Callebaut Milk Chocolate for Fountains 37.8% — 2.5 kg

Milk chocolate built specifically for fountains and fondue. Callebaut enriches the recipe with extra cocoa butter, which is why it flows in a continuous curtain without adding vegetable oil.

The number that matters: fluidity 5 of 5 — very high. 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. This is built at the right fluidity from the start, and it holds it over long service times.

Working notes

• Cocoa solids: 37.8% minimum
• Milk solids: 19.4% minimum
• Fat: 40.4%
• Fluidity: 5 of 5 — very high
• Shelf life: 18 months
• Format: 2.5 kg bag

Note the cocoa content: at 37.8% this is richer than standard 823 milk chocolate. Fountain recipes are built stronger because the chocolate is served warm and diluted by whatever is dipped into it.

How much you need

Most small commercial fountains need 2–3 kg to run properly; larger units take 5–6 kg. Running a fountain below its minimum causes the pump to draw air and the curtain to break.

Running it well

Melt the chocolate fully before it goes in — a fountain heats slowly and will not melt solid callets efficiently. Keep the unit out of draughts; moving air cools the falling curtain and thickens it within minutes.

No tempering needed. A fountain holds chocolate well above tempering range and keeps it moving, so crystal structure never sets.

Best for

Chocolate fountains, fondue, dipping stations, event catering, buffet service.

Bean origin

A blend from Latin America and West Africa.

Certifications

Cocoa Horizons · Halal · Kosher Dairy · Vegetarian · Gluten free

Storage

Sealed, 12–20 °C, dry and away from light and strong odours.

Supplied by Antalia Wholesale, authorized Canadian distributor of Callebaut.