• Holland Greene posted an update 2 months, 1 week ago

    After catering countless weddings we finally figured out several "tricks" to really make the fountain chocolate flow smoothly and appearance great. These work whether you are using a home type chocolate fountain or perhaps a larger commercial fountain within a catering event.

    First thing you should do is possess the right type of chocolate. Although within a pinch it’s said you need to use chocolate chips, they really do not work the very best. Chocolate that’s designed for fountains will have a lower melt temperature and definately will flow smoothly. In the pinch, I suggest using the chocolate "almond bark" you find for the most part food markets within the baking section. To make use of such a chocolate you should put in a bit more oil than usual, however it will work nicely as well as the flavor is pretty good.

    Second, how you melt the chocolate is very important therefore it won’t burn. We begin the melting process with the microwave at 50% power approximately 2 minutes. Stop and stir. Repeat for the next 2 minutes. We rarely increase than 50% power. It’s just a lot of for your chocolate. Also, sweet has a tendency to burn easier than milk or dark. The chocolate must be completely melted with no lumps before adding it towards the machine. Next, a tiny little bit of oil (approx ? cup) is added following the melting process.

    Third, work with a paper towel to apply oil to all the tiers and bowl in the fountain. Just helps with the viscosity with the chocolate flowing on the sides in the machine. Mix the chocolate/oil mixture thoroughly then pour your entire container into the preheated fountain (fountain has to be pre-heated!). Turn the device on and allow it flow for approx. 2 minutes.

    Finally, turn the auger off for around one minute, allowing the melted chocolate to in the machine and "burp" out any air. This one trick could make a significant difference! If someone burp doesn’t get it done, burp again. It may also help to make certain your machine’s "feet" are level. You may need to adjust a number of feet to find the flow perfectly once you have done each of the above steps.

    It almost is obvious that you can buy quality fountain. We’ve tried some of the retail "home" models, after a few events, the motors would plain quit or auger pins would break. They are made for occasional (like one per year) use, not for caterers! Perhaps the lower-priced professional models are good for starters, since they are suitable for heavier use. If you’re by using a machine frequently, stainless steel is the best option.

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