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Unless the item is frozen or super cold, the fountain chocolate is not going to harden or "shell" immediately. Dip frozen bananas, ice cream bars, frozen fruit, etc. to form an immediate hard shell. Just Melt It! Fountain & Fondue chocolate will harden when the temperature drops to around 70-72 degrees (F). Just Melt It! will remain "wet" or in a "liquid state" after most items are dipped. Be prepared for drips with plenty of napkins & plates and adequately cover the area around the fountain/fondue.
Avoid dipping crumbly items into a chocolate fountain, as they will get crumbs into the chocolate. Pound cake, sponge cake, zucchini bread, etc. taste great in chocolate, but it works better having a ladle to spoon over those types of items.
Use semi-sweet dark fountain chocolate for naturally sweet items such as fruit and marshmallows. Milk chocolate is more frequently used for items with less sugar, such as pretzels.
Avoid double-dipping in the chocolate fountain by having plenty of wood cocktail forks or bamboo skewers available. You may want to put some skewers or forks into some of the dipping items, so guests get the idea. Also, you may want to make a small sign saying "No Double-Dipping" and "No Fingers Please."
People tend to get excited around a chocolate fountain and sometimes forget their manners & proper etiquette.
Try mixing equal parts milk and semi-sweet dark chocolate to create a wonderful flavor blend that satisfies both dark and milk connoisseurs by creating a flavor that is a little less bold than dark, and a little less sweet than milk...
Fresh Fruit Tip:
Pat moist fruits dry.
If not serving immediately, drizzle most fruits with lemon juice to prevent browning.
Fruit should be as cold as possible for setting up a hard coating.
Chocolate Fountain Dipping Item Ideas
A few things you might want to serve on your buffet or chocolate fountain dipping table...