What is the Best Chocolate For a Chocolate Fountain?

Chocolate fountains and fondues are all about melted chocolate and exotic dipping food. Chocolate fountains can be a bit hit and miss at most people’s parties simply because they don’t pay enough attention to the quality of the chocolate. Now, if you’re in a muddle, here’s a quick round up of the types of chocolate which can be used in a fountain or fondue set. 

There are some specific varieties of chocolate that make a fountain work properly. To get the best chocolate for your fountain, you’re going to need to go to a specialist. A good one is CocktailKing, based in Sydney, Australia. Their range of chocolate is fantastic and it’s all premium quality.

The types of chocolate

There are essentially two types of chocolate: real and compound. The main difference between the two is related to the type of fat or oil which they contain. Both of them are used in chocolate fountains, but let’s have a chocolate showdown so you can decide which one is the best to best use in your chocolate fountain. 

Real Chocolate: Cocoa butter extracted from the cocoa beans, forms an essential ingredient for this type of chocolate. To use this chocolate, a special procedure for melting which is  known as tempering has to be carried out. By following this process, one can obtain melted chocolate with a  smooth, consistent and luscious taste and texture for the fountain.

Real chocolate is further subdivided into categories:

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       Regular Chocolate: This is the sweetened form of real chocolate that is mostly in the choco-chip form. When melted, this one has high viscosity and it contains low amount of cocoa butter. Regular chocolate is mainly brought into use for baking and is not considered to be a really good choice for chocolate fondue or fountains.

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       Couverture Chocolate: Couverture means covering. This is considered to be the finest chocolate when it comes to moulding and making candies . Couverture chocolate has a glossy and elegant finish. It is made out of premium cocoa beans and contains a high percentage of cocoa butter.

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          Ultra Couverture Chocolate: In terms of quality, it is equivalent to the couverture chocolate. The difference is that it contains even higher amounts of cocoa butter and this is the main reason behind its low viscosity. For dipping, this is the best type of chocolate to use.

Compound Chocolate:Instead of cocoa butter, compound chocolate contains vegetable oils and does not need to undergo tempering before use.

Out of these variants, couverture chocolate is considered to be the best one for chocolate fountains at parties. With 33% to 44% cocoa butter content it really is the finest for coating candies, enrobing and dipping.

Make sure pick this one for your party and give your guests a soothing dessert to devour!

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