A device for serving chocolatefondue. Typical examples resemble a stepped cone, standing 2–4 feet tall with a crown at the top and stacked tiers over a basin at the bottom. The basin is heated to keep the chocolate in a liquid state so it can be pulled into a center cylinder then vertically transported to the top of the fountain by an Archimedes Screw. From there it flows over the tiers creating a chocolate "waterfall" in which food items like strawberries or marshmallows can be dipped.
