What Chocolate Do You Use For a Chocolate Fountain? - Whitakers Chocolates

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.

The flowing, velvety chocolate, ready for dipping, is simply irresistible.

However, achieving that smooth, cascading flow of chocolate is not as simple as just melting any chocolate and pouring it into the fountain.

The type of chocolate you choose plays a pivotal role in the success of your chocolate fountain.

This post will guide you through the essentials of selecting the perfect chocolate for your fountain, ensuring that your event is a hit and your guests are left with sweet memories and even sweeter taste buds.

Table of Contents

What Chocolate is Best for a Chocolate Fountain?

The best chocolate for a chocolate fountain is couverture chocolate.

Couverture chocolate contains a higher percentage of cocoa butter than regular chocolate, which makes it ideal for melting and achieving the smooth, flowing consistency required for a chocolate fountain.

It also results in a shiny, flavourful, and velvety texture that is perfect for dipping.

At Whitakers Chocolates, we have developed a product specifically designed for easy melting – our Easymelt range.

Easymelt is available in both dark and milk chocolate varieties, and its high cocoa butter content makes it perfect for use in a chocolate fountain.

This product not only ensures a smooth and consistent flow but also guarantees a rich and delicious taste that will impress your guests.

What is Coverture Chocolate and Why is it Good For Melting?

Couverture chocolate is a high-quality chocolate that contains a higher percentage of cocoa butter than regular chocolate.

The term ‘couverture’ translates to ‘covering’ in French, and this type of chocolate is commonly used for coating truffles and other confections.

The additional cocoa butter (usually around 32-39%) in couverture chocolate not only gives it a rich flavour and smooth texture but also makes it ideal for melting and tempering.

The higher cocoa butter content allows the chocolate to melt more smoothly and evenly, resulting in a fluid consistency that is perfect for coating, dipping, and, of course, use in a chocolate fountain.

It also solidifies more quickly and with a glossy finish, making it a popular choice among professional chocolatiers.

Additionally, couverture chocolate has a more robust and well-rounded cocoa flavour compared to regular chocolate, making it the preferred choice for high-quality confections and desserts.

Related Post: How to Melt Chocolate Chips

How to Melt Chocolate for a Chocolate Fountain in a Microwave

Melting chocolate in a microwave is convenient but requires careful attention to avoid overheating or burning the chocolate.

Follow these steps to melt chocolate for a chocolate fountain using a microwave:

Chop the Chocolate: Begin by chopping the chocolate into small, even pieces. This will help it to melt more evenly.
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.
Microwave at Low Power: Set your microwave to 50% power or on a ‘defrost’ setting. This lower power level is crucial to avoid burning the chocolate.
Heat in Short Intervals: Start by microwaving the chocolate for 30 seconds. Then, take it out and give it a good stir. Repeat this process, microwaving in 15-20 second intervals and stirring each time until most of the chocolate has melted.
Stir Until Smooth: Even if there are a few small lumps of chocolate left, keep stirring outside of the microwave as the residual heat will continue to melt the chocolate until it is entirely smooth.
Check the Temperature: Use a chocolate or instant-read thermometer to check the temperature of the melted chocolate. For dark chocolate, the ideal temperature is 45-50°C (113-122°F), and for milk or white chocolate, it is 40-45°C (104-113°F).
Add Oil if Necessary: If the chocolate is too thick for the fountain, you can add a little vegetable oil or melted cocoa butter to thin it out. Start with a tablespoon and add more if necessary, until it reaches the desired consistency.

Remember to always keep a watchful eye on the chocolate and stir frequently to ensure it melts evenly and doesn’t overheat.

Once melted and at the correct consistency, it is ready to be added to the chocolate fountain.

How to Melt Chocolate for a Chocolate Fountain in a Using a Pan

Melting chocolate on the stove using a pan is another effective method, but it does require careful attention to ensure the chocolate does not overheat or come into contact with water.

Follow these steps to melt chocolate for a chocolate fountain using a pan:

Chop the Chocolate: Start by chopping the chocolate into small, even pieces. This helps it melt more evenly.
Set Up a Double Boiler: Fill a saucepan with a few inches of water and place a heatproof bowl on top, making sure the bottom of the bowl does not touch the water. This setup is known as a double boiler.
Heat the Water: Heat the water in the saucepan over low to medium heat until it is simmering, not boiling.
Add the Chocolate: Place the chopped chocolate into the heatproof bowl. The steam from the simmering water will gently heat the bowl and melt the chocolate.
Stir Constantly: Stir the chocolate constantly with a dry, heatproof spatula or wooden spoon to ensure it melts evenly.
Check the Temperature: Use a chocolate or instant-read thermometer to check the temperature of the melted chocolate. For dark chocolate, the ideal temperature is 45-50°C (113-122°F), and for milk or white chocolate, it is 40-45°C (104-113°F).
Remove From Heat: Carefully remove the bowl from the saucepan once the chocolate has fully melted and reached the correct temperature.
Add Oil if Necessary: If the chocolate is too thick for the fountain, you can add a little vegetable oil or melted cocoa butter to thin it out. Start with a tablespoon and add more, if necessary, until it reaches the desired consistency.

Make sure no water or steam comes into contact with the chocolate, as it can cause the chocolate to seize and become grainy.

Once the chocolate is melted and at the correct consistency, it is ready to be added to the chocolate fountain.

How to Thin Chocolate for a Chocolate Fountain

Thinning chocolate for a chocolate fountain is essential to ensure it flows smoothly.

The consistency of the melted chocolate is key to the successful operation of a chocolate fountain.

If the chocolate is too thick, it will not flow properly, and if it is too thin, it will not coat the dipping items adequately.

Here is how you can thin chocolate for a chocolate fountain:

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.
Melt the Chocolate: Melt the chocolate using a double boiler or a microwave, making sure to stir it constantly and check the temperature to prevent overheating.
Add Oil or Cocoa Butter: Once the chocolate is melted, if it is still too thick, you can add a little vegetable oil or melted cocoa butter to thin it out. Mix thoroughly into the melted chocolate with a tablespoon of oil or cocoa butter. Add more, a little at a time, until the chocolate reaches the desired consistency. Do not add water or any water-based liquids, as it will cause the chocolate to seize and become grainy.
Test the Consistency: The chocolate should be smooth and pourable but not too runny. You can test the consistency by letting it flow off a spoon or a spatula. If it flows in a steady stream, it is ready for the chocolate fountain. Add a little more oil or cocoa butter if it is too thick. If it is too thin, you can add more melted chocolate to thicken it up.
Add to the Fountain: Once the chocolate is at the right consistency, it is ready to be added to the chocolate fountain.

Remember to keep the chocolate at a consistent temperature to ensure it remains fluid throughout the event.

Most chocolate fountains have a heating element that will keep the chocolate at the correct temperature.

Do a test run before the event to ensure everything works properly.

Where Can You Buy Premium Quality Chocolate for a Fountain?

At Whitakers Chocolates, we have a long-standing relationship with chocolate and take great pride in producing the highest quality products using only the finest and natural ingredients.

All our chocolates are gluten-free and suitable for vegetarians, and our dark chocolate is vegan-friendly, making them perfect for everyone to enjoy.

For chocolate fountain, we have a huge range of chocolate products that are perfect for melting.

Our mini dark chocolate 55% shards, called Easymelt, are specifically designed for easy melting, making them ideal for fountains.

Additionally, we offer dual-flavoured chocolate bars in both milk and dark chocolate.

These work exceptionally well for fountains as they can be easily broken into pieces, and the crunchy honeycomb pieces embedded in the chocolate give an extra layer of texture when melted!

Remember, the key to a great chocolate fountain is starting with high-quality chocolate, and at Whitakers Chocolates, we have got you covered.

So why not try our range of chocolate products for your next fountain and experience the difference that quality chocolate can make?

Some Notes From an Expert Chocolatier

At Whitakers Chocolates, we believe that the beauty of a chocolate fountain lies in your ability to let your imagination run wild and experiment with different ingredients.

The choices are endless, from fruits to marshmallows, cookies to pretzels, and much more.

However, one thing that is of paramount importance is the quality of the chocolate you use for melting.

To get the best results, it is essential to use high-quality chocolate. Couverture chocolate, for example, is an excellent option as it has been specifically made for melting.

It contains a higher percentage of cocoa butter than regular chocolate, which gives it a smooth and creamy texture when melted and allows it to coat your dippables beautifully.

Remember, your fountain is only as good as the chocolate you use, so don’t compromise on quality.

Start with high-quality chocolate like our Easymelt shards or dual-flavoured chocolate bars, and let your creativity take over from there.

And most importantly, have fun with it! Enjoy the process of experimenting with different dippables and creating a delicious and memorable experience for you and your loved ones.

Final Notes On What Chocolate To Use For a Chocolate Fountain

Selecting the right chocolate for your fountain is crucial to its success.

Couverture chocolate, with its high cocoa butter content, is the best choice for a chocolate fountain.

It melts smoothly and flows nicely, providing a delicious, velvety coating for your dipping items.

Remember to melt the chocolate carefully, either using a double boiler or a microwave and thin it with vegetable oil or cocoa butter if necessary.

Avoid using water or water-based liquids, as they will cause the chocolate to seize.

Test the consistency before adding the chocolate to the fountain, and do a test run to make sure everything is working properly.

With a little bit of preparation, your chocolate fountain will be the highlight of the event!

Some Related Posts:

What to Dip in a Chocolate Fountain.
How to Clean a Chocolate Fountain.
How to Use a Chocolate Fountain

What Chocolate Do You Use For a Chocolate Fountain? - Whitakers Chocolates | Our Blog (2024)