Which chocolate is best to use with a chocolate fountain?!
Which chocolate is best to use with a chocolate fountain?
I bought a chocolate fountain today, I was so dissapointed when I got home and tried to use it with cadburys chocolate buttons, I found them no good to melt, they didn't melt enough in the microwave and burnt in the saucepan, despite adding oil as suggested in the manual. Can anyone advise me on the best brand of chocolate to use please?
Answers:
Got to be a high cocoa content chocolate. Try plain - it's wonderful.
CHOCOLATE FOUNTAIN CHOCOLATE I WOULD USE ?
NA ANY BUT NOT DARK SOMETHING LIKE MILK CHOCOLATE1
belgian chocolate but you have to put something with it eg olive oil to keep it flowing! doesnt make it taste any different though it's yummy!
milk
Dark chocolate
milk chocolate
i have one too, i tried dark chocolate but it was minging so try milk chocolate with strawberries or marsmallow!
I bought my choc fountain from this place
http://www.chocolatefountainwarehouse.co...
They supply all the chocolate and other stuff for it and are really reasonably priced. You can also get the special powder that makes it flow better!
I would think something in Milk Chocolate like from HERSHEY'S. Smores were easy to do over fire so its easy to melt. GOOD LUCK!
Thornton's sell chocolate buttons just for chocolate fountains.
where you bought the fountain should sell the chocolate to go with it best. I would think milk chocolate would work fine.
Cadburys chocolate should be good, you have to melt it over a pan of boiling water though, in a glass bowl. Make sure that the bottom of the bowl is not touching the boiling water. This should make the chocolate nice and smooth when it melts, you might want to add a little oil but not too much. If you melt chocolate in a saucepan it will get too hot and burn and I don't think a microwave does it as well as the old fashioned 'bain-marie' as described.
I bought one and used bournville choc worked wonderful. Manufacturers recommend belgium choc but I am not keen on it. Did you melt choc in micro first then add small amount of cooking oil to get runny choc. I have now used mine 3 0r 4 times and not had any problems but just got to add oil until it is like cream texture then add to fountain. Delicious xxx
I can't say about chocolate for a fountain because I've never used one, but I make cup cakes and after they're frosted, I put some Hershey's milk chocolate chips in a zipper type freezer bag,nuke about 2 cups of water til it boils. Then immerse the bag in the hot water, squish it around so they all melt, then just cut a small hole in the bag and use it like a frosting piping bag.I'm thinking if you melted the chocolate as I suggest, then add the oil after you should be good to go with the fountain. Dang...now you got me jonsin' for some milk chocolate!Hope you have success and many yummy chocolate coated treats.Oh yeah, I think semi sweet would work just as well, but may need longer in the hot water bath and they wouldn't be quite as rich
Im really surprised they didnt contain a pack of chocolate to use. Worth contacting the manufacturers to find out the best.
I have always found Belgium Chocolate to be the best
Try lindt! It's so creamy, milky and chocolately! It's not cadbury's and they used it on a cooking show, so take my word for it!
are you not meant to use chocolate drops in a chocolate fountain.
dark, milk or white choc, doesnt matter.
Dark Chocolate, I don't know many good chocolate brands except Godiva, but it may be a bit too expensive for your taste, and I'm not sure it melts very well. What about Hershey?
You can use any chocolate depending on what you like but the smaller the chocolate the better for example you should use chocloate buttons as they melt better but you dont have to but you thing extra in it just the chocolate. Your chocolate fountin should melt the chocolate for you so you dont have to use the micowave or a sauce pan
milk chocolate is the BEST. Hershey's bars melt easy.
According to this site you may have to add quite a bit of vegetable oil to get the chocolate to a liquid consistiency.
http://www.techgalerie.de/pdf/5039-handb...
I'd imagine you could use any type of chocolate, but make sure you heat it gently (microwave on 50% power for 15 to 30 seconds at a time. Stir well in between heatings and you can *** the vegetable oil as you heat. ) If you overheat it it will clump up and be useless.
A couple more sites that might help:
http://www.prima-international.com/ib/cf...
http://www.buzzle.com/editorials/8-9-200...
http://www.peruginachocolate.com/index.h...
Good luck!
You want to add some oil to it to keep it flowing. We're looking at a much higher fat content of course, but it's yummy. I wouldn't recommend extra virgin olive oil though, because it tends to have a natural flavour of its own. I'd say stick to the simple vegetable varieties.
Try to find Nestle "chocolat de couverture" it is wrapped in a kind of brownish kraft paper that's what you are supposed to ue for any pastry or chocolate receipe!!!
If you feel it's too dark you can add a bit of milk or single cream when heating it.
You have to use a bain marie to melt chocolate or else it will burn or be gritty. Have fun xx
Thorntons would probably do a choccy fountain. Best buy one, they look better, come out better & last forever - unless you eat 'em!
it's probably best to use baking chocolate as it melts more easily than regular chocolate and contains less derivative products. The higher in cocoa the chocolate is, the more flavour it will bring out of whatever you're eating with your fondue.
Try any of the "luxurious" belgian chocolates from supermarkets or Meunier (green wrapped baking chocolate).Or chocolate buttons you find there as well, i think the brand is SuperCook.
CHOCOLATE!
CHOCOLATE SYURP