How do you use a total chef chocolate fountain?
– Carefully pour the melted chocolate into the bowl basin, and watch as it is drawn up the tower by the auger and begins to flow evenly down the tiered towers. Continue to add melted chocolate until your “Chocolate Fountain” flow is solid and consistent, and full to your desired amount in the basin.
How much oil do you put in a chocolate 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.
Why is my chocolate fountain not flowing?
Cavetating Chocolate Fountain A chocolate fountain that cavetates simply means that air is trapped in the center tube and is preventing the chocolate from smoothly flowing up. If this happens, turn off the motor and wait 15 seconds for air bubbles to rise to the surface around the base and at the top.
Do you melt chocolate before putting chocolate fountain?
Getting Your Chocolate Fountain Chocolate Ready Now it’s time to get the chocolate ready, It needs to be melted before you place it in the warmed fountain bowl. The quickest and simplest way to do this is in the microwave but you can also melt your chocolate on the hob.
How much chocolate do I need for a chocolate fountain?
How Much Chocolate Do you Need for a Chocolate Fountain? If the chocolate fountain is the only sweet option being offered, then you should plan on 1 pound of chocolate for every 10 guests. If there are other sweet options available, then 1 pound of chocolate should be plenty for 20 guests.
How do you thin out chocolate for a fountain?
How to Thin Out Chocolate
- Add canola oil to chopped chocolate before you melt it.
- Add coconut oil to chocolate pieces before you melt them.
- Add paramount crystals to a large amount of chocolate.
- Grate solid cocoa butter into the melted chocolate.
- Stir vegetable oil into melted chocolate.
How do I get my chocolate fountain to work?
How to Use a Chocolate Fountain
- Wipe down the fountain before assembling.
- Place the base in desired location.
- Insert the auger into the base.
- Insert the tower over the auger.
- Place the top of the tower on.
- Pour the chocolate in the base and start heating.
- ENJOY!
How do you test a chocolate fountain with water?
To test the fountain, water can be used. However, water is too thin to be carried up the auger. submersed in water to avoid damaging the wiring and electrical parts in the base. Once the parts have been cleaned, simply place the auger back on the t-shaft and the auger tube on the four posts.
What temperature should a chocolate fountain be?
The best range seems to be between 158-176 degrees. At these settings the chocolate temperature will be between 110 degrees to 120 degrees. At this temperature the chocolate will be warm to the taste; and the fountain housing and rim of the basin of the fountain will only be warm to the touch.
How much chocolate do I need for a small fountain?
Once you know the minimum needed to get the fountain flowing properly, you can then add the amount you’ll need for your desired number of guests. A good rule of thumb is to allow 1 pound of chocolate for every 10 guests if the fountain is going to be the main dessert at the party or event.
How do you thin chocolate for a chocolate fountain?
Why do you add oil to melted chocolate?
Before you melt your chocolate, add a little vegetable oil. This will keep your chocolate from drying out. It can also fix slightly overheated chocolate! Vegetable oil is my life saver and I rarely melt chocolate without it!