The 8 Best Chocolate Fountains

Chocolate is one of those flavors that produces an instant sense of euphoria and gratification that transcends virtually any sweet dessert. Because it evokes so many feelings of warmth, childhood, and the festive nature of the holidays, it's no wonder that a person would also want to have a way to serve it in its fanciful form at a party, hence the unique nature of serving the treat in liquid form to a large group of people.

A chocolate fountain is a special piece of cookware designed to serve chocolate in a fondue form. The fountain often resembles a stepped-up cone shape with stacked tiers, standing two to four feet tall, with a large basin at the bottom and a decoration at the top that is reminiscent of a pyramid or Christmas tree. The fountain's basin is typically heated in order to keep the chocolate in its liquid state. From the basin, the liquid chocolate is pulled into a center cylinder and vertically transported to the top by a corkscrew auger. From that location, it then flows over each tier, creating a waterfall or curtain of liquid into which a variety of foods can be dipped, glazed, and covered.

These fountains typically fall into two categories, commercial and home use with the main difference between the two being their size. Commercial fountains range between twenty and fifty inches in height and are ideal for use in catering situations. Commercial devices are constructed from food-grade stainless steel and are typically rented to a party host. Depending on how large an event is, commercial fountains can hold up to thirty-five pounds of melted chocolate and these rentals come with an assistant to ensure that the units continue to function properly. Home-use fountains stand up to nineteen or twenty inches tall, they hold around five to six pounds of chocolate, and are made with a combination of plastic and steel components. The majority of home-use models are also dishwasher safe.

Because some may think of chocolate fountains as a fanciful gimmick, they might be quick to dismiss what makes the machines work, claiming there isn't much science behind their operation. In fact, there is a great deal of physics and chemistry to consider. Two components integral to the proper function of a chocolate fountain include its overall motion and the combination of the type of chocolate and additives used to ensure that its gravitational forces remain proportional to the consistency of the liquid chocolate itself. In other words, considering the fluid dynamics of the fountain as well as the shape of its tiers are both important factors.

When we discuss fluid dynamics, we are simply focusing on the science and mechanics behind how a liquid (or gas) behaves when it's in motion. What does this all mean? The surface tension of liquid chocolate causes it to fall inward as it flows, while the gravitational forces of the fountain's tiers allow the molten chocolate to cascade downward, producing that attractive waterfall effect. Liquids are also classified as either Newtonian or non-Newtonian in nature, which focuses on a liquid's behavior of motion relative to its viscosity (ability to resist deformation). Fluids like ketchup, mayonnaise, molten chocolate, and even lava are classified as non-Newtonian because their flowing behavior is less predictable than either water or oil.

Because it is an unpredictable, non-Newtonian fluid, the best type of chocolate for use in fountains is couverture chocolate due to its high level of cocoa butter. If the cocoa butter content of the chocolate is too low, then an additive must be mixed with it to decrease its viscosity and ensure a consistent flow. When this is needed, vegetable oil is a reliable additive, but even this must be used in moderation to prevent making the chocolate taste gritty or bitter.