After catering hundreds of weddings we finally figured out several "tricks" to make the fountain chocolate flow smoothly and search great. These work whether you're by using a home type chocolate fountain or even a larger commercial fountain in a catering event. The first thing you want to do is have the right kind of chocolate. Although inside a pinch it's said you need to use chocolate chips, they fail the best. Chocolate that's generated for fountains will have a lower melt temperature and can flow smoothly. In the pinch, I would recommend using the chocolate "almond bark" you discover for the most part grocers inside the baking section. To utilize this kind of chocolate you need to give a little more oil than normal, but it'll work nicely as well as the flavor is quite good.

Second, how we melt the chocolate is very important in order that it won't burn. We start the melting process using the microwave at 50% power for about 2 minutes. Stop and stir. Repeat for an additional 2 minutes. We seldom go higher than 50% power. It is simply an excessive amount of for your chocolate. Also, candy is likely to burn easier than milk or dark. The chocolate has to be completely melted without any lumps before adding it on the machine. Next, a tiny little bit of oil (approx ? cup) is added at the end of the melting process. Third, utilize a paper towel to use cooking oil to all the tiers and bowl from the fountain. Just is great for the viscosity from the chocolate flowing in the sides from the machine. Mix the chocolate/oil mixture thoroughly and after that pour the whole container in 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 settle within the machine and "burp" out any air. This trick could make a major difference! If a person burp doesn't get it done, burp again. It may also help to be sure your machine's "feet" are level. You may have to adjust more than one feet to find the flow ideal once you have done all the above steps. It almost is evident that you need to invest in a quality fountain. We've tried a lot of the retail "home" models, after a number of events, the motors would all out quit or even the auger pins would break. These are created for occasional (like one per year) use, not for caterers! Even the lower-priced professional models are perfect for starters, because they are suitable for heavier use. Should you be employing a machine frequently, stainless-steel is the best option.
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