How to make fondue chocolate flow smoothly in a fountain
Temper the chocolate so it works smoothly in a fountain
After catering hundreds of weddings, we finally discovered several “hacks” to make the chocolate fountain flow smoothly and look great. These work whether you’re using a homemade chocolate fountain or a larger commercial fountain at a catered event.
The first thing you need to do is have the right kind of chocolate. Although it is said that you can use chocolate chips in a pinch, they don’t really work any better. Chocolate made for fountains will have a lower melting temperature and will flow smoothly. In a pinch, I recommend using the chocolate “almond bark” found in most grocery stores in the baking section. To use this type of chocolate you have to add a little more oil than normal, but it will work just fine and the flavor is quite good.
Second, the way you melt the chocolate is critical so it doesn’t burn. We start the melting process by using the microwave at 50% power for about 2 minutes. Stop and stir. Repeat for another 2 minutes. We hardly ever go above 50% power. It’s too much for chocolate. Also, white chocolate tends to burn more easily than milk or dark. The chocolate must be completely melted with no lumps before adding it to the machine. Then a small amount of oil (about ¼ cup) is added at the end of the melting process.
Third, use a paper towel to apply cooking oil to all tiers and the pan of the pan. It just helps with the stickiness of the chocolate flowing down the sides of the machine. Mix the chocolate and oil mixture well, then pour the entire bowl into the preheated pan (the pan must be preheated!). Turn on the unit and let it flow for approx. 2 minutes.
Finally, turn off the auger for about a minute, allowing the melted chocolate to settle inside the machine and “burp” the air. This hack will make a world of difference! If a burp doesn’t work, burp again. It also helps to make sure the “feet” of your machine are level. You may need to adjust one or more feet to get the flow right after you have done all the steps above.
It almost goes without saying that you should invest in a quality source. We tested several of the retail “home” models and after a few events the motors would completely stall or the auger pins would break. They are designed for occasional use (like once a year), not caterers! Even the lower priced professional models are great for beginners as they are designed for more intensive use. If you use a machine frequently, stainless steel is the way to go.