fondue recipies for chocolate fountains

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Chocolate Fountain Fondue Suggestions

Creative Fondue Recipes for The American Chocolate Fountain®

chocolate fondue recipesOur chocolate fountains will give your guests the best experience when filled with a quality fondue chocolate. Filling our chocolate fountain is as simple as melting chocolate, filling your fountain with chocolate and starting the chocolate fountains' flow.

chocolateThe fondue recipes below are provided for those who truly love to experiment with their chocolate fondue. They are not necessary for preparing chocolate fondue for Chocolate Fountains made by Buffet Enhancements International, Inc.

working with chocolateWe encourage you to use your imagination when working with our chocolate fountain! That is why we offer the best 5 year warranty.

Chocolate Fountain Fruit Tree

Chocolate Fondue Recipe
Chocolate fondue recipe with Grand Marnier (optional). This chocolate fondue recipe can be used without the Grand Marnier, if desired.

1/3 whipping cream 8 ounces semisweet chocolate, finely chopped 3 Tablespoons Grand Marnier (optional)

Bring cream to simmer, then reduce heat to low. Add chopped chocolate and 1 Tbsp Grand Marnier (optional). Whisk until smooth and remove from heat. Blend in remaining Grand Marnier.

This chocolate fondue recipe is ideal with bananas, pound cake, strawberries and more.

Easy Chocolate Fondue
Woman Day's Crockery Cookbook Number 2, 1976

24 ounces semisweet chocolate chips
1-1/4 C. evaporated milk
1/4 C. sugar
2 t. vanilla extract
1 T. fruit flavored liqueur

Place ingredients in cooker. Cover and cook on high 30 minutes. Stir well, cover and cook on low 1 hour longer. Dip pieces of pound cake, fruit, pretzels, cookies or marshmallows into chocolate mixture. Makes 3 cups.

White Chocolate Creme Brulee
Yield: 4 Servings
5 lg Egg yolks
1/2 c Sugar
2 c Whipping cream
3 oz White chocolate imported, finely chopped
1/4 ts Vanilla extract
2 tb Sugar
Position rack in center of oven and preheat to 300F. Whisk egg yolks and 1/4 cup sugar in medium bowl. Bring cream and remaining 1/4 cup sugar to simmer in heavy medium saucepan. Reduce heat to low. Gradually add chopped chocolate to cream mixture and whisk until smooth. Gradually whisk hot chocolate mixture into yolk mixture. Mix in vanilla. Ladle custard into four 10-oz. custard cups (or creme brulee cups).
Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set in center, about 1 hour. Remove custards from water and cool. Cover and refrigerate overnight. Preheat broiler. Sprinkle 1/2 tablespoon sugar over each custard. Broil until sugar caramelizes, watching carefully, about 2 minutes. Serve hot, or refrigerate up to 1 hour and serve cold.

Try some of these great recipes for dessert fondues from - The premier recipes and crafts resource

Butterscotch-Chocolate Fondue
Caramel Fondue
Caramel Rum Fondue
Chocolate Peanut Butter Fondue
Honey Fondue
Mocha Fondue
Orange-Chocolate Fondue

Chocolate and dessert fondues are only the beginning! Try some of these wonderful appetizer fondues from

* Exported from MasterCook * - courtesy of

Cheddar Harvest Fondue

Serving Size : 4
Categories : Cheese/eggs Appetizers
-------- ------------ --------------------------------
3/4 c Milk
1 tb Dijon-style mustard
2 ts Onion powder
1/4 ts Salt
1 d Ground black pepper
3/4 c Apple juice
1/4 c All-purpose flour
6 oz (1 1/2 cups) shredded sharp
-cheddar cheese
4 c Italian bread cut in 1-inch-cubes
4 c Assorted blanched-vegatables, cut in-bite-size Pieces

In a medium saucepan combine until smooth: milk, apple juice, flour,
mustard, onion powder, salt and black pepper. Cook and stir over medium
heat until mixture thickens and boils; cook and stir one minute longer.
Remove from heat; add cheese; stir until melted. Transfer to a fondue pot;
keep warm. Serve with bread cubes and assorted vegetables. This makes 4
portions (about 2 cups).

From: Steve Herrick Source: Best Recipes Mar/Apr 1991


* Exported from MasterCook II * - courtesy of

Cheese Fondue

Recipe By : Mrs. Si Galpern
Serving Size : 4
Categories : Eggs & Cheese To Post
-------- ------------ --------------------------------
4 Cups Cheddar Cheese -- grated
1/2 Cup Beer
2 Ts Worcestershire Sauce
1/2 Ts Dry Mustard
1/8 Ts Garlic Powder
Dash Tabasco Sauce -- or to taste
1 Tablespoon Cornstarch
2 Tablespoons Cooked Ham -- cubed

Beat cheese with mixer. Gradually ad beer. Mix until fluffy. Add
Worscestershire sauce, mustard, garlic and Tabasco. Beat well. Melt
mixture in fondue bot on stove. Blend cornstarch and water; stir into
cheese mixture. Cook and stir until thick and bubbly.

May be prepared in morning and reheated before serving.

Serves: 4

Source: Mountain Measures, Junior League of Charleston, WV.

ed. 1974

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Serving Ideas : Serve with bread sticks or French bread cubes.


* Exported from MasterCook * - courtesy of

Cheese and Tomato Sauce Fondue

Serving Size : 1
Categories : Appetizers Cheese/eggs

-------- ------------ --------------------------------
1 Envelope Lipton Onion Soup
2 c Tomato juice
4 ts Lemon juice
1 lb American cheese shredded
French bread cut bite size

In medium saucepan, combine onion soup, tomato juice,
and lemon juice. Heat slowly. When juice begins to
simmer, add small portions of cheese and stir
constantly until melted. Continue to add cheese
gradually, stirring constantly, making sure each
addition is melted. Remove to fondue pot or chafing
dish or heated casserole. Spear cubes of bread, then
dip and stir in fondue.

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