Chocolate Fountains - Quick Facts

Chocolate fountains are a great way to serve chocolate fondue. The structure is quite standard with a heated basin forming the base, and tiers adding to the height of the fountain. The basin keeps the chocolate in a liquid state, allowing it to be pulled through a central cylinder to the top of the fountain, from where it flows down over the tiers in graceful waves.

The liquid state of the chocolate allows people to easily dip fruit, marshmallows and other goodies into the chocolate, covering the surface with melted chocolate. The kind of chocolate that is used in fountains plays an extremely vital role. The right kind of chocolate should be high in cocoa butter content so it flows smoothly over the tiers. Chocolatiers usually recommend using chocolate that is designed especially for fountains or couverture chocolate, which has high cocoa butter content.

Another option would be to thin the chocolate down using vegetable oil or, in the case of dark chocolate, the tiniest bit of hot water. As a matter of fact, chocolate syrup can also be used in a chocolate fountain, considering its originally liquid state allows it to flow well in the first place.

There are usually two categories of chocolate fountains, the ones for home use and the commercial ones used by caterers. The chocolate fountains used at home are usually small in size, with a maximum of four tiers. The fountains are usually made of plastic with a few of the parts in stainless steel. Commercial chocolate fountains are towering structures, designed to have a big impact at different events. The fountains are completely made of stainless steel.

The chocolate used in fountains is usually melted prior to pouring it into the basin, since the heated basin is usually not hot enough to melt the chocolate on its own. The chocolate can be melted using a double boiler or a microwave.

The viscosity of the chocolate plays a fundamental role in the success of a chocolate fountain. Too thick and the flow will be uneven and glutinous; too thin and the chocolate will appear to drip and will not flow smoothly over the tiers. The perfect viscosity will provide the desired result of a smooth flow over the tiers. A new innovation in chocolate fountains is the lighted basin. It comes in a range of many colours, and looks quite spectacular on a banquet table setting.
Chocolate fountains are well worth buying.