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After catering numerous weddings we finally worked out several "tricks" to help make the fountain chocolate flow smoothly and search great. These work whether you are by using a home type chocolate fountain or a larger commercial fountain inside a catering event.
The first thing you want to do is have the right kind of chocolate. Although in a pinch it’s said you can use choc chips, these people do not work the best. Chocolate that’s created for fountains have a lower melt temperature and definately will flow smoothly. Inside a pinch, I suggest using the chocolate "almond bark" you will find at most of the grocery stores from the baking section. To use this type of chocolate you should add a bit more oil than usual, however it will are very effective and the flavor is quite good.
Second, the way you melt the chocolate is very important therefore it won’t burn. We start by getting the melting process by using the microwave at 50% power approximately 2 minutes. Stop and stir. Repeat for one more 2 minutes. We rarely go higher than 50% power. It’s just a lot of to the chocolate. Also, candy is likely to burn easier than milk or dark. The chocolate should be completely melted with no lumps before adding it to the machine. Next, a smaller bit of oil (approx ? cup) is added following the melting process.
Third, use a paper towel to use oil to any or all the tiers and bowl in the fountain. Just supports the viscosity of the chocolate flowing within the sides with the machine. Mix the chocolate/oil mixture thoroughly then pour the entire container to the preheated fountain (fountain must be pre-heated!). Turn the machine on and allow it to go flow for approx. 2 minutes.
Finally, turn the auger off for approximately about a minute, allowing the melted chocolate to inside the machine and "burp" out any air. This one trick could make a significant difference! If one burp doesn’t do it, burp again. It may also help to ensure your machine’s "feet" are level. You may want to adjust one or more feet to find the flow just right after you have done all of the above steps.
It almost goes without saying that you can invest in a quality fountain. We’ve tried a lot of the retail "home" models, after several events, the motors would all out quit or even the auger pins would break. They are suitable for occasional (like once a year) use, not for caterers! Even lower-priced professional models are ideal for starters, as they are designed for heavier use. Should you be employing a machine frequently, metal will be the approach to take.
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