For those who makes a lot of cake balls/cake pops... Do you think I can "dip" cakeballs using the fountain instead of my usual melter pot/bowl and dipping sticks/forks technique? I know fountain chocolate is runnier (is that a word?) but can I use regular confectionary chocolate?
I've never used a chocolate fountain, so I don't know about putting regular chocolate in it. What I do know (because I've been at parties where they have them) is that it's really hard to dip anything in them without touching the fountain itself. This would be death to a cake ball/pop - the whole secret of dipping these things and having them come out nice is that they never touch the sides of the dish you're dipping them in.