How to create chocolate fondant: step-by-step recipe

Fondane is a delicious dessert that chocolate lovers will love. The inside of the cupcake is watery, which is why it is often confused with a muffin. Baking is especially popular in France. There they sell it in cafes, pastry shops, and shops. Well, gatherings at home over a cup of coffee are not complete without fragrant pastries. Let's figure out how to create chocolate fondant.

What is chocolate fondant
How to create chocolate fondant with a watery center: aspects and tips
Traditional chocolate fondant recipe
Chocolate fondant according to the recipe of Yulia Vysotskaya
Chocolate fondant in the microwave
Recipe for chocolate fondant with ice cream

What is chocolate fondant

Fondane is a popular dessert in France. There are 2 methods for making baked goods. The main differences are in the proportion of goods and heat treatment time.

Varieties of chocolate, French sweets:

melting chocolate - a cake with hard sides but watery chocolate in the center;
soft chocolate - the inside of the dessert is airy and baked.

Chocolate fondant is a sponge cake made from the usual set of products: sugar, flour, butter, eggs, cocoa or chocolate. In some desserts you can add alcoholic beverages, cream and various spices. As a contrast, the dark type of chocolate can be changed to snow-white. During the manufacturing process, it is necessary to follow the recipe, starting from incoming goods, temperature and ending with baking time.

What sets the muffins apart is the watery center. The chocolate can be watery or viscous, but the mixture must be much softer than the outer shell of the dessert. All you have to do is break off a little bit of the cake and the chocolate immediately begins to flow out.

How to create chocolate fondant with a watery center: aspects and tips

Fondant with watery insides may not turn out right the first time. During the baking process, it is important to strictly follow the main cooking tips:

Use soft, warm butter. Only in this case the dough comes out homogeneous, and during the heat treatment it is moderately baked.
For production you need to take high-quality food products. It is recommended to choose bitter chocolate with a cocoa content of 72% or higher. It should not contain additives or flavorings.
The eggs are consumed chilled. This way, when whipped, a fluffy, stable foam emerges.
You can replace the flour with cocoa powder to get an airy dessert.
For baking, it is recommended to use a convection oven. The main thing is that the heat is distributed moderately.
To determine the production time, cakes need to be baked 1 piece at a time, so as not to spoil the entire batch.
A medium-sized mold must be used, made of ceramic, silicone, or metal. For convenience, you can take it without a bottom, so it’s easy to get the fondant out.
The baking container needs to be filled 3/4 full.
Cakes should not be overcooked in the oven, because the watery center becomes unflowable. The end result is a chocolate cake. The fondant will have a small depression on its surface during production.
When baking cakes, do not open the oven door.
The more eggs there are, the denser the dough is.

Some recipes advise keeping the finished dough in a cool place for 3 hours. This is required so that the chocolate is moderately distributed. The dessert is removed from the oven after a film has formed on the surface.

Traditional chocolate fondant recipe

The French dessert turns out so delicious that you feel dizzy with pleasure. The production is simple, but with features. Let's look at the traditional recipe for chocolate fondant at home.

bitter chocolate 72% - 200 g;
butter - 60 g;
eggs - 4 pcs.;
premium flour - 4 tbsp;
cocoa powder - 4 tsp;
sweet powder - 100 g;
baking powder - 10 g;
salt - a pinch.

How to create chocolate fondant:

Remove chocolate from packaging and divide into slices. Place together with the oil in a saucepan and place in a water bath. Melt until smooth with constant stirring.
Divide the cooled eggs into yolk and white. Beat any component separately, adding a little salt and sweet powder, previously dividing it into 2 parts. Carefully combine the 2 masses into one.
Add baking powder, cocoa powder, flour, and salt to the resulting egg-sugar mixture. Stir.
Mix with chocolate mixture until smooth.
Grease the prepared clean mold with butter and sprinkle a little cocoa powder on top. Fill 2/3 full with dough.
Preheat the oven to 200 degrees. Place the form with the contents for 7 minutes.
It is forbidden to open the door. Take out the forms with fondants and leave them on the table for 5-10 minutes.
Invert onto a plate. The cakes should come out perfectly.

Pastry chef's advice! It is best to bake a French dessert at a temperature of at least 200 degrees. In this mode, the top, sides and bottom of the product are perfectly baked, but the middle remains watery.

Chocolate fondant according to the recipe of Yulia Vysotskaya

This recipe allows you to create a dessert that is rigid on the outside and chewy on the inside. Let's figure out how to make chocolate fondant with a watery center (recipe).

chocolate with cocoa content 72% - 120 g;
butter - 75 g;
flour - 45 g;
testicles of the first group - 3 pcs.;
food flavoring “Rum” - 3 drops;
cocoa powder - 3 tsp;
granulated sugar - 45 g.

Remove the shells from the cooled eggs, add granulated sugar, cocoa and beat thoroughly.

Divide the chocolate into slices and place in a saucepan. Melt over low heat with constant stirring until watery. Then add softened butter and rum flavoring. Continue heating over low heat.

Combine the egg and chocolate mixture. Add flour and mix thoroughly. Preheat the baking oven to a temperature of 200 degrees. Grease a baking dish, sprinkle with cocoa powder and pour the dough into 2/3 of the size. Place in the oven and bake for 7 minutes.

Carefully remove from the oven. Leave on the table for 5 minutes, turn the form of fondant over onto a plate.

Serve warm, with the center cut out. For decoration, strawberries, whipped cream, and fruit syrups are used.

Chocolate fondant in the microwave

Relatives, friends and uninvited guests will enjoy this French dessert. Chocolate fondant (recipe with step-by-step photos) can be prepared at home in the microwave. It will take no more than 5 minutes.

Products for 2 servings:

bitter chocolate - 40 g;
flour - 80 g;
milk - 120 ml;
vegetable oil - 4 tbsp;
salt - a pinch;
granulated sugar - 4 tbsp;
baking powder - 1 tsp;
cocoa powder - 4 tbsp.

In a separate container you need to mix all the dry ingredients, not counting the chocolate. Add milk and butter to the mixture while stirring constantly. The mass should be homogeneous. There are no lumps in the dough.

Place chopped chocolate in the middle of a clay mug with a capacity of at least 400 ml, pressing lightly with a spoon. Pour dough on top.

Place the mug on a plastic stand and place in the microwave (microwave radiation, ultra-high frequency radiation - electromagnetic radiation, including the decimeter, centimeter and millimeter range of radio waves) oven. Set the electronic device to the highest power setting. By time for 70 seconds (at 950 W) and for 90 seconds (at 750 W). If the dessert is not baked, you should increase the time. Remove the mug with dessert and serve.

Recipe for chocolate fondant with ice cream

Chocolate fondant, the recipe for which we will provide with a photo below, turns out divinely delicious and beautiful. The dessert is perfect for a hot day or a cool winter evening. The rich, hot taste of the cake will be complemented by cold vanilla ice cream.

bitter chocolate 72% - 180 g;
granulated sugar - 50 g;
butter - 50 g;
flour - 50 g;
testicles of the first group - 2 pcs.;
cocoa powder - 2 tsp;
ice cream - 200 g.

Place softened butter and chocolate slices in a saucepan. Place on low heat and melt with constant stirring until the mixture is homogeneous.

Place the eggs in a separate bowl and add sweet sand. Using a mixer or blender, beat until a stable foam appears.

Combine the 2 purchased masses. Continue the beating process. Add flour, knead into a homogeneous dough. The main condition is that it must be free of lumps.

Grease baking pans with butter and sprinkle with cocoa powder. Fill with dough. Preheat the oven to 200 degrees. Place the container with the contents for 7 minutes.

After the designated time, you need to take it out, turn it over onto a plate and carefully remove the fondant. Create a cut in the dessert so that the chocolate flows out slightly. Place scoops of vanilla ice cream on top.

Before serving the dish, you can decorate the plate with sprigs of fresh mint and slices of chocolate. That's all, chocolate fondant with ice cream is ready!

Fondant is a common and tasty dish that allows cooks to experiment and imagine. This applies not only to the choice of recipes, but also to serving dessert on the table. Having figured out how to create chocolate fondant, you can amaze your family and friends with fragrant pastries any day.

Master class: preparing chocolate fondant

Chocolate fondant is translated from French as “melting chocolate.” This unique and delicious dessert is a chocolate cupcake with watery chocolate inside. From time to time it is called lava cake - “lava cake”; the names “chocolate volcano” and “chocolate lava” are very popular. When you cut the cake, chocolate flows out of it, and it is very difficult to resist this gastronomic temptation.

It is curious that the first fondant was baked by French confectioners completely by chance - somehow the cupcakes were pulled out of the oven ahead of time, and they remained slightly damp inside. Chocolate fondant with a surprise can become a decoration for a gala table, so if you want to amaze your guests, you will have to figure out how to prepare chocolate fondant. Get acquainted with culinary secrets, subtleties and learn a step-by-step recipe, and later delight your guests and loved ones with another masterpiece.

Hard on the outside, watery on the inside

In French cuisine, there are two versions of this cake - fondant au chocolat (“melting chocolate”) and moelleux au chocolat (“soft chocolate”). In the first case, the chocolate inside is very watery, in the 2nd case it is soft and airy. Naturally, in these recipes for chocolate fondant, different proportions of goods are used, and the production time and temperature vary. It is very important not to overcook the dessert in the oven, otherwise the watery interior will harden and you will end up with an ordinary cake.

Fondant is made from chocolate sponge dough, which is made from butter, sugar, eggs, flour, cocoa or chocolate. First, eggs and sugar are mixed, later - butter and chocolate, and then both consistencies are combined together. The dessert recipe is quite simple, the most important thing is to follow clear proportions, and everything will work out! In the manufacturing process, cream, snow-white chocolate, alcohol, fragrant herbs and spices are often used.

Secrets, subtleties, tricks - cook with a twist!

Now you understand how to prepare chocolate fondant, all that remains is to familiarize yourself with some subtleties that will make the dessert tasty, properly baked and beautiful. Use only soft butter - in this case the dough will be homogeneous, so the product will bake perfectly. It is better to take bitter chocolate, with the highest percentage of cocoa, as it is considered the most natural, and desserts with it have a refined taste. It is better to cool the eggs before beating so that the foam comes out as light and airy as possible, and if you want to achieve a particularly fluffy dough, add a little salt to the eggs during the beating process. It is better to beat the yolks and whites separately, and later combine them into a total mass.

In some recipes, cocoa is added instead of flour, and in this case the baked goods come out most weightless and tender. You should remove the fondant from the oven as soon as a film appears on it. This means that it has reached a suitable degree of readiness. Chocolate fondant can also be baked in the microwave, slow cooker and convection oven.

Step-by-step recipe for chocolate fondant

Let's try to prepare chocolate fondant at home, using step-by-step instructions and the secrets of French chefs. You will succeed, the main thing is to use the freshest and highest quality products, and also be convinced within yourself!

Ingredients : butter - 50 g, bitter chocolate - 100 g, eggs - 3 pcs., wheat flour - 75 g (3 tbsp.), sugar - 50 g.

Manufacturing method:

Break the chocolate into small pieces.
Cut the butter into cubes.
Mix butter and chocolate in a container.
Place the container in a water bath and wait until all the ingredients have melted.
Stir the mixture and remove it from the heat.
Combine the eggs and sugar and beat for a few minutes until fluffy and large.
Add flour to eggs and mix well until smooth.
Combine the cooled but still warm chocolate mixture with the beaten eggs. The eggs should be slightly cooked, but not curdled.
Mix all ingredients well.
Grease cupcake or muffin molds with butter, sprinkle them with cocoa, semolina or flour.
Place the dough in the molds, taking into account that it will not rise very high.
Preheat the oven to 180°C and place the molds with the dough there for 8 minutes.
As soon as a film appears on the surface, remove the cupcakes and serve!

Chocolate fondant is a royal dessert for any holiday. Now do you agree with this?

Chocolate fondant with nuts

Nuts give biscuit dough extraordinary tenderness and new colors of taste. Try this recipe if you want to cook something special, colorful and exciting. Please note that among the ingredients there is no flour, it is replaced by cocoa and crushed nuts.

Melt 100 g of dark chocolate and 30 g of butter in a water bath, grind half a glass of walnuts in a blender. Beat 2 eggs and 50 g of sugar until fluffy, carefully add 30 g (2 tsp) cocoa and stir well. Pour the nuts into the butter-chocolate mixture, and later combine it with the beaten eggs.

Place the dough in greased molds, paper can be used, and bake for 5-8 minutes. The smaller the molds, the shorter the production time, and over time you will learn to accurately determine it.

Place the fondant on a plate, place a scoop of vanilla ice cream on top and enjoy this chocolate delicacy!

Chocolate fondant with sea buckthorn sauce

The pleasant berry sourness surprisingly mixes with the bitter sweetness of the chocolate delicacy. This recipe would be the envy of the best pastry chefs in France!

Break 100 g of dark chocolate into pieces and cut 100 g of butter into cubes, and then melt them in a water bath. Mix 2 eggs, 75 g sugar and 1 tsp. vanilla sugar (optional), and then beat the mixture well with a whisk. Pour 50 g of flour into the mixture and mix well so that there are no lumps left. Combine the chocolate with the beaten eggs and mix well again.

Grease the molds with butter, sprinkle with cocoa, lay out the dough and bake in an oven preheated to 200°C. Baking time is no more than 10 minutes, although it all depends on the size of the molds.

For the sauce, cook sea buckthorn with sugar - in all proportions so that it is savory and quite sweet. This will take 10 minutes. Rub the berries through a sieve and pour the sauce over the fondant placed on a saucer. Place a scoop of ice cream next to it and sprinkle the dessert with sweet powder.

Fondant with cognac and prunes

Not a completely ordinary combination, right? And yet this chocolate dessert will amaze you with its catchy and unpredictable taste. So, soak 100 g of prunes in 40 g of cognac for two hours. Melt 150 g of chocolate broken into pieces and 150 g of butter cut into cubes in a water bath. Beat 3 eggs and 75 g of sweet powder until fluffy foam, add the chocolate mixture to the eggs and sift 30-35 g of wheat flour into the resulting mass.

Mix the dough with prunes and cognac. Grease the molds with butter, sprinkle with cocoa and place in their dough. Bake for 10 minutes at 200°C. Serve dessert with the finest whipped cream.

Taste the fondant within 10 minutes after it is ready, because later the inside hardens and the dessert loses its flavor. Chocolate fondant is served on a separate plate, sprinkled with sweet powder, chocolate chips, with fresh berries or nuts. According to established tradition, a scoop of ice cream is also placed on the plate. Isn't this amazing? On the website you will find chocolate fondant from Yulia Vysotskaya and a huge number of recipes from website users. Try new things and don't forget the classics!

Chocolate fondant

Fondane is the perfect dessert for chocolate lovers. It's a cross between a South American muffin and melted chocolate - the fragile muffin has a watery interior. Now all of France is passionate about savory cakes, they are served in every cafe and pastry shop, semi-finished products can be purchased in hypermarkets, coffee gatherings are rarely complete without the prestigious chocolate sweet.

If for some reason you can’t go to Paris right now, you can try making real chocolate fondant at home. Get ready for the fact that the result will be imperfect the first time, but this is not terrible - it is virtually impossible to completely spoil the dessert. If you don’t bake it enough, you’ll end up with thick, hot chocolate, and if you overcook it in the oven, you’ll enjoy a delicious cupcake.

What is fondue

Fondane is a chocolate dessert of French cuisine. There are two manufacturing options, which differ in the proportions of ingredients and cooking time.

Melting chocolate or fondant au chocolat is a cake with hard walls and watery chocolate inside.
Soft chocolate or moelleux au chocolat - the inside is airy, but baked.

In fact, fondant dessert is a chocolate sponge cake made from eggs, sugar, butter, flour and chocolate or cocoa. From time to time, alcohol, cream, spices are added to cakes, and dark chocolate is replaced with snow-white chocolate. The recipe is easy, but requires strict execution and adherence to time and temperature conditions.

Fondant differs from muffins in that it has a watery center; the chocolate inside can flow or be slightly viscous, but its texture must be softer than the crispy shell. If you break off a piece of biscuit with a spoon, the chocolate inside will flow out onto the plate. A chocolate cake with soft chocolate inside has the right to be called fondant, but it cannot claim to be a real and impeccable fondant au chocolat.

Fondant history

Chocolate fondant with an appetizing watery interior fits so organically into the unique French cuisine, but 40 years ago there was no such dish. Fondant was invented in 1981 by the famous chef, owner of 3 Michelin stars, Michel Bras. The Laguillol restaurant, where the maestro works, enjoys well-deserved fame.

Michelle Bras describes her own chocolate creation as a work of art. According to him, fondant was born due to the influx of emotions and the desire to warm and please loved ones. One day, after a ski trip, the chilled Bras family warmed up by the fireplace. The weather was chilly, everyone was cold and warmed up with hot chocolate. The culinary specialist watched how the mood improved and the atmosphere warmed from a cup of a tonic drink, and was mesmerized by the moment. Then the idea of a warm cake with watery chocolate inside began to emerge. A whole team of pastry chefs, led by Bras, worked for about two years to perfect the recipe, and now the muffin with melting chocolate insides came out exactly as the chef intended.

The traditional French chocolate recipe is quite complex and is followed in the best restaurants. According to Bras's serious plan, the chocolate ganache must be frozen to a certain temperature, and then added to the inside of the sponge dough and baked just enough so that the inside and shell have the appropriate density. The effect depends on the combination of two different textures of different temperatures.

It must be admitted that the popularity of this dessert has reached such a scale that its creator is practically no longer remembered. Fondant became a national treasure, its recipes were simplified so that they could be repeated without professional skills.

Secrets and tips for making

The first and main piece of advice is - don’t be upset if the chocolate fondant with a watery center doesn’t work out the first or even the second time. Remember that even a chef took several years to create a “moist cake.” Over time, you will learn to determine the best temperature and baking time in your oven, and earlier you can be satisfied with delicious muffins.

Here are some useful tips to help you:

Use warm and soft butter so that the dough is smooth and moderately baked.
So that your efforts and experiences are not overshadowed by imperfect taste, use products of the highest quality. Choose bittersweet chocolate with the highest cocoa content (from 72%) and without third-party additives such as palm oil.
Before beating, cool the eggs, and to make the white foam fluffy, add a pinch of salt. It is better to beat the yolks and whites separately and then carefully combine them later.
Baking in which flour is replaced with cocoa turns out very tender and light.
Moist muffins need to be baked sparingly on all sides, so a heat distribution (convection) oven is the best option.
It is important to take into account the individuality of the oven. To avoid big failures, bake the first cakes one at a time to find the average time.
You will need medium-sized iron, silicone or clay molds. Fondants are baked in thin silicone for 7-8 minutes at a temperature of 180 o C. Iron and clay molds must be greased with butter and sprinkled with cocoa. The shapes without a bottom are convenient - you can easily take the fondants out of them.

The dough will rise during baking, so the molds must be filled three-quarters full. Having risen, the fondants will settle slightly - this is normal.
You should not overcook the baked goods, otherwise the center will lose its fluidity and the fondants will turn into cupcakes. The first sign of a cupcake is a high cap, and the fondant must have a shallow depression in this place.
Do not open the oven while the cakes are baking. Observe their behavior through the window.
The more eggs, the denser the dough will be.
From time to time, recipes recommend keeping the dough in the refrigerator for three hours so that the chocolate shares its density with the mass.
Fondants must be removed from the oven when a film appears on their surface.

Is the microwave suitable for fondants?

It is impossible to get true chocolate fondants in the microwave because the cake warms up from the inside. You'll end up with cakes with tough centers and watery sides. Microwave (microwave radiation, ultra-high frequency radiation - electromagnetic radiation, including the decimeter, centimeter and millimeter range of radio waves) ovens are excellent for making cupcakes, and fondants are best cooked in the oven.

How to make chocolate fondant: two basic recipes

Recipe for chocolate fondant with dark chocolate

It is better to start experiments with this recipe; when basic abilities are acquired, you can move on to fondant with cocoa without chocolate or with various additives.

For 6 servings you will need:

175 g dark chocolate (72% or higher)
175 g butter
4 testicles
200 sweet powder
90 g flour
Cocoa powder and a little butter for greasing the molds

Manufacturing:

Turn on the oven so that it warms up properly.
Break the eggs, add sweet powder and beat with a mixer or whisk.
In a saucepan, combine broken chocolate and soft butter. Melt in a water bath, stir occasionally.
Let the chocolate mass cool slightly and pour it into the beaten eggs with sugar in a narrow stream.
Add flour and stir from bottom to top. Scoop the dough from the bottom with a spoon and lift it to the top.
Carefully grease the molds with butter. The better they are lubricated, the easier it will be to remove fragile fondants. Sprinkle cocoa powder over the butter.
Fill the molds ¾ full with dough.
Place on a baking sheet and place in the oven for 7 minutes. Baking temperature 180 o C. Do not open the door ahead of time.
After 7 minutes, touch the top of the cupcakes with your finger - it should be soft, then the middle will be watery.
Let the cakes cool slightly and try to remove them from the molds. If the fondant does not slide, do not force it, carefully turn the pan over.

Serve warm chocolate fondant with ice cream, chocolate glaze or fruit.

Chocolate fondant made from snow-white chocolate (recipe by Yulia Vysotskaya)

Experiments with this dessert began to resemble competitions in ingenuity. Confectioners add liqueur and cognac, syrups, matcha tea powder, zest, and nut extracts to the dough. Snow-white fondant looks cute, especially with ice cream, fresh raspberries and strawberries, and is very popular with children.

Compound:

Snow-white non-porous chocolate bar (100 g)
120 mg condensed milk
40 g flour
50 g butter
2 testicles

Manufacturing:

Melt the broken chocolate in a water bath.
Beat the eggs.
Add condensed milk, beat again.
Combine the slightly cooled chocolate with the egg-milk mixture. Knead from bottom to top.
Add flour. Knead.
Grease the molds with oil. Fill ¾ full with dough.
Bake for 7 minutes at 180 o C.

Before serving, the fondant must be perfectly decorated - this dessert is very tasty, but it does not shine with beauty. A scoop of ice cream on a warm cake, a sprig of mint, nut crumbs, fruit - all this will perfectly complement the picture.

How to make chocolate fondant (video)

INGREDIENTS for 3-4 servings:

100 g Chocolate (black or milk)
2 Testicles
75 g Butter
60 g Sugar
1 tsp. Vanilla Extract (can be replaced with Vanilla Sugar)
50 g Flour
Sweet Powder - for decoration
Ice cream or whipped cream - for serving

Creator: Lena Staretskaya specifically for the Chocolate.Today website

Chocolate fountain

At a holiday or party, you want to amaze your guests not only with beautiful decorations, but also with delicious food. Today you won’t surprise anyone with a festive cake, even no matter how many tiers it has. But there is one device that can cause not only surprise, but also admiration. It's called a chocolate fountain . The sweet smell of chocolate can excite the taste sensors of any guest, and several levels of flowing viscous water will be able to enchant with its appearance not only children, but also adults.

What is a chocolate fountain system?

Such fountains appeared in the early 80s of the last century. But at that time they were not appreciated. This device received attention only in the mid-90s. And since that time, virtually every celebration is held with the role of such a delicious fountain. Despite the fact that we have been living in the 21st century for almost 20 years, we can say with confidence that the unit for creating a chocolate fountain is actually the newest attribute of our lives. He is only rising to the Olympus of popularity. Most people have never heard of or even imagine what a chocolate fountain is and how to use it.

This device has a very ordinary system:

Base (there is a small motor + heating element).
Lower tier (bowl).
Screw.
Tower.

As for the number of tiers, here the fountains can be:

two-tier;
three-tiered;
multi-tiered, up to eight levels;

Small fountains do not exceed 20 cm in height. They are ideal for small home celebrations. Small fountains can hold chocolate sizes ranging from 300g to 4kg. Medium-sized devices can distill from 5 to 8 kg of raw materials. The average fountain can reach 1 m in height. Devices for weddings are even higher. So, one device can hold up to 15 kg of chocolate.

What are chocolate fountains for?

Even one small fountain will amaze those present. Such a device can not only attract attention, but also gather crowds of people around it.

The chocolate fountain will be able to:

Be a surprise for both guests and heroes of the occasion;
Helps create a festive atmosphere;
A chocolate fountain is a dream for most people. One such device will be able to fulfill the dream of almost everyone present, literally kids;
It will be able to lift your spirits and will also fill all the rooms in the house with the pleasant smell of chocolate;
Anyone can make themselves an original treat;
Will be able to change the birthday cake;
A chocolate fountain is not only wonderful, it is also indescribably delicious. Everyone who at least once attended a party where there was a chocolate fountain was sure to leave in a good mood. And then he remembered this triumph for a long time and with ecstasy.

What does this device look like and how does it work?

In its appearance, the device is very similar to an ordinary multi-tiered fountain. The base of the chocolate fountain is quite voluminous. There is nothing unusual about this, because it houses a motor and also a heating element. Once the engine is started, the fountain will take on a completely new look. All tiers are immediately filled with a soft, fragrant mass. Slowly flowing from top to bottom, it will amuse everyone with its appearance, and then from the base, along the auger, it will rise to the top again. The temperature of the flowing chocolate reaches approximately 40-60°.

First, the chocolate is placed in the main bowl. With the help of a special built-in element, it heats up and melts. Sufficiently high temperature brings the chocolate to a suitable mixture and keeps it melted. Then a special screw delivers the chocolate to the very top of the structure. There the chocolate mass overflows the edge and slowly flows down.

At the bottom, the already slightly cooled chocolate again ends up in the main bowl, is slightly warmed up and again served upstairs. The process repeats itself continuously, presenting a simply indescribable spectacle.

The operating mechanism of virtually all fountains is the same, the designs of the devices may vary slightly (the presence of temperature control, plastic or iron elements: bowls, auger). Before starting work, you need to read the instructions that come with the package.

How the fountain works:

All parts of the device must be assembled according to the instructions;
It is necessary to install the device only on a level surface, otherwise the cascades will flow unevenly;
At the next step, in the lower part of the structure, you need to pour exactly the amount of chocolate that is recommended in the instructions, but it is better to pour already melted chocolate into the lower tier;
Now it’s worth turning on the element created for heating and, if necessary, stirring the chocolate so that it melts moderately;
It must be emphasized that the melted chocolate should fill the lower bowl almost to the very edge; if it is not enough, then you need to add more;
You should turn on the motor only after all the chocolate has completely melted and taken on a completely homogeneous appearance;
After the fountain starts, the chocolate will rise to the top tier. There, having gone over the edge, it will slowly flow down.

What is not recommended to create:

Add solid elements (including hard chocolate) to the turned on, working fountain;
Add cooled liquid (this will instantly stop its operation);
Eat chocolate with fillings (nuts, raisins, etc.).

Types of chocolate that can be used

Some confectioners are of the opinion that for long-term operation of the fountain, chocolate bars that can be found in stores are not at all suitable. Naturally, there are certain requirements. But regular chocolate will also work if you add cocoa butter to it. You can also dilute the chocolate bar with regular sunflower oil. But in this case, you risk greatly spoiling its taste.

In order not to spoil the operation of the fountain, only those types of chocolate that contain at least 60% natural solid cocoa can be used . The most common method is to purchase special chocolate for fountains. The recipe in it has been brought to perfection, it does not burn and has good fluidity. Also, it must be emphasized that chocolate does not have to contain any hard additives (nuts, sesame seeds, raisins, etc.). Such particles can clog the auger and greatly destroy the device, even to the point of complete failure.

In addition, ordinary store-bought chocolate, even after melting, remains quite thick. That is why, before operating the fountain device, you should melt it to a suitable mixture:

To begin with, ordinary chocolate should be heated in a water bath (this can also be done in the microwave);
Next, cream, alcoholic beverage, or a small amount of refined vegetable oil are added to it (at the rate of ¾ cup per approximately 200 g of such chocolate);
Then, you should turn on the device so that it warms up and leave it for a couple of minutes;
The last step is to pour the chocolate into the main bowl and then start the motor.

Such simple steps will allow you to use ordinary chocolate for the fountain without harm to the device.

Chocolate that is suitable for a fountain

The most beautiful and fragrant fountains are made from chocolate, which is designed specifically for such devices. It contains the highest amount of cocoa butter. Therefore, such a fountain will not only look great, but also have good taste properties.

Belgian chocolate is one of the best options for creating fountains. Not only does it taste amazing, but it also does not harm the device. Thanks to this, fountain owners will be able to use the device for many years.

The main advantages of natural chocolate made in Belgium:

The temperature at which it melts is quite low (below 45°);
The mass that comes out of it is not only tasty and fragrant, but also quite viscous;
Has inimitable taste;
The creators of the fountains recommend real Belgian chocolate and glaze as raw materials for these units. During its development, special cocoa butter substitutes are used. Thanks to this, the glaze is cheaper than chocolate. Apart from its affordable price, the glaze also has some distinctive qualities. It melts faster and at the lowest temperature. In addition, it has good taste, which makes it a powerful competitor to chocolate.

Safety rules when working with a fountain

A chocolate fountain is a very exciting, and at the same time quite ordinary device. Even a child can work with it. Therefore, for an adult, interacting with the fountain will not be difficult at all.

Don't forget that melted chocolate is quite hot. Therefore, you should handle it quite carefully. You can get burned not only by hot chocolate, but also by heated parts of the structure.

The fountain can only be used indoors. Using it outdoors is not recommended; insects will also want to eat sweets.