What kind of chocolate for chocolate fountain?

Whether it's white, milk or dark chocolate, it's important that the flavor of the melted chocolate be appealing to the palate. The fountains can use any type of chocolate that can be melted, but couverture chocolate, typically used as a coating by chocolatiers, will yield the best result. read more

Don’t leave chocolate in the fountain after you’re finished. When it cools, it will harden. If someone turns on the auger with hardened chocolate in the fountain, it will potentially burn out the motor. If you do leave chocolate in the fountain and it hardens, simply turn on ONLY the heating element to start to melt the chocolate. read more

We recommend a type of chocolate called “couverture” (a French word for ‘coating’), which is a higher quality chocolate that contains 32-39% cocoa butter. In addition to creating a better ‘flow’, it assures a better taste and a silkier appearance. read more