I have a chocolate fountain.
Is there anything ready made I can use to do a chocolate peanut butter fountain?
Warming the peanut butter should soften it considerably, though I don’t know if it will be loose enough to flow. You might consider thinning it out with additional oil or possibly corn syrup. If you mix it with chocolate it will eventually mix to a uniform color, so you won’t be getting any sort of swirl or marbling effect. Maybe you can just add peanut butter extract to the melted chocolate and get the same flavor profile?
We will want pictures of the experiments, of course.
Yes! Pictures!!!
I wouldn’t recommend corn syrup or anything with water in it. Water will have to be emulsified, which will thicken the mixture, not thin it. Keep it fat based and use oil.
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Peanut butter is already an emulsion, so water or oil would probably do the trick, especially if the fountain keeps the mixture warm (I have no experience with chocolate fountains, so I don’t know these things). You essentially want a peanut butter sauce, and can do that in a microwave with peanut butter and either oil or water, your choice.
I would venture a guess that using peanut butter chips would be a lot easier than trying to start with peanut butter. There are probably melting wafers too.
https://www.amazon.com/Reeses-Peanut-Butter-Flavored-Baking/dp/B0CBQWWSK2
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I’d start with 3 parts chocolate to one part peanut butter and adjust to taste.
I’m partial to natural peanut butter but industrial ones might be smoother, and any hydrogenated oils added as stabilizers should be liquid at serving temp of 110-120F.
Have you used the machine before?
So from my research in general on chocolate, seemed like melting wafers were not that great for fountains. Seemed like they were better for making something chocolate related.
I’ve only bought Sephra white chocolate and Belgian chocolate for fountains. They’ve worked well, so I’ve stuck with them.
Yes, I’ve used it only on Sephra Belgian chocolate, and white chocolate. Their special chocolate for fountains.
This is the first time I’d be venturing elsewhere.
The fountain requires at least 3 pounds of chocolate to flow. I freeze leftover chocolate from the fountain for next time.
So let’s say I start with a new batch of 3 or 4 lbs of chocolate. You suggest I use about 1 lbs of peanut butter. if I’m starting with 3 lbs., or 1.33 lbs if I start with 4 lbs.?
I think the peanut butter extract would be an easy initial experiment.
How much peanut butter extract should I use? I need at least 3 lbs. of chocolate to make the fountain flow. Typically I put either 3 or 4 lbs.
I start by buying 4 lbs. of chocolate, then freeze leftover chocolate. So the next time I use it, it will be less than 4 lbs. I then keep reusing it until it no longer flows. Then I buy a new 2 lb. bag, or two new 2 lb. bags.
Is this for a special event?
I have no idea. My process would be to melt the chocolate to the same temp as the required by the fountain, and the begin stirring in extract, a teaspoon at a time, and taste until you hit a level you like.
Keep track of how much chocolate your using vs how much extract so you can keep the ratio consistent.
yes, that is my suggestion
I have worked with a literal ton of chocolate and a whole lot of peanut butter, but have never used a chocolate fountain or the specific chocolates designed for them so I don’t know how particular they are about fluidity. But chocolate and nut butters are basically the same: finely ground solids in a fat base. More fat = more fluid/runny, so if your peanut butter is not as fluid as fountain chocolate when heated to temp, add fat until it is.
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If peanut butter extract is water-based, using it could seize your chocolate.
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I just want to know if I am invited.
Be happy to beta test, too.
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No.
Although, back in 2018, I said I’d get a chocolate fountain if a certain sports condition was met.
It finally happened in 2023, so I bought the fountain and chocolates that I needed for then upcoming game.
I was thinking of using this peanut butter, since this brand in general is what I like.
Do you think I could use it as is, without adding oil? And if I added oil, would I add olive oil?
You made me think about satay sauce and the peanut dipping sauce for Viet summer rolls and sesame/peanut Chinese noodles-- where peanut butter or sesame butter are thinned with various things like soy sauce, water, sugar (dissolved), vinegar, etc. The nut butter thins out nicely to a dipping sauce.
So I think that could be tested (in small quantity to test) here too, maybe with water or simple syrup and some melted chocolate (or cocoa powder into the simple syrup).
Warm some up and see how liquid it is. A ‘spread’ might not be the same as pure peanut butter, the honey might affect things.
Olive oil is probably too strongly flavored. Use cocoa butter, peanut oil, or something more neutral like grapeseed.
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