Cookaholics Bulletin Board

I've used a fountain several times, and I use cocoa butter to thin the chocolate instead of oil. I melt the chocolate na dmix I the extra cocoa butter, then test it on the fountain for smooth flow. I can afford this because I got a big bucket of the stuff that I keep frozen. Be sure to use a neutral oil, so as not to disturb the flavor of the chocolate.
I've offered strawberries, pineapple banana, pound cake, pretzels, shortbread, marshmallows, etc. Long toothpicks or short skewers let people keep their hands clean(er). There will be drips. A disposable cover for the table and maybe the floor as well is very handy.
And I'm sure you adopted that child when you were quite young.

I would have NO idea where to get cocoa butter so neutral oil will have to do. Do you have any idea of the ratio of oil to chocolate?

Thanks Becky!

Mary

Start with about 2oz of oil for the amount of chocolate your fountain uses. They come in different sizes, so it's hard to say exactly. Plan on taking an hour or so to get it right. There will be melting, filling the fountain, seeing the chocolate is too thick, putting it back in the bowl, adding oil and repeating. Trying to add oil while the fountain is running doesn't work as well as a waterfall does for Willy Wonka.
Most fountains break down for easier cleaning.

An hour!!!!!! I need to do this during a party. is there any way to prep ahead. The party is from 4-8 so this is for the dessert portion. OK let me go run get a paper bag to blow into to stave off this panic attack.

Mary

The hour was to do ahead. Get the chocolate the right consistency the night before, or two nights before, then you just need to melt it and fill the fountain on the day of the party.
Setting up the fountain and seeing the chocolate glob up instead of sheeting cleanly, and trying to fix it on the fly is a royal PITA. So I get the chocolate right way in advance and freeze it until I need it.

Phew. If I do it 2 days ahead do I need to freeze it or can I keep it at room temp? Fridge? How long will it keep before needing to freeze? Do you have a couple free hours on Sunday to run over here and hold my hand?????

Mary

You can leave the chocolate at room temp for several days, since you aren't worried about it being tempered. I would love to come and assist, but I'm dog sitting this weekend.

Bring the dog, the more the merrier.

Mary

PS Thanks soooo much for your help

Mary, may be too late but here's the answer from my friend:
"I don’t add oil because I use Belgian chocolate. My instructions state if it is not Belgian then to add oil."
I wonder if swiss chocolate would be the same?

I just ordered Belgian but will mix some Swiss in. I think the Belgian is 50% cocoaThis fountain is seriously stressing me out.