A chocolate fountain is a device for serving chocolate fondue. Typical examples resemble a stepped cone, standing 2-4 feet tall with multiple tiers over a basin at the bottom. Chocolate is melted by heat from below, then vertically transported to the top of the fountain by a corkscrew auger. From there it flows over the tiers creating a chocolate "waterfall" in which tidbits like strawberries or marshmallows can be dipped.

Rich couverture chocolate which is high in cocoa butter is recommended to ensure consistent flow. If the cocoa butter content of the chocolate is too low, oil must be added instead.