How you can Make Fondue Chocolate Flow
After catering a huge selection of weddings we finally identified several "tricks" to really make the fountain chocolate flow smoothly and search great. These work if you are by using a home type chocolate fountain or perhaps a larger commercial fountain within a catering event. First thing you have to do is possess the right form of chocolate. Although inside a pinch it's said you can use chocolate chips, they will really don't work the top. Chocolate that's made for fountains may lower melt temperature and may flow smoothly. Inside a pinch, I would recommend with all the chocolate "almond bark" you discover for the most part grocery stores inside the baking section. To use this kind of chocolate you should include a little more oil than usual, but it'll work well as well as the flavor is fairly good.
Second, the method that you melt the chocolate is very important in order that it won't burn. Starting the melting process by using the microwave at 50% power approximately 2 minutes. Stop and stir. Repeat for the next 2 minutes. We seldom go higher than 50% power. It is simply an excessive amount of for that chocolate. Also, sweet has a tendency 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 little amount of oil (approx ? cup) is added at the end of the melting process. Third, utilize a paper towel to use olive oil to all or any the tiers and bowl of the fountain. Just supports the viscosity from the chocolate flowing within the sides in the machine. Mix the chocolate/oil mixture thoroughly after which pour the whole container into the preheated fountain (fountain must be pre-heated!). Turn the system on and allow it flow for approx. 2 minutes. Finally, turn the auger off for approximately 1 minute, allowing the melted chocolate to settle inside the machine and "burp" out any air. This one trick can make a huge difference! If a person burp doesn't undertake it, burp again. It also helps to make sure your machine's "feet" are level. You may want to adjust more than one feet to find the flow ideal after you have done all the above steps. It almost is obvious that you need to purchase a quality fountain. We've tried a lot of the retail "home" models, and after a couple of events, the motors would flat out quit or even the auger pins would break. They're designed for occasional (like yearly) use, not for caterers! Even lower-priced professional models are great for starters, because they are made for heavier use. Should you be using a machine frequently, stainless steel will be the way to go.
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