Setting up chocolate for a chocolate fountain involves properly melting the chocolate and then adding it to the fountain. Here's how to do it:
Step-by-Step Guide
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Melt the Chocolate: This is arguably the most important step. Using the wrong chocolate or melting it incorrectly can cause the fountain to clog.
- Choose the Right Chocolate: Use chocolate specifically designed for fountains or chocolate with a high cocoa butter content. Standard chocolate chips often don't flow well on their own. Couverture chocolate is a good option.
- Melting Methods:
- Microwave: Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until completely melted and smooth. Be careful not to overheat, as this can cause the chocolate to seize.
- Double Boiler: A double boiler provides gentle, even heat. Place chocolate in the top bowl of a double boiler over simmering water. Stir occasionally until melted and smooth.
- Melting Pot: Specifically designed for melting chocolate. Follow the manufacturer's instructions.
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Adjust Chocolate Consistency (If Needed): If the melted chocolate is too thick, it won't flow properly in the fountain.
- Add Cocoa Butter or Vegetable Oil: Add small amounts (1-2 tablespoons at a time) of melted cocoa butter or flavorless vegetable oil (like canola or sunflower) to the melted chocolate, stirring until smooth. This will thin the chocolate and improve its flow. Avoid adding water or milk, as this can cause the chocolate to seize.
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Prepare the Chocolate Fountain:
- Ensure the fountain is clean and properly assembled.
- Place the fountain on a stable, level surface.
- Turn the fountain on to warm it up. This is often a separate setting.
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Add the Melted Chocolate:
- Pour the melted chocolate into the center of the fountain's bowl at the base.
- Turn the fountain on to the "flow" setting. The spiral mechanism inside will draw the chocolate up to the top, and it will begin to cascade down the tiers.
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Monitor and Adjust:
- Observe the chocolate flow. If it's not flowing smoothly, you may need to add a bit more cocoa butter or vegetable oil.
- Scrape down any chocolate that accumulates on the sides of the bowl.
- Maintain the chocolate level in the bowl. Replenish as needed to ensure a consistent flow.
- Make sure the fountain remains level during the party as bumps can cause problems with chocolate distribution to the tiers.
Troubleshooting
- Chocolate not flowing: Chocolate is too thick. Add more cocoa butter or oil. Make sure the fountain is level.
- Chocolate is lumpy: Chocolate may have seized. It is very difficult to undo seized chocolate so it is best to start again with new chocolate.
- Fountain overflowing: Too much chocolate in the bowl. Reduce the amount.
- Splattering: The fountain may be running too fast, or the chocolate may be too thin.
