Tips for using a chocolate fondue fountain?
- sweet ginger Jan 2, 2007 02:07 AM
So a family member has a new chocolate fountain and we thought we'd try it out. It was not pretty. Chocolate was gloppy and thick, even with the addition of oil (as directed in the manual) to thin it out. Does anyone have some tips for us for future use? I'm assuming we'll need to turn on the heat much earlier? And any recommendations about how to get the chocolate smooth and thin so it cascades down each level nicely? Are there better ways to achieve this without the use of so much oil?
I'm sure what type of fountain you have but my sister in law went all the way out and bought the high end fountain with built in chocolate melting/heating mechanism. We didn't have to add any oil to our chocolate. Simple to use and chocolate was flowing beautifully.
Based on our experience make sure you use good quality chocolate, that the plate is heated so chocolate doesn't seize, the fountain is level as that affects flow of chocolate and lastly that there is PLENTY of chocolate to flow.
Hope that helps.
I have one of the inexpensive fountains that are sold everywhere and have had great success - my feeling is that it's the chocolate that makes the difference between success and failure. I used the bulk stuff from Trader Joe - I think it was Guittard but could have been Ghirardelli. It was semi-sweet I believe...
Over the past year I have seen the home models continue to drop in price. Last years 100.00 model sold for 40.00 at Christmas. What has me curious is...how's the cleanup on a fondue foundtain? Once you are done enjoying it are you left with alot of melted chocolate? Do you reuse the chocolate it?
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Could moisture in the air have had something to do with it too? I seem to remember that you are supposed to work with candy on dry days only...