A fashionable party is not complete without its chocolate fountain. Gone are the days of the ice sculpture, now, it’s all about the chocolate fountain. Imagine what looks to be a three or four tiered chocolate wedding cake but is in actual fact warm smooth chocolate. Used at weddings, parties and even corporate events, a chocolate fountain is guaranteed to make a lasting impression on even the most diet conscious.
The fountain comprises two units, the heater base and the holding basin and the auger (which is a large corkscrew). The heater must be turned on 15-20 minutes before the use and the solid chocolate put into the basin. The unit melts the solid chocolate which takes around 30-45 minutes to begin to flow. If you are new to chocolate fountain use it is recommended that you melt the chocolate prior to putting it in the basin. Chocolate fountains do not pump the chocolate to the top; instead they use a corkscrew motion which brings the chocolate to the top. This means that the life expectancy of the unit is increased and cuts down on unnecessary repair costs.
Any type of chocolate can be used in a chocolate fountain however chocolate with around 30% or more cocoa is preferred. This creates a silkier look and smoother taste; any other type of chocolate used will need a small amount of vegetable oil added.
If the unit is to be used on and off on a regular basis melted chocolate can be stored in the heated part at the bottom of the unit and the corkscrew/auger turned off when not in use. It is a good idea for hygiene reasons to cover any melted chocolate with a mesh of some sort which allows heat to escape but prevents anything contaminating the chocolate.
Written by Justin Khalid. Find the latest information on Chocolate fountains
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