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Chocolate fountain at home. What to dip in a chocolate fountain? Review of models from well-known manufacturers

A chocolate fountain is not just an original dessert, it is an exquisite delicacy that is now available to you! You can dip fruits, marshmallows and marshmallows, various pastries, etc. into the deliciously warm chocolate flowing through the tiers of the fountain. A good mood and pleasant impressions are guaranteed!

The chocolate fountain consists of a Bowl, a Fountain Base, a Tower with tiers and a Screw.

Bowl. You pour melted chocolate into it.
The base (base of the fountain) is cylindrical in shape. It is located under the bowl. It contains a heating element that maintains the temperature of the chocolate at 60°C. There is also a motor that drives the auger.
Tower with tiers and an auger located inside the tower (feed screw). This auger lifts the melted chocolate from the bowl to the top of the tower, where the chocolate pours out and flows down the tiers (back into the bowl).

How a chocolate fountain works

The principle of operation of the fountain is that molten chocolate, poured into a bowl, rises to the top of the tower using a rotating auger. At the same time, the chocolate does not harden, since the heating element located at the base of the fountain maintains a constant temperature in the bowl (approx. 60°C).

Having risen to the top of the tower, the chocolate flows down the tiers in a continuous stream and falls back into the bowl.

Technical characteristics of the fountain

All fountains operate from the mains and require a standard voltage of 220 V. When choosing a device for yourself, pay attention to the following characteristics:

Home or professional. The differences between such fountains are significant. The main thing is that a home chocolate fountain is not designed for long-term operation (more than 1 hour). After this time, it must be given a “rest” for 30-60 minutes and only then turned on again. The design of professional fountains allows them to be used for a much longer time (up to 10 hours, as a rule).

Fountain height. The higher the fountain, the more impressive it looks at the event. At the same time, at home, a fountain that is too high will cause you a lot of trouble. Therefore, before purchasing, you should decide where and for what occasion you intend to use it.

Type of drive. The fountain drive can be geared, direct, or magnetic.

Gear drive used in most home fountains. The auger is not attached to the motor directly, but through a plastic gearbox, which is also located at the base of the fountain. The gearbox can be gear or belt. The belt type is used, for example, in JM Posner Classic/Cascade® fountains.
Direct drive used in professional fountains (which is why they can be used for up to 10 hours), as well as in Sephra® home fountains.
Magnetic drive used in some professional fountains. The rotation of the motor is transmitted to the screw due to the interaction of magnets. This transfer method does not require a hole for the motor shaft in the fountain bowl, which completely eliminates the flow of chocolate into the base of the fountain.

Features of the chocolate fountain

When using a chocolate fountain, remember some of the “subtleties” of its operation:

To ensure that all tiers are evenly covered in chocolate, carefully adjust the feet of the fountain base. The device should stand as level as possible.
To ensure even cascades of chocolate, 2 minutes after the fountain starts, turn it off for 30 seconds to release any air bubbles. The device can then be turned on again.
To get excellent results, use special chocolate for fountains: it contains a higher amount of cocoa butter. Regular chocolate can also be used, provided that it does not contain any additives (nuts, fruits, cookies, waffles, etc.). Small particles can clog the auger inside the tower and damage the device. Be sure to dilute this chocolate with either cocoa butter or vegetable oil. Read more about chocolate here.
To prevent the wind from blowing chocolate across guests' clothes, the fountain should not be used outdoors or near ventilation systems.
Disassemble and wash the fountain immediately after use - when the chocolate has cooled, this will be much more difficult to do. In this case, turning on the engine in a state where the fountain is assembled and chocolate has frozen in the auger will damage either the gearbox or another part of the device.
Wash the fountain very carefully, so that no water gets into the base of the fountain.

Chocolate fountain

This year we were at one wonderful holiday, where there was a fountain from which warm liquid chocolate flowed. I really liked this fountain, as did our whole family and all the other guests. Firstly, it is a very beautiful and bewitching sight, and secondly, a strawberry that has been under a stream of chocolate is an excellent dessert that anyone can make with their own hands, and which is in no way inferior to an expensive and beautiful cake.

That evening, the unusual chocolate fountain was the center of everyone's attention. When the time came to prepare for my father’s anniversary, we immediately remembered it and thought that such an unusual device would be an excellent decoration for our holiday.

At first we thought about renting it, but then we found it on sale in an online store and decided not to skimp and buy a chocolate fountain, because there are still a lot of festive events ahead. Prices, like fountains, vary. Everyone can choose a model according to their needs and capabilities. Now I’ll tell you more about this fountain.

My review of the Chocolate Fondue chocolate fountain

What does a chocolate fountain look like?

The fountain consists of two parts - a base stand and a column with cascades along which chocolate flows.

The base of the fountain is cylindrical in shape, it is made of metal and has a characteristic silver color and shine. There are rubberized feet at the bottom, thanks to which the fountain is stable and does not slip on smooth surfaces. For greater convenience, the legs can be adjusted in height.

On top of the base there is a large round bowl. On the front of the stand there are two black round switches - one is for controlling the motor and chocolate circulation, and the second is for regulating the heating element. There is also a small light above the switches - an operation indicator.

The fountain cascade is made of high quality stainless steel. It has three levels. The cascade plates are smooth and streamlined so that the chocolate flows over them smoothly and continuously.

The product was sold unassembled and packaged in a cardboard box.

Equipment:

fountain base;
vertical column with plates;
screw mechanism;
instructions.

Fountain dimensions:

Column height – 24 cm;
The height of the fountain with the base is 40 cm;
Bowl diameter – 22 cm.

Specifications:

Voltage – 220 V;
Power – 170 W;
Weight of loaded chocolate – 800 g;
The approximate number of people served is 20.

How a chocolate fountain works

The continuous movement of the liquid chocolate mass in the fountain is ensured by a screw conveyor (auger) hidden inside a vertical column, which is driven by an electric motor located at the base of the structure.

It all happens as follows: the chocolate, located in the bowl-stand, is sucked into the column of the fountain, lifted up by an auger and thrown out onto a cascade, along which it flows back into the bowl, and then repeats its path again and again. The chocolate fountain operates from the mains.

What chocolate to use for the fountain

Before pouring chocolate into the fountain, you need to melt it in the microwave or in a water bath. The chocolate can be anything, the only rule is that it should not contain additives such as nuts, puffed rice or raisins, since solid pieces can disrupt the operation of the auger.

The chocolate used can be dark, milk or white, regular or porous. If the percentage of cocoa in the product is above sixty percent, then the melted mixture will have the desired consistency, otherwise you need to dilute the hot chocolate a little with vegetable oil. In addition, you can add cream, coconut milk or various liqueurs to the chocolate, this will give the dessert a piquant taste. And there is also special chocolate just for the fondue fountain.

When using a fountain, you don’t have to limit your imagination to just chocolate. For example, this device is perfect for melted cheese, that is, you can use it to make the popular cheese fondue.

How to use the fountain

To make a chocolate waterfall, you need to proceed as follows:

Assemble the fountain as shown in the instructions.
Prepare the chocolate mass.
Plug the fountain into a power outlet.

Before direct use, you need to turn on the heating element and warm up the device for five minutes. To do this, you need to turn the corresponding switch.

Pour the melted chocolate into the lower bowl and turn on the rotation mode using the second switch.

After this, the fountain will start working, and the chocolate will begin to flow down the cascade in a beautiful waterfall. You can simply enjoy this spectacle, or you can treat yourself to delicious chocolate by dipping cookies or fruit in it. As the volume of filler in the fountain decreases, you can add pieces of chocolate to it, so the device can operate uninterruptedly for as long as necessary.

After using the fountain, you need to disassemble the structure, wash it, wipe it dry and put it where it will be stored until the next suitable occasion.

We celebrated my father's anniversary. We placed a separate table to the side, a chocolate fountain in the center, and nearby there were trays with whole strawberries, sliced peaches, bananas, melon and pineapples, cookies, and pieces of biscuit and cheese. There they also placed a box with long wooden skewers and forks. The result was a small buffet.

When we turned on the fountain and liquid chocolate flowed through it, all the guests were delighted. The chocolate fountain is a very beautiful sight; it looks like a large moving vase. The chocolate itself moves very smoothly without creating splashes, so you don't have to worry about your hands and clothes. Plus, hot chocolate is delicious, especially if you add your favorite foods to choose from.

This fountain was very popular among guests; there were always people around it who happily dipped skewers with various delicacies into the chocolate stream. And this is not surprising, because almost everyone loves chocolate, regardless of gender and age.

Our customers often ask what kind of chocolate can be used in a chocolate fountain. Of course, the best option is special chocolate. However, there are alternative options, by choosing which you will be satisfied with both the performance of the fountain and the taste of the chocolate itself.

What kind of chocolate is needed for a chocolate fountain?

There are several types of chocolate that can be used in chocolate fountains.

Special chocolate for fountains This chocolate was prepared specifically for use in fountains. It is distinguished from the usual by a lower melting point, good fluidity, optimal level of viscosity and gloss. Chocolate acquires these properties due to the increased content of cocoa butter. Special chocolate for fountains is produced by many brands (Callebaut, Belcolade, etc.). The product line of well-known companies such as JM Posner and Sephra also includes such chocolate, but they do not produce it themselves, but order it from the Belgian company Callebaut. Thus, the product of English brands comes from Belgium.
Chocolate in biscuits (confectionery), diluted with cocoa butter or flavourless vegetable oil If you plan to use chocolate not only in a chocolate fountain, but also, for example, for making desserts, then you can buy chocolate in biscuits (often packaged in bags of 1-2.5 kg) from the brands Callebaut, Cacao Barry, Sicao, JM Posner, Sephra, Belcolade, etc.
To use in a chocolate fountain, such chocolate must be diluted with cocoa butter or odorless vegetable oil. The amount of butter added depends on the amount of chocolate - 10% of its weight.
Chocolate bars diluted with cocoa butter or flavourless vegetable oil Solid or porous chocolate without any fillers (raisins, nuts, waffles, cookies, etc.) is suitable - they can block the feed auger, which can lead to breakage of the fountain.
To use in a fountain, such chocolate must be diluted with cocoa butter or odorless vegetable oil. The amount of butter added depends on the amount of chocolate - 10% of its weight.
If possible, it is better to avoid using cheap chocolate - this can lead to unpredictable results and even breakage of the fountain. There are particles in its structure (depending on the fineness of the cocoa beans), which can eventually damage the fountain (especially at home). Often such chocolate requires a much larger amount of oil for dilution, which cannot but affect its taste and benefits, especially if vegetable oil is used for dilution.
Chocolate mass for fountains Increasingly, in stores you can find a special chocolate mass for fountains, which, as it is written, does not require dilution with oil. We recommend paying attention to the composition of such a mass. In general, it is distinguished from chocolate by the absence of cocoa butter - this allows the product to be significantly cheaper. Cocoa butter is replaced with another butter, which is usually not indicated on the label. In addition, such chocolate is not fluid and viscous enough, which will externally manifest itself in the form of clots flowing crookedly along the tiers of the fountain.

5 Ways to Melt Chocolate for a Chocolate Fountain

Any chocolate must be properly prepared before use in the fountain. First you need to melt it. The best way to do this is in one of 5 ways:

In a water bath. This is the safest way to melt chocolate because the chocolate does not come into direct contact with the hot surface. You need to place the pan with chocolate over a pan of boiling water. At the same time, the pan with chocolate should not come into contact with water. The chocolate will melt due to the temperature of the steam. You can also place the pan of chocolate in a pan of hot (heating) water. As soon as the chocolate starts to melt, start stirring it. When almost all the chocolate has melted, remove the top pan. Stir the chocolate constantly until it reaches a homogeneous consistency.
Microwave in a bowl. Place the chocolate in a special bowl in the microwave and heat at medium power. Determining the time for melting in the microwave is difficult, because it varies depending on the power of the equipment, the amount of chocolate and even the content of cocoa butter in the chocolate. Microwave for short periods (1-2 minutes, depending on the amount of chocolate), stirring thoroughly in between.
Microwaveable in its own packaging. Some manufacturers, such as JM Posner and Sephra, produce chocolate in packaging in which you can melt the chocolate. Place the bag of chocolate in the microwave and heat at medium power. After 1-2 minutes, you need to take out the bag, crush it, mixing the contents. The procedure must be repeated until the chocolate is completely melted. Do not open the bag without melting the chocolate completely - the bag must remain airtight.
By using special devices for melting chocolate. As a rule, such devices are designed for melting large volumes of chocolate and are used for professional fountains.
At the base of the fountain. We recommend melting chocolate in the base only to owners of Sephra Classic, Sephra Select or professional fountains. This method significantly increases the load on the fountain motor, so we do not recommend using it when using other models.

Then pour the special chocolate into the preheated fountain bowl. This concludes the preparatory work on special chocolate are completed - turn on the fountain and enjoy the great view and taste! If you are not using special chocolate, but regular chocolate, then it must be diluted with cocoa butter.

The fluidity of the chocolate should allow it to flow down the tower smoothly and continuously. The most common problem consumers face is chocolate overheating. Monitor the melting process carefully. A longer period at low temperatures is always preferable to a shorter period at high temperatures. Thick chocolate will not only spoil the appearance of the fountain, but may cause it to break due to the additional load on the engine.

Preparing regular chocolate for use in a chocolate fountain

Disadvantages of using regular chocolate bars in a fountain

As you can see, preparing regular chocolate bars for use in a chocolate fountain is not difficult. However, there are significant disadvantages to using it:

chocolate bars will end up costing more;
the quality of ingredients and grinding of cocoa beans is usually low - this is often reflected in the taste, aroma and appearance of the fountain;
Not everyone can achieve the desired chocolate consistency.

If you want to get a guaranteed good result, it is better to use special chocolate for chocolate fountains.

Chocolate brands for chocolate fountains

Barry Callebaut

Belgian company "Barry Callebaut" is the world's leading manufacturer of high-quality chocolate. This is the only chocolate company that fully controls all processes, from the purchase of cocoa beans to the resulting chocolate. When purchasing chocolate from this company, you can safely count on the perfect result.

"Barry Callebaut" is a very finely ground chocolate with an incredibly delicate texture. Its exquisite taste and aroma make it one of the best in the world.

In its line "Barry Callebaut" has:

Special chocolate for chocolate fountains(milk 37.8%, dark 56.9%). As stated above, it has a high cocoa butter content and is ideal for making chocolate fountains.
Milk chocolate 33,6%, Milk with real caramel. Everyone's favorite, it has a balanced taste of milk, cocoa and caramel.
White chocolate 25.9%. The most delicate pleasure with notes of natural vanilla.
A mixture of milk and white chocolate with cappuccino flavor.
Dark chocolate 54,5%, Dark bitter 70%, Dark, very bitter 80%. Its quality is unparalleled.
Colored chocolate with fruit flavors(orange with orange flavor (29%), pink with strawberry flavor (30%), green with lemon flavor (27.5%). It is based on white chocolate, consisting of 100% cocoa butter. Color and taste to it impart high-quality natural flavors.

Cacao Barry

Cacao Barry chocolate has been produced in France since the mid-19th century. Its highest quality and excellent taste are recognized by the best chocolatiers and confectioners around the world. Using the best varieties of cocoa from different parts of the planet, as well as unique production technology, company founder Charles Barry began the production of chocolate for people who truly value quality.

In 1996, the French company Cacao Barry merged with the Belgian Callebaut - this is how one of the largest chocolate companies, Barry Callebaut, appeared.

The best cocoa beans from different parts of the planet make each variety of this chocolate special. “Origin” chocolate line from Cacao Barry:

Origin Papouasie milk chocolate 35.8%. Originally from Papua New Guinea, this extremely creamy milk chocolate has sweet notes of hazelnuts with a hint of caramel.
Origin Ghana milk chocolate 40.5%. Originally from Ghana, milk chocolate has a wonderful taste of red fruits and chestnuts, surrounded by bright notes of cocoa and biscuits.
Origin Ambre Java milk chocolate 36%. This light milk chocolate has a harmonious taste of milk and cocoa with a hint of fruit and hazelnuts.
Dark chocolate Origin Mexique 66%. The initially slightly sour taste of this chocolate, originally from Mexico, develops into an aftertaste with spicy, woody and licorice notes.
Dark chocolate Origin Saint-Domingue 70%. Hailing from the capital of the Dominican Republic, dark chocolate has a strong character. Attractive bitterness has a long floral-fruity aftertaste.
Dark chocolate Origin Cuba 70%. Originally from Cuba, dark chocolate has a strong cocoa flavor with woody tones reminiscent of tobacco leaves and notes of roasted cocoa beans.
Dark chocolate Origin Venezuela 72%. Originally from Venezuela, dark chocolate has the perfect balance of strong cocoa flavor and vibrant woody tones.
Dark chocolate Origin Tanzanie 75%. The taste of dark chocolate from Tanzania is the perfect balance of acidity and pronounced bitterness of cocoa, offset by floral notes.

Sicao

Sicao chocolate is produced in Russia partly from Russian raw materials under the strict supervision of Barry Callebaut. Due to the absence of other expenses (customs costs, delivery, etc.), the cost of Sicao chocolate is lower compared to other brands, despite the fact that this chocolate is practically not inferior to them in quality.

“Sicao” chocolate line:

Milk chocolate 32%. It has a mild taste and aroma. Notes of milk, cocoa and caramel add depth and tenderness.
Dark chocolate 53%. Thanks to its balanced bitterness and high quality, chocolate is perfect for chocolate fountains, fondues, and the preparation of various sauces and desserts.

The chocolate form of these brands is small discs, making it convenient to melt.

Caution when choosing chocolate for a chocolate fountain

Using excessively thin or thick chocolate, or products other than natural chocolate, may cause the fountain to break. Such cases are generally not covered by the warranty.

Sauces, chocolate glaze, fountain mass, toppings, chocolate coatings and other chocolate substitutes can damage the fountain:

Contained components may leak through the fountain seal into the engine compartment, causing damage to the device.
The product may contain fine particles that have an abrasive effect. Particles can get caught between the rotating shaft and the seal, destroying them. As a result, the product leaks into the engine compartment.
Excessively thick products place increased stress on the engine, which can lead to breakdown.

There are varieties of chocolate (usually inexpensive) labeled “for chocolate fountain”, which in practice may contain an insufficient amount of cocoa butter. Using thick chocolate may make the fountain auger difficult to rotate. As a result, the chocolate will flow out in clumps, and a burning smell may appear. This chocolate requires immediate dilution with vegetable oil. We recommend using proven chocolate designed specifically for chocolate fountains.

The most unusual palette of tastes of elite chocolate in the online store site!

Our online store contains elite Belgian and French chocolate in its assortment, which gourmets will undoubtedly appreciate. From us you can buy chocolate for a chocolate fountain with the most unusual shade and taste:

Choose the best chocolate for your chocolate fountain and enjoy the impeccability of its taste and aroma every day!

If you are planning to buy a chocolate fountain, or you have just been given this miracle of kitchen appliances, you need special chocolate for its proper and beautiful functioning. “Why not run to the supermarket and buy a regular tiled one?” - you ask. Yes, because the “correct” chocolate for a fountain should have good fluidity and a low melting point - and store-bought chocolate is “lame on both legs” in this matter.

It's all in the composition

In order for the chocolate chosen for the chocolate fountain to flow beautifully, allowing guests to dip a strawberry or cracker into the sweet stream, it must contain a lot of cocoa butter. It is this that can be called the most expensive component of the product, and it is this that manufacturers of sweets and chocolate bars love to save on. Yes, instead of cocoa butter, cheap palm oils can be shoved into a chocolate bar - less healthy, not as tasty, and it will be difficult to melt them. But natural raw food will begin to spread already at a temperature of 32 degrees - that is, they took a piece in their hands, and their hands became covered with “glaze”.

How to melt it?

Before loading all this sweet joy into the chocolate fountain, you can put it in the microwave or in a water bath. However, the fountain itself can handle the “melting”.

The main thing is not to overdo it with the temperature, because heating chocolate above 70 degrees is very fraught - the delicacy will thicken and then completely curdle.

It is most convenient to work with chocolate produced in the form of small drops - they do not need to be broken into pieces, they are easy to dose and, if necessary, add in small portions to the chocolate fountain.

What if there are some delicacies left over after the buffet?

If you bought specialized chocolate, you can use it in fondue, or simply eat it with a cup of tea the day after the buffet. But there is also natural confectionery chocolate that is suitable for any need. Dilute it a little, as the seller suggested, and you can charge the chocolate fountain next time, leave it as is, and the remaining raw materials will be suitable for making sweets and other desserts. After melting it, you can pour it over homemade cottage cheese or cheesecakes, preparing an excellent dessert for children. And there are so many baking recipes with this delicacy: fondants, brownies, cupcakes and cakes (for example, “Black Forest”, in which the cakes, cream, and topping are made with chocolate). In general, if you are seriously afraid that there will be only a few guests at the buffet table, and they will not be able to handle the entire fountain, choose confectionery chocolate - this is a universal product for all occasions, which you will appreciate again and again.

Brief overview of the current market

At first glance, it may seem that only dark varieties are added to the chocolate fountain. This is wrong! The most popular types of “charge” for fountains are now considered white, milk, and fruit. It is customary to serve a bowl of sweet fruits, marshmallows, and pastries with bitter dark chocolate. Sour fruits, berries, and nuts are more suitable for milk and white. Fruit chocolate is slightly similar in composition to white chocolate, but there is a difference - first of all, it concerns its taste, but there are also differences in the color scheme of this dessert. Its colors can be quite unusual, which will surprise your guests even more. Although, of course, if the guests are big fans of “healthy food”, you can refrain from such a delicacy so that they do not suspect the dessert of the criminal presence of “eats”.

It is also important that the darker the chocolate, the more “lazy” it will be when melting. That is why for the first launch of the fountain it is better to choose white or milky sweets, because they will not have to be further diluted. But if you've already rushed and brought home a black or dessert "charge", don't worry: there's no need to re-open the bike or spend money. It is not necessary to buy additional cocoa butter - the sweet mass can be diluted with regular refined vegetable oil.

Belgian and Italian manufacturers are considered the best in this matter. Although recently Russian-made chocolate has appeared, which is not inferior in quality to its European counterparts - but at a price it is very pleasing to the eye of domestic consumers.

What is chocolate for fountains, and why is the demand for it constantly growing in Russia? First, let's figure out what a chocolate fountain is, what it looks like, what its design is, where and under what circumstances it is used.

A chocolate fountain is a multi-tiered metal structure located above a bowl into which crushed chocolate is placed: bitter, dark, milk or white. Under the bowl there is an electric heating element - stationary, powered by mains, or autonomous, powered by batteries. As the bowl heats up, the chocolate in it begins to melt. Then, when heated to 40°C, it flows through a special rotating screw into the upper bowl and flows down from there in a beautiful cascade. Once on the heated lower bowl, it rises again - thus, the process becomes continuous.

Which chocolate is best for fountains?

Let’s say right away: not every type of chocolate is suitable for a fountain. For example, standard tiles are not suitable for this. A product with various fillings is also not suitable: nuts, raisins, cookies, waffle crumbs - pieces of these ingredients clog the tube and the fountain ceases to function fully.

That's why modern manufacturers produce a special one: less viscous, with a higher proportion of cocoa butter and a richer taste. This product not only allows the fountain to operate without failures or breakdowns, but also melts better, forming a homogeneous thick mass that lays in a neat, even layer on pieces of fruit, cookies or pastries.

Where are chocolate fountains used?

Chocolate fountains first appeared in Europe and quickly gained popularity not only among cafe and restaurant owners, but also among ordinary people. They started to come to us relatively recently, but in Russia, elegant fountains with softly falling waves of melted chocolate very quickly became popular. They are increasingly used not only at weddings, anniversaries, children's parties and corporate parties, but also during home celebrations.

Anyone who sees the chocolate fountain for the first time is literally enchanted by this spectacle, which becomes not only a decoration for the holiday, but also a delicious dessert. Another unique feature of the chocolate fountain is that guests can create any dessert to their liking by dipping pieces of fresh or dried fruit, cookies, waffles, muffins or popcorn into the thick, warm stream of pouring chocolate. The possibilities for preparing fondue are almost unlimited and are worth talking about in a separate article.