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chocolate fountain recipe
May 5, 2006
12:42 am
itsmecheryl
Roseville, USA
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Forum Posts: 20
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April 5, 2006
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Hi! I was looking for some good chocolate fountain recipes. any ideas?

http://www.anoccasionalchocolate.com
Candy Making Supplies and Classes

http://www.anoccasionalchocolate.com Candy Making Supplies and Classes
May 5, 2006
12:54 am
Sebastian
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September 30, 2004
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Some manufacturers are selling chocolate’s specifically for that – they do not need to be adjusted as they are already low enough in viscosity to flow through a fountain. Otherwise, pick your favorite moulding/baking chocolate, and simply add enough cocoa butter (or other vegetable oil – many places use soy or canola) until it’s fluid enough to flow through your equipment. It’s difficult to say exactly how much w/o knowing your starting chocolate (more specifically, it’s viscosity) or your equipment (more specifically, how strong it’s auger/pump is).

May 5, 2006
4:11 am
itsmecheryl
Roseville, USA
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April 5, 2006
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Oh yes! I suppose I was looking for an interesting variety instead of just plain chocoloate. Seems like there must be some recipes with different flavors added to it or something fun other than just plain chocolate :)

quote:


Originally posted by itsmecheryl

Hi! I was looking for some good chocolate fountain recipes. any ideas?

http://www.anoccasionalchocolate.com
Candy Making Supplies and Classes


http://www.anoccasionalchocolate.com
Candy Making Supplies and Classes

http://www.anoccasionalchocolate.com Candy Making Supplies and Classes
May 9, 2006
7:56 pm
wrks4choc
Hopewell Junction, USA
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Forum Posts: 82
Member Since:
February 23, 2006
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Hi, Cheryl
My guess is if you want to jazz up the fountain instead of the plain chocolate I would make a ganache and within that you can add anything you want for example: liquor, puree’s, flavorings. If you wanted to add say amaretto to the ganache, make it like your standard truffle filling or try part cream part rasp. puree to your mixture, wala, you have an awesome fountain. Also, if you use chilled plates with your fountain your guests will have their treat in a less liquid form, it will firm up just enough.

Keep it Sweet!

Keep it Sweet!
May 10, 2006
1:24 am
Sebastian
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Forum Posts: 430
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September 30, 2004
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port wine is great, as is irish creme. select flavors carefully based on what you expect folks to be putting into the fountain – for example, i think pineapple dipped in irish creme would be ghastly..

May 11, 2006
4:46 pm
fabchocolate
plymouth, United Kingdom
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Forum Posts: 4
Member Since:
April 28, 2006
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Hi Cheryl

How about callebaut. They do strawberry flavoured pink chocolate, or orange flavoured orange chocolate. Also caramel flavoured chocolate. There is also a green colour but i cant remember the flavour, lime maybe, they could be fun!

Mel

May 13, 2006
4:47 am
itsmecheryl
Roseville, USA
Member
Forum Posts: 20
Member Since:
April 5, 2006
Offline

Those are pretty fantastic ideas! Chilled plates now theres thinking!

quote:


Originally posted by wrks4choc

Hi, Cheryl
My guess is if you want to jazz up the fountain instead of the plain chocolate I would make a ganache and within that you can add anything you want for example: liquor, puree’s, flavorings. If you wanted to add say amaretto to the ganache, make it like your standard truffle filling or try part cream part rasp. puree to your mixture, wala, you have an awesome fountain. Also, if you use chilled plates with your fountain your guests will have their treat in a less liquid form, it will firm up just enough.

Keep it Sweet!


http://www.anoccasionalchocolate.com
Candy Making Supplies and Classes

http://www.anoccasionalchocolate.com Candy Making Supplies and Classes