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Chocolate Fountain Fondue Recipes

Spicy Festive chocolate | Chocolate Drinks | Hazelnut Nutella fondue | Lemon Garlic Sauce

Chocolate Fountain Recipes

Here are some suggested recipes for your fondue fountain:

Due to the natural variances in different substances, the fondue curtain will not always flow the same way it does with chocolate. Any fondues with “chunks” will cause gaps in the chocolate 'curtain' effect as it comes over the tiers. For best visual appeal, choose fondues that are smooth.

Add chocolate to the roof of your gingerbread house recipe!


Manufacture Weight per bar Weight used Oil Added Preparation
Callebaut Fountain Chocolate Dark
900g 0 Melt 450g for 1 minute in a microwave. After 1 minute stir thoroughly. If needed place back in the microwave for 30 seconds and repeat until melted. Repeat procedure with other 450g of chocolate.
Callebaut Fountain Chocolate Milk
38% cocoa solids 9-00g
900g 0 Melt 450g for 1 minute in a microwave. After 1 minute stir thoroughly. If needed place back in the microwave for 30 seconds and repeat until melted. Repeat procedure with other 450g of chocolate.
Cadbury Dairy Milk 20% cocoa solids. 400g 800g 4floz Melt 400g mixed with 2floz of vegetable oil for 1 minute. After 1 minute stir thoroughly to combine the oil and chocolate. If needed place back in the microwave for 30 seconds and repeat until melted. Repeat procedure with remaining 400g of chocolate.
Galaxy Milk Chocolate 14% cocoa solids. 400g 800g 6floz Melt 400g mixed with 3floz of vegetable oil for 1 minute. After 1 minute stir thoroughly to combine the oil and chocolate. If needed place back in the microwave for 30 seconds and repeat until melted. Repeat procedure with remaining 400g of chocolate.
Greens & Black Organic Bittersweet Dark Chocolate 70% cocoa solids. 100g 800g 2floz Melt 400g mixed with 1floz of vegetable oil for 1 minute. After 1 minute stir thoroughly to combine the oil and chocolate. If needed place back in microwave for a further 30 seconds or until melted
Lindt Excellence Dark Extra Fine 70% cocoa solids 100g 800g 4floz Melt 400g mixed with 2floz vegetable oil in the microwave for 1 minute. Stir thoroughly. If needed place back in microwave for a further 30 seconds or until melted. Repeat with remaining 400g.
Supercook Belgian Milk Chocolate 30% cocoa solids 200g 800g 5floz Melt 400g mixed with 2.5floz of vegetable oil for 1 minute. After 1 minute stir thoroughly to combine the oil and chocolate. If needed place back in the microwave for 30 seconds and repeat until melted. Repeat procedure with remaining 400g of chocolate.

Something different!

 

Caramel

Suggested dipping items:
apples, pears, chocolate-
covered pretzels, cookies

- 5 parts liquid caramel
- 1 part water

Mix caramel and water in saucepan over low heat and then transfer to the fountain. Caramel naturally thickens as it is heated and worked with. Periodically thin out with water throughout event (approx every 45 minutes). Caramel should be stirred occasionally in the basin to help prevent air bubbles from forming
Heat: Low for best results


Nacho Cheese

Suggested dipping items:
tortilla chips, mini tacos, bread sticks, cocktail
sausages

- canned nacho cheese
- 1 part water

Start with any store-bought liquid nacho cheese. Large cans are available at many wholesale stores.
Mix cheese and water in a saucepan over medium heat. Stir frequently to achieve the correct consistency, and then transfer to the fountain. Add more water as needed.

Heat: Medium


Ranch Dressing

Suggested dipping items:
fresh veggies (carrots, bell peppers, cucumbers, celery), potato skins, chicken strips

- light ranch dressing
- water if needed

Use light ranch dressing for best results. Some brands of ranch will need to be thinned out with water in order to flow properly.

Add to fountain. Heat: Off