Finest Milk Belgian Chocolate Bag 900g - Suitable for a Chocolate Fountain and a Chocolate Fondue

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Chocolate fountains are delightful, and we don’t care if some event experts call them cliche. There’s nothing more exciting than a cascading wall of chocolate, and we can’t wait to get our hands on some cake bites or strawberries! As long as you go slowly and know what you’re getting into, a chocolate fountain can be a party tradition everyone will love. Choose the Right Chocolate: Start with a high-quality couverture chocolate containing a higher percentage of cocoa butter and is ideal for melting and coating. Cheese: Cubes of a mild cheese like cheddar or mozzarella can be a surprising and delicious option. What’s not to love about a cascading wall of chocolate? A chocolate fountain livens up any party instantly, but can you use just any chocolate? How do you make chocolate the right consistency for a smooth flow?

Not that there’s such a thing as the ‘wrong’ kind of chocolate, but you need a particular kind for chocolate fountains – it has to have a bit more fat in it than usual or it won’t flow properly. We use our 900g bags of Belgian Milk Chocolate Drops or Belgian White Chocolate Drops, which have been blended with extra cocoa butter so they work perfectly – and they come in mess-free microwaveable pouches for easy melting.Choose a Microwave-Safe Bowl: Place the chopped chocolate in a microwave-safe bowl. Make sure the bowl is completely dry as any water can cause the chocolate to seize. One of the best methods is using chocolate chips or inexpensive chocolate bar candy and adding a simple vegetable oil for consistency. If you don’t like the idea of using vegetable oil, you can use coconut oil as a slightly healthier alternative, but this will drive up your cost again. Consider the taste and consistency versus the price to decide where your line is. Heat the Water: Heat the water in the saucepan over low to medium heat until it is simmering, not boiling. Add to the Fountain: Once the chocolate is at the right consistency, it is ready to be added to the chocolate fountain. However, you should switch off the fountain and unplug it from the mains before you start the cleaning process.

By taking the time to clean and maintain your chocolate fountain, you can ensure it remains a highlight of your events for years to come. Some Related Posts: Remember to arrange the dippables in an attractive and accessible manner and provide skewers or forks for dipping. A centrepiece at any celebration, a chocolate fountain is not only visually mesmerising but also a delectable treat that appeals to both children and adults alike. Using Less Chocolate: if you have a smaller crowd, you can use as little as ¾ cups heavy cream with 11oz. chocolate in the machine (17oz. of liquid). Remember, if you have used the chocolate in a fountain, it’s likely been exposed to other foods, so it’s best to use it up within a few days. Why is it Important to Make Sure Your Fountain is Clean Before Storage After Use?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). Is there anything more indulgent and inviting than a chocolate fountain? Rich, glossy melted chocolate cascading down, ready to coat all matter of delicious nibbles. Whether you’re planning a children’s birthday party, a sophisticated anniversary celebration or any other kind of soiree, why not make the event extra-special with a chocolate fountain centrepiece? What kind of chocolate do you need for a chocolate fountain? Step 4. When your timer goes off, your bowl should be warm to the touch and your chocolate fountain all assembled. Grab your melted chocolate and begin pouring it over the top, just drizzling a little over the entire machine before pouring the rest directly into the bowl. From there, the auger will lift it to the uppermost layer and it will start cascading down. Your chocolate fountain is now ready to be used! The next most important thing about your chocolate fountain chocolate will be a high cacao percentage. The higher the percentage, the stronger the chocolatey flavor will be in your final fountain chocolate, because to get the chocolate liquid you need to add a LOT of cream or oil.