You could try and reduce the amount of fat in your chocolate mix by melting ordinary chocolate and then adding your own oil and couvertures. However, this might take the skill and patience of a scientist and it might end up not reducing your fat content by that much!
You can have any type of chocolate in your fountain, as long as it comes with the requisite fat content. It will all depend on what dips you plan on having and which chocolate you feel will complement them. This will all depend on how many people you are thinking of entertaining. However, if the notion of vegetable oil in your chocolate makes you flinch, then you can substitute that for coconut or roasted almond oil, which will not only soften your melted chocolate but will also add some extra flavor to your fondue.
Most professional chocolate makers use couverture to achieve that buttery, creamy texture. The chocolate will certainly have to be melted before adding to your fountain, although the built-in heaters of the fountain will maintain the temperature of the chocolate to prevent it from solidifying.
This will be especially important if you are cooking at home. If your fountain as less fat content than required — which could be a possibility if you have added your own couverture — then the chances are that your fountain will have trouble pumping the chocolate through the mechanism, causing problems with the flow and consistency.
The chocolate applied directly to a fountain will be stodgy and lump and might even damage the fountain. Your chocolate will only take around 10 minutes to preheat before pouring into your chocolate fountain, stirring constantly until you get that nice, creamy texture.
A general rule for maintaining that soft texture is one cup of oil for every 5 pounds of chocolate. Chocolate from your fountain should be poured into a glass or plastic baking tray and left to cool on the counter for about half an hour.
Glass is a preferred substance to cool your chocolate in, as it will not transfer any strange odors or tastes into the chocolate as it cools. Once the chocolate has reached as close to a solid state as possible, you can place it in the fridge so that it hardens further. When it has gone completely solid, you can then break it up and place it in a bag for ease of storage.
Some people have complained of discoloration on the surface of their cooled chocolate. This is completely normal, as the cocoa butter and added fats of the couverture rise to the top, creating an almost marbled or streaked effect. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.
But what are the best chocolate mixes currently available on the market for your next party? What flavors and varieties can you pick up? Is there a fixed sugar content? Is there such a thing as a healthy chocolate fountain mix? How much can premium quality chocolate mix be looking to set you back in terms of price? PROS: This is a very versatile type of chocolate that can easily be used in a party as well as a private setting, it is dairy-free, so it will make the perfect addition to a vegan-themed gathering.
This chocolate chip mix can also be used in baking — add dark chocolate to your brownies, cookies or cake mix for that extra strong sweet flavor. This will be the ideal complement to a cheese platter or anything that contains salt — we highly recommend the savory contrast with dark chocolate. CONS: Be careful with storing this chocolate in a warm area — some users have complained that their chocolate chips have congealed into one inedible chocolate lump!
Leave a Reply Cancel reply Your email address will not be published. Wilton is one of the largest and most-trusted brand names for homemade baked goods' tools and ingredients, including melting chocolate. The smaller wafers allow the chocolate to heat evenly; it avoids scorching without the addition of oil or cream. The 2-pound bags make party planning easy, and you can store any leftovers in the resealable bags. ChocoMaker Fondue Dipping Candy comes in white, milk and dark chocolates, and each variety is made for use in a fondue pot or fountain without the need to add oil or cream.
The small, thin wafers allow the chocolate to heat quickly, yet evenly. If you choose to mix chocolate with oil or cream, use white, milk or dark chocolate morsels. The chocolate is more likely to scorch when mixing, so keep a close eye on the bowl and stir it often. The small pieces of chocolate heat more consistently. To prepare a chocolate fountain, many cooks add oil to thin the chocolate, which helps it flow through the fountain.
Another option when mixing fondue or fountain chocolate at home is to use cream instead of oil. Again, use twice as much cream, half-and-half or non-fat evaporated milk, depending on the target taste and consistency. Dissolving chocolate in hot cream creates a ganache, but adding oil sometimes diminishes the flavor. A hard-working and palate-pleasing option, leftover ganache also works well for glazing cakes or to place in the center of a chocolate truffle.
While almost everything pairs well with chocolate, consider a few important features of the melting process. Try dipping sliced fruit such as strawberries, bananas, oranges, apples, pineapple, cherries, berries and pears into the flowing chocolate. Freeze fruit before dipping, so the chocolate will not only coat the fruit more quickly, but also prevent the fruit juices from dripping into the chocolate.
Dried varieties of fruit also work well. Baked goods, ranging from cookies to cakes, are also good dipping items.
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