Maintaining the Fountain’s Functionality: Chocolate, once hardened, can clog the fountain’s mechanisms and make it difficult to operate the next time you use it. Ensuring the fountain is clean and free of chocolate residue helps maintain its functionality and longevity. Sanitise: Sanitising the fountain parts is an optional step, but it is recommended, especially if the fountain will not be used for a while. Use a food-safe sanitising spray or wipes to sanitise all parts of the fountain.

Related Post: How to Stop Chocolate Chips Sinking Should You Clean a Chocolate Fountain When it is Warm or Cold?Other types of chocolate need fat added to be consistent (as we mentioned above). Even if you melt the chocolate to a runny consistency, without the fat content, your chocolate fountain will struggle to keep the chocolate flowing. A general rule is a cup of your oil per every five pounds of chocolate. Sephra is premium chocolate meant for melting. It’s specially created for fountains and doesn’t melt at room temperature, making it easier to maintain a smooth flow for your fountain. It comes wafer style in a two-pound bag, Add to the Fountain: Once the chocolate is at the right consistency, it is ready to be added to the chocolate fountain. One way you can do this is to add vegetable oil to your melted chocolate. For best results, look for chocolate with a high cocoa butter content. Not only will this taste richer and more satisfying, but it will require less additional oil than low-quality chocolate.

It comes in three different flavors ( milk, dark, and white vanilla), but the most common is the milk chocolate. It does have the slightest chalky taste, especially as it runs through the chocolate fountain for an extended period, but it’s only noticeable if you eat the chocolate straight. With something a little sweet to dip, you don’t get that flavor at all. Started in the 1980’s and still going strong with their worker-owned business model, Equal Exchange maintains fair trade with dozens of co-ops around the world, and I encourage you to do your own research into their fair farmer partnerships. ​​Pascha Organics

What Kind of Chocolate Should I Use in My Fountain?

Your fountain is all heated when the bowl is warm to the touch. Slowly pour about half a cup of chocolate over the top, and then pour the rest directly into the base. From there the auger will lift it to top and it will cascade down, and your chocolate fountain is all ready! With a little bit of preparation, your chocolate fountain will be the highlight of the event! Some Related Posts: 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. However, achieving that smooth, cascading flow of chocolate is not as simple as just melting any chocolate and pouring it into the fountain. Maintain the Fountain: Keep an eye on the fountain throughout the event. You may need to add more melted chocolate if the level gets too low or use a skewer to remove any bits of food that fall into the fountain.

Finally is the level of sweetness in your chocolate. If you like a sweeter chocolate, you'll want to opt for a milk chocolate or a low-percentage dark chocolate, because the only sweetness in your chocolate fondue will be from the chocolate itself. Brownies are already full of chocolate, and are quite chewy. It’s best if you cut them into small squares to dip into the chocolate fountain, since this is quite a rich combination. Remove Excess Chocolate: Use a spatula or a plastic scraper to remove as much excess chocolate as possible from all parts of the fountain. Do not use metal utensils as they can scratch the surface of the fountain. Level the Fountain. Make sure your fountain is somewhere it can be 100% level! I cannot emphasize this enough, because the more level it is, the more stable it is. You can use a paper towel to even out a wobbly table, as we did, but make sure to look at your machine from every angle before starting to add chocolate. 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).

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Add the Dippables: Arrange the dippables around the base of the fountain. Popular choices include strawberries, marshmallows, pretzels, and pieces of cake or brownies.