Thread: Chocolate/Caramel Fountains

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It's a party.....go with the fountains if you have them. I love fondue but what looks better...pot of chocolate or flowing fountain of chocolate. Willy Wonka would never do the pot!! The health department cringes at everything, you probably can't even find a doctor in most of them to provide any real medical opinion. Germaphobes will avoid both fondue pots and fountain anyway. Clean them up as soon as you shut them off-empty all excess chocolate as previously mentioned and rinse off with the hottest water your faucet sprayer puts out (this will remove all but a miniscule layer of oil/chocolate ) Then wash in hot water and soap that night or the next day. I have never tried the caramel. One good point to remember-likely in your fountains instruction book-once you add the liquid to to the running fountain, shut it off after 30-60 seconds to let air escape from the screw/mover and then restart; otherwise you may not get good flow. One time I kept thinning down the chocolate (thought it was too thick to flow) until I read the book and it mentioned this step. You can make witch finger cookies for dipping as seen on the Forum as a bonus.

I have a fountain I have used for chocolate at bridal showers, etc. Don't know why I hadn't thought of it for Halloween. I like the idea of white chocolate colored orange.

I have used chocolate fountains for my Halloween party for years. Cleaning it isn't bad at all. This year it's a Vampire theme so we will have one fountain with milk chocolate and one with white chocolate dyed red! I love the reactions I get when I tell people about my "blood" fountain! Perfect for my Vampire theme!!!

I bought a fountain a few years back at Sam's Club and it's the coolest thing. 3 tiers, and it's lighted, the colors changing like some of the flicker candles do. It does splatter somewhat and is a pain to clean, but I always convince my wife we should use it, and she ends up cleaning it. It does look really neat.

Paul.

I am reviving this thread I have decided to set my fountain up this year with white chocolate dyed orange. I don't remember my fountain splashing at all last time I used it.

I am looking for help naming the dippers. I saw some fun things on tv this weekend. Strawberries - small hearts, pretzel sticks - brittle bones. What would be good names for marshmellows? Other dipper ideas?

Small marshmallows could be rotten teeth or if you get creative and use the large ones, use food coloring to paint them into eyeballs or skulls.

Shave apples or pears or some other fruit that goes brown when touched with metal into thin flat pieces and call them skin flakes.

I love the fondue pot idea. I do make chocolate fondue frequently at work and occassionally at home (might have to add it to this year's party...hmmmm). There is a great recipe that uses coconut cream, whip cream and chocolate at epicurious.com and it doesn't require constant maintenance (stirring, scraping, etc). Once you get your fondue ready, I do recommend that you use a small crock pot (1 1/2 qt size) with a temperature control and set on on "keep warm" only! If you get chocolate too hot, it will burn and/or separate and be pretty disgusting. If you opt to use a traditional fondue pot, just make sure that your heat source is a pretty low flame or a warming plate to prevent scorching. Chocolate burns if it gets above 130 degrees F, so lower is better.