"I assume your chocolate absorbed moisture. I have heard that cb should be added. Or some other oil, which is less preferable."
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Michelle Sciberras's Discussions
Chocolate Fountain
Started this discussion. Last reply by Ilana Jun 16, 2009. 8 Replies 0 Likes
Michelle Sciberras's Page
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Brad Churchill replied to Michelle Sciberras's discussion Chocolate Fountain"For Sure Don't use lecithin."
Michelle Sciberras replied to Michelle Sciberras's discussion Chocolate Fountain"Hi Brad,
WOW! Out of my depth here!
I'll have to track down where to obtain cocoa butter from, perhaps just to have on hand should this happen again. Out of curiosity I've noticed Copha has lecithin in it. (Not sure of what %) What are…"
Michelle Sciberras replied to Michelle Sciberras's discussion Chocolate Fountain"Hi Theo,
The chocolate was packaged in a sealed cellophane bag. I tend not to reuse chocolate already gone through the fountain and there's not much left. I do have a couple of bags for my next function and still am concerned. Thanks for your…"
Brad Churchill replied to Michelle Sciberras's discussion Chocolate Fountain"Michelle;
There are still some unknowns.
First of all, the 40% you refer to is most likely a combination of cocoa beans and cocoa butter. Even if the maximum amount of lecithin is used (and at the right time) in the manufacture of the chocolate it…"
JOE CREVINO replied to Michelle Sciberras's discussion Chocolate Fountain"Could be that your chocolate has been stored improperly and absorbed mositure."
Michelle Sciberras replied to Michelle Sciberras's discussion Chocolate Fountain"Hi Brad,
Yes I'm using Belgian chocolate direct from a factory that uses the same buttons to make their bars. I've used it before and had no problems. Content wise it has 40% Cocoa in the milk chocolate buttons, cocoa butter - there's…"
Brad Churchill replied to Michelle Sciberras's discussion Chocolate Fountain"There could be many reasons.
Are you using a milk chocolate specifically formulated for a chocolate fountain?
Most chocolate fountains specify that cream/oil/cocoa butter be added to the chocolate that it will use, in order to make it more…"
Michelle Sciberras posted a discussionChocolate Fountain
Hi everyone!I need help and advice on running my chocolate fountain. At a recent event - my Belgian milk chocolate was not it's usual flowing texture. I've never experienced this before and am wondering what went wrong. In fact when I was dipping strawberries etc into it, the chocolate seemed to be thick and creamy and not dripping off but rather setting. Any ideas? I wonder if the 'day's' temperature affected this, or a poor batch of buttons, or there's something wrong with my fountain. Your…See More
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- Dark, Milk, White?
- Dark, Milk, White
- Most memorable chocolate experience:
- My first Wedding order of my designer wrappers and being able to contribute to a special occasion.
- My favorite chocolate is:
- belgian white chocolate
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