Chocolate is one of the most beloved treats, so its popularity remains unchanged. To diversify the serving of this set, different forms of the product, additional ingredients can be used, but the chocolate fountain looks the most impressive. The molten mass circulating in a special apparatus looks very appetizing, interesting and attractive. If you want to make a chocolate fountain, you need to know what ingredients are needed for it.
Description of species
Chocolate for a chocolate fountain differs slightly from the usual one, it melts faster and has a more liquid consistency, which allows it to flow beautifully from the fountain and spread evenly over the product. In order to make such beauty on your own, you need to choose the right raw materials for work.
There is a variety of chocolate that can be used in the fountain.
Specialized - the composition contains a larger amount of cocoa butter, due to which the mass becomes more liquid and plastic. The structure of the mechanism of the chocolate fountain involves working with a rather liquid substance, which it can lift and bring out through the top. If the mass is too thick, then the operation of the device will be difficult, and eventually it will fail. The use of thicker chocolate does not allow the raw materials to quickly flow down, flowing beautifully through the bowls, which means that the main idea will be violated. In order for chocolate to melt ll and be plastic, the cocoa butter content in it should be from 30 to 40% of the total mass of the product. Dairy varieties are more fluid, as they contain milk fat. Dark chocolate must contain more than 40% cocoa butter to have the desired appearance. Specialized products are labeled, allowing you to select the desired product, the packaging may be marked: Fountain, Fountain chocolate and similar options. In addition to being used in fountains, these varieties can be eaten solid or used in confectionery.
- Non-specialized - chocolate, the main direction of which is not the use in chocolate fountains. Such options do not have special designations on the packaging, they do not have the right amount of cocoa butter, therefore they are less fluid. On sale you can find such a product under the name “chocolate for Callebaut fountains”, in the instructions of which there will be a note about the need to add additional amounts of cocoa butter. For melting, you can use the usual varieties of chocolate, bringing it to the state of the desired liquid. On average, for a regular bar, it will be necessary to add 20–35% cocoa butter, which is 200–250 g per 1 kg of chocolate. There are also more expensive options for chocolate products, which have a much higher content of cocoa butter in their composition, so you only need to make an additional 3–5%, which is 100–130 grams. Callebaut produces the most suitable varieties of chocolate, which are successfully applied in the fountain, adding a small amount of cocoa butter. If desired, you can use black, dairy and fruit varieties.
- Chocolate glaze - in addition to bars and other varieties of chocolate, consisting of cocoa butter, it is possible to use confectionery glaze, which uses substitutes for the main raw materials. Well-known manufacturers create high-quality glaze that tastes good and melts ll. The most famous are the Italian firms “Unitron” and “Italica”, which have been manufacturing quality products for many years.
In the process of creating a beautiful and spectacular treat, it is possible to use pieces of prepared chocolate, whole bars or callets (small drops that melt quickly and easily and are subject to convenient dosing).
To make a chocolate fountain, you need to find the right raw materials for it. Several firms are considered the most high-quality and proven manufacturers of such products.
Barry Callebaut – has the appearance of callets, which increases the melting rate and makes the use of raw materials more convenient. In addition to black and dairy varieties, there are also fruit varieties that contain natural flavors that do not harm humans. To protect the mechanism of the fountain, it is recommended to add an additional 10% cocoa butter. In addition, the manufacturer produces lumpy milk chocolate products, which contain 35% cocoa liquor and 20% milk, as ll as 70% dark chocolate. In order for the consistency of these varieties to be as liquid as possible, it is also worth adding 10% cocoa butter to them.
Belgian chocolate Puratos, which has a variety of products: white (28%), milky (34%), black (56%), bitter (72%) “Belcolade”, which is allod to be used for a chocolate fountain without any additives. Outwardly, these products look like small pills that are packaged in bags of 5 kilograms.
Belgium also produces fountain raw materials such as white “Cabo Blanco” (27%), milky “Maracaibo” (34%), black “San Felipe” (58%)which can be bought in containers of 2.5 kg.
The Italian company Italika produces white and dark glaze, which is packaged in paper bags from 1 to 20 kg.
- Cacao Barry a Swiss company that produces chocolate with 70–76% cocoa. Raw materials are collected in Venezuela, Ecuador, Dominican Republic, Cuba and Mexico.
Using high-quality raw materials for a chocolate fountain allows you to get a beautiful and spectacular dessert that will delight both adults and children. The presence of the right amount of cocoa butter allows you to make the consistency thin enough to secure the mechanism of the fountain.
To find out which chocolate variant is best for use in a fountain, it is necessary to analyze the options based on a number of criteria.
Timing - fresh chocolate allows you to get optimal fluidity and an unforgettable taste and aroma. It is important to evaluate the product packaging, check its tightness. This is especially important in expensive options.
State - chocolate should be hard or slightly soft in case of high temperature in the room where it is located. With proper storage, a slight softening does not affect the quality of the product and its ease of use, and if the temperature regime is violated, the callets begin to stick together, forming a monolithic mass that will have to be cut, spending time and effort on it.
Marking features - many manufacturers indicate on the packaging that the product can be used in the mechanisms of chocolate fountains, but in fact, cocoa butter must be added to work with it, which significantly increases the cost of all ingredients or may cost the device to break if chocolate is used without any additives.
Choosing the right mass for creating chocolate fountains, you should pay attention to the freshness of the product, its quality and the reliability of the manufacturer.
How to use correctly?
To make a chocolate fountain, you need to melt the chocolate mass. Among the main methods you can use:
microwave, melting raw materials in a specialized container;
microwave, leaving the chocolate in the manufacturer’s packaging;
special technique for melting chocolate, which is recommended for professionals;
heating chocolate in the lor bowl of the fountain, it is not recommended to do this, since in this case the mechanism is heavily loaded, and it will not be able to work like this for a long time.
When using specialized chocolate, you only need to melt the mass and pour it into the fountain. If non-specialized options are used in the work, then during the melting process, cocoa butter must be added and mixed ll to obtain a homogeneous and plastic mass that can be poured into the fountain.
To activate the chocolate fountain immediately after adding the mass to it, it is necessary to preheat its bowl so that the composition that has entered it does not begin to thicken. When choosing ordinary bar chocolate, it is very important to use only clean options, without nuts, raisins and other elements that can clog the fountain mechanism or disable it.
The consumption of chocolate from the fountain is carried out with the help of long wooden sticks or other improvised means, on which fruits, chewing marshmallows or other products are strung, which are substituted under the flowing chocolate mass. In order not to burn yourself, it is recommended to allow a few minutes for the chocolate-covered object to cool and the mass to thicken.
Treats from the chocolate fountain are very tasty and varied.