Tool
Chocolate fountain calculator
Two numbers matter and people confuse them: the minimum fill the machine needs to run at all, and what your guests actually eat. This works out both, plus oil and dippers.
Dipper table for 60 guests
| Dipper | Pieces |
|---|---|
| Strawberries | 132 |
| Pineapple chunks | 120 |
| Marshmallows | 150 |
| Pretzel rods | 90 |
| Pound cake cubes | 120 |
| Banana coins | 96 |
Add oil a little at a time and judge by how the curtain falls: a continuous rippling sheet is right, ropes mean it is too thick. Never add butter, milk or water. Pre-melt the chocolate separately to about 45 °C rather than melting it in the fountain bowl, level the base with a spirit level, and cap total service at four hours.
The four things that go wrong
An unlevel base sends the whole curtain down one side. Chocolate that is too thick falls in ropes instead of sheets. Water, from butter, milk or a wet dipper, seizes the bowl instantly. And an air conditioning vent or a ceiling fan will blow the curtain sideways and cool it.
The full setup, the dipper table and the food safety rules for holding warm chocolate out for hours are in our chocolate fountain hosting guide.