Chocolate Fountain

When setting up a chocolate fountain for a home party you're going to need to know a few things. You can not just toss some Hershey bars into your chocolate fountain and expect to get that signature chocolate waterfall. You need to pick the right chocolate, add vegetable oil if necessary and maybe some extra ingredients to make sure that your chocolate fountain recipe is a good one.

First of all, almost all chocolate fountains for home use will not melt the chocolate for you. You'll need to use a double boiler or microwave oven and then transfer the melted chocolate to your fountain.

Regular chocolate is too thick for use in a fountain. It needs to be thinned out or have its viscosity lowered. This is accomplished with vegetable oil. Neutral flavored oils such as canola or safflower are added so that the chocolate flavor isn't overpowered by oil.

Couverture is chocolate with high cocoa oil content. Anything that's got from 32% to 40% cocoa oil is considered a couverture. Technically you're not supposed to need to add vegetable oil to Couverture chocolate when using it in a fountain but it really depends on the chocolate. Your results may vary based on the brand that you choose. A good idea is to do a test run when you don't have guests over and check how viscous your brand is. You can always add more oil but remember that you can't take it out.

The best way to melt your chocolate is in a plastic zip lock bag. Make sure it's one of those heavy duty freezer bags or use two of them just to be safe. You don't want your microwave coated by an oozing bag of melted chocolate. For every five pounds of chocolate add a half cup of vegetable oil. You can use less oil if using courveture.

You could also add a splash of Grand Mariner or another liquor. If there will be kids at your party a splash of vanilla extract or cinnamon might be a better idea. As you might imagine a splash of flavor will only enhance your fountain. So the most important thing to remember is to get a high quality chocolate.

Set your microwave oven for one minute and then mix the chocolate by gently squeezing the bag. Be careful the bag will get hot. Oven mitts will make the squeezing much safer. Do not overcook the chocolate. When there are no more chunks you are done.

Melting chocolate in a double boiler is great but the plastic bag in the microwave method is preferred because of this last step. All you have to do is snip off one of the corners of the bag with a scissor and squeeze the chocolate directly into the fountain as if you are using a pastry bag. Don't forget those oven mitts because the chocolate will still be hot.

A chocolate fountain is a great addition to any get together. If you follow the advice in this article, you should be on your way to a delicious time with your friends and your chocolate fountain.

Santa Fe Cooking Recipe For Chili Cinnamon Hot Chocolate

Although, not originally from Santa Fe, I have lived here long enough to have assimilated completely into the culture of this mystical magical city. Santa Fe is truly unique. The community is eclectic and cosmopolitan, yet retains a small town feeling. Everybody knows everybody or know somebody who does. It's a sleepy town where almost everything closes around 9:00 pm. Because of this a culture of private get-togethers and dinners at friends homes is the main source of social interaction.

Cooking is really important. And if you don't cook, you need to know the best caterers or private chefs. For most of us, cooking for our friends is the only way to go. It kind of establishes who you are by the quality, variety and excellence of the food. So, needless to say, cooking is something to strive for. I am a natural born cook and after almost 30 years in Santa Fe believe I have created and compiled some of the best recipes.

Another oddity of Santa Fe cuisine is that the meals don't consist of one or two things. They are basically a large assortment of "Tapas" or appetizers. Variety is a premium.

True Santa Fe cuisine, although based on the following, isn't Mexican, Hispanic, Spanish, American Indian or Southwest. The cuisine belongs in it's own category which is truly Santa Fe. 

Because of the uniqueness of Santa Fe recipes, I couldn't resist writing a real Santa Fe Cookbook. The following recipe is from my cookbook. I hope you enjoy it as much as my family and friends do.

 

Chili Cinnamon Hot Chocolate

 The following is the old fashioned and best way to prepare Chili Cinnamon Hot Chocolate. 

 

1 cup milk

2/3 cup cream (Half and Half or Whipping cream)

1 vanilla bean, split lengthwise

1 red chili pepper, split in half lengthwise or ground cayenne pepper to your taste

1 cinnamon stick

1 1/2 oz. bittersweet chocolate, grated 

Put milk and cream in a saucepan with vanilla bean, cinnamon stick and chili. Heat until medium warm. Stir in grated chocolate, and continue to simmer until melted. Remove from heat and let 'steep' for another 10 minutes. Strain out the spices. Reheat to a comfortable drinking temperature and serve. (Serves 2)

And for those of us who like a good short cut... you can simply purchase a hot chocolate mix and add cinnamon and a dash of red chili powder. Instant gratification at it's best!

For more recipes visit me on the web. 

Homemade Chocolate Truffles Recipe

Ingredients:

16 oz dark chocolate

1 cup heavy cream

1 tbsp liquor (optional) (if using, coffee liquor goes really well here)

Directions:

Break up the chocolate into small pieces.

Heat the cream just to the point of simmering. Watch it the whole time, since boiling cream can overflow the pot! Remove from heat right away once it starts to simmer.

Stir in the chocolate and liquor, and keep stirring until the chocolate has melted completely. Let cool, then put in the refrigerator.

Check the consistency of the truffle mixture after 5 hours in the refrigerator. You should be able to scoop it with a spoon and roll balls from it. If it's too soft (impossible to roll into balls), put it back in the refrigerator and check again after 1 hour.

Line the baking sheet with parchment paper. Once the truffle mixture is the right consistency, use a spoon to put some of it on your hands, roll into balls and put the balls on the parchment paper.

Note: at this point, you can also roll the truffles in chocolate crumbs (to make chocolate crumbs, just grind an additional small chocolate bar in a food processor). This step is optional, I only do it when presentation is important, since the truffles in chocolate crumbs look more professionally done then plain truffles :)

Put the baking sheet with truffles in the freezer for at least 1 hour. After you remove them from the freezer, take the truffles off the parchment paper and put on a plate. Store the truffles in the refrigerator.

Enjoy!