Madden Woodard posted an update 12 months ago
After catering numerous weddings we finally determined several "tricks" to really make the fountain chocolate flow smoothly and appear great. These work regardless if you are employing a home type chocolate fountain or even a larger commercial fountain within a catering event.
The very first thing you have to do is contain the right kind of chocolate. Although inside a pinch it’s said you may use choc chips, these people aren’t effective the best. Chocolate that’s made for fountains have a lower melt temperature and can flow smoothly. In the pinch, I recommend with all the chocolate "almond bark" you will find for the most part food markets in the baking section. To work with this kind of chocolate you should put in a a bit more oil than usual, but it’ll are very effective and also the flavor is actually comparatively good.
Second, how you melt the chocolate is crucial therefore it won’t burn. Starting the melting process utilizing the microwave at 50% power approximately 2 minutes. Stop and stir. Repeat for one more 2 minutes. We almost never go higher than 50% power. It’s just a lot of to the chocolate. Also, candy is likely to burn easier than milk or dark. The chocolate has to be completely melted with no lumps before adding it on the machine. Next, a smaller little oil (approx ? cup) is added at the end of the melting process.
Third, work with a paper towel to use oil to all the tiers and bowl with the fountain. Just helps with the viscosity from the chocolate flowing in the sides with the machine. Mix the chocolate/oil mixture thoroughly then pour the whole container in to the preheated fountain (fountain has to be pre-heated!). Turn the device on and let it flow for approx. 2 minutes.
Finally, turn the auger off for about one minute, allowing the melted chocolate to stay inside the machine and "burp" out any air. This place trick is likely to make a significant difference! If a person burp doesn’t do it, burp again. It may also help to ensure your machine’s "feet" are level. You may have to adjust more than one feet to find the flow perfect once you have done all the above steps.
It almost is obvious that you should purchase a quality fountain. We’ve tried a lot of the retail "home" models, after a few events, the motors would plain quit or even the auger pins would break. They’re made for occasional (like yearly) use, not for caterers! Even lower-priced professional models are perfect for starters, since they are designed for heavier use. If you are utilizing a machine frequently, stainless-steel may be the approach to take.
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