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For a chocolate fondue fountain, most people don't put much effort into buying chocolate. Perhaps they'll even buy some of those brick sized chocolate bars or they have a few bags of chocolate chips on hand. Sure the whole fountain concept will still impress your party guests and this will work fine. But in their fountains, true chocolate aficionados use gourmet chocolate and the difference in taste, you can definitely know. In the most popular home versions of the chocolate fondue fountain, melting regular supermarket chocolate chips is not an option. You won't get that cascading waterfall effect that these machines are famous for, the chocolate will be too thick and if it can actually be pumped to the top of the fountain. If you're lucky, plain chocolate will just drip. Leaving you with a few pounds of chocolate that needs to be melted with hot water before you can use your fountain again, if you're unlucky, it will clog your fountain. You will need to add a significant amount of vegetable oil in order for the chocolate to be fluid enough for the fountain to work, when using regular chocolate. These days, a variety of chocolate styles like calleabaut bittersweet callets, Ghirardelli chocolate chips, couverture chocolate and guittard baking chips are used in a wide array of recipes. Using a double boiler is the best way to melt supermarket chocolate. You should slowly add one cup of vegetable oil while stirring, for every two pounds of chocolate. The mixing won't be too hard, if you can handle your double boiler and an electric mixer at once. Add it slowly as you probably won't need the entire cup of oil and stop when you think the chocolate looks right. But when the chocolate is already in the fountain, don't forget that you can't add more oil. So add more oil, if you are in doubt. To use couverture chocolate is the easiest way to set up your chocolate fondue fountain. Meaning cover, Couverture is a French word. It's perfect for a chocolate fountain as Courverture chocolate is usually used for making candies or for dipping. Melting to a smoother texture, it's made with a higher percentage of cocoa butter than normal chocolate. Without any additional oil or mixing required, Couverture chocolate will give you that elegant looking waterfall effect. It's very expensive when compared to supermarket chocolate is the only drawback. Same as regular chocolate is the melting of couverture chocolate. Either use a double boiler or a microwave. The microwave can work great, since you won't be adding any additional oil or using the electric mixer. For a minute at a time, set the microwave and stir in between. Turning a chocolate fondue fountain into a home appliance, whoever decided should be given a medal. When you can now set it up every weekend, why save the chocolate fountain for weddings and other large parties. Russ Murray is the owner of this website and writes articles for his own website. For further details about callebuat bittersweet callets and ghirardelli chocolate chips please visit to website.
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