Chocolate fountain & fondue

A chocolate fountain is the centrepiece of any buffet: the chocolate cascades down tier after tier while your guests dip fruit, marshmallows or biscuits straight into the warm curtain of chocolate. If you prefer something cosier around the table, a chocolate fondue is the answer. Both are a hit at birthdays, weddings, drinks receptions, company events and children's parties.

Chocolate fountain or fondue set?

• Chocolate fountain, 3 tiers: the chocolate flows over three levels. Ideal when lots of guests are dipping at once and the fountain should double as an eye-catcher.
• Chocolate fondue set: the classic for an evening for two, with the family or with friends.
• Electric chocolate fondue set: heated electrically, handy when the fondue stays on the table for a while.

Our pro tip: cocoa butter makes the chocolate more fluid

To keep the chocolate flowing evenly, stir pure cocoa butter into the melted chocolate or couverture. The percentages always refer to the weight of the chocolate:

• Chocolate fountain: around 10–20 % cocoa butter, so the chocolate flows better through the fountain. Example: 1 kg couverture + 100–200 g cocoa butter.
• Fondue with fruit: 5–10 % cocoa butter is enough to keep the chocolate from being too thick. Example: 1 kg couverture + 50–100 g cocoa butter.

You will find pure cocoa butter in our glucose, pectin & cocoa butter category, and the right chocolate in our couverture chocolate range.

How to get your chocolate buffet right

• Melt gently: melt the chocolate slowly in a bain-marie or in short bursts in the microwave, stirring often. Too much heat makes it thick and grainy, and just a few drops of water will make it seize.
• For dipping: strawberries, bananas, pineapple, grapes, marshmallows, sponge fingers or biscuits. Pat washed fruit completely dry so the chocolate does not turn lumpy.
• Prepare well: cut everything into bite-sized pieces and have skewers ready. For the fountain, follow the instructions for use.

Fancy doing more with chocolate? In our chocolate courses in Adliswil we show you how. For companies and teams we run events throughout Switzerland.

Frequently asked questions

Can I use ordinary chocolate instead of couverture?

Yes. Couverture contains more cocoa butter than bar chocolate and therefore melts more fluidly, which makes it the first choice for fountains and fondue. With our cocoa butter tip, ordinary chocolate flows well too.

Why cocoa butter rather than oil?

Cocoa butter is the fat that is already in chocolate. It makes the mixture more fluid without adding any foreign flavour.

Can I use white or milk chocolate?

Yes, all types work. White and milk chocolate are more sensitive to heat than dark chocolate, so melt them especially gently.