{"id":22390,"date":"2026-10-22T09:00:00","date_gmt":"2026-10-22T08:00:00","guid":{"rendered":"https:\/\/www.chocotopia.cz\/?p=22390"},"modified":"2026-10-12T11:30:27","modified_gmt":"2026-10-12T10:30:27","slug":"chocolate-fountain-guide","status":"publish","type":"post","link":"https:\/\/www.chocotopia.cz\/en\/chocolate-fountain-guide\/","title":{"rendered":"\ud83c\udf6b Chocolate fountain: which chocolate to choose and how to get it right"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"22390\" class=\"elementor elementor-22390 elementor-22370 elementor-bc-flex-widget\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-cxh0001 elementor-section-full_width elementor-section-height-default elementor-section-height-default\" data-id=\"cxh0001\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container 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.cxh-col-l{font-family:Raleway,sans-serif;font-size:11px;font-weight:700;letter-spacing:.16em;\n  text-transform:uppercase;color:#6b6f66;margin:0 0 12px}\n@media(max-width:760px){\n  .cxh-more .cxh-g2 .elementor-posts-container{grid-template-columns:1fr}\n  .cxh-more .cxh-g1>.elementor-widget-wrap{padding-left:0!important;margin-top:26px}\n}\n@media(max-width:760px){\n  .cxh-spec dl{grid-template-columns:repeat(2,1fr)}\n  .cxh-spec dl>div{border-bottom:1px solid rgba(246,242,231,.18)}\n  .cxh-hero .w{padding-top:80px}\n  .cxh-cta.has-ph .w{grid-template-columns:1fr;gap:26px}\n  .cxh-cta .ph{order:-1}\n}\n<\/style>\n\n<div class=\"cxh\">\n<header class=\"cxh-hero\"><img decoding=\"async\" src=\"https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/10\/cokoladova-fontana-hero.webp\" alt=\"A chocolate fountain with fruit being dipped on a skewer\" style=\"object-position:30% 88%\">\n<div class=\"w\"><p class=\"lbl\">Guide \u00b7 celebrations<\/p><h1>Chocolate fountain: which chocolate to choose and how to get it right<\/h1>\n<p class=\"lead\">A chocolate fountain with a smooth curtain of chocolate cascading down it is often the highlight of any celebration \u2014 as long as the chocolate doesn\u2019t turn into a mass full of lumps. The whole secret rests on three things: the right chocolate for a chocolate fountain, the right temperature and enough of everything.<\/p><\/div><\/header>\n<section class=\"cxh-spec\"><div class=\"w\"><div class=\"head\">\n<p class=\"lbl\">At a glance<\/p><\/div>\n<dl><div><dt>Chocolate temperature<\/dt><dd>40\u201345 \u00b0C<\/dd><\/div><div><dt>Home fountain<\/dt><dd>1\u20131.5 kg<\/dd><\/div><div><dt>Per guest<\/dt><dd class=s>approx. 100 g<\/dd><\/div><div><dt>Preheating the fountain<\/dt><dd>5\u201310 minutes<\/dd><\/div><\/dl><\/div><\/section>\n<section class=\"cxh-body\"><div class=\"w\">\n<p>We\u2019ll go through it all, so that the best chocolate flows from your fountain all evening long.<\/p>\n<h2>How a chocolate fountain works<\/h2>\n<p>In the middle of the fountain is a spiral \u2014 the auger \u2014 which moves the chocolate from the heated basin up to the top of the fountain. From there the chocolate cascades over the individual tiers, creating the effect of a continuous flowing curtain. The basin at the bottom keeps it warm the whole time.<\/p>\n<p>For the chocolate curtain to stay smooth, the chocolate has to be <b>runny enough<\/b>. And here\u2019s the key point: ordinary bar chocolate is too thick for a fountain. The auger struggles to pick it up, so it only drips from the top and the chocolate curtain breaks.<\/p>\n<h2>Which chocolate for a chocolate fountain<\/h2>\n<p>The best chocolate for a fountain has a <b>higher share of cocoa butter<\/b> \u2014 the fat that makes chocolate runny once melted. Chocolate callets made for pastry chefs work best: they melt evenly and flow on their own.<\/p>\n<p>Which type you choose depends mainly on who will be gathering round the fountain:<\/p>\n<div class=\"cxh-var\"><div class=\"top\">\n<h3>Dark<span>70% cocoa \u00b7 the boldest<\/span><\/h3><\/div>\n<p>Its flavour shines with strawberries, oranges and pineapple. It tolerates the highest temperature, so it\u2019s the easiest to work with in a fountain.<\/p><\/div>\n<div class=\"cxh-var\"><div class=\"top\">\n<h3>Milk<span>34% cocoa \u00b7 the most popular<\/span><\/h3><\/div>\n<p>A safe bet when there will be children at the fountain too. Sweeter and creamier, it goes well with bananas, sponge fingers and marshmallows.<\/p><\/div>\n<div class=\"cxh-var\"><div class=\"top\">\n<h3>White<span>30% cocoa \u00b7 the most delicate<\/span><\/h3><\/div>\n<p>It\u2019s the sweetest and the most sensitive to overheating: keep it towards the lower limit, around 40 \u00b0C. It contrasts beautifully with raspberries and blueberries.<\/p><\/div>\n<div class=\"cxh-var\"><div class=\"top\">\n<h3>No added sugar<span>70% cocoa \u00b7 for those watching their sugar<\/span><\/h3><\/div>\n<p>Dark chocolate sweetened with fibre from chicory root. It flows in a fountain just as well as dark chocolate.<\/p><\/div>\n<p>A popular trick: mix <b>dark and milk in a 1:1 ratio<\/b>. The result isn\u2019t as sweet as milk chocolate on its own, yet children still love it.<\/p>\n<p><b>What not to put in a fountain:<\/b> confectioner\u2019s coating. It does flow well, because it contains vegetable fat instead of cocoa butter, but in flavour it can\u2019t compare with chocolate \u2014 and under the European standard it may not even be called chocolate.<\/p>\n<h2>How much chocolate goes into a fountain<\/h2>\n<p>A fountain needs a certain <b>minimum amount<\/b>, otherwise the auger draws in air and the curtain breaks. The manufacturer always states this minimum in the instructions \u2014 start there. As a guide:<\/p>\n<div class=\"cxh-var\"><div class=\"top\">\n<h3>Small home fountain (2\u20133 tiers)<\/h3><div class=\"pct\">1\u20131.5 kg<\/div><\/div>\n<\/div>\n<div class=\"cxh-var\"><div class=\"top\">\n<h3>Medium fountain (4 tiers)<\/h3><div class=\"pct\">2\u20133 kg<\/div><\/div>\n<\/div>\n<div class=\"cxh-var\"><div class=\"top\">\n<h3>Large fountain for weddings and events (5\u20137 tiers)<\/h3><div class=\"pct\">4\u20136 kg<\/div><\/div>\n<\/div>\n<p>Allow roughly <b>100 g of chocolate<\/b> per guest. Guests keep coming back to the fountain \u2014 and running out of chocolate halfway through the evening is worse than having some left over. What\u2019s more, leftovers can be used again (see below).<\/p>\n<h2>How to prepare chocolate for a fountain<\/h2>\n<ol class=\"cxh-steps\"><li><span class=\"n\">1<\/span><p><b>Set the fountain up level.<\/b> Ideally on a table that is completely stable. If it stands at an angle, the chocolate flows down one side only and the chocolate curtain breaks.<\/p><\/li><li><span class=\"n\">2<\/span><p><b>Preheat the basin<\/b> for 5\u201310 minutes, so that the chocolate doesn\u2019t start to set as soon as you pour it in.<\/p><\/li><li><span class=\"n\">3<\/span><p><b>Melt the chocolate separately<\/b> \u2014 <a href=\"https:\/\/www.chocotopia.cz\/en\/how-to-melt-and-temper-chocolate\/\">in a bain-marie or in the microwave<\/a>, to <b>40\u201345 \u00b0C<\/b>. A fountain is built to hold the temperature, not to melt the chocolate.<\/p><\/li><li><span class=\"n\">4<\/span><p><b>Pour it into the basin and switch on the auger.<\/b> Let the chocolate circulate for the first few minutes and check whether a chocolate curtain is forming.<\/p><\/li><li><span class=\"n\">5<\/span><p><b>If there\u2019s no chocolate curtain, thin the chocolate<\/b> \u2014 a little at a time, see the next section.<\/p><\/li><li><span class=\"n\">6<\/span><p><b>Stir it now and then during the evening<\/b> and only ever top it up with <b>pre-warmed<\/b> chocolate. Cold chocolate would thicken what\u2019s in the basin.<\/p><\/li><\/ol>\n<h2>What to thin chocolate for a fountain with<\/h2>\n<p>When chocolate flows sluggishly, it needs more fat \u2014 never more liquid.<\/p>\n<ul class=\"cxh-ul\"><li><b><a href=\"https:\/\/www.chocotopia.cz\/en\/cocoa-butter-guide\/\">Cocoa butter<\/a><\/b> \u2014 the best choice. It\u2019s the fat from the same bean, so it doesn\u2019t change the flavour of the chocolate.<\/li><li><b>Neutral vegetable oil<\/b> (sunflower or rapeseed) \u2014 the most readily available. Allow roughly <b>50\u2013100 ml per kilogram of chocolate<\/b> and add it gradually until the chocolate curtain is smooth again.<\/li><li><b>Coconut oil<\/b> \u2014 also works, it just gives the chocolate a subtle coconut aroma.<\/li><\/ul>\n<p><b>Never add water, milk, cream or butter.<\/b> They all contain water and will make the chocolate seize into lumps. You\u2019ll then have to clean the fountain and start again.<\/p>\n<figure><img decoding=\"async\" src=\"https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/10\/cokoladova-fontana-ovoce.webp\" alt=\"Chocolate-dipped strawberries on a wooden tray\" loading=\"lazy\"><\/figure>\n<h2>What to dip in a chocolate fountain<\/h2>\n<p>Pieces that are <b>firm, dry and bite-sized<\/b> work best:<\/p>\n<ul class=\"cxh-ul\"><li><b><a href=\"https:\/\/www.chocotopia.cz\/en\/chocolate-covered-fruit\/\">Fruit<\/a>:<\/b> strawberries, bananas, pineapple, grapes, mandarins, raspberries, pieces of apple or pear<\/li><li><b>Sweet:<\/b> marshmallows, sponge fingers, wafers, small biscuits, gingerbread<\/li><li><b>Savoury:<\/b> pretzels \u2014 the sweet-and-salty contrast is a hit at every party<\/li><li><b>Dried fruit:<\/b> apricots, prunes, figs<\/li><\/ul>\n<p><b>Dry the fruit thoroughly<\/b> and let it come to room temperature. A drop of water will make the chocolate seize, and cold fruit straight from the fridge will thicken it in the fountain.<\/p>\n<p><b>What to avoid:<\/b> anything that crumbles \u2014 croissants, cake, crumbly biscuits. Crumbs fall into the basin, clog the auger and the fountain stops flowing.<\/p>\n<h2>The most common problems and how to fix them<\/h2>\n<p><b>The curtain breaks or has holes in it.<\/b> The fountain isn\u2019t level, there\u2019s too little chocolate in the basin, or the chocolate is too thick. Check all three, one by one.<\/p>\n<p><b>The chocolate is thickening.<\/b> The room is cold, or the fountain is standing in a draught, next to the air conditioning or by an open window. Move it somewhere sheltered and thin the chocolate if needed.<\/p>\n<p><b>The fountain bubbles or spits.<\/b> There\u2019s air in the auger. Switch the fountain off for a moment, stir the chocolate in the basin and switch it back on.<\/p>\n<p><b>The chocolate is lumpy.<\/b> Water has got into it \u2014 from wet fruit, steam or the utensils. Chocolate like that can no longer be rescued in the fountain.<\/p>\n<h2>A chocolate fountain for a wedding or party<\/h2>\n<p>At a bigger event, the location matters most. Set the fountain up <b>out of direct sunlight and draughts<\/b>, on a stable table with a tablecloth that can take a few stains. Put out skewers, small plates and napkins next to it \u2014 and agree on who will keep an eye on it and top it up during the evening.<\/p>\n<p>For a smaller group, a fountain is unnecessarily big. For four to eight people, a <b><a href=\"https:\/\/www.chocotopia.cz\/en\/chocolate-fondue-recipe\/\">chocolate fondue<\/a><\/b> in a single pot is more practical: you can make it in a few minutes and there\u2019s nothing to hire or clean.<\/p>\n<h2>How to clean the fountain<\/h2>\n<p>Clean it <b>while the chocolate is still warm<\/b> \u2014 once it has set, it\u2019s much harder to remove.<\/p>\n<ol class=\"cxh-steps\"><li><span class=\"n\">1<\/span><p>Switch the fountain off, take off the tiers and the auger, and pour the leftover chocolate from the basin into a container.<\/p><\/li><li><span class=\"n\">2<\/span><p>Wipe the tiers and the auger with paper towels, then wash them in warm soapy water.<\/p><\/li><li><span class=\"n\">3<\/span><p>Wipe the basin out and clean it with a damp cloth. <b>Never put the motor base under water.<\/b><\/p><\/li><\/ol>\n<p>Leftover chocolate that no crumbs have fallen into can be used again \u2014 for baking, for hot chocolate or for your next fondue.<\/p>\n<\/div><\/section><section class=\"cxh-quote\"><div class=\"w\"><p class=\"lbl\">A tip from experience<\/p>\n<p>Before you pour anything into the fountain, put a spirit level on the base. A fountain that stands even slightly askew is the most common reason the chocolate curtain breaks \u2014 and it\u2019s not the chocolate\u2019s fault.<\/p><\/div><\/section><section class=\"cxh-body\"><div class=\"w\">\n<h2>Frequently asked questions<\/h2>\n<details><summary>How do you prepare chocolate for a fountain?<\/summary><p>Melt it separately in a bain-marie or in the microwave to 40\u201345 \u00b0C, pour it into the preheated basin and switch on the fountain. If the chocolate curtain isn\u2019t continuous, add cocoa butter or neutral oil a little at a time.<\/p><\/details>\n<details><summary>How much chocolate goes into a fountain?<\/summary><p>A small home fountain needs 1\u20131.5 kg, a large fountain for events 4\u20136 kg. Always stick to the minimum stated by the manufacturer and allow roughly 100 g per guest.<\/p><\/details>\n<details><summary>What should you thin chocolate for a fountain with?<\/summary><p>Cocoa butter, neutral vegetable oil or coconut oil. Never water, milk, cream or butter \u2014 the chocolate would seize.<\/p><\/details>\n<details><summary>What temperature should the chocolate be in a fountain?<\/summary><p>40\u201345 \u00b0C. White and milk chocolate towards the lower limit, because they overheat sooner than dark.<\/p><\/details>\n<details><summary>Can I put ordinary bar chocolate in a fountain?<\/summary><p>You can, but it will need thinning considerably \u2014 it\u2019s too thick for a fountain. Chocolate callets with a higher share of cocoa butter are easier.<\/p><\/details>\n<details><summary>How do you make chocolate for fondue?<\/summary><p>For fondue, chocolate isn\u2019t thinned with oil but melted with cream \u2014 roughly 200 g of chocolate to 100 ml of cream. You\u2019ll find the full method in our chocolate fondue recipe.<\/p><\/details>\n<\/div><\/section>\n<section class=\"cxh-cta has-ph\"><div class=\"w\"><div class=\"tx\"><h2>Chocolate that flows on its own<\/h2>\n<p>Dark, milk, white and no added sugar, ready to go straight into your fountain. And if you\u2019re in Prague, we\u2019ll happily deliver a chocolate fondue to your door.<\/p><a class=\"btn\" href=\"https:\/\/eshop.chocotopia.cz\/cokolada-do-fontany\/\">Fountain chocolate<\/a><\/div><a class=\"ph contain\" href=\"https:\/\/eshop.chocotopia.cz\/cokolada-do-fontany\/\" tabindex=\"-1\"><img decoding=\"async\" src=\"https:\/\/cdn.myshoptet.com\/usr\/eshop.chocotopia.cz\/user\/shop\/big\/1301-3_horke-cokoladove-pecky-71--ecuador-800g.jpg\" alt=\"An 800 g bag of chocolate callets\" loading=\"lazy\"><\/a><\/div><\/section>\n\n<\/div>\n<script type=\"application\/ld+json\">{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How do you prepare chocolate for a fountain?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Melt it separately in a bain-marie or in the microwave to 40\u201345 \u00b0C, pour it into the preheated basin and switch on the fountain. If the chocolate curtain isn\u2019t continuous, add cocoa butter or neutral oil a little at a time.\"}}, {\"@type\": \"Question\", \"name\": \"How much chocolate goes into a fountain?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"A small home fountain needs 1\u20131.5 kg, a large fountain for events 4\u20136 kg. Always stick to the minimum stated by the manufacturer and allow roughly 100 g per guest.\"}}, {\"@type\": \"Question\", \"name\": \"What should you thin chocolate for a fountain with?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Cocoa butter, neutral vegetable oil or coconut oil. Never water, milk, cream or butter \u2014 the chocolate would seize.\"}}, {\"@type\": \"Question\", \"name\": \"What temperature should the chocolate be in a fountain?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"40\u201345 \u00b0C. White and milk chocolate towards the lower limit, because they overheat sooner than dark.\"}}, {\"@type\": \"Question\", \"name\": \"Can I put ordinary bar chocolate in a fountain?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"You can, but it will need thinning considerably \u2014 it\u2019s too thick for a fountain. Chocolate callets with a higher share of cocoa butter are easier.\"}}, {\"@type\": \"Question\", \"name\": \"How do you make chocolate for fondue?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"For fondue, chocolate isn\u2019t thinned with oil but melted with cream \u2014 roughly 200 g of chocolate to 100 ml of cream. You\u2019ll find the full method in our chocolate fondue recipe.\"}}]}<\/script>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-cxh0020 elementor-section-full_width cxh-more elementor-section-height-default elementor-section-height-default\" data-id=\"cxh0020\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-cxh0029\" data-id=\"cxh0029\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-cxh0021 elementor-widget elementor-widget-html\" data-id=\"cxh0021\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"lbl\">Keep reading<\/p><h2 class=\"cxh-more-h\">More guides and recipes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-cxh0022 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"cxh0022\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-inner-column elementor-element elementor-element-cxh0023 cxh-g2\" data-id=\"cxh0023\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-cxh0025 elementor-widget elementor-widget-html\" data-id=\"cxh0025\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"cxh-col-l\">Guides<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-cxh0026 elementor-grid-2 elementor-grid-mobile-1 elementor-posts--thumbnail-top elementor-grid-tablet-2 elementor-widget elementor-widget-posts\" data-id=\"cxh0026\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;classic_columns&quot;:&quot;2&quot;,&quot;classic_columns_mobile&quot;:&quot;1&quot;,&quot;classic_columns_tablet&quot;:&quot;2&quot;,&quot;classic_row_gap&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:35,&quot;sizes&quot;:[]},&quot;classic_row_gap_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;classic_row_gap_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]}}\" data-widget_type=\"posts.classic\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-posts-container elementor-posts elementor-posts--skin-classic elementor-grid\" role=\"list\">\n\t\t\t\t<article class=\"elementor-post elementor-grid-item post-22390 post type-post status-publish format-standard has-post-thumbnail hentry category-guides entry\" role=\"listitem\">\n\t\t\t\t<a class=\"elementor-post__thumbnail__link\" href=\"https:\/\/www.chocotopia.cz\/en\/chocolate-fountain-guide\/\" tabindex=\"-1\" >\n\t\t\t<div class=\"elementor-post__thumbnail\"><img fetchpriority=\"high\" decoding=\"async\" width=\"640\" height=\"426\" src=\"https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/10\/cokoladova-fontana-hero-768x511.webp\" class=\"attachment-medium_large size-medium_large wp-image-22353\" alt=\"\u010cokol\u00e1dov\u00e1 font\u00e1na, do kter\u00e9 se nam\u00e1\u010d\u00ed ovoce na \u0161pejli\" srcset=\"https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/10\/cokoladova-fontana-hero-768x511.webp 768w, https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/10\/cokoladova-fontana-hero-300x200.webp 300w, https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/10\/cokoladova-fontana-hero-1024x682.webp 1024w, https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/10\/cokoladova-fontana-hero.webp 1200w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/div>\n\t\t<\/a>\n\t\t\t\t<div class=\"elementor-post__text\">\n\t\t\t\t<h3 class=\"elementor-post__title\">\n\t\t\t<a href=\"https:\/\/www.chocotopia.cz\/en\/chocolate-fountain-guide\/\" >\n\t\t\t\t\ud83c\udf6b Chocolate fountain: which chocolate to choose and how to get it right\t\t\t<\/a>\n\t\t<\/h3>\n\t\t\t\t<\/div>\n\t\t\t\t<\/article>\n\t\t\t\t<article class=\"elementor-post elementor-grid-item post-22389 post type-post status-publish format-standard has-post-thumbnail hentry category-guides entry\" role=\"listitem\">\n\t\t\t\t<a class=\"elementor-post__thumbnail__link\" href=\"https:\/\/www.chocotopia.cz\/en\/how-to-melt-and-temper-chocolate\/\" tabindex=\"-1\" >\n\t\t\t<div class=\"elementor-post__thumbnail\"><img decoding=\"async\" width=\"640\" height=\"426\" src=\"https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/10\/jak-rozpustit-cokoladu-hero-768x511.webp\" class=\"attachment-medium_large size-medium_large wp-image-22350\" alt=\"Rozpou\u0161t\u011bn\u00ed \u010dokol\u00e1dy v nerezov\u00e9 misce nad vodn\u00ed l\u00e1zn\u00ed\" srcset=\"https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/10\/jak-rozpustit-cokoladu-hero-768x511.webp 768w, https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/10\/jak-rozpustit-cokoladu-hero-300x200.webp 300w, https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/10\/jak-rozpustit-cokoladu-hero-1024x682.webp 1024w, https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/10\/jak-rozpustit-cokoladu-hero.webp 1200w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/div>\n\t\t<\/a>\n\t\t\t\t<div class=\"elementor-post__text\">\n\t\t\t\t<h3 class=\"elementor-post__title\">\n\t\t\t<a href=\"https:\/\/www.chocotopia.cz\/en\/how-to-melt-and-temper-chocolate\/\" >\n\t\t\t\t\ud83c\udf6b How to melt chocolate and temper it\t\t\t<\/a>\n\t\t<\/h3>\n\t\t\t\t<\/div>\n\t\t\t\t<\/article>\n\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-cxh0024 cxh-g1\" data-id=\"cxh0024\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-cxh0027 elementor-widget elementor-widget-html\" data-id=\"cxh0027\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"cxh-col-l\">Recipe<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-cxh0028 elementor-grid-1 elementor-grid-mobile-1 elementor-posts--thumbnail-top elementor-grid-tablet-2 elementor-widget elementor-widget-posts\" data-id=\"cxh0028\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;classic_columns&quot;:&quot;1&quot;,&quot;classic_columns_mobile&quot;:&quot;1&quot;,&quot;classic_columns_tablet&quot;:&quot;2&quot;,&quot;classic_row_gap&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:35,&quot;sizes&quot;:[]},&quot;classic_row_gap_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;classic_row_gap_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]}}\" data-widget_type=\"posts.classic\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-posts-container elementor-posts elementor-posts--skin-classic elementor-grid\" role=\"list\">\n\t\t\t\t<article class=\"elementor-post elementor-grid-item post-21901 post type-post status-publish format-standard has-post-thumbnail hentry category-cakes-and-baking category-chocolate-recipes entry\" role=\"listitem\">\n\t\t\t\t<a class=\"elementor-post__thumbnail__link\" href=\"https:\/\/www.chocotopia.cz\/en\/chocolate-swiss-roll-recipe\/\" tabindex=\"-1\" >\n\t\t\t<div class=\"elementor-post__thumbnail\"><img decoding=\"async\" width=\"640\" height=\"426\" src=\"https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/07\/cokoladova-rolada-hero-768x511.webp\" class=\"attachment-medium_large size-medium_large wp-image-21894\" alt=\"\u010cokol\u00e1dov\u00e1 rol\u00e1da nakr\u00e1jen\u00e1 na pl\u00e1tky\" srcset=\"https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/07\/cokoladova-rolada-hero-768x511.webp 768w, https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/07\/cokoladova-rolada-hero-300x200.webp 300w, https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/07\/cokoladova-rolada-hero-1024x682.webp 1024w, https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/07\/cokoladova-rolada-hero.webp 1200w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/div>\n\t\t<\/a>\n\t\t\t\t<div class=\"elementor-post__text\">\n\t\t\t\t<h3 class=\"elementor-post__title\">\n\t\t\t<a href=\"https:\/\/www.chocotopia.cz\/en\/chocolate-swiss-roll-recipe\/\" >\n\t\t\t\t\ud83c\udf6b Chocolate Swiss Roll \u2013 Fluffy &#038; Easy\t\t\t<\/a>\n\t\t<\/h3>\n\t\t\t\t<\/div>\n\t\t\t\t<\/article>\n\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-cxh0030 elementor-section-full_width elementor-section-height-default elementor-section-height-default\" data-id=\"cxh0030\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-cxh0031\" data-id=\"cxh0031\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-cxh0032 elementor-widget elementor-widget-html\" data-id=\"cxh0032\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"cxh\"><section class=\"cxh-talk\"><div class=\"w\"><p class=\"lbl\">Comments<\/p>\n<h2>Planning a fountain for a party?<\/h2><p class=\"t\">Got a question about your chocolate fountain? \ud83c\udf6b Let me know in the comments below!<\/p>\n<div class=\"cxh-share\"><span>Share<\/span><a href=\"https:\/\/wa.me\/?text=https%3A%2F%2Fwww.chocotopia.cz%2Fen%2Fchocolate-fountain-guide%2F\" target=\"_blank\" rel=\"noopener nofollow\">WhatsApp<\/a><a href=\"https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fwww.chocotopia.cz%2Fen%2Fchocolate-fountain-guide%2F\" target=\"_blank\" rel=\"noopener 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