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How you can Make Fondue Chocolate Circulation

After catering numerous weddings we finally worked out several "tricks" to help make the fountain chocolate flow smoothly and appear great. These work regardless if you are employing a home type chocolate fountain or possibly a larger commercial fountain in a catering event.


The first thing you must do is contain the right type of chocolate. Although inside a pinch it's said you may use chocolate chips, they fail the top. Chocolate that's generated for fountains may lower melt temperature and can flow smoothly. In a pinch, I would recommend while using the chocolate "almond bark" you find essentially supermarkets within the baking section. To make use of this type of chocolate you should add a somewhat more oil than normal, but it will work nicely along with the flavor is actually comparatively good.

Second, the method that you melt the chocolate is crucial so it won't burn. We begin the melting process by using the microwave at 50% power approximately 2 minutes. Stop and stir. Repeat for the next 2 minutes. We almost never increase than 50% power. It is just an excessive amount of to the chocolate. Also, sweet will burn easier than milk or dark. The chocolate should be completely melted without having lumps before adding it for the machine. Next, a tiny little bit of oil (approx ? cup) is added following the melting process.

Third, use a paper towel to apply olive oil to all the tiers and bowl with the fountain. Just helps with the viscosity with the chocolate flowing within the sides with the machine. Mix the chocolate/oil mixture thoroughly and then pour the whole container in to the preheated fountain (fountain has to be pre-heated!). Turn the machine on and allow it to go flow for approx. 2 minutes.

Finally, turn the auger off approximately about a minute, allowing the melted chocolate to in the machine and "burp" out any air. This one trick is likely to make a significant difference! If a person burp doesn't take action, burp again. It assists to to be sure your machine's "feet" are level. You might need to adjust more than one feet to have the flow perfect have got done each of the above steps.

It almost is evident that you ought to purchase a quality fountain. We've tried some of the retail "home" models, and after a few events, the motors would plain quit or the auger pins would break. They're created for occasional (like yearly) use, not for caterers! Even the lower-priced professional models are good for starters, because they are suitable for heavier use. If you are employing a machine frequently, metal may be the way to go.
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