Stanton Geisler posted an update 10 months, 2 weeks ago
After catering numerous 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 the catering event.
First thing you should do is hold the right type of chocolate. Although in the pinch it’s said you need to use choc chips, they will really don’t work the most effective. Chocolate that’s created for fountains may lower melt temperature and definately will flow smoothly. Inside a pinch, I would recommend while using chocolate "almond bark" you see for the most part grocery stores from the baking section. To make use of this type of chocolate you must add a a bit more oil than usual, but it will are very effective and the flavor is actually comparatively good.
Second, the way you melt the chocolate is very important so that it won’t burn. We start by getting the melting process with the microwave at 50% power for about 2 minutes. Stop and stir. Repeat for one more 2 minutes. We seldom go higher than 50% power. It’s just an excessive amount of for the chocolate. Also, sweet has a tendency to burn easier than milk or dark. The chocolate has to be completely melted with no lumps before adding it to the machine. Next, a little amount of oil (approx ? cup) is added at the conclusion of the melting process.
Third, utilize a paper towel to utilize cooking oil to all the tiers and bowl with the fountain. Just is great for the viscosity in the chocolate flowing within the sides from the machine. Mix the chocolate/oil mixture thoroughly and then pour the complete container to the preheated fountain (fountain has to be pre-heated!). Turn the unit on and let it flow for approx. 2 minutes.
Finally, turn the auger off for approximately one minute, allowing the melted chocolate to settle within the machine and "burp" out any air. This trick can make a major difference! If an individual burp doesn’t take action, burp again. It may also help to be sure your machine’s "feet" are level. You may have to adjust more than one feet to find the flow just right after you’ve done each of the above steps.
It almost goes without saying that you should buy quality fountain. We’ve tried a lot of the retail "home" models, and after a couple of events, the motors would flat out quit or auger pins would break. They may be created for occasional (like once a year) use, not for caterers! The lower-priced professional models are perfect for starters, as they are made for heavier use. If you’re utilizing a machine frequently, stainless may be the approach to take.
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