The ten Techniques to an absolutely Flowing Chocolate Fountain
chocolate-machines.com
chocolate-machines.com
2017-05-08 11:56:37
Firstly, the equipment its-self must be assembled correctly.
1) Correctly Assemble the fountain (A no brainier? guess again. I have seen many fountains with tiers upside down creating pools of chocolate).
2) You'll need a level surface! I've done chocolate fountains on practically 15% gradients as well as a nightmare. Make sure the venue provides you with a sturdy, flat table with a flat working surface.
3) The new mini chocolate fountains have adjustable feet. Its mightily important these are simply perfect.
4) Turn Chocolate Fountain heat to 90 around the dial!
Now, it is time to melt the Chocolate, and that is key:
5) Use 35% Coca Content Curvature Chocolate chips.
6) Place 1KG of said chips in a container, and cover with 100ml of Sunflower (its better then vegetable) oil.
7) Devote microwave at 500W for 6 minutes. Stir every 2 minutes until purely melted.
8) Any blackening in the Chocolate hints that it is burnt, discard this, its useless.
9) Don't re-use your Chocolate!
Time and energy to pour the chocolate in to the fountain. Ensure you've put enough in (read your fountains instructions) and after that turn on.
10) Since the chocolate fountain reaches the very good tier. Turn the Chocolate Fountain off! Leave first minute. This can do away with any air bubbles for the auger.
Turn the Chocolate Fountain back on and BAM! The perfect flowing Chocolate Fountain. If your chocolate ever appears to be parting or perhaps be leaning to at least one side then simply wedge some cardboard underneath the fountain to get it level.
