How you can Make Fondue Chocolate Flow
After catering numerous weddings we finally worked out several "tricks" to help make the fountain chocolate flow smoothly and look great. These work regardless if you are utilizing a home type chocolate fountain or a larger commercial fountain inside a catering event. The first thing you should do is possess the right kind of chocolate. Although inside a pinch it's said you may use chocolate chips, they really aren't effective the best. Chocolate that's designed for fountains will have a lower melt temperature and can flow smoothly. Within a pinch, I suggest while using the chocolate "almond bark" you find essentially grocery stores from the baking section. To utilize this kind of chocolate you need to add a little more oil than normal, but it will work nicely along with the flavor is pretty good.
Second, the way you melt the chocolate is critical so it won't burn. We start the melting process by using the microwave at 50% power for around 2 minutes. Stop and stir. Repeat for the next 2 minutes. We hardly ever increase than 50% power. It is just a lot of for that chocolate. Also, candy will burn easier than milk or dark. The chocolate should be completely melted without any lumps before adding it on the machine. Next, a smaller little bit of oil (approx ? cup) is added after the melting process. Third, use a paper towel to utilize cooking oil to any or all the tiers and bowl in the fountain. Just is great for the viscosity in the chocolate flowing over the sides from the machine. Mix the chocolate/oil mixture thoroughly after which pour the complete container in the preheated fountain (fountain must be pre-heated!). Turn the unit on and allow it to go flow for approx. 2 minutes. Finally, turn the auger off for around one minute, allowing the melted chocolate to inside machine and "burp" out any air. This one trick can make a major difference! If one burp doesn't get it done, burp again. It may also help to make sure your machine's "feet" are level. You might need to adjust one or more feet to have the flow perfectly after you have done all the above steps. It almost is evident that you need to buy a quality fountain. We've tried a lot of the retail "home" models, after a number of events, the motors would plain quit or even the auger pins would break. They're made for occasional (like once a year) use, not for caterers! The lower-priced professional models are great for starters, since they are created for heavier use. If you are employing a machine frequently, stainless steel is the best option.
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