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.

A significant event is expected in your family (birthday of a child, wedding, anniversary or anniversary of some memorable date) and you want to make your holiday unforgettable for everyone? Then a mini chocolate fountain is just what you need.

• will pleasantly surprise all guests (since this is a fairly new holiday accessory for Russia);
• will create an atmosphere of celebration and a feeling of fulfillment of the childhood dream of many guests of the older generation;
• fill the room with the delicious aroma of chocolate and cheer up everyone present;
• will give each guest a unique opportunity to choose and create a treat according to their own taste (everyone present is “his own chocolatier”);
• will replace, though tasty, but everyone is already pretty bored with a birthday cake;
• will become the very “highlight” of your celebration, which all your guests will remember for a long time and with delight.

How is the device arranged?

small chocolate fountain comprises:

• base part with electric motor;
• lead screw;
• turrets (tubes) with tiers.

How a chocolate fountain works

The heating element, located under the bowl of the device, heats the chocolate placed in it and maintains a constant temperature of the melted chocolate mass at 60 degrees.

Chocolate, heated to a liquid state, with the help of a rotating feed screw located inside the tower, is fed to the uppermost tier, overflows over the edge and slowly flows down in a continuous stream.

There he again falls into the bowl with the heating element, and the process is repeated again and again. The chocolate fountain is a mesmerizing sight. The buttery, sparkling mass of melted chocolate is really very beautiful. And what flavors does it give off?

Making a chocolate fountain

How to make a chocolate fountain?

• Assemble the pre-washed and dried parts of the device according to the manufacturer's instructions.
• Install your fountain on a perfectly flat surface and turn it on (the switches on the device must be on the “off” mark).
• Pour into the lower bowl the amount of chocolate recommended by the manufacturer of the device (since the capacity of the mini-fountain bowl can be from 300 g to a kilogram).
• Turn on the heating element and periodically stir the chocolate mass, making it melt evenly.
• The completely melted mass should fill the bowl to the very brim. If you see that there is not enough chocolate, add more.
• Has the chocolate completely melted and is the consistency uniform? So it's time to start the engine. The chocolate will rise to the top of the tower and begin to flow down.
• After two minutes of operation of the device, the motor must be turned off for about half a minute so that air bubbles come out, which prevent the chocolate from flowing evenly. After that, the motor can be turned on again.
• Add unmelted (hard) chocolate to the appliance with the motor running.
• Adding cold liquid to an operating device: the movement of the chocolate will stop immediately.

What absolutely cannot be done

Can regular bar chocolate be used?

There is an opinion that ordinary bar chocolate is not suitable for making a chocolate fountain. This is not true. For this purpose, you can use any kind of chocolate: dark, white, bitter, and porous.

The only condition: this chocolate must contain at least 60% cocoa liquor and it must not contain any additives containing solid small pieces (nuts, waffles, cookies, etc.). Small particles can jam the rotating auger inside the tower and damage the instrument.

Bar chocolate is very thick, so to use it in a fountain, you need to change its consistency. For this:

• chocolate must first be melted in the microwave or in a "water bath".
• Then cream, strong alcohol or refined vegetable oil is added to the chocolate (at the rate of ¾ cup for two chocolate bars).
• After that, turn on the heating element of the device and let it work for a few minutes.
• Pour the prepared chocolate mass into the bowl of the device and turn on the motor.

best chocolate for chocolate fountain

The best effect is the use of special chocolate containing a large amount of natural cocoa butter.

Belgian chocolate for a chocolate fountain is what is guaranteed to ensure the smooth operation of your magic device and delight your guests. Benefits of Belgian chocolate:

• low (below 45 degrees) melting point;
• it gives a plastic chocolate mass of the desired viscosity level (no oils and thinners need to be added to it);
• has exquisite taste.

1. Belgian chocolate of the Puratos company: black protein colade 56%, bitter protein colade 28%, milk protein colade 34%, white protein colade 28%. Chocolate of this brand is made in the form of blocks or tablets and is sold in packs of 5 kilograms.
2. Unifine Belgian chocolate: Maracaibo (milk chocolate 34%), San Felipe (dark chocolate 56%), Cabo Blanco (white chocolate 27%). This chocolate is packaged in 5 kg bags.
3. Chocolate glaze of the Belgian company Trick: milk chocolate 37.8%, dark chocolate 56.9%. Packed in bags of 2.5 kilograms.
4. Chocolate glaze of the Italian company Italika: dark and white glaze in packages from one to 25 kilograms.
5. Chocolate icing Italian company Unitron: icing "Karibe" (produced in the form of disks) goes on sale in bags of 25 kilograms.

Chocolate coating is made using non-lauric cocoa butter substitutes, so they are an order of magnitude cheaper than chocolate. However, the melting point and good taste make the icing quite suitable for use in chocolate fountains.

What can be served with chocolate fondue?

The chocolate fountain mini will perfectly complement:

• pieces of fruit (bananas, apples, pears, kiwi, orange, mango, apricots, peaches, nectarines);
• fresh berries (strawberries, cherries, raspberries, blackberries);
• marshmallow, soufflé, marmalade;
• cookies, biscuits, waffles, nuts, small muffins, slices of bread.

Don't forget to prepare special skewers, forks or long toothpicks so that guests can prick whatever they like on them. If there are seeds in berries or fruits, it is better to remove them in advance.

Safety rules for handling the device

• The chocolate fountain is easy to operate, even a child can handle it. But at the same time, there must be an adult nearby who is able to control the actions of the child.
• Handle the device carefully so as not to burn yourself with hot chocolate and heated parts of the device: at the time of operation of the fountain, only touching its buttons is allowed.
• Make sure that the fountain is installed on a level surface in advance: this will prevent the danger of it tipping over.
• The fountain can only be used indoors. Don't take it outside.

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!

Recently, at every holiday you can notice, as it has become an integral and important part of any celebration. Due to its originality, originality, uniqueness, the fountain is more popular and in demand than multi-tiered delicious cakes, candy bars. That is why, it is worth understanding how a similar device appeared for working with your favorite delicacy - chocolate.

How the device works

Many are probably interested in the question, what is a chocolate fountain, and how to use this device? In simple words, a chocolate fountain is a special device made of the highest quality steel and consists of two main parts.

The detailed description shows that the first part of the chocolate fountain contains a corresponding bowl designed to heat the chocolate mass. If you look at the photo, you can see that under the bowl there is an electric drive, equipped with an engine, it performs the function of an auger. What is a screw for? Using this function allows you to direct the liquid mass of chocolate upwards.

As for the fountain itself, it has the shape of a hollow cylinder, there are a sufficient number of cascades around it. In turn, they are needed to ensure that the circulation of the melted, hot mass of chocolate is continuous.

Based on such information, the question arises, how does a chocolate fountain work? First you need to place special chocolate in the bowl of the device, namely the lower one, due to the increased temperature, the melting process is carried out. Melted chocolate goes upstairs, where it beautifully and very appetizing descends down the cascades.

Chocolate fountains are at the peak of popularity, they can be ordered for any adult and children's holiday: weddings, birthdays and anniversaries, bachelorette parties, graduation parties, New Year's parties in kindergartens. Believe me, any child will be delighted, as the working fountain is of interest and surprise.

It is important to note that the height, namely the number of tiers, affects how many people can try the sophistication. In order for all guests to be satisfied, it is important to choose the right fountain. For example:

if the height of the fountain is 40 cm or 50 cm, then you will need 2.5-3 kilograms of chocolate, it will be enough for 20-30 people;

height 70 centimeters - 5 kg of good chocolate is consumed, designed for 30-50 people;
height 90 centimeters - uses 7 kg of product, enough to treat 40-70 people.

Knowing how to choose a chocolate fountain can make any day a holiday. For the home, you can buy a small device 40 cm - CF16A. It holds about 800-1000 grams of chocolate. There is a metal finish on the body.

The best chocolate

The instructions for use indicate that you need to choose chocolate correctly, you should not save and take a tile product. It is important to use special varieties that have an increased percentage of cocoa butter. This reduces the temperature of the melting process, as well as the viscosity of the product. It is forbidden to use ordinary chocolate bars, because they have a very high temperature for melting, as a result, the mass will turn out to be not very fluid and too thick.

Speaking of children's holidays, many prefer to use food coloring, but natural. With their help, you can color the chocolate mass in any non-standard color: blue, pink and red, green, orange. If you add flavorings, you get flavors of apricot, peach and strawberry, citrus, pineapple.

• Puratos (Belgian);
• Unifine (Belgian);
• glaze Italica, Unitron (Italian);
• Trick glaze (Belgian).

If you use glaze, you need to know that it is made on the basis of non-lauric cocoa butter substitutes. This explains why it costs less than the chocolate itself. However, despite this nuance, its taste and melting temperature allow it to be used in a fountain.

What to serve with

What can be dipped in hot, liquid, fragrant and very tasty chocolate? As practice shows, for such a dessert are great:

• fruit pieces: mango and banana, nectarine, orange and peach, pear, apple and kiwi;
• berries: raspberries, cherries and blackberries, and do not forget about juicy strawberries;
• marmalade, soufflé, marshmallows, waffles, small cakes and biscuit, nuts.

An important nuance, do not forget to prepare long toothpicks, appropriate skewers or forks, so that it is convenient to prick specific foods.

As for the chocolate fountain, the video will help you figure out all the little things and nuances that you need to know about before using this device.

Thus, this is an original decoration for any celebration, which causes a lot of joy, surprise, tenderness and delight. Every guest who tries it will be satisfied.

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.