Type of Chocolate for Chocolate Fountain

The type of chocolate you use depends on personal taste.

A chocolate fountain is an elegant way to add a fondue experience to your next event. When preparing a chocolate fountain, the question of which type of chocolate to use will inevitably come up. Fortunately, any type of chocolate can be used in a chocolate fountain, although many types will need to be combined with oil to create a smooth flow.

Couverture

Couverture (which is French for "coating") is the preferred type of chocolate for use in chocolate fountains. Couverture is a fine, professional quality chocolate, produced with premium cacao beans, and it contains between 32 and 39 percent cocoa butter. Due to the high cocoa butter content, couverture melts smoothly and hardens to the glossy, silky finish desired with a chocolate fondue. Unlike other types of chocolate, couverture doesn't require the addition of oil, because it melts so smoothly already.

Godiva and Ghirardelli

Godiva and Ghirardelli are two high quality brands of chocolate that can be used in a chocolate fountain if you are looking for a rich, creamy taste and mouth feel. While Godiva and Ghirardelli are both on the high end when it comes to the price of chocolate, they offer superior taste. You can purchase Godiva and Ghirardelli in white, milk and dark, depending on personal preference. Both types will need to be melted down before use in a chocolate fountain.

Sephra

Sephra is a chocolate manufacturer that specializes in chocolate for fountains. They offer three different types of chocolate for use in fountains: Belgian chocolate, premium chocolate and chocolate melts. Each type is well suited for fountain use, providing a smooth flow, glossy appearance and silky taste and texture. Sephra's chocolate melts are specifically designed for rapid hardening, and particularly suited for kid's parties, where messiness is a consideration.

Hershey and Other Brands

More common brands of chocolate, such as Hershey and Nestle, are perfectly appropriate for use in a chocolate fountain. You can find bars at your local supermarket and melt them down at home using the ratio of 1 cup of oil to 5 pounds of chocolate. Chocolate should be melted in a double boiler before adding it to the fountain. A small quantity of paraffin wax can be added to chocolate as well, to create a glossy shine.

References

• Chocoley: Chocolate 101
• Choco Fountain: Fountain Questions
• Chocolate Fountain Guide: Best Types of Chocolate and Dippers for Chocolate Fountains