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I looked into having one of these at our wedding, as did other friends. The challenge is that the chocolate needs to be more runny than regular melted chocolate in order to keep the fountain flowing.

I believe many facilities do this by adding oil, so I don't know if you want to use expensive chocolate that will be "watered down" if you do need to add something to it.
The chocolate fountain will operate with most any brand of "coverture" chocolate. Coverture chocolate is a high quality chocolate that contains extra cocoa butter (32-39%). The higher percentage of cocoa butter, combined with the processing, gives the chocolate a creamy mellow flavor and allows the chocolate to flow through the fountain more "elegantly."

If one of these things could be considered 'elegant'... Razz
I would have to say, whatever the directions say, do the opposite. Video tape it, then post 1000 messages about it here and there.

I can see it now...

"Well it said to use chocolate cut into small pieces, and I wasn't sure if the blender would do that, so I just used Hersey Kisses. They were on sale 2 for 4 dollars so I got a few different kinds. When I dumped in the first frew bags and got it flowing, I dipped in a piece of fruit and thought, hmmm, this is missing someting. I added some Turley Zinfendel that I have been nursing for a month, and it was still missing something. Wait, the kisses with almonds !!!! What I don't understand is why the kisses without almonds worked but these clogged up the machine ? Should they have been blanched first ? Maybe if I add some olive oil they will go through.., What if I turned it on, then shook it upside down ? Does anyone know how to get chocolate out of carpet ?"... Big Grin Razz Wink
You can heat the couverture in the microwave before putting it into the fountain and this should help. Just make sure you rent or buy a fountain that has good temperature control and a quiet pump. These things typically need about 30 pounds of chocolate.

As an aside, these things are much messier than you'd think and there will be guests who get chocolate all over themselves and complain. I'd rather go with a well done selection of chocolates, both hand-dipped and molded.

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