• Hutchison Chandler posted an update 2 months, 1 week ago

    After catering numerous weddings we finally worked out several "tricks" to make the fountain chocolate flow smoothly and look great. These work regardless if you are by using a home type chocolate fountain or possibly a larger commercial fountain in the catering event.

    The first thing you want to do is possess the right sort of chocolate. Although in a pinch it’s said you can use choc chips, these people fail the best. Chocolate that’s designed for fountains have a lower melt temperature and can flow smoothly. In the pinch, I suggest while using chocolate "almond bark" you will find essentially grocers in the baking section. To use such a chocolate you have to add a bit more oil than usual, however it will work well and the flavor is fairly good.

    Second, the method that you melt the chocolate is very important in order that it won’t burn. We start the melting process by using the microwave at 50% power approximately 2 minutes. Stop and stir. Repeat for another 2 minutes. We hardly ever go higher than 50% power. It is just excessive for your chocolate. Also, white chocolate has a tendency to burn easier than milk or dark. The chocolate must be completely melted without lumps before adding it to the machine. Next, a smaller bit of oil (approx ? cup) is added at the conclusion of the melting process.

    Third, use a paper towel to use olive oil to all the tiers and bowl in the fountain. Just aids in the viscosity with the chocolate flowing in the sides in the machine. Mix the chocolate/oil mixture thoroughly and after that pour the entire container in to the preheated fountain (fountain should be pre-heated!). Turn the device on and let it flow for approx. 2 minutes.

    Finally, turn the auger off approximately one minute, allowing the melted chocolate to stay in the machine and "burp" out any air. That one trick can make a significant difference! If someone burp doesn’t do it, burp again. It also helps to be sure your machine’s "feet" are level. You may want to adjust several feet to find the flow perfectly once you have done every one of the above steps.

    It almost is obvious that you ought to buy quality fountain. We’ve tried several of the retail "home" models, and after several events, the motors would all out quit or even the auger pins would break. They’re designed for occasional (like annually) use, not for caterers! Even the lower-priced professional models are good for starters, as they are made for heavier use. In case you are utilizing a machine frequently, stainless steel could be the way to go.

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