which chocolate to use in a chocolate fountain ???

Question

i want to purchase a chocolate fountain, but have seen advertised the ''chocolate for chocolate fountains'' and it all seems to be begium chocolate,..i dont really like belgium chocolate,...cadburys is my favourite is there any harm in sing cadbureys chocolate ? and is there anything else i need to know ?
thanks.

Answer 1

Hi, yes you can use any chocolate. The chocolate needs to have a high cocoa content( 33-36%) to flow correctly in the fountain.
With less cocoa in the chocolate you need to add vegetable oil to help it flow.

The problem with normal Cadbury chocolate is the cocoa content is very low. With all that added oil you may not like the taste.

If you prefer milk chocolate most people like Callebaut Belgian milk chocolate. The chocolate is ready to use, no need to add oil or cocoa butter (36% cocoa). It

for more information visit
http://www.chocolatefalls-scotland.co.uk/buy_chocolate.htm

regards,
Bryden

Answer 2

Though cadburys chocolate is very tasty it will work in a chocolate fountain if you add some vegetable oil to it when you melt it it works even better. Chocolate melts at different temperatures due to the cocoa mass. When you see big chocolate fountains at shows and exhibitions they add litres of vegetable oil to give it a shine and help it flow. I use the www.thecookskitchen.com chocolate in a 900g bag of milk choc in small buttons so they melt very easily. Most chocolate used for it is Belgium unfortunately. For a good price on machines and accessories try
www.chocolatefountainwarehouse.co.uk

Answer 3

You can get melting chocolate (a bag of small disks) at your local craft store. The bag or the fountain should have instructions. You basically have to put the chocolate pieces in a pot on low heat and stir until smooth. Place melted chocolate into fountain.

Answer 4

You can use any kind of chocolate but you have to add oil to some of them. The one you want to use is a dry chocolate and needs oil added. However, instead of oile try using cherry juice and slow down the melting time by adjusting the heat. You will find that the cherry juice has enough oil and also give a hint more seetness to your chocolate. Be careful that you don't scorch it.

Answer 5

Belgian as it contains the right amount of fat. If you use normal chocolate you will have to add nut oil to get it to drip properly. You then have to ensure that you put the right amount into get it to work properly.

Even though you say you dont like Belgian chocolate, chocolate is chocolate when it is melting and covering your strawberries.

I'm a chocolate conessiuer, but I don't find any problem with it.

Answer 6

You can use almost any cocolate including dark or milk just adjust the melting time on your fountaine or in other words eat it quicker as regular chocolate has a lower melting point

Answer 7

"... in sing cadbureys..." - - - - "...and is there anything else I need to know?..." WELL, for starters, YES: How to use the spell checker/read through your question properly before you post it ! Don't forget, WE have to read it !
ANYWAY, Galaxy and add some Bourneville if that's too sweet on its own, but as you've already been told, you'll probably need to add some 'tasteless' oil until you get the right consistency. I might have seemed rude to start with, but I'm getting one tomorrow so I'll be joining your club soon! Enjoy.

Answer 8

I think it is something to do with the cocoa % or it won't melt properly or run smoothly. Have a look on ebay for fountain choc, I havd a look the other day and they had loads of different types.

Answer 9

We usually the chocolate chips used for baking, adding some oil. It is really yummy.

Answer 10

We use the giant can of Hershey's chocolate, and it works great in our fountain.