Making chocolate for your chocolate fountain is a simple and straightforward process. The chocolate should be high in cocoa butter to create an even flow, or you can thin other varieties of chocolate yourself with vegetable oil. Making the chocolate involves combining ingredients and preheating it before adding it to the fountain. These steps will allow you to create a delicious chocolate fountain centrepiece sure to attract attention.
Choose a couverture chocolate which contains at least 32 per cent cocoa butter. If using chocolate chips, you can add vegetable oil to increase the fat content and make the chocolate more smooth and viscous.
Plan to have about 1/4 cup of melted chocolate for each person. Fountains need anywhere between 2.27 and 9.07 Kilogram of chocolate, depending on the size of the machine, so check the instructions or the fountain box. It is estimated that 9.07 Kilogram of chocolate will feed at least 200 people.
Melt the chocolate in batches of 0.907 to 2.27 Kilogram. Put chocolate in a microwave-safe bag. Add 1/2 cup vegetable oil per 2.27 Kilogram of chocolate if using chocolate chips or a chocolate with less cocoa butter.
Seal the bag and microwave on medium heat for 1 to 3 minutes. Remove and massage the bag to mix the chocolate. Heat for an additional 1 to 3 minutes, until completely melted.
Add this chocolate to a preheated chocolate fountain. Continue preheating bags and adding to the fountain until the required amount is achieved. You can continue adding preheated chocolate over the course of the meal if more is needed.
It is possible to melt your chocolate in the bowl of the fountain, but this can take over an hour. Better results come from preheating your chocolate. You can also preheat it in a double boiler. Fondue chips, chocolate callets and chocolate disks are other terms that may be given to chocolate suitable for a chocolate fountain.
Be careful not to burn the chocolate in the microwave. Watch it closely and take it out often to be sure you do not overheat it in the microwave.