Chocolate fountains more often use on holidays for ornament and revival of a celebration. There are also big options in several sections – they are used at restaurants, summer cafes, at parties. It is possible to get also small model for house use. It is simple to use a fountain, no special preparation is required. It is important to pick up suitable chocolate only.
To define what chocolate it is better to choose for a chocolate fountain, attentively study the instruction. The best option is to choose the products which are specially developed for use in fountains. But specially prepared mixes which won't interfere with operation of the device will be suitable for some cases and are good on taste.
What types of chocolate will be suitable for fountains
In a chocolate fountain it is possible to use such chocolate:
1. Intended for gas station of fountains – from simple it differs in a small fusion point, optimum viscosity, beautiful gloss and the necessary fluidity. Good reputation chocolate from producers from England deserved, but the recognized leader in this question nevertheless is Belgium.
2. Confectionery chocolate in the form of ship's biscuits which is diluted with vegetable oil, not having a smell, or cacao butter. For a chocolate fountain and for use in desserts it is more preferable to choose the brands Cacao Barry, JM Posner, Callebaut and others similar. Oil should be added depending on amount of chocolate – the tenth part from the total weight.
3. The bar chocolate kindled and mixed with oil (cocoa or vegetable flavourless). Tiles can be firm or porous, it is necessary to choose such which don't contain filler like nuts or wafers, dried fruits. They can get to the mechanism of a fountain and damage it. It is very undesirable to buy cheap chocolate for a fountain – it contains many particles, harmful to the mechanism, which can lead to damage of the device. Oils for dilution it is required to such chocolate more, than the tenth part that badly responds on its taste and quality.
4. Weight from chocolate for fountains – it is issued in the look prepared for loading and doesn't demand hashing with any ingredients. But upon its purchase it is necessary to study structure attentively. Most often in it there is no cacao butter thanks to what the products turn out inexpensive. But without oil not to achieve sufficient viscosity and fluidity therefore producers add another, and not always specify its name in structure. Such chocolate usually doesn't differ in ideal consistence, forms clots which at start will spoil all appearance of the flowing chocolate.
Whatever was chosen chocolate for a fountain, before gas station it is necessary to prepare it.
Ways of preparation of chocolate for a fountain
Before starting a fountain, it is necessary to kindle chocolate. For this purpose it is possible to use the following ways:
- water bath;
- in the microwave with use of suitable ware;
- in the microwave in own packing of products;
- special devices for fusion (it is expedient to apply when using the professional fountain calculated on a large number of the people);
- fusion in the lowermost bowl of a fountain (will be suitable only owners of small devices for house use as on the engine the considerable loading is created).
Using simple chocolate for a fountain, don't forget to dilute it with oil. It is better to add cacao butter to chocolate during melting, vegetable – after it. Before pouring in a ready-made product in a fountain bowl, warm it.