Kamil Perry
If you're looking to turn a chocolate fountain into a cheese fondue fountain, you've come to the right place. While it may seem like an unusual pairing, it is possible to put cheese in a chocolate fountain – and it makes for an impressive party centerpiece. The key to success is using liquid cheese with the right consistency – think canned nacho cheese or liquid queso – and preparing your chocolate fountain correctly. Read on to discover the steps to creating a cheesy extravaganza.
| Characteristics | Values |
|---|---|
| Type of cheese | Canned nacho cheese, Velveeta |
| Consistency | Similar to chocolate syrup or heavy cream |
| Additives | Sodium citrate |
| Volume | 1-2 #10 cans (6-7 pounds of liquid cheese) |
| Preparation | Thin with water or evaporated milk, heat on stovetop |
| Fountain settings | Level the machine, preheat |
| Serving suggestions | Tomatoes, salsa, chiles, meat on the side |
| Dipping suggestions | Doritos, corn nachos, potato wedges, mini tacos |
| Maintenance | Expect splatters, keep a wet bar rag nearby |
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What You'll Learn
Use liquid nacho cheese
If you're looking to turn your chocolate fountain into a cheese fondue fountain, using liquid nacho cheese is the best way to go. Here are some detailed instructions on how to do it:
Prepare the chocolate fountain
First, you need to level the chocolate fountain by adjusting its feet. Make sure to do this before adding anything to the bowl. Then, preheat the machine so it can start warming up.
Prepare the liquid nacho cheese
For the cheese, you'll need to use liquid nacho cheese with a consistency similar to chocolate syrup or heavy cream. You can purchase canned nacho cheese products, which often have additives that prevent curdling and maintain a thin, sauce-like consistency. These can be found at restaurant supply stores, big-box stores, or online. Alternatively, you can make your own liquid nacho cheese sauce by following a recipe that uses simple, natural ingredients.
If you're making your own liquid nacho cheese, be sure to shred the cheese yourself instead of using pre-shredded cheese, as pre-shredded cheese can affect the melt and make your sauce gritty. You can use a variety of cheeses, such as medium or sharp cheddar, pepper jack, or a Mexican cheese blend. Add seasonings like garlic powder, cumin, or cayenne pepper to experiment with the flavor.
To make the sauce, melt butter and mix in flour to create a thickening paste (a roux). Then, add milk to thin out the sauce and give it a smooth, creamy texture. Finally, stir in the shredded cheese gradually until it melts into the sauce. Be careful not to overheat the sauce, as this can cause it to seize up and become thick or grainy.
Combine the cheese and the fountain
Once your liquid nacho cheese is ready, heat it on a stovetop before adding it to the fountain. The chocolate fountain will keep the cheese warm, but not hot, so starting with hot cheese is essential. Add half the amount of cheese you think you need, turn on the machine, and then add more cheese sauce as needed. This will help you get familiar with how your chocolate fountain works.
Remember to avoid adding solid foods like tomatoes, salsa, chiles, or meat directly into the fountain, as these can clog the machine and break the motor. Instead, put these on the side for dipping. Also, expect some splatters, and have a wet bar rag nearby for cleaning.
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Preheat the chocolate fountain
Preheating your chocolate fountain is an important step in the process of setting up a cheese fountain. While the exact method may vary slightly depending on the model of your fountain, the general process remains consistent.
Firstly, locate the preheat setting on your chocolate fountain. This could be a dial labelled "Preheat", or it may be a setting like "Keep Warm", "Very Low", or "Flow". If you're using the Wilton Chocolate Pro fountain, simply turn the dial on the front to the desired setting.
Once you've located and activated the preheat setting, allow the fountain to warm up for at least 5 minutes. This ensures that the heating element at the base of the fountain is sufficiently warmed and ready to melt your cheese.
While the fountain is preheating, you can prepare your cheese. It is recommended to use liquid nacho cheese for the best results, as it has the ideal consistency and won't curdle or clog the fountain. You can purchase canned nacho cheese from restaurant supply stores or big-box stores. If the cheese is too thick, you can thin it out by adding water or evaporated milk. Just be sure to heat the cheese mixture on the stovetop before adding it to the fountain.
After the preheat cycle is complete, you can pour your hot cheese dip into the fountain. Start by adding only half the amount you think you'll need, then turn on the machine and adjust the flow as needed. Adding the cheese in two stages helps you get familiar with your machine and prevents overflow.
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Thin the cheese with water or milk
To successfully use a chocolate fountain with cheese, it is important to ensure the cheese has the right consistency. The cheese should be thin enough to flow freely through the fountain, but not so thin that it splatters. The consistency should be similar to chocolate syrup or heavy cream.
To achieve this, you can thin the cheese with water or milk. Start by heating the cheese dip on a stovetop over medium heat. As the cheese heats up, add water or milk gradually, whisking continuously, until you achieve the desired consistency. You can use either water or evaporated milk for this purpose.
For canned nacho cheese, thinning with water or milk is particularly important. Canned nacho cheese tends to be thicker than ideal for a chocolate fountain, so thinning it will ensure it flows smoothly. Add about 2 cups of water or milk to a #10 can of nacho cheese, stirring as you heat it, to get the right consistency.
If you are using a different type of cheese, you may need to adjust the amount of liquid added accordingly. It is important to thin the cheese enough so that it flows freely, but not so much that it becomes too runny and splatters.
Always preheat your chocolate fountain before adding the cheese. This will help keep the cheese warm and flowing smoothly. Start by filling the machine bowl halfway, turning on the machine, and then gradually adding more cheese as needed.
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Heat the cheese on a stovetop
To put cheese in a chocolate fountain, you need to ensure the cheese is thin enough to flow through the fountain. The best method is to heat the cheese on a stovetop and add it to the fountain hot.
First, level the chocolate fountain by altering the feet of the machine. Then, preheat the machine so it can begin warming up.
Next, heat the cheese on a stovetop. Pour the cheese into a large stock pot and heat on low. Add water or evaporated milk to thin the cheese as it heats. You can also add a cup of vegetable oil or corn syrup, depending on the flavour you're working with. Whisk the mixture as it heats.
If you are using canned nacho cheese, you will need at least one #10 can, which contains approximately 6-7 pounds of liquid cheese. You can also thin the cheese with water or evaporated milk as you heat it.
Once the cheese is hot and thin enough, add it to the chocolate fountain. Only add half the amount of cheese you think you need, then turn on the machine and add more cheese as needed. The fountain will keep the cheese warm, but not hot, so you may need to heat more cheese on the stovetop throughout your event.
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Use a #10 can of cheese
Using a #10 can of cheese
If you want to use a #10 can of cheese for your chocolate fountain, you will need to thin the cheese with water or evaporated milk as you heat and prepare it. This will give you a bit more volume. You can use a stove to heat the cheese, but make sure you heat it to a sauce-like consistency, no thicker than chocolate syrup, or the fountain motor will struggle.
#10 cans of cheese are available from brands such as Carnival King and TableTop King. They contain around 6-7 pounds of liquid cheese, so one can should be enough for a single fountain.
Before adding the cheese to your chocolate fountain, make sure the fountain is level and preheated. Turn on the heat button and add half the amount of cheese you think you need. Then turn on the machine and add more cheese sauce as needed.
You can expect some splatter, so keep a wet bar rag nearby for cleaning.
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Frequently asked questions
Canned nacho cheese works best for a chocolate cheese fountain. It has additives that prevent curdling and maintain a thin, sauce-like consistency. You can find it at restaurant supply stores or big box stores.
You will need at least one #10 can of nacho cheese to fill your chocolate cheese fountain. #10 cans contain approximately 6-7 pounds of liquid cheese, so 1-2 cans should be plenty.
Heat the cheese dip on the stovetop before adding it to the fountain. The fountain will keep the dip warm, but not hot. Add half the amount you think you need, turn on the machine, then add more cheese sauce as needed.
