How To Make Chocolate Fountain Syrup?

The ratio of 1/2 cup of vegetable oil to 5 pounds of chocolate is an excellent one. Before cooking the chocolate chips or callets in the microwave-safe zipper bag or bowl, add the oil right away.

For a chocolate fountain, how is chocolate melted?

Place your fountain close to a power source on a level, solid surface.

In order for the fountain to function properly, it must be entirely level, therefore if it has any small feet on the base, adjust them as necessary.

The fountain should be plugged in and heated for three to five minutes.

The chocolate must now be prepared and melted before being placed in the hot fountain bowl.

The microwave is the quickest and easiest method, but you may alternatively melt the chocolate over the stove. Depending on your system, you need at least 800g for the best cascading effects.

If you purchased Callebaut Milk Chocolate, you will also need to add the cocoa butter callets that are included to the Chocolate at this step. Place the Milk Fountain Ready callets in a bowl and heat in the microwave.

With an 800 watt oven, heat it briefly before stirring. One more minute in the microwave later, check it one again. Continue doing this until all of the chocolate has melted. Take care to prevent burning or sticking of the chocolate. Callebaut Fountain Ready Chocolate doesn’t need any additional oil. Cocoa butter callets will be included if you purchase Callebaut Milk Chocolate; simply add them to the chocolate at the beginning to help the chocolate flow.

Put the chocolate (and cocoa butter callets, if necessary) in a heat-resistant dish and set it in a sizable pot of hot, but not boiling, water that is being heated on the stovetop.

Until it is totally melted, constantly stir the chocolate.

Be careful not to let it burn or stick.

It’s crucial not to mix any water-based drinks or water into your chocolate because doing so will cause it to set and stop flowing.

Put your melted chocolate in the dish in the center of the Chocolate Fountain.

As soon as you turn the flow dial or machine on, the spiral drive inside will draw the chocolate to the top and begin to flow over the tiers with warm, enticing chocolate.

In a chocolate fountain, what kind of chocolate is used?

One of the most popular ways to ensure an added touch of fun, glamour, and sophistication at any celebration is to offer your party guests a chocolate fountain. For partygoers of all ages, a chocolate fountain maintains a mystifying allure, but grownups are particularly affected by it. As the free-flowing chocolate cascades over the levels, kids will joyfully jostle one another as they take turns dipping strawberries and marshmallows in it. Even non-chocolate lovers can’t withstand the allure it casts. But take heed! If you use the incorrect chocolate, your chocolate fountain’s appeal will quickly diminish.

Which Chocolate should you avoid in your Chocolate Fountain?

The easiest way to failure is to try to fill your chocolate fountain with melted chocolate bars from the grocery store’s candy section. This type’s composition is substantially thicker to enable it resist melting as rapidly and maintain its shape. Vegetable oil must be added to the final melted product since it has a thick, sticky viscosity and cannot flow through your chocolate fountain without it. Believe me, it takes several tries to get the appropriate density, and even then, the flavor will be completely destroyed, leaving your guests with little to no impression. Always choose chocolate designed for chocolate fountains if you are investing in one.

What Chocolate do you use for a Chocolate Fountain?

Belgian chocolate is always the best choice for a chocolate fountain. The sugar it contains won’t burn since it is of a superior grade that melts very easily at low temperatures. The flavor will continue to be rich and sweet and have the perfect pouring, free-flowing consistency for your chocolate fountain’s cascading waterfall.

Why is Belgian Chocolate ideal for your Chocolate Fountain?

Due to the availability of premium cocoa beans from the Congo, one of the country’s former foreign territories, Belgium’s chocolate business grew quickly near the end of the nineteenth century. The development of tools and methods that allowed chocolatiers to make the delicate, thin shells that could be filled with a variety of delectable centers that are still so distinctive of today’s continental chocolates furthered their knowledge and artistry. Belgian chocolate is renowned for its smooth, velvety texture and its rich, strong flavor, which has just a hint of vanilla. The ideal chocolate for a chocolate fountain.

Tips for Success

We will thoroughly test the chocolates while reviewing them by melting each one in the microwave and on the stove. As the chocolate chips, or callets as they are known in Belgium, can occasionally be left in the bag until dissolved before being poured into your chocolate fountain, melting in the microwave is especially practical. Alternately, put the necessary quantity in a bowl and warm it slowly on the lowest setting. Traditionally, water is heated in a pot until it boils, then the heat is reduced to a simmer. Put your chocolate chips in a heatproof bowl, set the bowl over the stove, and stir constantly with a spoon as the heat from the steam melts the chocolate. Both approaches are quick and efficient, while heating water on the stovetop takes longer.

How is a chocolate fountain made?

The food of your party can be made more enjoyable with the help of chocolate fountains. Who doesn’t enjoy drizzling delicious sweets with melted chocolate?

How to Use a Chocolate Fountain

  • Before putting the fountain together, clean it.
  • Set up the base where you want it.
  • Into the base, insert the auger.
  • Place the tower on top of the auger.
  • Place the tower’s top on.
  • Heat the chocolate after pouring it into the base.
  • ENJOY!

What chocolate is best for a chocolate fountain?

There are chocolate pellets that are formulated specifically for chocolate fountains. Since they contain a lot of cocoa butter, no oil is required. White chocolate, milk chocolate, and semisweet chocolate are further options. If you do, you will need to supplement your chocolate with either canola, vegetable, or cocoa butter. The proportion would be 45% oil and 55% chocolate. Check out this dish from Dazzling Hospitality for a homemade alternative.

Want to dress up? To match the colors of your party, tint white chocolate with chocolate coloring oil. The oil used to tint chocolate can be found here.

How Much Chocolate Do you Need for a Chocolate Fountain?

If the chocolate fountain is the sole sweet choice being served, then you should plan on 1 pound of chocolate for every 10 visitors. 20 people shouldn’t need more than 1 pound of chocolate if there are other sweet options available.

You can hire fountains in three different sizes. The little chocolate fountain can hold seven pounds of chocolate and can serve 50 people for two hours. The medium-sized fountain carries 11 pounds of chocolate and can feed 150 people for two hours. With a capacity of 20 pounds of chocolate, the huge fountain can serve 250 people for two hours.

How Do You Melt Chocolate for the fountain?

There should be two heating settings on your device: heat and heat + motor. Pour the chocolate pellets into the base and select the heat only setting if you are using them exclusively for a chocolate fountain. For around 20 minutes, stir the chocolate occasionally. You may start the chocolate flowing by turning the knob to heat + motor once it has melted and become smooth.

You can melt it before you put it in by following these instructions if your machine doesn’t include a heating option or if you’re in a rush.

  • The chocolate should be broken up into small bits.
  • If using a double boiler on the stove, add water to the pot until it is just an inch above the bottom of the bowl containing the chocolate. When melting chocolate in the microwave, start with 2 minutes, stir, and then microwave for additional 1 minute bursts, stirring in between, until the chocolate is smooth and melted.
  • If you aren’t using chocolate designed for a fountain, mix it with oil beforehand (the proportion is 45% oil to 55% chocolate).
  • Turn on heat + motor after pouring the chocolate into the base. It’s recommended to pre-melt your chocolate if you need to replenish it. While the chocolate melts, you can add pellets, but doing so will slow down the fountain and might possibly clog it.

What Food is Best to Dip in a Chocolate Fountain?

  • Marshmallows
  • Strawberries
  • Pineapple
  • Bananas
  • Apples
  • Kiwi
  • Dunkin’ Donuts
  • Rice Krispies cookies
  • Pretzel sticks
  • Cookies
  • Crackers, Graham
  • Cubes of pound cake
  • Do not forget toothpicks or skewers.

What if the Chocolate Isn’t Flowing Evenly Down the Fountain?

Your fountain might not be level if water doesn’t flow freely in all directions. You may twist the legs at the bottom to lower and raise either side. The fountain should start to flow evenly once you’ve got it set up.

How Do You Clean a Chocolate Fountain?

Pouring leftover chocolate down the drain could cause it to harden and block the pipes, so avoid doing so. Put as much chocolate in the trash as you can. Use a rubber spatula to scrape the leftovers out. Rinse and wipe the surface clean after the majority of the chocolate has been removed. Avoid allowing the chocolate to sit in the fountain and harden. It will make cleanup much more challenging. If this occurs, warm the chocolate before cleaning as described above.

Where is the Best Place to Put a Chocolate Fountain at an Event?

  • Place the fountain on a stable platform with enough space for many users to use it simultaneously.
  • Place close to an electrical outlet to prevent your cord from being unsightly or posing a trip risk.
  • Make sure there is a trash can nearby so you can simply get rid of the skewers.

What else should I know?

It may get pretty messy at chocolate fountains. Place your fountain on a tray to make cleanup simple so that you won’t experience this issue.

A margarita machine pairs wonderfully with a chocolate fountain, don’t you think? Visit this blog for additional details.

How is chocolate diluted for a fountain?

These wafers are fantastic for various things, and Wilton fondue pots made expressly for them are available on the market, but I can’t suggest using them for fondue.

For me, the flavor is too artificial and sugary. You truly want the authentic chocolate flavor in a fondue, as well as to bring out the flavor of your dipped goods. You could actually conceal everything with Candy Melts.

Chips, chocolate

As long as you choose the better brands, I am fine with the usage of chocolate chips in fountains and fondues. The taste, texture, and quality might significantly alter by spending just an extra $1 to $2.

3. Squares of Baker’s chocolate

Compared to chocolate chips, Baker’s Chocolate Squares perform great for fondue and fountains but do take a bit more labor. Before melting, the 1 oz. squares should be broken up into manageable bits.

Use Belgian chocolate slabs (or bits) or other fine bars of authentic, quality chocolate if you have access to them.

The best scenario for chocolate fountains is to use premium couverture chocolate (with a high cocoa butter concentration).

“I’ve heard that you need a special preparation or type of chocolate to keep chocolate fountains from clogging. Is that true?” Maran (Florida, USA)

I was asked the same kind of thing about fondues, so I’ll cover both topics here. Please bear with me as I provide some advise that is contrary to much of the guidance that is available (often from the instructions that come with fondue pots and chocolate fountains).

In general, I prefer my chocolate to be prepared for a fondue a little thicker than I would for a fountain. It takes a pretty thin chocolate mixture to provide the right “sheeting of chocolate for the fountains. Why bother if it’s not necessary for fondues?

For chocolate fondue pots, I like to make a nice chocolate ganache. I cook them in a separate pot or bowl from the fondue pot, adding them only when everything is melted, smooth, and ready to use.

Yes, a lot of fondue pots advise melting everything in the pot itself, however there is a chance it could burn. I think it’s worthwhile to do a few additional dishes to avoid that.

I suggest using any of the truffle recipes on this blog or in The Spirited Baker for a fantastic chocolate fondue.

The majority of fountains advise using vegetable oil to thin it out; use around 1/4 cup of oil for every 2 to 2.5 pounds of chocolate. (This assumes higher-quality chocolate that contains lots of cocoa butter. It will take more oil to make chocolate of lower quality.

Additionally, due to the physics involved, smaller chocolate fountains will need a higher quantity of oil.

It truly makes a difference to use better chocolate in your fountains. (With chocolate fondue, you have a lot more room to play about than with chocolate fountains!)

Now, if at all possible, I try to avoid using vegetable oil. If you can find it, coconut oil is obviously preferred. I prefer the texture over vegetable oil and it has a much superior flavor. Although solid at room temperature, coconut oil can be used in place of the specified amount of vegetable oil.

Cocoa butter is an additional option to vegetable oil, albeit it is more expensive and less widely accessible to most people.

I prefer to prepare my melted chocolate mixture separately from the fountain, much as with fondues, and then add it once it is all melted and smooth.

“Why do people even think the oily mess in a chocolate fountain is edible?The only time I’ve ever had chocolate fountain chocolate, it was milk chocolate melted and mixed with an amazing quantity of oil.” – Leah (Delaware, USA)

I’m joking. It’s not nearly the “oily mess” that it could be if good chocolate is used, and especially if coconut oil or cocoa butter is used to thin it.

“What fruits hold up best to being dipped in chocolate? What else can you put in chocolate ?” – Laura (New York, USA)

I enjoy using fruit such as apple slices, chunks of banana, strawberries, pineapple wedges, etc. To remove any more moisture that would cause the chocolate to seize, I advise dabbing a paper towel over the entire area.

You can use it to serve pretty much anything else that you want! a few concepts

Additionally, you can utilize things like cakes, brownies, and similar crumbly foods. Instead of setting things up for actual spearing or dipping, place a small ladle close to the chocolate fountain so that you may drizzle the chocolate over the prepared objects.

Having a set up of toppings is also entertaining. tiny bowls filled with chopped coconut, candy canes, sprinkles, nuts, etc. It’s a cute little “extra” to keep around. Consider dipping a piece of banana in chocolate before dipping it in coconut or almonds! Yum!

“What do you do with leftovers, and how long can you keep them in the fridge?” – Naila (Ontario, Canada)

Pour the chocolate into a bowl that can withstand the microwave while it is still hot and streaming. After allowing it to room temperature, wrap in plastic. The chocolate won’t dry out or develop a skin if the plastic wrap is allowed to sit directly on top of it. Attach the bowl’s lid, if it fits snugly, after the plastic wrap.

Since chocolate is quite good at picking up other fridge odors, I wouldn’t leave it for longer than a week or so. Carefully melt it in the microwave in increments of 15 seconds if you want to use it again. You DO NOT want to burn it! Stir after each microwave burst!

“Is there a way to rescue the chocolate, if it’s scorched or dries out? I have a tea light fondue pot” – Shirley, Ontario Canada

There are a few ways that chocolate can go bad, but occasionally it can be saved.

High temperatures cannot be tolerated by chocolate. It will burn if it is cooked too quickly, too close to a heat source, or just not stirred frequently enough, which is probably what happened with a tea light pot.

Try conserving the chocolate that wasn’t in the scorch zone if it was a particularly delicious bar that you’d feel terrible discarding. Use it to make brownies by chopping it up!

If the chocolate had dried out, heat some heavy cream to just below boiling, then pour it over the chocolate.

After a little interval, whisk the mixture until it is smooth and melted. You can CAREFULLY reheat the chocolate in the microwave at this stage if not enough cream was used to remelt it. 10-15 second intervals, stirring in between.

If the chocolate fountain mixture had oil, add a little additional oil or cocoa butter and gently remelt it.

However, if you keep it as instructed in the “leftovers” question from previously, it shouldn’t dry out.

“What occurs when you aggravate the chocolate is seizing. When everything seems to be going smoothly, the chocolate suddenly becomes lumpy and granular before hardening into a thick, disgusting mess. This is typically a moisture problem.

Water is the enemy of chocolate. Use dry bowls and utensils, and be very careful not to let any water get into your chocolate.

When a small amount of water is added to melted chocolate, it “seize. This is why using a lid to melt chocolate is never a good idea (condensation will happen and drip in! ), and using a double boiler requires constant caution.

Warm liquid must be added to melting chocolate. Pretty simple rule: adding a cold liquid will cause melted chocolate to seize. Warm liquid won’t, thus it’s crucial to heat the cream mixture before incorporating it into the chocolate. Don’t forget to do this!

Shortening can *occasionally* be added to chocolate to prevent it from seizing. For every cup or two of the impacted chocolate, use around 1 tablespoon of shortening. Once the chocolate has melted, gradually stir in the shortening.

Although this chocolate won’t be the best for dipping, you can use it in baking recipes that call for melted chocolate, such as brownies and cakes, or even to make hot chocolate.

Should I be freaked out about public chocolate fountains? Germs and whatnot… or should I just get there before others? Alex (London, UK)

That depends, I guess. I wouldn’t worry too much if “public” refers to a party, wedding, or other similar occasion, especially if the fountain is staffed by a trained attendant.

However, I have seen that at least one chain buffet restaurant here in the United States is promoting the addition of a chocolate fountain. I wouldn’t venture near THAT.

The problem is that chocolate can’t withstand the heat needed to destroy microorganisms without burning. You don’t need to be concerned about the chocolate itself because it isn’t a “high risk food,” but you need be aware of the bacteria that is being brought in from the outside.

In terms of that, the main worry is those who directly put their hands (or faces; I’ve seen both happen!) into the fountain.

Bacteria might also enter the chocolate stream when you double dip. This is why having chocolate fountains under the supervision of a staff member is a really, really fantastic idea.

Which buffet establishments? I have no idea if they are being watched over, and I have absolutely no idea how long the chocolate fountain will be running before it is completely cleaned out.

I don’t think the risk is worth it, despite the fact that I have no aversion to germs. A never-ending stream of people who may not be using it in a hygienic manner, combined with chocolate that may be kept at that dangerous temperature all day? Not at all.

Whew! lengthy entry I hope this explains the melted chocolate service and answers your questions!