Suitable chocolates

Using the chocolate fountain

 

 

 

For the chocolate fountain you can use all types of standard commercial chocolates that do not contain any solid ingredients, for example, nuts.

However, as a general rule, the higher the proportion of cacao butter in the chocolate, the better are the flow characteristics. Accordingly, covering chocolate (coverture) is especially suitable for the chocolate fountain.

Coverture is a type of chocolate that contains more cacao butter than conventional chocolates. The share of cacao butter in coverture should lie between at least 33% and 38%.

The share of cacao in the chocolate should amount to no more than 60%. The higher the share of cacao, the worse are the flow characteristics.

Should the melted chocolate not be sufficiently fluid, add some neutral oil. Mix everything well so that the chocolate becomes more fluid.

Note:

In specialist shops it is possible to buy chocolate especially manufactured for chocolate fountains. This chocolate contains the ideal proportions of cacao and cacao butter, thus ensuring the best possible flow characteristics.

Note:

Melt the chocolate before filling the chocolate fountain, either in a microwave or on the stove. It will take a long time to melt it in the chocolate fountain!

1.Place a maximum of 500 gr of chocolate into a pot and then heat this up, either in a double boiler or in the microwave. Details of the type of chocolate suitable for the chocolate fountain are to be found in the chapter “Suitable chocolates”.

2.If necessary, add about 2-4 table spoons of coo- king oil to increase the flow capacity. When warming it up, ensure that the chocolate does not become "burnt on".

3.Repeat this procedure with a further maximum of 500 gr of chocolate for the second half of the chocolate fountain.

Note:

You can fill one side of the chocolate fountain with white chocolate and the other side with darker chocolate.

Note:

If you are intending to fill only one side of the chocolate fountain with chocolate, remove the screw-conveyor 5 on the side not in use. This will reduce the running noise level from the chocolate fountain.

4.Place the function switch w at the position

“ ” for approx. 3 minutes to pre-heat the bowl 6 for the liquid chocolate.

5.After the bowl 6 has warmed up, pour in the liquid chocolate. You could use the spatula 8 to help you do this.

6.Place the function switch w at the position

“ ”. The screw-conveyors 5 start to turn and, after a short time, the chocolate flows over the apex 1 and the cascades 2/3 then back into the bowl 6.

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Kompernass SSB320A1 operating instructions Suitable chocolates Using the chocolate fountain
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SSB320A1 specifications

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