Madden Holm posted an update 3 months, 1 week ago
After catering numerous weddings we finally identified several "tricks" to help make the fountain chocolate flow smoothly and appear great. These work if you are by using a home type chocolate fountain or a larger commercial fountain in the catering event.
The very first thing you must do is possess the right kind of chocolate. Although within a pinch it’s said you should use chocolate chips, they really fail the very best. Chocolate that’s made for fountains will have a lower melt temperature and may flow smoothly. In a pinch, I recommend while using chocolate "almond bark" you will find essentially grocers inside the baking section. To work with this type of chocolate you have to include a a bit more oil than usual, but it will work effectively and also the flavor is pretty good.
Second, the way you melt the chocolate is very important therefore it won’t burn. We start by getting the melting process by using the microwave at 50% power for approximately 2 minutes. Stop and stir. Repeat for one more 2 minutes. We seldom go higher than 50% power. It’s only a lot of for that chocolate. Also, white chocolate will burn easier than milk or dark. The chocolate have to be completely melted with no lumps before adding it towards the machine. Next, a small little oil (approx ? cup) is added after the melting process.
Third, make use of a paper towel to apply oil to all the tiers and bowl in the fountain. Just aids in the viscosity from the chocolate flowing within the sides of the machine. Mix the chocolate/oil mixture thoroughly after which pour the entire container into 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 approximately 60 seconds or so, allowing the melted chocolate to be in inside the machine and "burp" out any air. This one trick will make a huge difference! If a person burp doesn’t get it done, burp again. It can also help to make sure your machine’s "feet" are level. You may want to adjust one or more feet to obtain the flow perfectly after you have done all of the above steps.
It almost is obvious that you need to invest in a quality fountain. We’ve tried a portion of the retail "home" models, after several events, the motors would all out quit or auger pins would break. They are made for occasional (like one per year) use, not for caterers! Even the lower-priced professional models are perfect for starters, as is also suitable for heavier use. If you are using a machine frequently, stainless is the strategy to use.
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