Posts Tagged ‘belgian’
Chocolate Fountains
Chocolate Fountains
how do chocolate fountains work?
what do you needto set up a Chocolate Fountain and how to work it properly
I have one that’s a medium quality fountain. Not exactly professional grade but better than some of the cheaper ones too. Just right for occasional use like at summer or holiday parties.
Chocolate fountains work the same way a water fountain works. There is a small pump or auger (mine has an auger, sort of like a large screw that moves the chocolate up…less maintenance than a pump) at the base of the fountain that pushes the chocolate up a central tube to let it cascade down the two or three tiers and back into the base again. One difference with a chocolate fountain, however, is there is also a heating element to keep the chocolate warm enough to stay liquid.
Typically you would use a coverture chocolate which is a higher quality chocolate and has more cocoa butter (about 35%). Some fountains are designed to melt the chocolate but I would recommend using a double boiler as it would be quicker and you don’t have to worry about burning the chocolate.
Here’s a site for a manufacturer of chocolate fountains. They have a great FAQ section.
Chocolate fountain at the Bellagio
