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  • Brady Brodersen posted an update 6 months, 1 week ago

    After catering numerous weddings we finally determined several "tricks" to really make the fountain chocolate flow smoothly and look great. These work whether you are utilizing a home type chocolate fountain or a larger commercial fountain in the catering event.

    The very first thing you must do is possess the right form of chocolate. Although in a pinch it’s said you may use chocolate chips, these people do not work the very best. Chocolate that’s designed for fountains have a lower melt temperature and can flow smoothly. Inside a pinch, I recommend while using the chocolate "almond bark" you will find at most grocery stores from the baking section. To use this sort of chocolate you should include a bit more oil than usual, but it’ll work well and also the flavor is actually comparatively good.

    Second, the way you melt the chocolate is very important in order that it won’t burn. We start the melting process utilizing the microwave at 50% power for about 2 minutes. Stop and stir. Repeat for an additional 2 minutes. We seldom increase than 50% power. It’s only a lot of for that chocolate. Also, white chocolate is likely to burn easier than milk or dark. The chocolate has to be completely melted without lumps before adding it to the machine. Next, a little bit of oil (approx ? cup) is added after the melting process.

    Third, use a paper towel to use oil to all or any the tiers and bowl of the fountain. Just is great for the viscosity from the chocolate flowing on the sides of the machine. Mix the chocolate/oil mixture thoroughly after which pour the whole container in to the preheated fountain (fountain has to be pre-heated!). Turn the system on and allow it to flow for approx. 2 minutes.

    Finally, turn the auger off for about 1 minute, allowing the melted chocolate to in the machine and "burp" out any air. This trick can make a major difference! If a person burp doesn’t do it, burp again. It also helps to ensure your machine’s "feet" are level. You might need to adjust several feet to find the flow ideal after you’ve done every one of the above steps.

    It almost is obvious that you need to buy a quality fountain. We’ve tried a portion of the retail "home" models, after a couple of events, the motors would plain quit or auger pins would break. These are created for occasional (like annually) use, not for caterers! The lower-priced professional models are good for starters, because they are suitable for heavier use. Should you be employing a machine frequently, stainless-steel may be the way to go.

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