• Holland Ewing posted an update 1 year, 11 months ago

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

    The first thing you have to do is hold the right type of chocolate. Although in the pinch it’s said you should use choc chips, they will really aren’t effective the most effective. Chocolate that’s designed for fountains may lower melt temperature and may flow smoothly. In the pinch, I recommend while using chocolate "almond bark" you will find for the most part food markets from the baking section. To work with this sort of chocolate you should add a bit more oil than normal, however it will work effectively along with the flavor is pretty good.

    Second, how you melt the chocolate is very important therefore it won’t burn. We start the melting process with the microwave at 50% power for about 2 minutes. Stop and stir. Repeat for one more 2 minutes. We hardly ever go higher than 50% power. It is simply a lot of for your chocolate. Also, sweet has a tendency to burn easier than milk or dark. The chocolate have to be completely melted without any lumps before adding it to the machine. Next, a tiny amount of oil (approx ? cup) is added following the melting process.

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

    Finally, turn the auger off for approximately about a minute, allowing the melted chocolate to inside the machine and "burp" out any air. This trick could make a significant difference! If one burp doesn’t take action, burp again. It also helps to ensure your machine’s "feet" are level. You might need to adjust one or more feet to find the flow ideal have got done each of the above steps.

    It almost is obvious that you ought to buy a quality fountain. We’ve tried some of the retail "home" models, and after a number of events, the motors would flat out quit or perhaps the auger pins would break. They are made for occasional (like annually) use, not for caterers! Even lower-priced professional models are good for starters, as is also made for heavier use. If you’re employing a machine frequently, stainless will be the strategy to use.

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