From what I remember of the chocolate fountains, the oil was required to allow the chocolate to flow (because of continual agitation); you might try to use a flavored oil (hazelnut or almond) if you wanted to add some flavor but I don't think it would be a strong flavor. I knew a caterer who had a fountain, she just used vegetable oil. And as I recall, the manufacturer tried to imply that only "their" brand of chocolate would work in order to get more $ from people!
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From what I remember of the chocolate fountains, the oil was required to allow the chocolate to flow (because of continual agitation); you might try to use a flavored oil (hazelnut or almond or even coconut oil) if you wanted to add some flavor but I don't think it would be a strong flavor. I knew a caterer who had a fountain, she just used vegetable oil. And as I recall, the manufacturer tried to imply that only "their" brand of chocolate would work in order to get more $ from people!
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