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Milk Chocolate: Milk chocolate is also excellent for a chocolate fountain. In the end, it depends on your tastes and what you like best. Also, it could depend on the theme of the party and who will be attending it. (As in this type of chocolate would fit kids better.)
White Chocolate: First, make sure you have tasted the chocolate as not all white chocolates taste the same. Using white chocolate is best for weddings and very special occasions such as a christening, even a baby shower!
The chocolate used for the fountain can even be colored so as to fit the theme. I have personally seen a green chocolate fountain on St. Patrick's day. Who would have known?
Preparing the chocolate:
Based on the size of your chocolate fountain, you will need to find out how much chocolate is required. Remember that the
success of your fountain will truly depend on the chocolate you use and its quality. Also, a chocolate of good quality will give you superb results when melted and will smoothly glide over the fountain--achieving the desired result. Once you know the amount of chocolate that you need, you can melt it in a microwave.
Warning: When melting chocolate in a microwave, be very careful with it. Heating it in small amounts for short periods of time (such as 30 seconds to 45 seconds) and stirring often is required. Do pay attention to what kind of chocolate you are using. For example, white chocolate is more heat sensitive than dark chocolate is.
Should you choose to do it over a hot plate, stir consistently so that the chocolate does not get attached at the bottom of the pan. Watch the chocolate as it can burn easily if left on the hot plate for too long.
The end result should be a chocolate that is thoroughly melted and that easily runs off the utensil that you used to stir it.
Warning: Do not add water to the chocolate to make it more liquid. This will harden the chocolate, turn it into clumps, and will stop the flow of the fountain. However, should the chocolate need to become more liquid, a spoon of sour cream can be added to it. But beware, should your chocolate be too thick, it might indicate that it is not of very good quality.
Adding the chocolate to your fountain:
Make sure that your chocolate fountain has had enough time to pre-heat so that when you pour the chocolate into the bottom bowl and start your chocolate fountain, the chocolate will pour over the different levels within minutes. And it won't be long before your guest are drawn towards it by the wonderful chocolate aroma.
Suggested Dippings for your chocolate fountain:
- Profiteroles. (Oh! So good!)
- Cream puffs. (One of my favorites!)
- Whole fruit--such as strawberries and cherries. (yum!)
- Marshmallows.
- Turkish delight.
- Sliced fruits--such as apple, peach, pineapple, bananas, orange sections, star fruit, etc. (do be careful as you don't want a fruit that will drip juice into the fountain such as melon because the chocolate will not be able to stick to the fruit very well.)
- Firm biscuits.
Warning: Avoid all sorts of nuts and cakes that easily crumble as they will plug the fountain and the chocolate will flow unevenly.
Cleaning and caring for your chocolate fountain.
Most fountain models are easy to use and easy to clean and care for. Always switch off your fountain and unplug it before cleaning.
Let the fountain cool down. Wipe off any remaining chocolate in the bowl and on the sides of the base unit with a damp paper towel or soft cleaning cloth and buff dry. Do not use abrasive sponges or scourers as they will damage the surface.
The base unit of your fountain contains the electrical component and must, obviously, never be placed in water or in a dishwasher. However, the rest of the fountain can be safely washed by hand in warm water.
Warning: Check the user's manual for your fountain. Pay close attention to how they suggest you clean your fountain as not all models are the same!
Problems that you can face and how to handle them:
Chocolate is dripping, not flowing, or flowing unevenly.
The chocolate may be too thick. Or the fountain is not level. Check the surface that it is standing on. Raise the fountain as needed. Or make sure there is enough chocolate at the base of the fountain.
The chocolate flow is interrupted.
Food may be blocking the chocolate flow at the base of the fountain. Remove any pieces found.
Chocolate flow is slow, not reaching the bottom of the fountain.
Air may be caught in the spiral drive (what makes the chocolate go up at the top of the fountain) or somewhere in the system. Stop the fountain for a few minutes and start it again. This should handle the problem.
Chocolate is too thick to flow.
The room temperature may be too low or the fountain may be in a draught from an open door or window. Thin the chocolate with a bit of sour cream (try a little and see how it affects the chocolate.)
Things to remember:
- The fountain must always be level to work properly.
- Don't leave the fountain unattended while it's running.
- Don't touch or move the spiral drive while it's working.
- Don't let children use the fountain without adult supervision.
- Don't move the fountain while the motor is running.
- Don't try to assemble or take apart the fountain when the motor is running. Switch it off and unplug the fountain first.
Savor this delicious treat!
Are you thinking of doing a chocolate fondue instead?
Need some party tips?
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