Nostalgia Chocolate Fountain

Chocolate fountains do not normally use regular bar chocolate. Real chocolate requires tempering; and once melted tempered chocolate loses its temper and has to be re-tempered to maintain its shine and gloss. Chocolate does not like liquid, it will seize up (clump) and thicken from the water in the fruit that's dipped in to it, unless a proper ratio of cream, milk or water is added to the chocolate to make a glaze or sauce first. So it would make sense that the chocolate first be melted before adding to the machine. The machine will not get hot as chocolate with easily burn and again to maintain gloss and shine the machine is trying to keep the chocolate at a proper melting temperature of 85-90F, just below body temperature. I haven't bought this machine; its currently out of stock. But after reading the reviews I don't think people understand the true nature and qualities of chocolate and the relationship of coco butter in quality chocolate. I am sure the machine would be better used if people bought the ready to use - prepared chocolate fountain buttons or made a chocolate fondue mixture to alleviate tempering and seizing issues. Bon appetite!

It was the best thing ever I had in my whole life