Chocolate Fountain

Chocolate Fountain Hawaii - Thank you for your interest in our chocolate fountains. While we take care of everything to make the fountain flow with chocolate, some items are needed from you. Your caterer should be able to provide all or most of these items for an additional cost.

  • An attendant to set-up, supervise and tear-down the fountain
  • Chocolate for contracted number of guests
  • Skewers for contracted number of guests
  • Extension cords and all set-up and tear-down materials
  • A level banquet table w/ linen set-up where fountain will be placed (must hold 150 lbs.)
  • Foods for dipping; cut to appropriate “bite-size” portions
  • Platters for food to sit on with any linens and décor you would like
  • Napkins and small plates for guests to use
  • Garbage can in vicinity to dispose of skewers and plates

Some Recommended Dipping Items

Suggested Quantity - 3-4 items per person
We will supply 3 items of your choice at $10/person
  • Whole Strawberries (frozen or fresh)
  • Marshmallows (large)
  • Pretzel sticks (rods)
  • Crème puffs (frozen or regular)
  • Potato chips
  • Bananas (fresh cut)
  • Coconut macaroons
  • Apple slices
  • Pineapple
  • Biscotti
  • Melons
  • Assorted types of hard cookies
  • Dried fruit
  • Rice and marshmallow treats
  • Caramel squares
  • Mint sticks
  • Graham cracker squares or sticks
  • Crème de Pirouline
  • Small brownie bites (non-crumbly)
  • Cherries (stems attached)
Use your imagination for other items! Remember no crumbly items including pound cake!


  • We do not recommend any “crumbly” type of items – any type of cake, crumbly cookies, etc. While they won’t clog our fountain, they do cause an uneven and unattractive flow of the chocolate.
  • We also don’t recommend using the fountain outdoors. Reasons include wind, temperature variation and insects. An enclosed tent or canopy is highly recommended for outdoor use. We do not accept responsibility for any outdoor event damage.

Download the Chocolate Fountain Service Contract

Copyright © 2016 Ricard Chocolat.