Pears can be sliced or diced to dip in a chocolate fountain. Pears have a fresh, earthy, sweet flavor that goes particularly well with chocolate. Watermelon You know those dreams you have where everything is made of chocolate? And then you wake up, and the real, not-made-of-chocolate world is such a disappointment… unless you have our magical Chocolate Fountain, of course. Melt the Chocolate: Melt the chocolate while the fountain is warming up. It’s essential to use high-quality chocolate with a high cocoa butter content, like couverture chocolate, to ensure it flows smoothly. Melt the chocolate in a microwave or a double boiler until it reaches a smooth, liquid consistency. Whitakers Chocolates Ltd Registered office 85 Keighley Rd, Skipton, North Yorkshire, BD23 2NA, England, Registered in GB I developed this chocolate fountain recipe with cream to help celebrate a friend's engagement party, and we fixed several issues before everything was flowing smoothly. When I was first searching, I had a hard time finding chocolate fountain recipes using cream.

Slide your tiers face-down so that they don't trap and hold your chocolate as it runs down the fountain. Gently wash off any chocolate from the auger and tower with warm water, then take the tower apart and wash every piece with soap and water. Gently wash the base & bowl piece with a soapy damp cloth, but DON'T submerge it in water.Cleaning your chocolate fountain thoroughly before storage is essential for maintaining its hygiene, functionality, and aesthetics. There are no added oils, preservatives, or lecithins in a high quality chocolate such as Guittard, so you'll choose well no matter the percentage you prefer. If you like a milk chocolate in your chocolate fountain, two bags of their milk chocolate chips would be my recommendation.

A centrepiece at any celebration, a chocolate fountain is not only visually mesmerising but also a delectable treat that appeals to both children and adults alike. Before preheating the fountain, you’ll want to heat the chocolate. Measure out 1 ¼ cups heavy cream per 20oz. of chocolate, preferably a high-quality dark like Guittard or Valrhona. All the dippable bits can be stored in the refrigerator just as you would any other leftovers. Leftover chocolate can also be stored in the refrigerator. We prefer glass so that no weird smells or strange tastes can bleed into the chocolate, but high-quality plastic containers are fine.July 19, 2018 By Camila Chavez 1 Comment 5 Best Chocolates For A Chocolate Fountain: Top Melting Chocolates Our mini dark chocolate 55% shards, called Easymelt, are specifically designed for easy melting, making them ideal for fountains. Remove the auger and the tower and scrape off as much chocolate as you can into the bowl. Then place both pieces on a plate while you scrape any remaining chocolate from the bowl into an air-tight container. This chocolate can be safely refrigerated for up to 2 weeks or frozen for up to 1 year.