Mini Chocolate Fountain Fondue Recipes

Other fondue fountain recipes:

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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 curtain as it comes over the tiers. For best visual appeal, choose fondues that are smooth. If possible, test fondues through the viscosity funnel. Fondue should run through funnel within 8-10 seconds. Nutella recipe New product coming to the UK in 2009 - Healthy Belgian Chocolate! Is there such a thing as healthy chocolate? Would you like to eat chocolate and lose weight? www.healthybelgianchocolate.info

 

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

Small Fountain recipes

Manufacture Weight per bar	Weight used	Oil Added	Preparation
Callebaut pre-formulated Belgian Dark Chocolate 59% cocoa solids. 900g	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 pre-formulated Belgian Milk Chocolate 38% cocoa solids 900g	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 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 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 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 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 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.