Temper the chocolate so that it runs smoothly in a fountain
After attending hundreds of weddings, we finally discovered several “tricks” to make the chocolate fountain flow smoothly and look great. These work whether you’re using a homemade chocolate fountain or a larger commercial fountain at a catering event.
The first thing you need to do is have the right kind of chocolate. Although in a pinch it is said that you can use chocolate chips, they really don’t work any better. Chocolate made for fountains will have a lower melting temperature and will flow smoothly. In a pinch, I recommend using the chocolate “almond bark” found in most grocery stores in the baking section. To use this type of chocolate you need to add a little more oil than normal, but it will work fine and the flavor is quite good.
Second, the way you melt the chocolate is critical so it doesn’t burn. We start the melting process using the microwave at 50% power for about 2 minutes. Stop and stir. Repeat for another 2 minutes. We almost never exceed 50% power. It’s too much for chocolate. Also, white chocolate tends to burn more easily than milk or dark. The chocolate must be completely melted without lumps before adding it to the machine. A small amount of oil (about ΒΌ cup) is then added at the end of the melting process.
Third, use a paper towel to apply cooking oil to all levels and to the bowl of the fountain. It only helps with the stickiness of the chocolate flowing down the sides of the machine. Mix the chocolate and oil mixture well, then pour the entire bowl into the preheated pan (the pan must be preheated!). Turn on the unit and let it flow for approx. 2 minutes.
Finally, turn off the auger for about a minute, allowing the melted chocolate to settle inside the machine and “burp” the air. This hack will make a world of difference! If one burp doesn’t work, burp again. It also helps to make sure the “feet” of your machine are level. You may need to adjust one or more feet to get the flow right after you’ve done all the steps above.
It almost goes without saying that you should invest in a quality font. We tried several of the retail “home” models and after a few events the motors would either stop completely or the auger pins would break. They are designed for occasional use (like once a year), not for caterers! Even the lower priced professional models are ideal for beginners as they are designed for more intense use. If you use a machine frequently, stainless steel is the way to go.