What is a chocolate fondue fountain?
A chocolate fountain is a device often made of stainless steel that consists of a heated base unit at the bottom. In the centre of the base unit an auger is positioned that pulls the melted chocolate upwards and allows it to flow over attached tiers.
The chocolate is melted slowly in the base of the unit, which is called the bowl. Within the bowl the heater can be set to the desired temperature. You can melt the chocolate using a microwave, but the slower and longer the chocolate has to melt, the better the consistency and often glossier the result.
Small buttons known as callets are added to the heated base unit in small quantities. By allowing the chocolate to fully melt before adding more, will ensure that the fountain runs more efficiently.
Stir the melting callets with a rubber spatula avoiding a metal or wooden spoon. This will avoid changing the temperature of the chocolate and scratching the base unit.
When fully melted, the temperature of the unit must be turned down, to prevent the chocolate from thickening whilst flowing through the unit. If this happens, then it will not flow properly and you also risk damaging the motor.
Once the fountain is switched on, the chocolate is pulled up through the auger, with the turning of the Archimedes screw inside. At the top of the chocolate fondue, the chocolate flows over the crown and with gravity, flows down over each of the tiers. As the screw keeps turning, the chocolate continually flows up inside and down on the outside. Guests are then able to dip their favourite item into the chocolate, using skewers. Skewers keep the chocolate away from fingers.
Choosing the right chocolate
Although fondue fountains vary in size, it does not matter how big or small they are, they each require the right chocolate to work properly.
There are many options available, but Belgian chocolate is by far the best tasting.
Use only fountain ready Belgian chocolate. This means that it require no additional ingredients adding to it. Non fountain ready chocolate will require you to add oil, usually in large volumes. Quality Fountain ready chocolate often contains soya extract as the emulsifier, so making it suitable for vegetarians and anyone with kosher requirements.
Milk, dark and white chocolate can be used in the fondue fountain. They each have different melting points, so refer to your fountain manual beforehand. White chocolate can have a colouring added to it, to give it a different appearance. You can colour your chocolate to look like a pastel pink, bright orange and even mint green. The choice is yours.
The only way to ensure that your chocolate fountain works safely and flows properly, is to hire an experienced chocolatier for your event.
Ceri Joleys is the owner of http://www.chocolatefountains.co.uk/ - a chocolate fountain hire company based in the North West of England. Her company is available for a wide range of functions.
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