There is no better way to impress guests than to spoil them and yourself with the luscious decadence of a chocolate fountain. It is a variation on the classical fondue, but instead of dipping small treats into a pot, the chocolate flows gently along the sides of a cascaded fountain.
The fountain can also be used for much more than just chocolate. As a tasty alternative, you can turn it into a caramel fountain. You can even fill it with hot or cold savoury sauces.
Buy special chocolate fountain chocolate, it contains more fat than regular chocolate to guarantee an even flow. You can also use your favourite chocolate chips in milk or dark, but add 1/2 cup of good vegetable oil to each pound of chocolate. Get the best flavour with coconut oil. For a rich chocolate ganache, heat 1 cup of double cream and slowly melt the chocolate in it over a double boiler. Add a touch of dark rum or Grand Marnier for extra flavour. Never add butter or margarine, which will make the warm chocolate curdle and harden up.
Craving caramel? Then fill your fountain with a preheated mixture of 5 parts caramel dip and 1 part apple juice. Adjust the amount to the requirements of your fountain.
What to dip: strawberries, banana, pineapple chunks, apples, pears, pound cake, cookies, marshmallows, nuts, salty pretzels and crisps. Try some crisp bacon with dark chocolate.
For an unforgettable breakfast buffet, fill your fountain with the classic maple or the colourful and bold boysenberry syrup and dip pancake pieces or French toast fingers into the warm and liquid happiness.
Grate 0.454kg. of medium to sharp cheddar cheese and melt it in a pot with 1.5 cups of double cream over low heat while stirring constantly. Add a couple of sprinkles Worcestershire sauce. For more heat flavour to taste with your favourite hot sauce.
Dippers: Croutons, French bread, nachos, vegetable sticks, pretzels, mini-meatballs, mini-sausages
For an elegant version, melt 0.454kg. blue cheese with 1.5 cups double cream, again over low heat, while whisking it until it is all smooth and blended. Add a pinch of pepper, a pinch of nutmeg and about 1/2 tsp of very finely chopped thyme. Do not bring it to a boil and once all is mixed well and has a smooth, flowing consistency, transfer it to your fountain.
Dip cubes of cooked chicken breast , roasted pork tenderloin, celery sticks, bread, pear slices, quartered fresh figs or apricots.
Use the fountain as a centrepiece for a health buffet. Do not turn on the heat and fill it with a homemade yoghurt-herb dip. To a 907gr container of plain yoghurt add 1 cup of sour cream, 1/2 cup of milk, 2 finely grated gloves of garlic, salt, pepper, 2 tbsp of extra virgin olive oil, a handful of extremely fine chopped parsley, chives and basil. It needs to have a smooth but not too liquid texture, add more milk if too thick and more sour cream if too thin.
Dip carrots, individual leaves of romaine, cocktail tomatoes, cucumber slices, freshly grilled veggie kebabs with zucchini, eggplant, tomatoes on onions, cubes of French bread.