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  • Stanton Geisler posted an update 8 months, 1 week ago

    After catering numerous weddings we finally determined several "tricks" to help make the fountain chocolate flow smoothly and appearance great. These work if you are utilizing a home type chocolate fountain or perhaps a larger commercial fountain in a catering event.

    The very first thing you should do is possess the right kind of chocolate. Although in the pinch it’s said you may use chocolate chips, they really fail the most effective. Chocolate that’s generated for fountains may lower melt temperature and will flow smoothly. Inside a pinch, I propose using the chocolate "almond bark" you discover at most grocery stores in the baking section. To use this type of chocolate you should give a little more oil than usual, but it will work well and the flavor is actually comparatively good.

    Second, the way you melt the chocolate is very important so it won’t burn. Starting the melting process utilizing the microwave at 50% power for about 2 minutes. Stop and stir. Repeat for one more 2 minutes. We seldom increase than 50% power. It’s only a lot of for your chocolate. Also, white chocolate tends to burn easier than milk or dark. The chocolate have to be completely melted without having lumps before adding it to the machine. Next, a tiny amount of oil (approx ? cup) is added at the conclusion of the melting process.

    Third, use a paper towel to use olive oil to all or any the tiers and bowl with the fountain. Just supports the viscosity from the chocolate flowing on the sides in the machine. Mix the chocolate/oil mixture thoroughly then pour the entire container to the preheated fountain (fountain have to be pre-heated!). Turn the unit on and allow it flow for approx. 2 minutes.

    Finally, turn the auger off for approximately 1 minute, allowing the melted chocolate to stay inside machine and "burp" out any air. That one trick can make a huge difference! If an individual burp doesn’t get it done, burp again. It may also help to be sure your machine’s "feet" are level. You might need to adjust a number of feet to get the flow perfectly after you’ve done every one of the above steps.

    It almost goes without saying that you ought to purchase a quality fountain. We’ve tried a lot of the retail "home" models, and after several events, the motors would all out quit or perhaps the auger pins would break. These are created for occasional (like annually) use, not for caterers! The lower-priced professional models are ideal for starters, because they are created for heavier use. If you’re employing a machine frequently, metal is the way to go.

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