Soft Chocolate Crackle Sauce?

C

Charlotte

Active member
Hi! I was just wondering. We went to Golden Corral not long ago; they've recently introduced a chocolate fountain with fruit and cookies for dippers. The chocolate they use hardens to a soft crack almost immediately. It isn't the same as they use on ice cream; its softer than that, and hardens at room temperature.

Anyone have any ideas on this? I'm thinking it would make a beautiful Christmas Eve Fondue..

Thank you!

Charlotte..Rio Linda, CA

 
Hi Charlotte, I've no idea but it sounds wonderful. I googled for a copycat recipe with no luck.

Perhaps someone here will be able to help you.

 
I was very surprised!...

I've never seen anything do that. I thought it would be perfect to use for fruit and whatever else I can come up with. It hardened so quickly--you could easily go from dipping to some kind of a display with no runs or puddles.

I am on a MISSION!!! :eek:)

 
I bet they put paraffin wax in it... here are some suggested chocolates for use in fountains:

These two suggestions are from eHow. Notice the Hershey chocolate is suggested to be used with paraffin:

Sephra

Sephra is a chocolate manufacturer that specializes in chocolate for fountains. They offer three different types of chocolate for use in fountains: Belgian chocolate, premium chocolate and chocolate melts. Each type is well suited for fountain use, providing a smooth flow, glossy appearance and silky taste and texture. Sephra's chocolate melts are specifically designed for rapid hardening, and particularly suited for kid's parties, where messiness is a consideration.

Hershey and Other Brands

More common brands of chocolate, such as Hershey and Nestle, are perfectly appropriate for use in a chocolate fountain. You can find bars at your local supermarket and melt them down at home using the ratio of 1 cup of oil to 5 pounds of chocolate. Chocolate should be melted in a double boiler before adding it to the fountain. A small quantity of paraffin wax can be added to chocolate as well, to create a glossy shine.

 
The copycats say 1 cup chocolate ships to 1/2 cup coconut oil.

I've made one that had butter in it but it didn't harden as much as I wanted. Do a search for copycat magic shell recipes and see if you find one that sounds right to you.

 
Melissa, I had never heard of a Russian Teacake, so I googled it...

and to my astonishment, they turned out to be very similar to my Gran's special shortbread that only she made and that everyone raved about! She came from Lithuania/Poland, so that makes sense.

Thank you for helping me find this out!

 
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