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Can you use Hershey chocolate in a chocolate fountain?

Published in Chocolate Fountains 2 mins read

Yes, you can use Hershey's chocolate in a chocolate fountain, but it needs preparation. Hershey's chocolate, in its standard bar or chip form, doesn't have the right viscosity to flow smoothly through a fountain. It needs to be thinned.

How to Prepare Hershey's Chocolate for a Chocolate Fountain

The key to using Hershey's chocolate (or most solid chocolates) in a chocolate fountain is to make it thinner so it flows correctly. Here's how:

  • Add Oil or Shortening: The most common method is to add vegetable oil or shortening to the melted chocolate. This reduces the viscosity. Start with a small amount (e.g., 1-2 tablespoons per pound of chocolate) and add more gradually until the chocolate reaches the desired consistency.

  • Use a Chocolate Fountain Chocolate or Compound Coating: These products are specifically formulated to flow well in chocolate fountains. They usually contain more fat and less cocoa solids. While you can use Hershey's, using a product made for fountains will yield the best results.

  • Melt Correctly: Proper melting is essential. Use a double boiler or melt in the microwave in short intervals (30 seconds), stirring in between, to prevent burning. Burnt chocolate becomes thick and grainy.

  • Maintain Temperature: A chocolate fountain needs to be kept at a consistent temperature to maintain the flow. Ensure your fountain is preheated and functioning correctly.

Why Hershey's Needs Adjustment

Standard Hershey's chocolate contains a relatively high percentage of cocoa solids and a lower percentage of cocoa butter (fat). This makes it thicker and less fluid when melted compared to chocolate specifically designed for fountains, which often contains a higher fat content. The added fat is what makes the fountain chocolate flow.

Considerations

  • Taste: Remember that adding oil might slightly alter the taste of the chocolate.
  • Cleaning: The added oil can make the fountain harder to clean.
  • Alternative: Consider using a chocolate formulated for fountains. This avoids viscosity problems, ensures a smooth, consistent flow, and can simplify cleanup.

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