How much oil do you need to put in a chocolate fountain?
In most cases, oil will be necessary to ensure a smooth, even flow of chocolate through your fondue fountain. A good estimate is ½ cup of vegetable oil per 5 pounds of chocolate. Add the oil directly to the chocolate chips or callets in the microwave safe ziplock bag or bowl prior to warming.
How do you melt chocolate for a fountain?
Stir the chocolate with a spatula or spoon, or knead the bag while wearing oven mitts to help the chocolate melt evenly. Microwave the chocolate for 30 seconds to 1 minute at a time, stirring after each interval, until it is fully melted. You can melt chocolate for fountains directly in the fountain itself.
How do I know if my chocolate fountain is working?
Sephra – (Part 1) Troubleshooting Your Chocolate Fountain –
Can you test a chocolate fountain with water?
The seal around the motor shaft requires moisture. Therefore, the fountain should not be run dry. To test the fountain, water can be used. However, water is too thin to be carried up the auger.
Can I use normal chocolate in a fountain?
Yes, you can use any chocolate in a chocolate fountain, but it has to be formulated to have a lower viscosity, or in simpler terms make it runnier. If you add melted chocolate to a fountain without thinning it out, it will clog your machine.
How long can a chocolate fountain run?
How much chocolate do I put in a fountain?
Preparing Chocolate Fountain
Fill microwave safe zip-lock bag or large microwave safe bowl with 2-5 pounds of chocolate chips or callets. 2. In most cases, oil will be necessary to ensure a smooth, even flow of chocolate through your fondue fountain. A good estimate is ½ cup of vegetable oil per 5 pounds of chocolate.
Which chocolate is best for fountain?
Sweet Fountains Signature White Chocolate Fondue
Sweet Fountain Signature is the best white chocolate for the fountain for sure. It is bright white and offers a rich, creamy taste. Even being white chocolate in nature, it does not require any oil and can efficiently use for chocolate fountains.
What chocolate do you use for fountain?
For a fountain to work properly, your chocolate should have the smooth-flowing consistency of light cream when it’s melted. The “couverture” chocolate used by pastry chefs is ideal, with its high percentage of cocoa butter.
Why does my chocolate fountain not flow?
Always preheat the chocolate fountain before adding the chocolate. If the room is cold, the metal bowl and tiers will also be cold and when the chocolate is poured in, it can harden and not flow properly. All Auger style chocolate fountains have the same inherent problem of air getting trapped in the auger tube.
How do you clean a chocolate fountain when the chocolate is hard?
It is a good idea to put the fountain into soapy water before putting in the dishwasher. Use hot water and soap to thoroughly clean the chocolate fountain. Hot water helps the chocolate to stay liquid. Change the water and re-wash to ensure that all parts are totally clean.
How do you set up a chocolate fountain table?
DIY Chocolate Fountain Dessert Table –