Why do store-bought fountains require the addition of oil?
All of the above Sephra chocolate options are specially formulated for use in Sephra chocolate fountains. Other chocolate brands–such as Nestle, Hershey, Godiva and even Ghirardelli–are manufactured to melt at a much higher temperature. They require large quantities of vegetable oil (up to 6 cups) added to the chocolate in order for it to flow properly in a chocolate fountain. Yuck! Adding oil only absorbs the chocolate aroma, dulls the flavor, and adds fat! (This is another reason you’ll be disappointed with a store-bought home fountain. Most brands require the addition of oil to the chocolate chips.) “Mr. Science” explains it this way. The thickness of liquid chocolate is measured in viscosity, on the McMichael Scale. For example, water is a 1 on this scale, other liquids being a number of times the thickness of water. Therefore, if something is 100 Viscosity, it is 100 times thicker than water. Sephra fondue chocolate is produced at around 30 viscosity. Nestle, Hershey and Ghirard
