microwave runs extra hot, try 80% power.

You think things are going nicely, and then all of a sudden the chocolate gets grainy and lumpy, firming up to a thick, ugly mess. Generally speaking, this is a moisture issue.

Water is chocolate’s enemy. Be very careful to use a dry bowl, dry utensils, and to not allow any water to fall into your chocolate.

Even a tiny drop of water can cause melted chocolate to “seize”.

For this reason, you should never use a lid when melting chocolate (condensation will occur, and drip in!), and you should always be careful if you’re using the stovetop method / double boiler method.

Personally, I just recommend microwaving it, carefully.

Finally, any liquid added to melted chocolate must be warm. Pretty basic rule - cold liquid added to melted chocolate can cause it to seize.

This is why I recommend adding any flavourings in BEFORE microwaving. Cold liquid - oil, flavour - can be added to solid chocolate and melted with it.

Setting Up Your Chocolate Fountain

Before even melting your chocolate, you should have your fountain in place, where you intend to serve it.

You’ll want a sturdy table - to avoid accidents if bumped! - ideally level on its own. Most fountains have leveling feet incorporated - you’ll want the machine perfectly level BEFORE adding the chocolate.

Fountains that aren’t level run the risk of not “sheeting” right - and it can be a big mess to try and fix the leveling, once the chocolate is flowing!

Always follow the manufacturer’s directions and recommendations on how to make a chocolate fountain work.

Serving Your Chocolate Fountain

1. Have plenty of implements to help people get the chocolate on their items without touching the chocolate - extra fondue forks, skewers, spoons, etc.

2. Always have someone stationed at the chocolate fountain - to keep fingers out, to turn it off in case of a problem, etc.

3. Try to separate dry dipper ingredients from the fruit. This is just mostly a texture issue - prevents soggy cookies!

Rescuing Chocolate When Something Goes Wrong

In the original post, I was asked:

"Is there a way to rescue the chocolate, if it's scorched or dries out? I have a tea light fondue pot"- Shirley, Ontario Canada

There are a few things that can go wrong with chocolate, and SOMETIMES it can be rescued.

Rescuing Scorched Chocolate

Chocolate can’t handle high temperatures. If it’s heated too fast, too close to a heat source, or just not stirred often enough - it will burn.

Unfortunately, you can’t rescue it once it burns.

If it was a really great chocolate that you’d be heartbroken over throwing out, try saving the chocolate that wasn’t at the center of the scorch. Chop it up, use it in a batch of brownies!

Rescuing Dried Out Chocolate

Drying out is a condition that CAN be rescued, usually.

Add a little more oil - or cocoa butter - and carefully re-melt it. Stir the mixture until it’s melted and smooth.

If you store it as described in the "leftovers" section below, though - it shouldn’t dry out.

Fixing Seized Chocolate

If your chocolate seizes, it can *sometimes* be rescued by adding a small amount of shortening. Use about 1 tablespoon of shortening for every cup or so worth of affected chocolate. Stir the shortening in gently, until chocolate has loosened up.

Now, this chocolate will NOT be ideal for dipping, but it can be used in recipes that can for melted chocolate - brownies, cakes... you can even make hot chocolate from it.

Otherwise, just allow the seized chocolate to cool fully, then chop it up.

The little clumps work just fine in chocolate chunk cookies!

Leftover Chocolate Fountain Chocolate

While the chocolate is still warm and flowing, pour into a microwave safe bowl.

Allow to cool to room temperature, then cover with plastic wrap. Allow the plastic wrap to rest right on the surface of the chocolate, as this will help prevent it from drying out / forming a skin.

If the bowl has a tightly fitting lid, affix that after the plastic wrap.

I wouldn’t leave it more than a week or so, as chocolate is pretty good at picking up other fridge smells.

To reuse it, CAREFULLY melt it in the microwave, in 15 second increments. Stir after each blast in the microwave - you do NOT want to burn it!

Chocolate Fountain Safety

In the original version of this post, I was asked:

“Should I be freaked out about public chocolate fountains? Germs and whatnot... or should I just get there before others?” Alex (London, UK)

My answer remains the same:

Well, that depends. When “public” is a party, wedding or other such event... I wouldn’t worry too much - especially if the fountain is manned by a professional attendant.

When it comes to unmanned chocolate fountains in buffet restaurants? I wouldn’t go anywhere near those.

The thing is, chocolate cannot take the kinds of temperatures that are required to kill off bacteria, without scorching.

While you have nothing to worry about from the chocolate itself - it’s NOT a “high risk” food, on its own - what you do have to consider is the bacteria that is being introduced from the outside.

The biggest concern, as far as that goes, is people who put their hands (or faces - I’ve seen both happen!) right into the fountain.

“Double dipping” can also introduce bacteria into the chocolate stream. This is why it’s a really, really good idea to have chocolate fountains supervised by an attendant.

Those buffet restaurants? They’re generally not supervised, and I have NO idea how long the chocolate fountain runs before it is thoroughly cleaned out.

It doesn’t seem worth the risk to me.

A never ending stream of people, no idea how sanitary they’re being with it, coupled with the chocolate remaining at that risky temperature potentially all day?

No thanks.

How to Melt Chocolate for a Fondue Fountain

The microwave method is my preferred method to heat chocolate. It doesn’t pose the same risk of seizing the chocolate, as the stovetop double-boiler method of chocolate does.

For the full chocolate fountain recipe, see the printable recipe card at the end of this post - this is the pictorial walk through.

Following the directions for your specific model, preheat your chocolate fountain (if applicable). Be sure it's secure in place where it will be served and is LEVEL before proceeding.

Divide your chocolate into 2 large bowls, 2 lbs to each microwave safe bowl. Measure ¼ cup oil into each bowl.

Stir each bowl as you rotate it out, then repeat - one minute for each bowl, stirring when done.

From there, continue alternating the two bowls - heating and stirring - at 30 seconds each, until both are fully melted and smooth.

Turn the machine on, and enjoy with your choice of dippers!

More Chocolate Recipes

Looking for a tasty ways to indulge your inner chocoholic? I've got you covered!

Chewy Black Forest Cookies
Cookies N Cream Cake
Creme de Menthe Nanaimo Bars
Dark Chocolate Coffee Truffles
Dessert Ravioli [Chocolate Ravioli]
Double Decker Chocolate Raspberry Pavlova
Easy Chocolate Fondue
Easy Chocolate Pastry Cream
Fondant Chocolate Leaves Cake Tutorial
Gluten Free Chewy Chocolate Cookies
Grownup Hot Chocolate & Hot Cocoa
Haystack Cookies
Homemade Chocolate Eclairs
Homemade Deep N' Delicious Cake
Keto Chocolate Truffles
Keto Triple Chocolate Cookies
Milk Chocolate Chai Truffles
Milk Chocolate Whipped Ganache
No-Bake Chocolate Pie
Peanut Butter Hot Chocolate Mix
Peppermint Patties
Puffed Wheat Squares
Traditional Style Keto Chocolate Mousse
Ultimate Double Chocolate Brownies
Whipped White Chocolate Ganache