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Re: Instead of a tempering machine, could I just use a fountain?

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Posted by anna n on February 07, 2009 at 11:24:49:

In Reply to: Instead of a tempering machine, could I just use a fountain? posted by Clutch on February 07, 2009 at 01:46:59:

I don't have experience with a chocolate fountain, but I have read that you have to add vegetable oil to the chocolate in it to make it flow smoothly. I would think that this would make the chocolate too soft for molding. I'm sure someone with more experience in this area will be able to give you a more definitive answer.

: I want to make chocolates with centers......I have the molds and good chocolate. My mom taught me that no question is too dumb to ask LOL so here it is:

Instead of using a tempering machine to keep the chocolate in a liquid state that I can use, why couldn't I just use one of those inexpensive chocolate fountains that basically keeps the chocolate in a liquid state? The only thing that I can think of is that, once it sets, the chocolate will bloom? Any insight or advice is GREATLY appreciated!

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Re: Instead of a tempering machine, could I just use a fountain? - DeniseNH 15:14:08 02/07/09 (0)

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: I don't have experience with a chocolate fountain, but I have read that you have to add vegetable oil to the chocolate in it to make it flow smoothly.  I would think that this would make the chocolate too soft for molding.  I'm sure someone with more experience in this area will be able to give you a more definitive answer.

: I want to make chocolates with centers......I have the molds and good chocolate.  My mom taught me that no question is too dumb to ask LOL so here it is:  

Instead of using a tempering machine to keep the chocolate in a liquid state that I can use, why couldn't I just use one of those inexpensive chocolate fountains that basically keeps the chocolate in a liquid state?  The only thing that I can think of is that, once it sets, the chocolate will bloom?  Any insight or advice is GREATLY appreciated!



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