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Remember to always keep a watchful eye on the chocolate and stir frequently to ensure it melts evenly and doesn’t overheat. It’s important to clean the fountain as soon as possible after use to prevent the chocolate from hardening and making the cleaning process more difficult. Additionally, couverture chocolate has a more robust and well-rounded cocoa flavour compared to regular chocolate, making it the preferred choice for high-quality confections and desserts.
However, you should switch off the fountain and unplug it from the mains before you start the cleaning process.
What Kind of Chocolate Should I Use in My Fountain?
The Global Gizmos Chocolate Fountain is a reliable choice for chocolate lovers looking to elevate their events with a touch of indulgence. Let's delve into its key features in more detail. Maintain the Fountain: Keep an eye on the fountain throughout the event. You may need to add more melted chocolate if the level gets too low or use a skewer to remove any bits of food that fall into the fountain. Using a chocolate fountain is relatively straightforward, but there are a few key steps you need to follow to ensure everything runs smoothly: Microwave at Low Power: Set your microwave to 50% power or on a ‘defrost’ setting. This lower power level is crucial to avoid burning the chocolate. The base of the fountain, which contains the motor and electrical components, should never be submerged in water or placed in the dishwasher. Instead, it should be wiped clean with a damp cloth.
In a nutshell, a chocolate fountain offers visual impact, interactivity, versatility, consistent heat, a larger quantity of chocolate, and ease of use. Not bad for a party centrepiece, eh? So, what do you think? Ready to take your next event up a notch with a chocolate fountain? Consideration Points When Buying A Chocolate Fountain: Most chocolate fountains have a heating element that will keep the chocolate at the correct temperature. Use a Double Boiler: Fill a pot with a few inches of water and bring it to a simmer. Place a heatproof bowl that fits snugly over the pot but does not touch the water. Add the chocolate pieces to the bowl and allow them to melt slowly, stirring occasionally. Be careful not to let any water or steam get into the chocolate, as this can cause it to seize and become lumpy. The Premium line is a kosher, gluten-free, and trans-fat free chocolate. It contains about 38% cocoa butter, so it doesn’t require any oil or tempering before adding it to the fountain. We recommend using a double boiler to heat the chocolate gently, but you can also microwave it as long as you take it out to stir frequently. From a curtain of vanilla-sweet white chocolate to a waterfall of cocoa-rich dark chocolate, you can adapt your fountain showstopper to suit all tastes and occasions. It’s your choice what type of chocolate you go for and what you want to pair it with. White chocolate can be a lovely option for an engagement party or baby shower, for example.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. However you decide to display your chocolate fountain, it’s always worth investing in good quality ingredients that will ensure it tastes as good as it looks. And if all this talk has got you hankering for some melted chocolate, but you don’t have a fountain to hand, why not treat yourself to our Large Dipping Adventure? A chocolate fountain is a fun and impressive addition to any event, and with the right preparation, it can run smoothly and delight your guests. The consistency of the melted chocolate is key to the successful operation of a chocolate fountain. The heating and temperature control of the Global Gourmet Chocolate Fountain are designed to deliver satisfying results. The fountain effectively melts the chocolate and maintains a consistent temperature for smooth cascading. This ensures a delightful chocolate experience, with a continuous flow of melted chocolate that is neither too hot nor too cool.
Add the chocolate and cream to your bowl, and over the next 10-15 minutes, stir the mixture until well-combined & the right viscosity. Once there are no more clumps, your chocolate is ready to be used, but be careful not to get any water inside or you may separate the mixture. INSTANT POT METHOD (easy but slower). If you're looking to make a sugar-free chocolate fountain, Lily's will be your best best for good flavor and meltability. Not only do Lily's chips have pretty decent availability (at least in the US), they also use no sugar in their formulations, so they're keto & diabetic-friendly. Chop the Chocolate: Begin by chopping the chocolate into small, even pieces. This will help it to melt more evenly. Aesthetic Reasons: A clean and well-maintained chocolate fountain will look more appealing and professional the next time you use it. The beauty of a chocolate fountain is its versatility. The list of nibbles you can serve with fresh, melted chocolate is endless! Is there anything the humble cocoa bean doesn’t go with? FruitHeating Element: At the base of the fountain is a heating element that warms the basin to melt the chocolate and keep it at the perfect temperature for flowing. This is essential for maintaining the chocolate’s liquid consistency throughout the event.
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