Pure pleasure – a fountain of chocolate
A chocolate fountain is a fun and entertaining way to create a waterfall of chocolate for your guests or family. The fountain serves as a decorative device for serving chocolate fondue. The right consistency to be met to get the right consistency of chocolate fountains in the fall. The chocolate is poured into the fountain at the base, the fountain was turned on to supply the heat is controlled by a thermostat, rotating blades and the engine running, to start the flow of chocolate. A piece corkscrew type, called a bowl and slowly transformed into a rhythmic-like pattern, draw the chocolate up to the top of the fountain of chocolate. The fountain usually comes to easy cleaning if the products in a dishwasher to wash. In most cases, are the parts of the fountain of chocolate in stainless steel for greater durability and allow you to maintain the heat. Most> Fountain is solid and weighs about 40-90 pounds when empty. A small fountain contains about 9 pounds of chocolate to feed 100 people. A fountain of medium with 20 pounds of chocolate and 30 cm and can feed over 100 people. In a larger fountain can provide sufficient liquid chocolate for over 250 people for a reasonable time.
The best chocolate to use in a fountain of chocolate is a chocolate that containscocoa butter all over the chocolate and eat normally. The chocolate usually contains 33-44% cocoa butter more than chocolate, you get in bars or chips. This type of chocolate called on to cover the French word meaning hidden. Milk chocolate, dark chocolate, white chocolate and milk, no chocolate will all be good choices for use in fountains of chocolate. This chocolate is best when first zonein a double-deserved consistency, it was possible in the chocolate fountain can be placed. From low temperature radiator will have a controlled temperature of chocolate to keep the flow of the wonderful coverage is maintained. A chocolate that is too cold, it will not fall from the list to the list. Hot chocolate too becomes too thin, leaving holes in the cascade effect.
Products that best dipped in chocolate fountainmarshmallows, pretzels, strawberries and other fruits such as bananas and grapes, cookies, and something that fits into the chocolate. less desirable elements would be something that could mix the crumbs and add the chocolate, which in turn can cause holes in the fountain to be closed the flow of chocolate. Using a long fork, skewer, or stick to make it easier to dive to enjoy the pleasures of chocolate.
