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…"
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…"
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…"
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…"
"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…"
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