Skewers at the Ready

It’s been a while since I’ve been asked to coordinate a chocolate fountain for an event. I’m not a huge chocolate fan, but there’s just something about letting the chocolate cascade over a fresh strawberry or cold mini cream puff that is very inviting. I have to warn you, however, there is more to a chocolate fountain than just putting some type of fountain on a table, dropping chocolate bars into it, and dipping to your heart’s content. There’s a whole lot that goes on behind the scenes to make a good chocolate fountain spectacular.

First of all, you need the appropriate-sized fountain for the number of guests at the event; they’re not one-size-fits-all. The best fountains are stainless steel with a quiet, non-pump motor. Because they are stainless steel, they can be pretty heavy, which means they can’t just sit on the end of a folding table. Some thought and care needs to be put into the placement of a 90-pound fountain (and that’s when it’s empty). And because of the weight, after determining where the fountain will go, ensuring that it can be safely accessed without a guest leaning on the table or reaching in an awkward way, will be just as important.

Selecting treats for dipping can be as complex or as simple as an event host wants to make it. Just about anything can have chocolate dripped over it, but that doesn’t mean everything should. There are sweet and savory, fresh and frozen, and hot and cold options to name a few. Some of the most common treats include marshmallows, strawberries, graham crackers, pretzels, pineapple squares, and angel food or pound cake. I have also seen things like mini cream puffs, dried apricots, small rice Krispie squares, and caramels on the end of a stick. Whatever is chosen, keeping cold things cold throughout the event is necessary for food safety.

The chocolate options are a bit less varied. Chicago Chocolate Fountain recommends a semi-sweet dark chocolate. It’s not bitter like dark chocolate despite what most people think, and milk chocolate tends to taste too sweet. White chocolate is not actually white, it’s more yellow because of the cocoa butter, so if white is what you’re after, you might want to rethink your selection. And, for those who like to walk on the wild side, the chocolate can be colored to add some pop to the party.

To get chocolate onto the treat when using a chocolate fountain, a guest is not technically “dipping” anything. The item they’ve selected is skewered onto a little stick and gently held under the cascade of chocolate. It is best to hold the stick either level or slightly upwards, otherwise the treat could fall off the end and into the basin. That would be a problem as it could block the system keeping the chocolate flowing. To help guests be successful while eating their chocolate-covered treasure, consider having a little diagram near the fountain. It can be designed in such a way to fit the decor of the table and still communicate useful information.

Staffing the table either by hiring a company to supply the fountain, chocolate, treats, and to replenish the table, or by asking a friend or a volunteer to refill the items throughout the party can serve multiple functions. Not only will the fountain stay flowing and the treats remain plentiful, but this person can also keep an eye on how people are selecting their goodies. Ensuring they are using the stick or a pair of tongs to pick up their treat will be important to keep guests from sharing more than just pleasant conversation.

Enjoy a sweet chocolaty tower at your next event now that you are prepared to do so with excellence. Make sure the table is sturdy, the treats are kept at temperature, and guests keep their skewer tips up as if they’re ready for anything.

Have you had a chocolate fountain at an event recently? What is one treat you served? Share it here or send me an email.

Comment, like, and share this blog with everyone you know who likes chocolate!

Visit tracybaer.com for free planner resources!