Cheese fondue no longer causes bewildered glances and surprise. For most, this is a common occurrence. But chocolate fondue, and even in the original design in the form of a fountain, not only delights, but also becomes an extraordinary solution for decorating a festive table. Today, many companies organizing holidays and celebrations offer their customers a chocolate fountain. How to use this unit? Such a question in this case is not before the customers. All maintenance is carried out by the company's specialists.

But many, impressed by the miracle they saw, dream of acquiring a chocolate fountain in their full possession. The instructions for use are quite simple, so using the fountain at home is quite realistic.

What is a chocolate fountain?

The chocolate fountain is melted chocolate flowing in cascades over several floors. You need to know some secrets about how to use a chocolate fountain (videos with good examples can be found on the Internet). Otherwise, the pleasure may be spoiled.

• Install the unit on a flat surface - you can adjust the desired level using the legs.
• It is not recommended to use it outdoors or near ventilation systems - chocolate, due to directed air flows, may end up on guests' outfits.
• The ingredients for a chocolate fountain are also important. What kind of chocolate to use? Preferably a special one designed for fountains. It is bought in specialized stores.
• The key to longevity of operation will be the correct care of the chocolate fountain (the instruction informs in detail on how to do it correctly).

Chocolate fountain, instructions for use - everything is simple and affordable

Your dream has come true - you are now the happy owner of a chocolate miracle technique. But the acquisition does not mean that you will successfully cope with the preparation of a chocolate fountain. Before you wonder how to make a chocolate fountain, you need to understand how it works. The heated chocolate mass is set in motion by the engine. A chocolate fountain is a household appliance that requires an electrical power source to run the engine.

If you have studied everything and already think that you are quite savvy in the question: “How does a chocolate fountain work? “, you can start running it.

• Wash all removable parts before use.
• Assemble the unit according to the instructions and check its idle operation.
• Melt the special chocolate in the microwave or in a water bath. Be careful - the chocolate should not burn.
• Pour the required amount into the main bowl of the fountain.
• Level the instrument. After that, it can be launched.

The main work has been done. There is only a little left - cut the fruit into pieces and serve the table with plates, skewers and napkins. After that, feel free to invite your friends to the table and enjoy a wonderful combination of flavors - fruits and melted chocolate.

The chocolate fountain is not just an original dessert, it is an exquisite delicacy that is now available to you! You can dip fruits, marshmallows and marshmallows, various pastries, etc. into the appetizingly flowing warm chocolate through the tiers of the fountain. Good mood and pleasant impressions are guaranteed!

The Chocolate Fountain consists of a Bowl, a Fountain Base, a Tiered Tower and an Auger.

• Bowl. You pour melted chocolate into it.
• Base (fountain base) cylindrical shape. It is located under the bowl. It contains a heating element that maintains the temperature of the chocolate at 60°C. There is also an engine that drives the auger.
• Tower with tiers and an auger located inside the tower (lead screw). This auger lifts the molten chocolate from the bowl to the top of the tower, where the chocolate pours out and flows down the tiers (back into the bowl).

How a chocolate fountain works

The principle of operation of the fountain is that the melted chocolate poured into the bowl rises to the top of the tower with the help of a rotating auger. The chocolate does not harden, as the heating element located at the base of the fountain maintains a constant temperature in the bowl (approx. 60°C).

Having risen to the top of the tower, the chocolate flows down the tiers in a continuous stream and falls back into the bowl.

Fountain Specifications

All fountains are powered by the mains and require a standard voltage of 220 V. When choosing a device for yourself, pay attention to the following characteristics:

Homemade or professional. The difference between such fountains is significant. The main thing is that a homemade chocolate fountain is not designed for long-term operation (more than 1 hour). After this time, he must be given a "rest" for 30-60 minutes and only after that turn on again. The design of professional fountains allows them to operate for a much longer time (up to 10 hours, as a rule).

fountain height. The higher the fountain, the more spectacular it looks at the event. At the same time, at home, too high a fountain will give you a lot of trouble. Therefore, before buying, you should decide where and for what occasion you intend to use it.

Type of drive. The drive of fountains happens: gear, direct, magnetic.

• Gear drive used in most home fountains. The auger is attached to the motor not directly, but by means of a plastic gearbox, which is also located at the base of the fountain. The reducer can be gear and belt. The belt is used, for example, with JM Posner Classic/Cascade® fountains.
• direct drive used in professional fountains (that is why they can be operated up to 10 hours), as well as in Sephra® home fountains.
• Magnetic drive used in some professional fountains. The rotation of the motor is transmitted to the auger due to the interaction of magnets. This transfer method does not require a hole for the motor shaft in the bowl of the fountain, which completely eliminates the leakage of chocolate into the base of the fountain.

Features of the chocolate fountain

When using a chocolate fountain, remember some of the "subtleties" of its work:

• To ensure that all tiers are evenly covered in chocolate, carefully adjust the legs of the fountain base. The device must be as level as possible.
• To ensure even chocolate cascades, after 2 minutes of starting the fountain, turn it off for 30 seconds to release air bubbles. The device can then be switched on again.
• For best results, use special chocolate for fountains: it contains an increased amount of cocoa butter. Ordinary chocolate can also be used, provided that it does not contain any additives (nuts, fruits, biscuits, waffles, etc.). Small particles can clog the auger inside the tower and disable the device. Be sure to dilute such chocolate with either cocoa butter or vegetable oil. Read more about chocolate here.
• To prevent the wind from blowing chocolate over the guests' outfits, the fountain should not be used outdoors or near ventilation systems.
• Dismantle and wash the fountain immediately after use - when the chocolate has cooled, this will be much more difficult to do. At the same time, turning on the engine in a state where the fountain is assembled, and chocolate has frozen in the screw, will spoil either the gearbox or another part of the device.
• Wash the fountain very carefully so that no water enters the base of the fountain.

The recipe of which is quite simple, is a real decoration of any holiday. People who see this miracle for the first time perceive the culinary masterpiece as something new and unusual. Many people constantly order a chocolate fountain instead of the usual cake. You can make this delicacy at home. You need to purchase a special tool. The result will be no worse than in a cafe or restaurant.

Recipe "Miracle Waterfall"

The chocolate fountain is a real miracle, which can be increasingly seen at various celebrations (banquets, weddings, anniversaries, birthdays, meeting friends), parties and children's parties. In Russia, such a chocolate dessert appeared recently and immediately gained popularity. Many cream roses on cakes no longer attract attention, because everyone wants to enjoy the novelty.

The device itself consists of several cascades and can have a height of 20 cm to 1 m. Before starting, the required amount of product is placed in the lower container. During its operation, there is a constant circulation of hot chocolate. You can easily make it yourself and enjoy an unusual view.

The Miracle Waterfall recipe will impress any chocolate lover. Many fans of sweets have already learned how to cook this extraordinary delicacy at home. An original dessert made of white and dark chocolate using various fruits, marshmallows, marshmallows will appeal to both kids and adults.

Professionals for the preparation of this dessert consider the best option to use special varieties of chocolate designed specifically for fountains. They have good fluidity and optimum viscosity. We will use ordinary chocolate bars at home, since it is not always possible to purchase another product, but we really want to please our loved ones with a sweet “surprise”, so we will prepare the chocolate icing ourselves.

To prepare the treat, you will need the following ingredients:

• 3 white chocolate bars;
• 4 bars of dark chocolate;
• 1 st. l. refined olive oil (can be replaced with sunflower oil);
• 50 g of any liquor;
• strawberries, kiwi, grapes, bananas and other fruits;
• white and colored marshmallows;
• walnuts.

How to make a fountain

Let's start with white and dark chocolate bars. Melt it in a water bath. In total, we get 700 g of raw materials, and for the preparation of a chocolate fountain, at least 500-600 g of chocolate is needed. The combination of white and dark chocolate gives a more refined taste, which is significantly different from the usual milk counterpart. Then add a tablespoon of olive oil to the resulting mixture to give the chocolate a better consistency and good fluidity. Mix thoroughly.

Then we add liquor, which will give an unusual taste and light aroma. Pour the resulting mixture into the apparatus (chocolate fountain) and turn it on. A few minutes after heating, we will get a flowing "chocolate miracle". We take fruits, marshmallows, nuts, dip them in chocolate and enjoy the taste! Fruits can be chosen depending on the season, and marshmallows can be replaced with marshmallow.

chocolate fondant

Using chocolate icing from the Chocolate Fountain recipe is perfectly acceptable for another dessert.

Chocolate fondant is a very popular, tasty and unusual pastry.

Most people often confuse these two treats.

To prepare it, we use the chocolate mixture, which is made according to the previous recipe, and add other ingredients. For the manufacture of fondant, we need products in the following quantities:

• 300 g liquid chocolate mixture;
• 4 chicken eggs;
• 100 g of natural butter;
• 80 g of premium wheat flour;
• 100 g sugar.

The method of making fondant is quite simple. To begin with, thoroughly mix the heated chocolate mixture with slightly softened butter, add eggs beaten with sugar. Then, gradually stirring, add the flour. The dough should not be very thick. You should get the consistency of thick sour cream. Grease the baking molds with butter and sprinkle with flour or cocoa powder. Pour in the batter, filling the bowl about 2/3 full. We put in the oven, preheated to 180 ° C, for about 5-8 minutes. In electric ovens, it cooks a little faster. Put the finished cupcakes on a plate, sprinkle with powder. Must be served warm.

Please and spoil your loved ones with delicious chocolate dishes. Bon appetit!

/ Questions and answers about chocolate fountains

Sweet delight - practical application!

1. How long does it take to assemble the fountain?
Plan on assembling the fountain for about 30-45 minutes as the equipment takes 15 to 30 minutes to warm up before the chocolate can be added to the fountain.

2. What should I pay attention to when assembling the fountain?
Before use, make sure that the fountain is firmly and stable on a completely level surface. Use the fountain's adjustable feet for leveling and a level to check.
Then install the cylindrical cups on the base. Then you need to pass the augers through the bowls and turn 180 degrees.
The overflow protector is put on last.
Then plug the fountain into a grounded outlet and turn the switch to the "heat" position. Make sure the fountain warms up for 15-30 minutes before dropping the chocolate.

Idea: If you preheat the bowls of the fountain, you will achieve the best results. If this is not possible for you, you can heat the chocolate to 45C and then place it in the fountain. Once you have filled the base of the fountain with melted chocolate, turn the switch to the MOTOR/HEAT position. After that, the distribution of chocolate throughout the fountain begins.

3. How does the fountain work?
Melted chocolate is placed in the base of the fountain. From the base, the chocolate flows upward through cylindrical tubes. Flowing back into the base, the chocolate continues to heat up against the walls of the bowl and from the base, again goes up.

4. Do fountains need any special chocolate?
For use in a chocolate fountain, we recommend using chocolate from the range of Schokofontänen Zentrale GmbH, since this chocolate is specially designed for chocolate fountains and its quality has been repeatedly tested by us. We offer you glaze with optimum properties, excellent fluidity. But if you still decide to select chocolate yourself, then you need to pay attention to the fact that chocolate has both excellent viscosity and heat resistance.

Below we provide the required quality parameters of chocolate for chocolate fountains:
Chocolate icing: Since the icing is very sticky, a neutral-tasting vegetable oil must be used to achieve optimal chocolate flow.
For a small chocolate fountain 300 ml vegetable oil
For a medium and large fountain - 500 ml of vegetable oil.
Also, the glaze must meet the following quality characteristics:
Milk glaze:
Minimum 31% fat, of which minimum 3.5% milk fat, minimum 25% cocoa powder, maximum 55% sugar
White glaze:
Minimum 23.5% fat, of which minimum 20% cocoa butter, minimum 3.5% milk fat, minimum 14% milk powder, maximum 55% sugar
Dark Glaze:
minimum 31% cocoa butter, minimum 16% cocoa powder
Chocolate icing: it is recommended to add about 400 ml of vegetable oil to prepare the icing.

5. How to melt chocolate?
Chocolate can be melted in a water bath or in a microwave oven (power 650 watts). To melt milk and white chocolate, the temperature should be 40-45 C, for dark - 45-50C. It is important to constantly stir the frosting.

6. How long can the chocolate fountain work continuously? We recommend not to use the chocolate fountain for more than 5-6 hours.

7. How should a chocolate fountain be washed?
Since the fountain parts are dishwasher safe, place the cylinder, stands, hoses and top in the machine and assemble the fountain afterwards. It is important to remember that the base of the fountain cannot be placed in water, so simply clean the base with a soft cloth dampened with mild soapy water.

8. What should I pay attention to when washing the fountain? When cleaning the base, as when cleaning the tips of the posts, it is important not to use aggressive detergents. It is best to use special tools for cleaning steel, and also be very careful to ensure that liquid does not enter the unit.

9. What are the dangers when using a chocolate fountain?
It is almost impossible to get hurt when using a chocolate fountain. It is impossible to burn yourself with chocolate because the chocolate is kept at a warm temperature.

10. Can fountains be used outdoors? In this case, the chocolate fountain should be under a canopy and in a place protected from the wind, so that midges and motes would not accidentally get into the fountain, and there may also be some difficulties in maintaining the desired temperature. Therefore, we still recommend the use of chocolate fountains indoors.

11. After the celebration, we had chocolate left. What to do with excess chocolate? Usually it is poured out. However, if you feel sorry for pouring out the remaining chocolate, and you find that it is still in good condition (without pieces of fruit, etc.), then you can pour it into any container convenient for storage and then heat it either in the microwave or in a steel dish over a fire and use at your discretion.

Do you have any more questions?
We will be happy to answer all your questions, the team of professionals from Schokofontänen Zentrale GmbH is always at your service.
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