Wanting to make the best chocolate fountain or coat those apples, with the smoothest and richest Belgian or premium chocolate? You cannot do so with a regular chocolate for this you need chocolate that has the best combination of rich cocoa butter which should comprise 38% of the chocolate, so it can melt and harden with equal consistency. Fondue, lollipops and cake icing, etc. can be created from this chocolate for the smooth and shiny gloss.
Cocoa butter richness and the aroma will help you enhance, look, taste and the texture of whatever you are making. You can add several spices to your couverture to make something unique and flavorful. Melting a chocolate couverture is easy but needs to be done carefully, since it can start burning easily. Temperatures of 45o C to 50oC are ideal to start melting, after you have mixed the chocolate fairly well, you will need to temper it doen gradually coming to 28-32o C and then lower to harden it.
Chocolate fountains maintain particular temperature for creating a smooth fluid that will fall off in a flow. However, no normal edible chocolate can achieve this, it may result to burning and lumpy formation of the flow causing a very ugly mess. This also applies to edibles or baking and coating it with chocolate covering.