Willy Wonka Series Mug of Chocolate Waterfall
Try this Willy Wonka Series Mug of Chocolate Waterfall recipe, or contribute your own.
Try this Willy Wonka Series Mug of Chocolate Waterfall recipe, or contribute your own.
- Carbohydrate 10.097570505724 g
- Cholesterol 15.4699153944 mg
- Fat 3.825586665871 g
- Fiber 0.690299980163574 g
- Protein 6.43321010019 g
- Saturated Fat 2.4351954563451 g
- Serving Size 1 1 recipe (195g)
- Sodium 79.4133163963 mg
- Sugar 9.40727052556043 g
- Trans Fat 0.162252153943999 g
- Calories 100 calories
Step-by-step
- Over medium heat, warm the milk in a saucepan.
- Stir in the chocolate melts and continue stirring until completely melted.
- Add in the additional ingredients-cocoa powder, whole cream powder and cinnamon.
- Stir until all combined, then remove from stove to cool (remembering you're putting this in a plastic container).
- Use a stick blender to smooth in any chunks of powder that haven't been dissolved (it can be still be very warm)
- Once it's warm but cool enough to dip your finger in, pour into your fountain.
Designing a flowing chocolate beverage for fountain use requires careful attention to viscosity, as standard drinking thickness will quickly clog machinery. Maintaining the correct fat-to-solids ratio prevents the mixture from seizing when exposed to the cooler metal of a fountain basin. Whole cream powder supplies the necessary dairy fat without introducing excess water content that would otherwise ruin the emulsion. Unsweetened cocoa powder provides deep color and bitter counterpoints to offset the heavy sugar load found in standard melting wafers. Cinnamon adds a distinct aromatic profile that blooms when heated gently in the initial milk phase. Warm the base milk over medium heat, keeping the temperature below simmering to prevent scorching the milk proteins along the bottom of the saucepan. Whisking continuously during the addition of chocolate melts ensures the cocoa butter disperses evenly before the mixture thickens. Powdered ingredients like whole cream and cocoa tend to clump when introduced directly to warm liquids, making mechanical intervention necessary. An immersion blender operates efficiently inside deep pots, shearing apart stubborn powder pockets that a standard wire whisk misses. Process the liquid while it remains warm, as cooling increases density and makes smooth incorporation difficult. Fountain mechanisms generally require a minimum fluid volume to submerge the intake auger properly, meaning smaller batches will starve the pump and cause motor strain. Doubling the ingredient proportions safely fills standard tabletop fountains without exceeding the thermal limits of domestic heating elements. Conversely, halving the recipe yields a dense drinking chocolate rather than a viable fountain supply due to insufficient fluid depth in the reservoir. Store any leftover liquid in airtight containers in the refrigerator for up to five days, reheating gently on the stovetop before subsequent use.
