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  • Clancy Greene posted an update 6 months, 1 week ago

    After catering countless weddings we finally figured out several "tricks" to make the fountain chocolate flow smoothly and look great. These work regardless if you are employing a home type chocolate fountain or a larger commercial fountain inside a catering event.

    The very first thing you have to do is possess the right form of chocolate. Although in the pinch it’s said you should use choc chips, they don’t work the very best. Chocolate that’s made for fountains will have a lower melt temperature and will flow smoothly. Within a pinch, I propose using the chocolate "almond bark" you discover at most grocery stores in the baking section. To use this kind of chocolate you must include a bit more oil than usual, but it’ll work well along with the flavor is quite good.

    Second, the method that you melt the chocolate is very important so it won’t burn. We start the melting process utilizing the microwave at 50% power for about 2 minutes. Stop and stir. Repeat for another 2 minutes. We almost never go higher than 50% power. It’s only an excessive amount of for your chocolate. Also, white chocolate will burn easier than milk or dark. The chocolate should be completely melted with no lumps before adding it for the machine. Next, a smaller little oil (approx ? cup) is added at the end of the melting process.

    Third, make use of a paper towel to utilize olive oil to any or all the tiers and bowl from the fountain. Just is great for the viscosity with the chocolate flowing within the sides with the machine. Mix the chocolate/oil mixture thoroughly and then pour your entire container to 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 approximately 1 minute, allowing the melted chocolate to in the machine and "burp" out any air. This trick can make a huge difference! If one burp doesn’t take action, burp again. It can also help to be sure your machine’s "feet" are level. You may have to adjust several feet to find the flow perfectly once you have done each of the above steps.

    It almost is evident that you need to purchase a quality fountain. We’ve tried several of the retail "home" models, after several events, the motors would flat out quit or the auger pins would break. These are designed for occasional (like one per year) use, not for caterers! Even lower-priced professional models are perfect for starters, because they are made for heavier use. If you’re utilizing a machine frequently, stainless steel could be the strategy to use.

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