Any kind of chocolate can be used for sauce in a fountain, but chocolate with a higher cocoa butter content is highly recommended for a smooth, even chocolate flow. You can use whatever kind of chocolate you want but the consistency must be thick enough so as not to splash and run, but not so thick that it's gelatinous or hardens when exposed to air; otherwise, you can add ingredients to flavor your sauce, such as peanut butter or ground espresso. Chocolate with a content of 30 percent cocoa butter melts softer and smoother than chocolate with a lower content.
Couverture
Couverture is a high cocoa butter kind of chocolate that is commonly recommended for chocolate fondue and fountains. With a cocoa butter content of up to 39 percent, this particular chocolate will provide the smoothest flow. If the sauce is too thick, you can even add mineral oil, which is safe to eat when pure, to add shine and smooth the consistency. Chocolate couverture can be bought cheaply at the grocery store, or you can purchase higher quality bars like Ghirardelli and Godiva, who offer special couverture for fountains.
Semi and Bittersweet
Plain semi-and bittersweet chocolate bars found at the grocery store can be used for fountains, too. Unfortunately, many of these bars melt unevenly, so you'll need a recipe specifically for semi-and- bittersweet chocolate bars. If your chocolate sauce melts too thickly, try adding vegetable oil. An advantage to using the basic bars is you get to create chocolate to your liking as well as add flavors for fun, such white chocolate or vanilla.
Chocolate Chips
Chocolate chips usually have the least amount of cocoa butter. These are the least recommended chocolates for fondues and fountains. Most chocolate chips will melt too runny for a fountain or dip. To thicken, try a recipe that calls for cream or cornstarch. The lower the grade of chocolate chips, the more runny they are likely to be. Although not suitable for fountains, chocolate chips may still be suitable for a fondue.
When it comes to chocolate fountains and fondue, there are no set guidelines about chocolate and recipes, as everyone has their own style. You can even use ready-to-eat chocolate bars from the grocery store if you wanted to. When making sauce for your fondue, you only need to worry about the consistency of the flow, so feel free to experiment. Still, for the best flow, use couverture chocolate, or vegetable oil and cornstarch chocolate recipes.
References
Chocolatefountainguide.com, "Chocolate Fountain Guide: Best Type of Chocolate for fountains and Dippers," ( accessed April 25th, 2011)
Facts-about-chocolate.com, "Chocolate Fondue Recipe Basics," (accessed April 25th, 2011).
Chocofountain.com, "Chocolate Fountain," (accessed April 25th, 2011).
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