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 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 west itself.

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

History of appearance

The first installation with pouring 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 found well-deserved recognition.

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

Back to zmistFeatures of the fountain

Chocolate fountains can be loaded with regular chocolate bars. For this, there is a special delicacy, which contains more cocoa butter. This chocolate has a lower melting point and a more liquid consistency. It melts at a temperature of 35-40°C, while a solid 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 best as a load into the chocolate fountain are the products of the Swiss company Barry Callebaut. 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.

Back to zmistuYak are there installations?

Each fountain is designed for a certain number of people present, which is very convenient when choosing it. So, 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). The capacity directly depends on the size of the installation.

Chocolate fountain includes:

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

Back to zmistuChocolate vanity

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 less than 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.

Back to zmistuInstructions for use

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

At the first stage, the fountain is assembled according to 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 pulled out (it can be used later as a dessert) and the fountain is dismantled.

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

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 cuts and fragments, then this is a sign of 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!

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.

The chocolate fountain owes its popularity not only to delicious chocolate, but also to the mouth-watering treats that guests dip into it. Properly selected treats will help you emphasize the rich taste of chocolate. So what do you dip in a chocolate fountain?

Arranging a holiday, you should remember that all people are different. To please everyone's taste, strive to diversify the table with a chocolate fountain with different types of treats.

The most important rules for the selection and preparation of treats

• When serving treats to the chocolate fountain, they must be cut into correct size pieces They must fit entirely in the mouth. Pastries and fruits of this size fit neatly onto the skewers, are less likely to break while dipped in chocolate, and are comfortable for guests to eat.
• Never do not use brittle and crumbling products. Nuts, crumbly biscuit and biscuits, etc. will float in the chocolate, curbing the appetite of the guests. In addition, there is a high probability that the device will become clogged and break.

Serving fresh fruit to a chocolate fountain is always a great idea. Fruits such as strawberries, cherries (cherries), raspberries, bananas are the most popular delicacies. They can be easily dipped in chocolate and eaten. It is not only incredibly tasty, but also less nutritious, which means that guests who carefully monitor their figure will more easily give in to a tempting dessert.

You can safely combine all fruits with any kind of chocolate (milk, white or dark) - it will be very tasty, no matter what combination you suggest. However, there is an opinion that the most successfully combined:

• Raspberry, blueberry, apricot and apple - with white chocolate
• Pieces of strawberry, pineapple and kiwi - with milk chocolate
• Sweet fruits, dried fruits - with dark chocolate

To avoid darkening of apples, strawberries and pears, use cling film - it will not affect their taste in any way, but will keep them fresh for many hours.

Chocolate Fountain Baking

Fresh pastries look incredibly appetizing next to the chocolate fountain. Light or chocolate biscuit, mini biscuits, apple pie, cheesecake, shortbread, plain profiteroles, fresh bread...

As practice shows, such a treat is not inferior in popularity to fruits - guests enjoy the offered pastries with great pleasure.

Sweet Sensations: Chocolate Fountain Confectionery

True sweet tooth "too sweet" does not happen! To satisfy the needs of all guests, prepare a plate of sweets that can also be dipped in warm waves of chocolate.

Aromatic marshmallows, sugar marshmallow, marmalade, marshmallows, truffles - all these are excellent options that allow you to diversify the buffet table and create a truly festive sweet mood.

Dried fruits: economical and very tasty

It can be hard to find good fresh fruit. In this case, add dried fruits to the general set of treats for the chocolate fountain. Guests are sure to love their sweet rich taste.

The favorable price compared to fresh fruit (which is sometimes hard to find) and long shelf life make dried fruit an excellent cost-effective solution. However, the most important thing is that the combination of dried fruits with chocolate has an amazing taste that everyone will definitely like.

When shaping a table with a chocolate fountain, keep balance in mind. Choose a few affordable fresh fruits, such as bananas and apples, and add dried fruits to them: dried apricots, large raisins (dark and light), figs, prunes, dates, candied fruits. Your guests will be happy to enjoy such a delicious and delicious dessert.

Treats to the "summer" chocolate fountain

Summer is the time when people are most disposed to relax and spend various holidays. As it is a hot time of the year, offer refreshing snacks to the chocolate fountain.

Fresh chilled fruits are perfect, besides, they are presented in abundance on store shelves in the summer. Skewed summer berries (strawberries, blueberries, raspberries and blackberries) look delicious and taste incredibly refreshing. Try dipping this set in dark chocolate - you'll love it!

Frozen banana pieces paired with milk chocolate are a cool treat that has won the hearts of many.

How about ice cream? Refreshing ice cream topped with real chocolate... white, milk, dark - or three at the same time! Depending on the chosen ice cream, you can choose the type of chocolate: white chocolate, for example, goes well with banana and coffee ice cream.

Gourmet treats

Milk chocolate is loved by everyone. Even those who prefer dark or white chocolate enjoy Belgian milk chocolate, especially when paired with the right treats.

To emphasize the rich taste of milk chocolate, prepare not only sweet, but also savory snacks. Salted pretzels, salty sticks, popcorn balls and even cheese - don't be afraid to offer these combinations to your guests. Among them, there is sure to be a gourmet who will appreciate such a treat.

Why not make a variety of sweet canapés that pair perfectly with the chocolate from the chocolate fountain?

When creating such canapes, think not only about the taste, but also about the appearance of the treat. Color, shape and texture are important. For example, the flavor combination of chocolate biscuit and cherry mini muffin seems like a good one, but two slices of pastry in a row may seem like overkill to some guests.

Instead, we recommend placing treats from different categories side by side: fresh fruit with pastries, pastries with sweets, and sweets with fresh fruit. The only exception here is fresh fruit: kebabs consisting only of fruits - a classic combination that has a great taste and appearance!

Use simple combinations like strawberry canapes and light biscuits. A juicy red strawberry will look even more luxurious next to an airy biscuit.

Guests who are crazy about sweets will definitely like canapes with pieces of chocolate biscuit and marshmallows (or marshmallows).

Pair colorful meringues with matching fruit: green meringues with pineapple chunks, pink meringues with strawberry chunks, etc.

It looks interesting, for example, this option: a piece of chocolate biscuit, then strawberries and a piece of vanilla biscuit. Cheesecake slices can be combined in the same way.

These sweet chocolate fountain canapés are sure to grab everyone's attention. Your table will look great, and the guests will have the most delicious memories.

If you are planning to buy a chocolate fountain, or you have just been given this miracle of kitchen technology, special chocolate is needed for its proper and beautiful functioning. “Why not run to the supermarket and buy a regular, tiled one?” - you ask. Yes, because the "correct" chocolate for the fountain should have good fluidity and a low melting point - and the store in this case "limps on both legs."

It's all about composition

In order for the selected chocolate for the chocolate fountain to flow beautifully, allowing guests to dip strawberries or crackers into the sweet stream, it must contain a lot of cocoa butter. It can be called the most expensive component of the product, and it is on it that manufacturers of sweets and bar chocolates like to save so much. Yes, instead of cocoa butter, penny palm oils can be crammed into a chocolate bar - less healthy, not so tasty, and it will be difficult to melt them. But natural raw will begin to spread already at a temperature of 32 degrees - that is, they took a piece in their hands, and their hands were covered with “icing”.

How to melt it?

Before you load all this sweet joy into the chocolate fountain, you can put it in the microwave or in a water bath. However, the fountain itself can cope with the "melting".

The main thing is not to overdo it with the temperature, because heating the chocolate over 70 degrees is very fraught - the delicacy will thicken, and then completely curl up.

It is most convenient to work with chocolate released in the form of small drops - they do not need to be broken into pieces, they are easy to dose and, if necessary, add in small portions to the chocolate fountain.

And what if some treats remain after the buffet?

If you bought specialized chocolate, you can use it in fondue, or just eat it with a cup of tea the day after the buffet. But there is also natural confectionery chocolate, which is suitable for any need. Dilute it a little, as the seller suggested - and you can charge the chocolate fountain next time, leave it as it is - and the rest of the raw materials will fit into the manufacture of sweets and other desserts. Having melted it, you can pour over homemade cottage cheese or cheesecakes, preparing an excellent dessert for children. And how many baking recipes are there with this delicacy: fondants, brownies, muffins and cakes (for example, the Black Forest, in which cakes, cream, and watering are made with chocolate). In general, if you are seriously afraid that there will be few guests at the buffet table, and they will not be able to overpower the entire fountain, choose confectionery chocolate - this is a universal product for all occasions, which you will appreciate more than once.

Brief overview of the current market

At first glance, it may seem that only dark varieties are added to the chocolate fountain. This is not true! The most popular types of “charge” for fountains are now considered white, milky, and also fruity. With bitter dark chocolate, it is customary to serve a vase with sweet fruits, marshmallows, pastries. Sour fruits, berries, and nuts are more suitable for milk and white. Fruit chocolate is a bit like white in composition, but there is a difference - first of all, it concerns its taste, but there are differences in the color scheme of this dessert. Its colors can be quite unusual, which will surprise your guests even more. Although, of course, if the guests are big adherents of “healthy food”, you can refrain from such a delicacy so that they do not suspect the dessert of the criminal presence of “yes”.

It is also important that the darker the chocolate, the more it will “lazy” when melted. That is why for the first launch of the fountain it is better to choose white or milky sweetness, because they do not have to be further diluted. But if you're already in a hurry and brought home a black or dessert "charge", don't worry: there's no need to rediscover the bike or spend money. It is not necessary to buy additional cocoa butter - the sweet mass can be diluted with ordinary refined vegetable oil.

Belgian and Italian manufacturers are considered the best in this business. Although Russian-made chocolate has recently appeared, which does not lag behind its European counterparts in quality, but at a price it is very pleasing to the eye of domestic consumers.