However, what type of chocolate is actually used in chocolate fountains? The eagle-eyed chocolate-lovers amongst you will already have noticed that the consistency of fountain chocolate is much smoother than you type you might find in shop-bought chocolate. One of the ways to get this smooth consistency is by melting down regular chocolate and adding oil.
As a result, the fat content of a chocolate fountain is guaranteed to be astronomically high. But you can get chocolate mixes specifically designed to be used in your fountain.
These chocolate mixes are ready-made to be heated up and poured straight into your chocolate fountain. Our first chocolate chip mix comes from a brand that specializes in making smooth chocolate for fountains and baking in general. The high percentage of cocoa butter is what makes these chocolate chips so delicious, with a bar of semi-sweet dark chocolate that you can use for strawberries, marshmallows or savory items like salted pretzels — introducing the Sephra Premium Dark Fondue Chocolate.
Now, most people might think that dark chocolate is a divisive choice when it comes to entertaining a party of people, as it is usually very strong and bitter in flavor. However, this chocolate chip mix could be described as more of a semi-sweet flavor, not conforming to the super bitter flavor we normally associate with dark chocolate.
You can put this is a party setting in your chocolate fountain, although this dark and luxurious chocolate might be better used in a more private setting, such as a fondue dessert at the end of a romantic meal. You can dip your favorite sour fruits such as strawberry and raspberry, or maybe warmed marshmallows or even a savory cheese biscuit or salted pretzel. Sticking with the same company, we now have a more traditional chocolate flavor of plain milk chocolate, which will hopefully put your guests more at ease than the abrasive texture of dark chocolate.
This smooth and creamy chocolate will look just fine cascading down the centerpiece of your buffet or in the front window of your candy store — introducing Sephra Premium Milk Fondue Chocolate. Now we move onto a very different brand of melting chocolate with a premium couverture that will stay smooth and creamy all through the night. The pieces of this chocolate come in a wafer-thin style, which allows for easy and fast melting in your fountain, coming in a 2-pound measurement that makes it ideal for a gathering of around 12 people — introducing the Wilton Chocolate Pro.
You can also put this on the hob, which will allow you greater control over the consistency of the final mixture, but the Wilton Pro will give you consistent results using both methods. The chocolate can be applied to your strawberry, marshmallow or biscuit dips with little run-off or dripping, it also comes in 3 different flavors — milk, dark and white chocolate. This chocolate fondue comes highly rated by Amazon users. Again, this batch comes in wafer-thin strips that will aid melting and avoid lumps of sugar — introducing the ChocoMaker Milk Chocolate Microwavable Fondue and Fountain Dipping Candy.
You can put this chocolate in the microwave and not have to worry about scorching on the side of the pan, although you will have to stir it every so often. This chocolate can be cooked in a pan for a smaller dinner party fondue or thrown straight into your chocolate fountain for your larger gathering. The smoothness of the chocolate will ensure that it runs through the mechanism of your fountain with ease.
When it comes to buying the perfect chocolate for your chocolate fountain there are several factors that you have to consider. Dipping chocolate has to have a certain percentage of fats to melt smoothly and with the best consistency.
None of us want to be faced with the facts when it comes to the calorie content of chocolate, but the honest truth is that dipping chocolate comes with a higher concentration of fat for it to maintain that velvety consistency. Before pouring into your chocolate fountain, you will have to preheat your chocolate mix first. You could try and reduce the amount of fat in your chocolate mix by melting ordinary chocolate and then adding your own oil and couvertures.
However, this might take the skill and patience of a scientist and it might end up not reducing your fat content by that much! You can have any type of chocolate in your fountain, as long as it comes with the requisite fat content. It will all depend on what dips you plan on having and which chocolate you feel will complement them. The smaller wafers allow the chocolate to heat evenly; it avoids scorching without the addition of oil or cream. The 2-pound bags make party planning easy, and you can store any leftovers in the resealable bags.
ChocoMaker Fondue Dipping Candy comes in white, milk and dark chocolates, and each variety is made for use in a fondue pot or fountain without the need to add oil or cream. The small, thin wafers allow the chocolate to heat quickly, yet evenly. If you choose to mix chocolate with oil or cream, use white, milk or dark chocolate morsels. The chocolate is more likely to scorch when mixing, so keep a close eye on the bowl and stir it often. The small pieces of chocolate heat more consistently.
To prepare a chocolate fountain, many cooks add oil to thin the chocolate, which helps it flow through the fountain. Another option when mixing fondue or fountain chocolate at home is to use cream instead of oil.
Again, use twice as much cream, half-and-half or non-fat evaporated milk, depending on the target taste and consistency. Dissolving chocolate in hot cream creates a ganache, but adding oil sometimes diminishes the flavor. A hard-working and palate-pleasing option, leftover ganache also works well for glazing cakes or to place in the center of a chocolate truffle. While almost everything pairs well with chocolate, consider a few important features of the melting process.
Try dipping sliced fruit such as strawberries, bananas, oranges, apples, pineapple, cherries, berries and pears into the flowing chocolate. Freeze fruit before dipping, so the chocolate will not only coat the fruit more quickly, but also prevent the fruit juices from dripping into the chocolate.
Dried varieties of fruit also work well. Baked goods, ranging from cookies to cakes, are also good dipping items. Beyond the obvious, such as chocolate chip cookies, oatmeal-raisin cookies, cheesecake bites, brownie bites and pound cake, try more creative options.
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