Chocolate fountain - for the sweetest party of your life!
Chocolate fountain - for the sweetest party of your life!
Reading time:
4 minutes
The Chocolate Fountain is a feast for the eyes, making it easy to serve chocolate and other fondues. It is particularly suitable for parties...
For those of you who have never heard of a chocolate fountain, let alone had the chance to try one, you are definitely missing out. But after reading this, we trust that you will no longer be in a dilemma about your next "chocolate venture", nor about what to offer your guests for dessert at your next party...
What is a chocolate fountain?
A chocolate fountain is a device that is primarily designed to serve chocolate fondue. It is available in different sizes and is therefore also suitable for home use, especially as it has become much more affordable in recent years. The operation of the machine can be somewhat simplified into two, albeit interrelated, stages. The first involves melting the chocolate, or keeping it in a liquid aggregate state, followed by pushing it towards the top of the machine, from where it then pours out as a kind of waterfall, facilitating the even coating of pieces of fruit and the like, using suitable chopsticks. Of course, you don''t have to stick to the most classic combinations, but you can experiment a little.
Have you tried chocolate-covered popcorn?
How about cheese (and let us give you a hint, brie cheese is a particularly good choice)? A homemade chocolate fountain allows you to try out the most daring flavour combinations, which, despite their apparent incompatibility, often turn out to be very lucky. Of course, you can also be original when it comes to the fondue itself; try as many different types of chocolate as you can, from milk to dark chocolate, which can also contain different additives if you like, and fondues can even be made with white chocolate. It is recommended that the fondue is made with chocolates with a higher cocoa butter content, as this will help you achieve the desired texture, and you can also add vegetable oils, etc. to help. Chocolates specifically for chocolate fountains are also becoming more common.
A hit at any party
Are you organising a celebration and thinking of offering your guests a slightly more special dessert this time, one that they''ll remember? Instead of the time-consuming preparation of various classic cakes, biscuits and the like, we suggest you simply set up your chocolate fountain, prepare a variety of foods that can be dipped in chocolate and make chocolate fondues according to your favourite recipe. This will take much less time than baking a long cake and is much more affordable. However, the most important thing is definitely the fact that the guests'' enthusiasm will certainly be inversely proportional to the amount of energy you will have to put into the whole preparation process.
A chocolate fountain is not just a device to facilitate the preparation of sweet snacks, but it usually turns into a social hub for the party, and a convenient ''excuse'' for guests who do not yet know each other to make contact. Not to mention that one of the essential functions of the machine is to keep the chocolate liquid at all times, which means that you won''t have any extra work to do during the party itself, compared to the traditional way of serving chocolate fondue, which hardens over time. You will be able to spend a pleasant time with your friends, family and acquaintances in peace.
Buy or rent?
One of the main dilemmas related to chocolate fountains is whether to buy or rent. If you need it for a large party, renting is definitely preferable, as such a large device would probably not make sense to use for everyday use and the purchase cost would be quite high. Another advantage of renting is that the companies offering this service usually also allow you to hire qualified staff to take care of the fountain during the party and, if you wish, to put on a "show", the star of which is, of course, none other than chocolate. On the other hand, there are, of course, many advantages to buying.
For all "chocoholics", the most important one is that you can enjoy the sweet treats whenever you want.
At the same time, you will not only find such a home appliance useful for use in combination with chocolate fondue, but you also have other options, such as cheese fondue, wine fondue and so on. The possibility of multi-purpose use will soon make the investment, which is actually quite low, as a basic or small chocolate fountain can be bought for just a few tens of euros these days, worthwhile. Whatever you decide to do - buy or rent - you are guaranteed a chocolate treat, and so are your loved ones.
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Add the vanilla paste, caster sugar, edible starch and rum to the yolks. Add 50 ml of milk and stir with a whisk until smooth and lump-free.
Put the remaining milk in a saucepan and heat it to boiling.
Mix one ladleful of the boiling milk with the egg mixture, then slowly add the egg mixture to the boiling milk, stirring with a whisk.
Cook the resulting cream over a medium-high heat, stirring constantly, for another 5 to 7 minutes, until it thickens.
Stir the coarse coconut flour into the cream. Adjust the quantity to your taste.
Remove the saucepan from the heat. Cover it with transparent cling film, right up to the custard, to prevent a crust from forming on the custard.
Place it in the fridge for about 5 hours to cool completely and firm up.
Whip the cooled cream with an electric hand mixer until smooth, then fold in the whipped cream with a spatula. Adjust the quantity depending on how compact you want the cream.
Pipe the sponge cake or biscuits on the bottom of the glasses and pipe the cream on top. Garnish the Raffaello in the glass with coconut and a Raffaello ball.
Preheat the oven to 180°C. Mix the graham crackers and almonds into the crumbs. Sift into a medium bowl and mix the sugar and melted butter until combined. Press firmly on the base and up the sides of the pie pan. Pre-bake for 8 minutes. Leave the oven on.
Prepare the filling: whisk the sweetened condensed milk, lemon juice and egg yolks. Pour the prepared lemon cream into the warm cookie crust. Bake the pie for 18-21 minutes or until it is *loosely* puffed in the centre. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill in the fridge for at least one more minute. Decorate as desired.