Tag: Chocolate Fountain

Compound vs Couverture – which should you use?

There are a number of popular ‘chocolate’ bars which are now having to change their title to ‘chocolate-flavoured’ bars. This includes white KitKats and Digestives, as well as milk Penguin and Toffee Crisp bars. Due to the rising price of cocoa, businesses are changing their formulas to include more vegetable fat than cocoa butter. This creates a chocolate-flavoured compound. While chocolate snobs may turn their nose up at this, compound chocolate can be much easier to work with than couverture, depending on what you plan to do with it. Meanwhile, couverture also has uses that vary distinctly from compound. It offers a richer taste, a more premium finish and a more traditional chocolate experience.

The trick is knowing when to use each one.

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CFW’s Chocolate Equipment – What It’s Great For

Working with chocolate can appear simple at first. To melt chocolate and put it in a mould is easy enough, but to create commercial-quality premium chocolates, choosing the right equipment is crucial.

CFW’s chocolate equipment allows you to create chocolates to a commercial standard. With it, you can control temperature, improve hygiene, create cleaner finishes and work more efficiently. For chocolatiers looking to improve their practice and create chocolates that are as luxurious as they are delicious, CFW is the place to buy your equipment and help ensure consistent, high-quality results.

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Which Chocolate should I Use in a Chocolate Fountain?

Not all chocolate is made for chocolate fountains. A lot of supermarket-bought chocolate bars taste good, but they do not always melt into the glossy, smooth consistency needed for a fountain. Many melt too thickly, flow unevenly, form lumps and eventually put strain on the motor. In some cases, the wrong chocolate can even clog the machine.This is why choosing the correct type of chocolate matters. For a fountain, you need chocolate with the right fat content, texture and flow. Cocoa butter helps chocolate melt more smoothly, but you also need to keep a rich, chocolatey flavour.The best choice or many customers is a blend made specifically for melting and fountain use. Sephra’s Fountain Ready Chocolate Flavoured Blend combines Belgian couverture with chocolate flavoured compound. It gives you the taste of Belgian chocolate while staying smooth, creamy and ready to flow.

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