anyone have a recipe on melting chocolate for chocolate fountain?

Question

I want to know how to make it thin so that it flows well in the fountain

Answer 1

Check with your fountain instructions first........ The secret lies in the cocoa content. Premium grades naturally have more cocoa butter and therefore do not require thinning. Premium grades are typically couverature chocolate and will harden rather quickly when not warm. The lower grades of chocolate, typically compound chocolates, are thicker consistency and will require thinning to obtain a beautiful flow over your chocolate fountain tiers. Either will work just fine but thinning may be required.
http://www.thechocolatefountain.com/guitard.asp

Answer 2

For a fountain, you have to use dipping chocolate, the kind that gets hard over ice cream. Like Magic Shell. You can buy it from food wholesalers, or maybe a hotel nearby will sell you some.

You can't use traditional ganache (chocoalte melted w/ whipping cream) as the constant heat is to much for it and the flavor and --worse -- texture, gets funky.

Answer 3

melt the chocolate.It does't take a recipe.Just melt it. perhaps in a microwave.Add a little milk, too