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Turn the chocolate fountain off and allow it to cool. You don’t want to try and handle a warm chocolate fountain. This could burn your hands! Carefully pour the melted chocolate into the fountain. Make sure not to overfill the fountain, as this can cause the chocolate to overflow. Turn on 'Keep Warm' until you're ready to add the chocolate to the fountain. Once all your chocolate is heated, don't let it keep heating, as if it gets above 110°F/43°C it could warp the machine. A chocolate fountain works by heating and circulating melted chocolate, creating a cascade of flowing chocolate.
Tip: If your chocolate fountain isn’t oozing delicious, silky chocolate like it’s supposed to, three different issues may be the cause. Test the consistency before adding the chocolate to the fountain, and do a test run to make sure everything is working properly. There are many top-notch chocolate fountains on the market. My personal favorite is the Nostalgia 3-Tier Electric Chocolate Fondue Fountain Machine. All types of chocolate work with a chocolate fountain provided you have the right fat content. Different types of chocolate work well with various items you plan to dip. Here are a few suggestions. Chocolate fondue is among my best desserts. It brings a feeling of fun even when I serve it for my guests. Watching them dipping their strawberries and marshmallows in the flowing chocolate tumbling down over the tiers brings this mysterious fascination.Melt the Chocolate: Melt the chocolate while the fountain is warming up. It’s essential to use high-quality chocolate with a high cocoa butter content, like couverture chocolate, to ensure it flows smoothly. Melt the chocolate in a microwave or a double boiler until it reaches a smooth, liquid consistency. This dark chocolate contains above 50% cocoa solids. Now we move into a noticeably bitter chocolate flavor.
Most chocolate fountains have a heating element that will keep the chocolate at the perfect temperature. How to Thin Chocolate for a Fountain Chocolate fountains might look difficult to use, but they’re surprisingly easy. All you need to do is put the fountain together, melt your chocolate, and be on your way to one of the finest and sweetest dessert experiences of your life! Stir Constantly: Stir the chocolate constantly with a dry, heatproof spatula or wooden spoon to ensure it melts evenly.Chocolate shouldn’t work with savoury foods, but somehow, it does. This combination may make you blink twice, but you’ve probably already tasted it in a Mexican Mole; although it sounds outlandish, there are plenty of ways to make delicious chocolate dishes. Bacon and blini After the 4th bout, let the chocolate sit in the microwave for 30 seconds before taking it out and stirring again. Heat for about 2 more minutes in 20-second bursts, until all melted evenly. It took us about 4 minutes’ total heating in the microwave for all the chocolate fountain chocolate to finish. STOVETOP METHOD (medium difficulty). Add the Chocolate: Place the chopped chocolate into the heatproof bowl. The steam from the simmering water will gently heat the bowl and melt the chocolate.
Use a Double Boiler: Fill a pot with a few inches of water and bring it to a simmer. Place a heatproof bowl that fits snugly over the pot but does not touch the water. Add the chocolate pieces to the bowl and allow them to melt slowly, stirring occasionally. Be careful not to let any water or steam get into the chocolate, as this can cause it to seize and become lumpy. The consistency of the melted chocolate is key to the successful operation of a chocolate fountain. Turn on the motor, and the auger will lift the chocolate to the top of the fountain, where it will flow down over the tiers. This is enough to create a smooth product with a runny consistency once melted. The higher the cocoa butter percentage in the chocolate, the less likely it is to set at room temperature.
Let the deeper, more savoury notes of dark chocolate shine through with canapes and nibbles you may usually expect as starters, rather than desserts. Pretzels
Making sure that there’s enough chocolate for a chocolate fountain can be a daunting task. Before getting started, it’s essential to plan and make sure the event has more than enough delicious treats. This will help ensure that everyone attending the event can get their fill of scrumptious, melted goodness. Clean the fountain You don’t have to use this chocolate in the official ChocoMaker fountain, but of course, it’s formulated to work the best there. However, any quality chocolate fountain is fine. The chocolate is also suitable for a variety of other projects including fondue or candy making. The last thing to note on heating the chocolate is when pouring it onto the fountain. The fountain should be turned on before pouring in the chocolate. The chocolate will remain warm in the fountain as the guests enjoy it. Easy Chocolate Fountain Recipe in Video Final word If you’re looking for a dessert idea that is fancy, memorable and super simple, give this Chocolate Fountain Recipe a try. Our step-by-step guide will show you how to melt your chocolate, give you ideas for dipping items and even answer your most frequently asked questions. Jump to:
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If you have a party with 100 people (like at a wedding for example) you can buy about 10 bags (2 pounds each) or 20 pounds of chocolate.
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