The chocolate fountain has become a staple in large events, both formal and informal. From business gatherings to weddings, a glistening fountain of liquid decadence always inspires a moment of awe and excitement in attendees from all walks of life. Thanks to the modern market, anyone can buy or rent a chocolate fountain for their own functions! The only issue with this awesome power of ours is the question of how much chocolate is going to be enough? Chocolate fountain with fruit on skewers A good fountain chocolate typically has a high percentage of cocoa butter, allowing for the chocolate to melt and flow evenly without adding oil to the mixture. The ideal chocolate for this is called “couverture,” which is a French word meaning “cover,” and generally contains 32-39% cocoa butter. ( source) This natural fat content results in a silkier appearance and a better tasting chocolate. Thankfully, there are chocolates— usually sold in pellet or wafer form— whose formulas are calculated specifically for chocolate fountains. While these are easiest and most pleasing to use overall, they can get quite pricey. Turn the bearing by hand before each use, if the bearing is tight to turn then you will need it replacing. Home/ Shop/ Small Appliances/ Cooking Appliances/Giles and Posner EK3428G Chocolate Fountain Giles and Posner EK3428G Chocolate Fountain Chocolate Fountain Machine | Chocolate Fountain Supplies in UK | Chocolate Fountain Chocolate | JM Posner

An easy formula to determine how much chocolate is needed for a chocolate fountain is to add 1 pound of chocolate for every 10 guests— or 20, if there are other desserts present. Guests For some chocolate fountain rentals, especially those that are maintained throughout the event by a professional, cleaning is handled by the company themselves. Nevertheless, for smaller rentals or personal fountains cleaning falls to the user. Dealing with chocolate can be a daunting task, especially melted chocolate, which can be especially hard to get out of fabrics or off of surfaces once dried. For this reason it is best to handle the cleaning while the chocolate is still fluid. With 90 W, the fountain has two food trays that sit around the bottom of the device so you can dip all kinds of delicious treats in.Perfect for parties, birthdays, baby showers and special occasions, this Giles & Posner chocolate fountain is fun addition to any home. Do not leave the machine when on closed when not in use as this will cause the coating on the plates to burn off. Easy to clean once used, the fountain includes 100 bamboo skewers so you can easily dip treats in and cover in melted chocolate. Another element to consider is how many people the sugary centerpiece will need to be capable of serving. Sizes of fountains available vary from vendor to vendor, with some companies providing chocolate centerpieces nationwide, and some sourcing events more locally by city or state. For a smaller gathering, say, only 50 guests or so, a small self-service 19” fountain, fitting around 5lbs of chocolate at a time, would suffice.

Once the chocolate fountain is up and running, it may need to be refilled or replenished after an hour or so, either due to cooling or consumption. At this stage, it is safe to add in additional chocolate pieces unmelted in very small amounts, as long as it does not exceed your chocolate to oil ratio (55% chocolate, 45% oil). For chocolate fountain wafers, it is especially safe to do this, merely ensure that the heating function is switched on once more. Even so, it may be smoother to melt the additional chocolate before adding it in anyways. Adding solid chocolate to a fountain causes it to slow its circulation, which may lead to unpleasing drips or clumps as it waits to be fully melted and incorporated once more. How to clean a chocolate fountain?One common complaint about chocolate with oil added is the consistency being grainy or slimy; this happens when the oil and sugar don’t mix properly. Melting and mixing the chocolate and oil beforehand in a double-boiler— a pot where water boils below with a bowl or pot on top where the steam heats the chocolate— or microwave allows you to melt and blend it more evenly and completely, making the final product not only aesthetically pleasing, but more pleasing to the palate as well.