{"product_id":"callebaut-semi-sweet-chocolate-fountain-callets-2-5-kg","title":"Callebaut Dark Chocolate for Fountains 57.6% — 2.5 kg","description":"\u003cp\u003eDark chocolate built specifically for fountains and fondue. Like the milk version, Callebaut enriches the recipe with \u003cstrong\u003eextra cocoa butter\u003c\/strong\u003e so it flows in a continuous curtain without adding vegetable oil.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFluidity 5 of 5 — very high.\u003c\/strong\u003e That is the whole point. A standard dark couverture in a fountain runs too thick, breaks the curtain and coats unevenly; thinning it with oil dulls the flavour and leaves a greasy finish.\u003c\/p\u003e\n\n\u003ch3\u003eWorking notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCocoa solids:\u003c\/strong\u003e 57.6% minimum\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFat:\u003c\/strong\u003e 41.1%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFluidity:\u003c\/strong\u003e 5 of 5 — very high\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e 2.5 kg bag\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eAt 57.6% this sits above standard 811. Fountain recipes are built stronger because the chocolate is served warm and diluted by whatever is dipped into it.\u003c\/p\u003e\n\n\u003ch3\u003eDark or milk?\u003c\/h3\u003e\n\u003cp\u003eMost event caterers run both. Dark reads better with fruit — strawberries, pineapple, banana — where milk can be cloying against sweet fruit. Milk works better with marshmallow, cake and biscuit.\u003c\/p\u003e\n\n\u003ch3\u003eHow much you need\u003c\/h3\u003e\n\u003cp\u003eSmall commercial fountains take 2–3 kg; larger units 5–6 kg. Below the minimum the pump draws air and the curtain breaks — always fill to the level the manufacturer specifies rather than to what looks like enough.\u003c\/p\u003e\n\n\u003ch3\u003eRunning it well\u003c\/h3\u003e\n\u003cp\u003eMelt fully before loading. Fountains heat slowly and are not designed to bring solid chocolate up to temperature. Keep the unit out of draughts.\u003c\/p\u003e\n\n\u003cp\u003eNo tempering needed. The chocolate stays above tempering range and in constant motion, so it never sets.\u003c\/p\u003e\n\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cp\u003eChocolate fountains, fondue service, dipping stations, weddings and event catering.\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eSealed, 12–20 °C, dry and away from light and strong odours. Chocolate recovered from a fountain can be reused if it has not been contaminated — strain it, and never return chocolate that has had fruit dipped directly into it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSupplied by Antalia Wholesale, authorized Canadian distributor of Callebaut.\u003c\/em\u003e\u003c\/p\u003e","brand":"Callebaut","offers":[{"title":"2.5 kg Bag","offer_id":44125848272974,"sku":"CHD-N811FOUNUS-U76","price":87.89,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/0780\/2958\/files\/hf_20260805_190741_ba4e0967-87d2-4502-8b33-20b475d46836.png?v=1785956973","url":"https:\/\/shop.antaliawholesale.com\/products\/callebaut-semi-sweet-chocolate-fountain-callets-2-5-kg","provider":"Antalia Wholesale","version":"1.0","type":"link"}