• Reply by GinaG on February 18, 2012 at 7:07 pm
• 

Nin21,

You do need to use some oil, but far less with a premium chocolate like Callebaut, Guittard or even Ghiradelli. The higher the cocoa percentage, the less oil you use.

In order to omit the oil, you'd select a fountain appropriate recipe for a chocolate FONDUE. Your machine should handle this if it's on the smaller side, but look at your manufacturers recommendations for guidelines. Otherwise you'd have to use a chafing dish.
A fountain fondue will usually have 1/2 and 1/2; corn syrup and some kind of extract or liquor for flavoring.

Have fun, good luck and I hope you let us know how things go.

GinaG.

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• Reply by BakerIrene on February 18, 2012 at 7:42 pm
• 

Instead of adding oil, you can buy pure cocoa butter and add that instead. Very expensive, but the option is there.

But you should check the temperature of the melted mass at the bottom of the dish, to make sure it's warm enough. In an air conditioned room, the chocolate WILL harden up unless some oil was added. Hardened chocolate = clogged up pump (boo hiss nasty to unclog...)

And remember that the fountain is designed to maintain that even heat with a certain amount of chocolate in it (read your manual).
Using a quarter-full fountain will also help the chocolate to cool on the way down and clog.

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