When having a dinner, wedding and birthday party, or any holiday gatherings, a chocolate fountain fondue are becoming one of the necessities to add festive atmosphere. Once activated the chocolate fountain looks like a three-tiered chocolate wedding cake; it is more tasteful to the eye and delightful to the taste, so impressive that your guests will be talking about your party for months to come. With this chocolate fountain fondue, guests can enjoy dipping strawberries, cherries, marshmallows, pretzels and more into dark semi-sweet chocolate, milk chocolate or white chocolate. Besides, a working chocolate fountain itself is an attractive and fantastic decor to the party.
Here I would like to introduce this 3-tier chocolate fountain fondue which can hold up to 24 ounce of melted chocolate. It is designed with a plastic auger motor and stainless-steel bow. Easy to operate: simply pour melted chocolate into the base and switch on the motor. The auger-style fountain’s heated reservoir holds chocolate at an optimum temperature while sending chocolate up to the top, where it cascades to the tiers below in a continuous cycle, just like a delicious chocolate cake and a unique waterfall. Moreover, the entire unit can be disassembled for easy cleaning, and the plastic auger and tower can go in the dishwasher.
Things you need to know before activating a chocolate fountain fondue
You can not just throw a bar of Hershey’s chocolate in the fountain and you expect to get the signature chocolate waterfall. You must choose the right chocolate, add vegetable oil if needed and perhaps a few additional elements to ensure that the formula for your chocolate fountain is a good thing. Remember never mix chocolate with water.
Almost all chocolate fountains for home use will not melt the chocolate for you. Thus don’t melt chocolate on the bowl. You’ll need to use a double boiler or microwave and then transfer the melted chocolate to the fountain. Regular chocolate is too thick for use in a fountain and needs to be thinned or lowered its viscosity. This is done with vegetable oil. Neutral oil like canola or feel safflower oil is added so that the aroma of chocolate does not control the oil.
Anything that is 32% Oil 40% Cocoa is considered a blanket. Technically, you do not need to add vegetable oil to chocolate coating when used in a fountain, but it really depends on chocolate. Your results may vary depending on the brand you choose. A good idea is to do a test run when you do not have more customers and see how your brand of lubricants. You can always add more oil, but remember that you can not get out.