The chocolate fountain will decorate any holiday and will make a good impression on all those present. Neither adults nor children will be left behind. A chocolate fountain is a great alternative to a birthday cake. It will bring guests a lot of positive emotions and diversify the event itself.

The sweet installation consists of several cascades, through which the chocolate circuit (white, black, milk or even colored) continuously occurs. Sweetness is presented in melted form. This is facilitated by a special heater in the fountain bowl.

History of appearance

The first installation with flowing sweetness saw the light back in the 80s. XX century. It was made by the Canadian company Design & Realization. But this idea was not very popular. True, already in the late 90s, some companies became interested in the idea again, and in the early 2000s, chocolate fountains gained well-deserved recognition.

Now the service of renting sweet fountains is provided by many companies organizing festivals. The device can be chosen for any wallet. But the guests, appreciating it, acquire the device for personal use.

Features of the fountain

Chocolate fountains cannot be loaded with regular chocolate bars. There is a special delicacy for this, which contains more cocoa butter. This chocolate has a lower melting point and a more liquid consistency. It melts at 35-40°C, while hard sweetness in a bar requires a minimum of 50°C.

You can buy chocolate for the fountain in specialized stores (in briquettes weighing from 1 to several kilograms). The mass is easy to melt in a conventional microwave oven.

The products of the Swiss company Barry Callebaut are considered the best for loading into a chocolate fountain. Chocolate from Belgium is famous: "Maracaibo", "Puratos", "Cabo Blanco" and others. It is better not to be stingy right away in order to ensure the smooth operation of the device itself in the future and to please your guests with a high-quality dish.

If the client wants to use chocolate in the bars, then the sweetness must be without additives and contain at least 60% cocoa. In this case, it will be necessary to change its consistency.

What are the settings?

Each fountain is designed for a certain number of people present, which is very convenient when choosing it. Therefore, in terms of capacity, they can be small (mini - from 300 g to 4 kg), medium (5-8 kg) and large (up to 15 kg). Capacity directly depends on the size of the installation.

Chocolate fountain includes:

1. The bowl-base in which the heater is located. It heats chocolate up to 60°C.
2. Leading screw, thanks to which the chocolate rises.
3. Directly tiered structure.

Reaching the upper tier, chocolate pours out of it and begins to fall, while the temperature of the liquid reaches 40 ° C. The fountain is powered by an electrical network.

Loading chocolate

First you need to take the required amount of chocolate (it should be noted that the volume will increase by a quarter) and send it to the microwave. A medium temperature is enough, and after a few minutes the melted sweetness can be removed and mixed. At this stage, it is possible to add liquor, cream or vegetable oil (colorless and tasteless) to liquefy. Liquefy usually bar chocolate.

Then send it back to the oven for a few minutes. It is important to ensure that the chocolate does not burn. Sweetness can also be melted in a water bath. Plug the chocolate fountain into an outlet, heat the bowl at maximum temperature for 15 minutes. After that, you need to lower the temperature and pour the chocolate so that at least 1 cm remains to the edge.

Some chocolate fountains do not require pre-melting of the chocolate mass. A certain amount of chocolate is poured into them, and the heating element begins to melt it. In this case, the mass must be periodically stirred. And only after the procedure is completed, the fountain installation motor is turned on.

Instructions for use

How to use the chocolate fountain? In fact, there is nothing complicated here. It is enough to carefully read the instructions for using a particular type of fountain.

At the first stage, the fountain is assembled in accordance with the instructions. Next, it warms up, and then already melted chocolate is poured into it. After all the manipulations, the motor is turned on.

After a certain time, the device is turned off. Don't worry that the chocolate will continue to drip for a while.

After use, the sweet mass is removed (it can be used later as a dessert) and the fountain is dismantled.

Here are some tips to help you with your chocolate fountain.

1. The fountain must be installed exclusively on a flat surface and away from ventilation.
2. Do not use the fountain after 4-6 hours of operation, otherwise the chocolate will start to burn.
3. Do not allow moisture or foreign bodies to enter the liquid mass. If, for example, a piece of fruit gets in, it should be removed immediately, otherwise the device may become clogged.

Chocolate cannot be reused. It can be used as an excellent dessert (crumble cookies into it and let it harden).

If the chocolate flows with gaps and fits and starts, then this is a sign of an insufficient amount or excessive density of the liquid.

In the first case, you need to add more chocolate, and in the second, add a little vegetable oil. It is worth doing this only when the machine is turned off, but quickly so that the chocolate mixture does not freeze.

You can dip various fruits (apple, tangerine, peach, banana, strawberry), marshmallow, biscuit, marmalade, cookies, cheese on sticks into the chocolate mass. Therefore, it is recommended to stock up on these products in advance, as well as napkins and chopsticks.

If the used chocolate is spoiled and needs to be thrown away, then in no case should it be poured into the sink. This is fraught with clogging of the sewer. It's better to just put it in a bag.

Only some parts of the unit (tiers, tubes) can be washed in the dishwasher. Do not wash the bowl, as the motor is located there, and water can damage it. It is best to remove chocolate from the bowl with a damp towel or napkin.

With proper use, the chocolate fountain will give an unforgettable atmosphere that all guests will remember for a long time!

You won’t surprise anyone with a festive cake, even if it is made to order and has several tiers. You can arouse the admiration of guests with a device called a chocolate fountain. Falling warm streams of chocolate captivate the eye, and the sweet aroma fills the room. Why do you need a chocolate fountain, how to make it correctly can be found in the article.

What is a chocolate fountain

The first prototype of the device appeared in the 80s of the XX century, but then the invention was not appreciated and only in the early 90s it was again paid attention. Now a chocolate fountain is ordered for every third holiday.

The device is relatively new and only rises to the peak of popularity. Many people still do not know what a chocolate fountain is and how to use it. The design of the device is simple:

• the base in which the motor and the heating element are located;
• bottom bowl;
• screw;
• tower.

The chocolate fountain is divided by the number of tiers:

• bunk;
• three-tier;
• multi-tiered.

The smallest chocolate fountains with a height of 20 cm are suitable for a small celebration, designed for a small amount of raw materials - from 300 g to 4 kg. Medium devices are capable of distilling 5-8 kg of chocolate, and they are up to 1 meter in height. Equipment for bar and weddings can be of different heights and can hold up to 15 kg of liquid mass.

In appearance, the device resembles an ordinary fountain. The base of the device is quite voluminous, it can accommodate the motor and the heating element. A capacious bowl for raw materials is installed on the base, an auger is located in its center, and a metal tower is “put on” on it.

When the engine starts, the fountain looks like several tiers covered with melted chocolate mass. It flows down into the lower bowl in an even tape to rise up again along the auger. The temperature of the flowing chocolate is 36-40 degrees.

How to make a chocolate fountain

The device is sold unassembled. The instructions that come with the device contain information on assembling the fountain. The designs are different for everyone, although they have the same principle of operation.

The sequence of preparation for launch:

1. Parts of the fountain must be assembled according to the instructions, the height of the device depends on the model chosen.
2. It is required to put on a clean, flat surface, otherwise the delicious chocolate will flow unevenly.
3. Check the switches - if they are in the “off” position, turn on the fountain in the network.
4. Put the amount of raw materials recommended by the manufacturer in the lower tank.
5. The next step is to turn on the heating and stir the mass all the time.
6. The melted chocolate should completely fill the lower bowl. If necessary, add more raw materials.
7. When the mass has reached a homogeneous consistency, you can turn on the motor.
8. After 2 minutes, turn off the motor for 30 seconds - this will free the auger from air bubbles that prevent even drainage.

• pour solid raw materials into a working fountain;
• add chilled liquid - this will stop the movement of chocolate.

Chocolate Fountain Brands

For long-term operation of the device, it is necessary to use only special chocolate, which contains a lot of cocoa butter. Many manufacturing companies advise fountain chocolate from Belgian manufacturers.

It has a number of advantages:

• the melting point is relatively lower than that of the tiled one, only 45 degrees;
• gives raw materials the desired consistency;
• refined taste.

What kind of chocolate is needed for a chocolate fountain - proven manufacturers:

1. Puratos company. She specializes in the production of special chocolate. Deliveries are carried out in packages weighing 5 kg, inside which you can see fragrant tablets. What kind of chocolate is needed for a chocolate fountain can be determined by reading the list of varieties: black 56%, bitter 28%, milk 34%, white 28%.
2. Unifime Company. Produces branded chocolate, packing it in 5 kg. Suitable brands: milky 34%, dark 56%, white 27%.

Chocolate icing is somewhat different from chocolate, because instead of natural cocoa beans, substitutes are added to it. This significantly reduces the cost of products, but does not particularly affect the quality, not counting the taste. How much chocolate is needed for a chocolate fountain is determined from the dimensions of the device. Suitable varieties include:

1. Milk glaze up to 37.8% and dark glaze up to 56.9% is sold in small portions - 2.5 kg each. Producer company Trick.
2. Dark and white glaze in packages from 1 to 25 kg from Italica.
3. The Unitron company produces a glaze called "Karibe" in packs of 25 kg.

After learning how to make chocolate for a chocolate fountain, you can start choosing the best raw materials.

Cacao Barry

The company has been producing chocolate for a long time. For the fountain, you can use 5 brands of high quality raw materials. Grated cocoa in each variety from 70 to 76%. Hot cocoa chocolate from this manufacturer is excellent.

The name of all 5 brands reflects the country in which the cocoa beans are harvested. Often order the products of this particular manufacturer, because it meets all the standards.

Sicao

The company produces dark and milk chocolate tablets that are excellent for fountains in terms of melting point and consistency. Chekhov's raw materials are not inferior to Belgian ones in quality. DIY chocolate fountain can be made using Sicao products.

The manufacturer is engaged in the manufacture of different varieties of chocolate suitable for fountains. Among the varieties are the usual black, white and milky. Also in the price list of the company there is chocolate with natural harmless aromatic additives - strawberry, orange, caramel and lemon.

What taste and color of chocolate will be used in the chocolate fountain is determined on an individual basis. A delicacy is produced in biscuits, which look like coins. Chocolate fountain can be black, white, pink, yellow, red.

How to Prepare Regular Chocolate for Use in a Chocolate Fountain

What kind of chocolate can be used for a chocolate fountain other than the special one? If you prepare ordinary bar chocolate, then it will do. Raw materials must consist of 60% or more cocoa liquor and not contain solid additives such as raisins, crushed or whole nuts, biscuits. For long-term operation of the device without breakdowns, special chocolate for the chocolate fountain is required.

Bar chocolate is quite thick, so you shouldn't use it right away. Training:

1. Melt the required number of tiles. This can be done using a microwave oven.
2. Add warm cream, alcohol or vegetable oil. Recommended proportion: 3/4 cups for 2 tiles.
3. Turn on the heating in the fountain and wait a couple of minutes
4. Pour in the finished raw material and turn on the device.

Chocolate Fountain Video

https://youtu.be/7G_ZlbdDwlw

Homemade Chocolate Fountain Glaze Recipe

The opportunity to buy special raw materials does not always fall out, so we offer an alternative. You can prepare chocolate for a chocolate fountain by combining the right amount of ingredients: cocoa, fats, sugar.

To increase fluidity, it is necessary to add a colorless and tasteless vegetable oil. For a small device, 300 ml is enough. Before pouring into the device, it is necessary to prepare the chocolate for the chocolate fountain by warming it up a little in the oven.

milk glaze recipe

Almost everyone loves milk chocolate. After thorough mixing, a milky glaze will be obtained, which can be added to dishes, a chocolate fountain or used in recipes.

To prepare a cocoa recipe, you need:

1. Fat (cocoa butter) should be at least a third of the total mass. This is approximately 30%. Of these, 3% must be allocated for milk fat.
2. 25% cocoa powder.
3. 50% sugar

white frosting recipe

Making a chocolate fountain at home is quite simple, as is a cascade of white icing. The recipe for cooking is somewhat different from milk glaze.

Ingredients:

• 55% sugar;
• 4% milk fat;
• 20% dry milk;
• 20% cocoa butter.

dark frosting recipe

Dark chocolate is combined with all fruits, berries, pastries. In order not to buy expensive special raw materials, you can cook it yourself.

The chocolate frosting recipe consists of;

• 30% cocoa butter;
• 20% cocoa powder;
• 50% sugar.

What to dip in a chocolate fountain?

Any treat should be cut into portioned pieces about 1.5 by 1.5 cm. This size is ideal because the piece can be eaten whole.

Now consider what to dip in the chocolate fountain and what to serve with. Small slices of marmalade, chopped marshmallows, portioned soufflé, waffles, small slices of bread, fruit, berries, and in some cases even hard cheese.

Take care of skewers or toothpicks for pricking, because it will be inconvenient for guests to get into chocolate with their hands.

Around the fountain should be several plates with pieces of fruit. It can be: bananas, pears, orange, mango, nectarines, peaches. So that the sliced ​​\u200b\u200bfruits around the chocolate fountain do not deteriorate and do not darken in anticipation of the guests, cooking should be postponed as close to the beginning of the celebration as possible. It is not recommended to cut a large amount at once, it is better to bring supplements several times.

Chocolate Fountain Baking

Guests will enjoy dipping fresh pastries into warm chocolate from the fountain. A light or chocolate biscuit, small-sized cookies, apple pie slices, cheesecake, portioned fresh bread, shortbread cakes are perfect. Chocolate cake is a great dessert.

Summer Chocolate Fountain Treats

Since it is very hot in summer, it is best to choose refreshing snacks. Fresh chilled fruit, when cut and cooked, goes well with the chocolate fountain mass.

Sliced ​​frozen banana in milk chocolate has won many hearts. Ice cream is the choice for small celebrations because it needs to be eaten right away. Recipes for refreshing snacks for a chocolate fountain can come from what is in the refrigerator.

Chocolate fountain for children's party

It is no secret that children love sweets and will surely be delighted with such a gift. A children's holiday will become a real celebration, when, in addition to looking and smelling, they can also try a chocolate fountain, dipping bananas or oranges there. Come up with an interesting name for the chocolate fountain with the kids.

If there are small children in the house, then it is better to buy a small device for yourself. Then it will be possible to add chocolate to the fountain at least every day and delight your beloved child. The seller will help you choose a chocolate fountain based on the number of sweet teeth.

Drink Fountain

Another curiosity that has become popular is the drink fountain. The device is made of steel or transparent plastic, and some models are equipped with neon lights. Based on the scope of the celebration, you can determine what size device to choose and how to choose drinks.

Any alcoholic or non-alcoholic liquid can be poured into the lower bowl, and it will circulate in a circle, delighting those around you with a cheerful murmur. It is not recommended to use viscous liquids or liquid with small particles. In appearance, the devices are very similar to chocolate fountains.

A few nuances on how to use the chocolate fountain correctly:

1. At a children's party, an adult must be on duty next to the fountain.
2. Do not touch the switched on device. Use the buttons to control the operation.
3. The melting of chocolate icing occurs at 40-50 degrees, which means that the device is hot during operation, as are the raw materials in it.
4. Outdoor use is not recommended.
5. The evenness of the surface will prevent tipping over.
6. Use no more than 4-6 hours, otherwise the chocolate may burn, especially if it is a wedding or anniversary.
7. Do not allow foreign bodies to enter - remove immediately.
8. Do not reuse chocolate.
9. Spoiled chocolate should not be poured down the sink as it may become clogged.
10. In the dishwasher, you can wash all parts, except for the base, there is a motor. This is indicated in the instructions for certain models of chocolate fountains.

Any celebration will become memorable with a chocolate fountain. By picking up treats and giving guests freedom of choice, you will receive well-deserved applause as the organizer of such a miracle.

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 look.

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!

The chocolate 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. These treats can be made at home. You need to buy 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 look.

The Miracle Waterfall recipe will impress any chocolate lover. Many fans of sweets have already learned how to cook this unusual 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 for using 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 buy 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.

Back to zmistu Fountain cooking method

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, we need at least 500-600 g of chocolate. 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 jet of "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.

/ 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 heat 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 glaze: for the preparation of glaze, it is recommended to add about 400 ml of vegetable oil.

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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