How to make chocolate fondue flow smoothly in a fountain
Tempering chocolate for smooth flow in a fountain
After catering hundreds of weddings, we’ve finally come up with a few “tricks” to keep the chocolate fountain flowing smoothly and looking great. They work whether you are using a home-style chocolate fountain or a larger commercial fountain at a catered event.
The first thing you need to do is have the right kind of chocolate. Although it says you can use chocolate chips as a last resort, they really don’t work the best. Chocolate that is made for fountains will have a lower melting point and flow smoothly. In the end, I recommend using the chocolate “almond bark” that you can find in most grocery stores in the baking section. To use this type of chocolate, you have to add a little more butter than normal, but it will work well and the taste is quite good.
Second, the way you melt the chocolate is critical so it doesn’t burn. We start the melting process by using a microwave oven at 50% power for about 2 minutes. Stop and stir. Repeat for another 2 minutes. We almost never go above 50% power. It’s just too much for the chocolate. Also, white chocolate burns more easily than milk or dark chocolate. The chocolate must be completely melted, with no lumps, before adding it to the machine. A small amount of oil (approximately ¼ cup) is then added at the end of the melting process.
Third, use a paper towel to apply cooking oil to all levels and the bowl of the fountain. It just helps with the viscosity of the chocolate that runs down the side of the machine. Stir the chocolate-butter mixture thoroughly and then pour the entire bowl into the preheated fountain (the fountain must be preheated!). Switch on the appliance and let it run for approx. 2 minutes.
Finally, turn off the auger for about a minute, allowing the melted chocolate to settle inside the machine and “burp” the air. This one trick will make a huge difference! If one burp doesn’t do it, burp again. It also helps to make sure the “feet” of your machine are level. You may need to adjust one or more of the legs to get the correct flow after completing all of the above steps.
It goes without saying that you should invest in a quality fountain. We tried several of the retail “home” models and after a few events the motors would stop shutting down or the auger pins would break. They are intended for occasional (eg once a year) use, not for catering! Even the lower priced professional models are great to start with as they are designed for more intensive use. If you use a machine often, stainless steel is the right choice.
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