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

    After catering countless weddings we finally determined several "tricks" to make the fountain chocolate flow smoothly and appear great. These work whether you are employing a home type chocolate fountain or even a larger commercial fountain in a catering event.

    First thing you should do is possess the right kind of chocolate. Although within a pinch it’s said you should use chocolate chips, these people do not work the most effective. Chocolate that’s made for fountains may lower melt temperature and can flow smoothly. In the pinch, I recommend with all the chocolate "almond bark" you see for the most part grocery stores from the baking section. To make use of this type of chocolate you have to include a little more oil than normal, but it will work nicely along with the flavor is pretty good.

    Second, how we melt the chocolate is critical therefore it won’t burn. We start by getting the melting process using the microwave at 50% power for approximately 2 minutes. Stop and stir. Repeat for another 2 minutes. We almost never go higher than 50% power. It is just an excessive amount of to the chocolate. Also, white chocolate tends to burn easier than milk or dark. The chocolate has to be completely melted without any lumps before adding it on the machine. Next, a smaller bit of oil (approx ? cup) is added at the conclusion of the melting process.

    Third, work with a paper towel to apply olive oil to any or all the tiers and bowl with the fountain. Just aids in the viscosity in the chocolate flowing over the sides from the machine. Mix the chocolate/oil mixture thoroughly and after that pour the complete container in the preheated fountain (fountain must be pre-heated!). Turn the system on and allow it to go flow for approx. 2 minutes.

    Finally, turn the auger off for around one minute, allowing the melted chocolate to settle inside machine and "burp" out any air. This trick will make a major difference! If someone burp doesn’t do it, burp again. It can also help to make certain your machine’s "feet" are level. You may want to adjust more than one feet to obtain the flow just right have got done all of the above steps.

    It almost goes without saying that you can purchase a quality fountain. We’ve tried several of the retail "home" models, after a few events, the motors would flat out quit or even the auger pins would break. They are suitable for occasional (like yearly) use, not for caterers! Even the lower-priced professional models are good for starters, since they are suitable for heavier use. If you are using a machine frequently, stainless-steel could be the approach to take.

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