Pin Reaper: Kristin
Twitter: https://twitter.com/KTaylor630
Original Inspiration: http://www.pinterest.com/pin/321022279659799508/, via http://sugarandspice-celeste.blogspot.com/2010/11/blood-fondue-bar.html
What I Did: I wanted to make this for a Halloween party! I thought it’d be fun for the kids and the adults! I bought all my supplies and mixed it up. Added it to my fountain… & I had to keep twisting the fountain manually to get it to flow up the column. It never really got hot enough! I’ve used my fountain for regular fountain chocolate and it worked fine, but this was a huge fail! There was red splashes of chocolate everywhere! Kids said it was gross because it was red and chocolate is not supposed to be red! Lol
My Result:
Next Time I Will: Just skip the blood fondue and go for the regular chocolate!
I don’t know if they heavy cream was supposed to do the trick here, but we have a catering company (and a chocolate fountain) and you really need to add vegetable oil to the the chocolate to make it flow. Like, an INSANE amount of oil. No one really thinks about it, but it is necessary!
White chocolate chips, vegetable oil, red food color, BAM! The reason the whole thing seized is the water content in the cream and butter, always loosen chocolate with fat not water.
Wilton makes red candy melts that would work much better. If you need a thinner consistency, you can melt in shortening. I’ve always had good luck adding shortening like Crisco and it still tastes good. Never mix in water, not even water based food coloring or it will thicken into a rock.
I just read the directions and no where does it say to put this in a chocolate fountain machine. It just says to transfer to a serving bowl. I think the idea of this recipe is just to use it as a dip.