Chocolate Fountain

Chocolate formulated for fountains and fondue. Higher cocoa butter content than standard couverture, so it flows in a continuous curtain without adding vegetable oil.

This matters: standard couverture in a fountain either runs too thick and breaks the curtain, or has to be thinned with oil, which dulls the flavour and leaves a greasy finish. No tempering needed — a fountain holds chocolate well above tempering range and keeps it moving.

Small commercial fountains take 2–3 kg; larger units 5–6 kg. Below the minimum the pump draws air and the curtain breaks.