• Clancy Brodersen posted an update 2 months, 1 week ago

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

    One thing you should do is contain the right kind of chocolate. Although within a pinch it’s said you may use chocolate chips, they really fail the very best. Chocolate that’s generated for fountains may lower melt temperature and may flow smoothly. In the pinch, I recommend while using the chocolate "almond bark" you find at most of the grocers within the baking section. To make use of such a chocolate you must add a bit more oil than normal, however it will work effectively along with the flavor is pretty good.

    Second, how we melt the chocolate is critical therefore it won’t burn. We start the melting process with the microwave at 50% power for about 2 minutes. Stop and stir. Repeat for an additional 2 minutes. We almost never go higher than 50% power. It is simply an excessive amount of for that chocolate. Also, sweet is likely to burn easier than milk or dark. The chocolate must be completely melted without lumps before adding it to the machine. Next, a smaller bit of oil (approx ? cup) is added at the end of the melting process.

    Third, utilize a paper towel to utilize cooking oil to all or any the tiers and bowl of the fountain. Just helps with the viscosity in the chocolate flowing within the sides in the machine. Mix the chocolate/oil mixture thoroughly after which pour your entire container to the preheated fountain (fountain should be pre-heated!). Turn the device on and allow it flow for approx. 2 minutes.

    Finally, turn the auger off for around 1 minute, allowing the melted chocolate to stay in the machine and "burp" out any air. This trick could make a huge difference! If a person burp doesn’t undertake it, burp again. It also helps to ensure your machine’s "feet" are level. You might need to adjust several feet to have the flow just right after you’ve done all of the above steps.

    It almost is obvious that you should purchase a quality fountain. We’ve tried several of the retail "home" models, and after several events, the motors would all out quit or perhaps the auger pins would break. These are made for occasional (like once a year) use, not for caterers! Perhaps the lower-priced professional models are ideal for starters, as is also suitable for heavier use. If you are by using a machine frequently, stainless will be the best option.

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