"The Sweetest Message Board on the Web"
aka THE PINK PALACE!
| Dolores' Private website | Online Catalog | Archives | Home

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

[ Follow Ups ] [ Post Followup ] [ "EQUIPMENT & SUPPLIES" ] [ FAQ ]

Posted by DeniseNH on February 07, 2009 at 15:14:08:

In Reply to: Re: Instead of a tempering machine, could I just use a fountain? posted by anna n on February 07, 2009 at 11:24:49:

I'm not sure but do know that chocolate drops - like Merkins are used in fountains along with either oil or paramount crystals to promote an even flow. A chocolate fountain has one temp - a tempering machine brings the cold chocolate up to temp then you've got to seed it with more cold chocolate and bring it back up to temp before you can use it. Don't understand the science behind it but tempering is tempermental, fountains are easy so that anyone will have success with them.

: 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!

Follow Ups:

Post a Followup

Name    : 
E-Mail  : 
Subject : 

Comments:
: I'm not sure but do know that chocolate drops - like Merkins are used in fountains along with either oil or paramount crystals to promote an even flow.  A chocolate fountain has one temp - a tempering machine brings the cold chocolate up to temp then you've got to seed it with more cold chocolate and bring it back up to temp before you can use it.  Don't understand the science behind it but tempering is tempermental, fountains are easy so that anyone will have success with them.


: 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!




Optional Link URL : 
Link Title        : 
Optional Image URL:

If you press "Preview Message," you are taken to a preview screen where your
message is shown to you before allowing you to post it.
Your message is not finalized until you click "Post Message".

[ Follow Ups ] [ Post Followup ] [ "EQUIPMENT & SUPPLIES" ] [ FAQ ]

Home / Email