Smooth chocolate for a chocolate fountain?!
Smooth chocolate for a chocolate fountain?
I have a chocolate fountain that we will be using for our wedding, we've followed the instructions, but the chocolate is not coming out as smooth as it should be. What are your suggestions to making it smooth? Cream? Alcohol? Water? There are small clumps in it.
Answers:
Add a little canola oil to the chocolate, and make sure it's melted all the way before you put it in the well at the bottom. The oil keeps it smooth and extra shiny! I heard that on Food Network, so you know it has to work!
Source(s):
Food Network
real chocolate (not made with powder coco)
and the trick is a little shortening.
Add a little cream.
I used paramount crystals (which are basically some sort of shortening)that I bought at a cake shop, or use a little vegetable oil
Never add water to chocolate. Water is death to chocolate.
You need to use rich couverture chocolate because it has a high cocoa butter content. If the cocoa butter content of the chocolate you are using is too low, you can add oil instead.
I hope this helps you. I do not have one yet.