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Chocolate Dipped
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Cheaper alternatives to couverture chocolate are adding vegetable oil to regular chocolate to make it flowable or to use chocolate-flavored syrup, also called "chocolate coating". These alternatives cost much less than couverture chocolate but many would argue that the much better taste of gourmet couverture chocolate is more than worth the higher cost.
Few chocolate fountains are capable of melting chocolate directly in the basin, so chocolate is typically melted in a microwave or double boiler before pouring it into the fountain.
Here is a delicious recipe for chocolate to use in a fountain.
What to Dip?
Almost anything edible can be used to dip in the chocolate as it flows down the tiers of a fountain. However, it is strongly advised to not use anything crumbly (i.e. pound cake, brownies, etc.) or that may easily slide off the skewers. Crumbs can clog pump intake holes in the fountain and thus block the constant flow of chocolate.Items include almost any fruit - apple slices, apricots (dried), bananas (fresh or frozen), blueberries, cantaloupe, dried fruits, grapes, kiwi, mandarin orange, maraschino cherries, melon, orange slices, peaches, pears, pineapple, raspberries, and strawberries. Other items are angel food cake, pound cake, large marshmallows, pretzels and wafer cookies.
Tips!
- Watch small children carefully or help them.
- Use bite-size portions.
- For convenience, have skewers or picks already in food items. This will also help avoid items that are improperly skewered from falling off into the fountain.
- Have ice under plates of fruit to keep it fresh if set out for a long time.
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