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Related Post: How to Stop Chocolate Chips Sinking Should You Clean a Chocolate Fountain When it is Warm or Cold? If you can get couverture, it’s always worth it. The taste is one of the smoothest you’ll have at a chocolate fountain and usually just the right consistency with minimal effort. However, it can be a bit expensive if you’re planning to have enough chocolate to feed a large number of people. Using a chocolate fountain is relatively straightforward, but there are a few key steps you need to follow to ensure everything runs smoothly:
Remember, if you have used the chocolate in a fountain, it’s likely been exposed to other foods, so it’s best to use it up within a few days. Why is it Important to Make Sure Your Fountain is Clean Before Storage After Use? Using Less Chocolate: if you have a smaller crowd, you can use as little as ¾ cups heavy cream with 11oz. chocolate in the machine (17oz. of liquid). Set up the Fountain: Assemble the fountain according to the instructions provided. Make sure it is placed on a level surface to avoid any chocolate spillage.They're marketed as being usable directly in a chocolate fountain, with no added oil, but they're made up of almost half sugar with just a touch of chocolate liquor. Beyond that, they're a German-owned company sourcing cacao from likely the same exploitative market that most manufacturers do. To get the best results, it is essential to use high-quality chocolate. Couverture chocolate, for example, is an excellent option as it has been specifically made for melting. Once melted and at the correct consistency, it is ready to be added to the chocolate fountain. How to Melt Chocolate for a Chocolate Fountain in a Using a Pan Chop the Chocolate: Start by chopping the chocolate into small, even pieces. This helps it melt more evenly.
It heats evenly and resists scorching in the microwave as long as you stir pretty frequently. It’s best over a double boiler so you can slowly incorporate the chocolate into the liquid state, but both methods should give you a pretty good consistency. Yes, yes, the fat content makes you shiver, but if your chocolate doesn’t have a high enough cocoa butter content, it’s never going to melt smoothly. Many chocolatiers use a variety called couverture, which has a cocoa butter content of about 36 to 39%. The chocolate liquifies well and only needs to be heated to a liquid temperature in a double boiler before inserting in the chocolate fountain.
The short answer is “any kind,” but you’ll need to consider a few things before shoving a few Hershey’s kisses in the mix. Fat Content We have learned that offering fast delivery, low prices and high levels of customer service are key to our success. Win: The Global Gourmet Chocolate Fountain offers a generous size and capacity, making it suitable for various occasions and gatherings. It can hold a significant amount of melted chocolate, ensuring a continuous flow that can cater to a large number of guests.
At Whitakers Chocolates, we have a long-standing relationship with chocolate and take great pride in producing the highest quality products using only the finest and natural ingredients.So why not try our range of chocolate products for your next fountain and experience the difference that quality chocolate can make? Some Notes From an Expert Chocolatier Remember thefountain has to remain full to ensure a consistent flow of chocolate so allow for this when calculating your requirement. Started in the 1980’s and still going strong with their worker-owned business model, Equal Exchange maintains fair trade with dozens of co-ops around the world, and I encourage you to do your own research into their fair farmer partnerships. Pascha Organics Remove chocolate from the fountain when the event ends. You can do this with a simple washcloth or with paper towels. Pour excess chocolate into the garbage can.
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