Recipe(tried): Chocolate Storage, How to Temper Chocolate

Sharon, I keep my chocolate tightly sealed in plastic in a cupboard NOT over my stove. The tight plastic is to keep its odor/flavor from permeating nearby cake mix/corn starch, etc. It keeps forever. With temperature changes, a white "bloom" may develop on the surface - it's perfectly safe, it tastes the same, melts the same, and behaves in recipes the same.

I've looked up chocolate fountains and you could either temper real chocolate (including semisweet morsels) or take the easier route and gently melt some chocolate coating to use. The coating requires no tempering. You might want to experiment first - see if the chocolate coating eventually congeals when going through the fountain. I'm betting it will behave perfectly. (If it does lump, you might add flavorless cooking oil - maybe up to 1 tablespoon per pound - to keep it fluid.)

A chocolate fountain sounds impressive - have fun!

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Editor's note:

Preparing a Chocolate Fountain Fondue - click here (pdf file)

Chocolate Fountains (ordering information)