Fondue became madly popular in the United States in 1952, after originating out of Switzerland. All households were rushing to get a fondue set in their home. Now, fondue has made a comeback. Fondue gatherings are one of the best ways to get people to interact. It is just simple play of dipping and eating. Now chocolate fondue fountains are the rage for home and events.
Making a chocolate fondue for your fountain is super easy. Some people like to recipe-it-out while others want the premixed chocolate version for their fountains. You can make the best chocolate fondue fountain recipe easy.
Without following any recipe, you can make this delicious base. Infusing is common kitchen technique used to merge and extract flavors in combinations. For your chocolate base, simmer heavy cream and then stir in quality (33-60 percent cocoa butter) chocolate. After the chocolate is melted and well blended into the cream, you can add accent flavors (similar to making ice-cream). For example, zests, espresso powder, or mint. Mint requires straining them out of the cream, then adding the chocolate. Adding an accent flavor will make your fondue unique each time.
Chocolate for fondues can be an assortment of different choices. We have listed the different kinds below.
- Candy Melts.
You will usually see this sold side by side with the chocolate fondue fountains. They are not true chocolate. These little disk-shaped wafers are melt-and-mold candy. A lot of additives have been added to these imitation chocolates, mainly to address various chocolate issues that can occur with the fountains. They may melt on temperature and be resistant to hardening, but they don’t taste like chocolate.
As an example of just how much additives are in these little wafers, the ingredients for the “Dark Chocolate” style candy wafers are: 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.
The taste of these wafers is sweet and waxy, but not chocolate. While the imitation chocolate wafers might be good for some things, they just mask the flavor of your dipping food.
- Chocolate Chips
A lot of people use chocolate chips for their fountains, and this is okay as long as you use the better brands of chips and skip the imitation chocolate chips. The extra money you pay is worth it when it comes to taste, texture and quality of your chocolate fondue.
- Baker’s Chocolate Squares
Similar to chocolate chips, Baker’s chocolate squares will work for fondues and fountains. The only difference is the squares are large, so a little extra work is needed. Chop the chocolate into smaller pieces before you melt it.
- “Proper” Bar Chocolate
This is when your chocolate fondue fountain shines. If you are able to use Belgian chocolate, or a chocolate that is at least 33 percent cocoa butter, you have an amazing base. It is ideal to use a high-end chocolate. This is as authentic as you can get with fondues.
The secret behind chocolate fondue fountains is they are not only for chocolate. Besides the variety of different chocolates like white or dark, strawberry fondue fountain have gained in recipes. Caramel is another delightful base for fountains. There are even fountain enthusiasts doing cheese fondue with their fountains. Chocolate fondue fountains are little machines designed for those creative at heart.
Finding food to dip in fountains is limitless. The selections can vary from favorite fruits to rice crispy treats. The imagination is all you need to find a bounty of dipping foods.
The difference between Fondues and Fountains
Use the best chocolate (like a ganache) to make a supreme chocolate base. It is prepared separate from the fondue pot. You will see instructions to melt the chocolate right in the fondue pot, but it could burn.
The main difference between a fondue and fountain is a chocolate fountain has to be thinned. Most fountains recommend you use an oil to thin it out. The ratio is ¼ cup to 2-2.5 pounds of chocolate. Mistakes are made when too much oil is used and the chocolate flavor hides behind the oil instead. If you use a high-end chocolate, it will make a difference in taste and quality. Another alternative to using vegetable oil is cocoa butter. Coconut oil can be substituted as well, it will add a great flavor and texture better than regular oil. To substitute coconut oil do a 1 to 1 ratio as this oil is a solid. Fountain chocolate bases always must be made before you put it in the fountain.
If you experience problems with your fondue seizing (becoming a gloppy mess) or drying out, add oil; never use water. Sometimes a tablespoon of shortening is added when the chocolate is becoming way too hard to handle.
Chocolate fondue fountains are simply a good time. You can make the best memories just by switching up your creative side to include a chocolate fondue or fountain. The only downside is clean-up.