I developed this chocolate fountain recipe with cream to help celebrate a friends engagement party, and we fixed several issues before everything was flowing smoothly. When I was first searching, I had a hard time finding chocolate fountain recipes using cream.
So I ended up just experimenting until I found the perfect ratio for the desired thickness. This post includes our final recipe for a chocolate fountain, along with our hard-won tips for how to set up a chocolate fountain & the best chocolate for a chocolate fountain.
On my birthday this year we even double-checked my ratios, so hopefully your chocolate contains enough cocoa butter to flow a smoothly as ours. Remember that you dont need to buy Belgian chocolate for the best chocolate fondue or fountain.
Though its important to note that using cream in a chocolate fountain recipe turns it more into a chocolate fondue fountain, so get ready for a rich treat! Please use the Jump To table of contents below to jump to different sections.
The typical ratio of chocolate to oil for optimal usage in a fountain is a ½ cup of oil per 5 pounds of chocolate. This will give you a nice and smooth flow that’ll keep going all night.
Before setting up chocolate fountain
Pick a Location. Be wary of the wind, rain, and sunshine when choosing where to set up & what goodies to offer for dipping. A windy day can tip over the fountain completely, so avoid using a chocolate fountain when windy, and set up an indoor chocolate fountain bar at special events in the fall/winter.
Level the Fountain. Make sure your fountain is somewhere it can be 100% level! I cannot emphasize this enough, because the more level it is, the more stable it is. You can use a paper towel to even out a wobbly table, as we did, but make sure to look at your machine from every angle before starting to add chocolate.
Read the Manual. For best results, I always recommend to read your manual, because your instructions may be different from mine. I have a Nostalgia 3-Tier 24oz. Chocolate Fountain, and this is how I set it up for an August event outdoors.
How to Clean a Chocolate Fountain
You must clean your chocolate fountain right after using it, setting aside any unused chocolate for later recipes (as long as it didnt get too many crumbs in it!). To clean a chocolate fountain, first turn off the machine and then scrape down the tower with a silicone spatula.
Remove the auger and the tower and scrape off as much chocolate as you can into the bowl. Then place both pieces on a plate while you scrape any remaining chocolate from the bowl into an air-tight container. This chocolate can be safely refrigerated for up to 2 weeks or frozen for up to 1 year.
Gently wash off any chocolate from the auger and tower with warm water, then take the tower apart and wash every piece with soap and water. Gently wash the base & bowl piece with a soapy damp cloth, but DONT submerge it in water.
The whole process should take 10 minutes, and then it can all be dried off and easily stored for next time.
Chocolate Fountain Setup Guide + Recipe (and FAQ)
FAQ
How much oil should I add to chocolate for a chocolate fountain?
How much oil do you mix with chocolate?
How do you thin chocolate for a fountain?
How much chocolate is needed for a fountain?
How much oil do you add to a chocolate fountain?
If you use less expensive chocolate or chocolate chips, you will need to add between 1/2 and 1 cup of oil per 5 pounds of chocolate, depending on the brand and the atmospheric conditions. Humidity and temperature can affect the viscosity of melted chocolate. Oil thins the chocolate, helping it flow more smoothly through the fountain.
How long does it take to make a chocolate fountain?
Itp took us about 4 minutes’ grand heating in an micro for all the chocolate to ready. A basic chocolate fountain recipe usually calls required an mixture of chocolate and vegetable oil to make sure the chocolate is thin sufficiency to flow easily through the fountain and out over the pages.
How much chocolate can a fountain hold?
The size of your fountain will determine how much chocolate you need and the number of people you can serve. Home fountains typically need at least 3 pounds to avoid gaps in flow, and can usually hold up to 5 pounds at one time. Even if your fountain has an internal heating element (most do), do not attempt to melt your chocolate in the fountain.
Can you melt chocolate in a fountain?
Even if your fountain has an internal heating element (most do), do not attempt to melt your chocolate in the fountain. Microwave: Heat the chocolate together with the coconut oil for 40 seconds at a time in the microwave, stirring after each interval and repeating until completely smooth.