A chocolate fountain is not only delicious but also very beautiful. The cascading, shiny flow catches the eye and beckons you to dip a piece of juicy fruit into it. But it happens that the continuous smoothness of the flow is disrupted. The chocolate flows too thickly, literally tumbling from one tier to another. Or it flows down only one side, leaving the other side of the fountain exposed. Or the appearance is fine, but the taste leaves much to be desired. There can also be equipment problems that are not obvious to consumers. The cause of all this is incorrectly selected chocolate and other attempts to save on quality. Professional Barry Callebaut fountain chocolate will help you avoid these and many other problems. шоколад для фонтана

Advantages of special fountain chocolate:

  • Ready to use. You don't need to perform any additional manipulations; just melt the chocolate and start the fountain.
  • Perfect consistency. Due to the high cocoa butter content, you get a smooth, shiny, and even chocolate flow.
  • Quality. Natural Belgian chocolate is made from the highest grade ingredients. This chocolate does not harm your health – on the contrary, it contains a substance identical to what is synthesized in the human brain when falling in love. It also contains happiness hormones that help reduce stress levels in the body.
  • Uniform texture. There are no foreign inclusions or grains in this chocolate that could damage the parts of the fountain. Thanks to the conching process, not only the texture is brought to perfection, but the flavor is also most fully revealed.
  • Convenient form. Barry Callebaut chocolate is made in the form of small drops – callets. With their help, it is incredibly easy to portion the chocolate, measuring exactly the required amount. Moreover, the drop shape allows it to melt quickly and efficiently.

    Features of Barry Callebaut fountain chocolate

    High fluidity (5 drops) allows it to remain in a liquid state for a long time. This magnificent Belgian chocolate is a true standard of European quality. Its story begins with the cocoa bean. Grown by caring hands and carefully selected, the best specimens are honored to become chocolate. Each recipe is unique, but common to all types are natural ingredients and attention to detail at every stage of manufacturing. The ground ingredients are combined and fed into conching machines. This is where the magic begins. The chocolate is mixed for many hours, achieving incredible smoothness, softness, and flavor perfection.

    Barry Callebaut chocolate can be used not only in fountains and fondue but also for glazing confectionery. The higher the fluidity of the chocolate, the thinner the glaze layer will be. The set coating will acquire hardness and a delightful snap. It can also be used to make ultra-thin chocolate capsules and decorative elements. But to make ganache, you need chocolate with a fluidity of 1 to 3 drops. Then its texture will remain soft, delicate, and creamy.

    What to do if you can't find suitable chocolate

    The Barry Callebaut assortment includes two types of fountain chocolate: dark and milk. If white chocolate is needed, choose a suitable option from the line and add cocoa butter – about 10% of the callets' weight. If necessary, it can be colored with fat-soluble food colorings. Please note that to get a rich shade, you will have to use quite a lot of dye. Therefore, we recommend ordering colored, flavored callets from Callebaut. The following colors are available for your choice: pink, mint, orange, and golden caramel. By adding cocoa butter in the same way, you will get a beautiful colored fountain chocolate.

    Bad advice

    • You can use any chocolate in the fountain: bars, blocks, aerated chocolate. Why this is not true: it's all about cocoa butter substitutes in Ukrainian mass-market products. Such chocolate can behave unpredictably – burn or curdle. The taste and appearance of the fountain will be ruined, and with it, your reputation. Trust professionals in matters of quality, and always be at your best.
    • Add sunflower oil to the chocolate for good fluidity – cheap and cheerful. Why you shouldn't do this: firstly, the taste will suffer. The appearance may also be ruined. Some pastry chefs do use sunflower oil to increase fluidity when piping inscriptions. While such an option might still be applied to a small amount of raw material, it is absolutely unsuitable for a fountain. And most importantly: few people know that this oil has a negative impact on the fountain's parts. To the point that the motor can burn out.

      Barry Callebaut Chocolate – Finest Belgian Chocolate

      By choosing the best, you show respect for your work, your clients, and your loved ones. Join the renowned chocolatiers who have forever given their hearts to the best Belgian chocolate, which you will find on our website.

      Fountain chocolate:

      https://farina.com.ua/temnyj-shokolad-dlya-fontanov

      https://farina.com.ua/molochnyj-shokolad-dlya-fontanov

      Colored chocolate in callets:

      /en/shokolad-rozovyj-so-vkusom-klubniki-strawberry-callebaut-callets-30

      /en/shokolad-oranzhevyj-so-vkusom-apelisina-orange-callebaut-callets-29

      /en/shokolad-zelenyj-so-vkusom-limona-lemon-callebaut-callets-27-5

      /en/shokolad-gold-callebaut-30-4-kakao

      Cocoa butter:

      https://farina.com.ua/kakao-maslo-kapli-deodorized-cocoa-butter