CHOCOLATE HINTS AND TIPS
•No special chocolate is required; any brand of morsels or chips will work well. This includes
•Chocolate should have a smooth, even, and glossy unblemished appearance. The surface should not be dull or have
•Chocolate is very temperamental; carefully follow instructions for melting to avoid burning or overheating.
•Seizing occurs when the chocolate you are melting suddenly becomes grainy and firms up; it looks like a dull thick paste. If the chocolate seizes, you may still be able to rescue the chocolate by mixing in a small amount of vegetable oil.
•Never add cool or cold liquid, because this will cause the chocolate to seize.
•Do not add liquor to the chocolate, this will cause it to seize. For best results, use flavored oil that is specifically made for flavoring chocolate.
•Chocolate should be wrapped tightly and stored in a cool dry place. Storing chocolate in the refrigerator could cause condensation to form on the chocolate and, in turn, the chocolate will seize when melted.
TROUBLESHOOTING
Chocolate is not flowing | Mixture is too thick; add additional oil |
Chocolate is not flowing evenly | Chocolate Fountain is not level, |
| carefully rotate the adjustable foot on |
| the bottom of the BASE until the unit |
| is level; or chocolate mixture is not thin |
| enough, add a small amount of oil |
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Chocolate changes to a lighter color | This is normal |
Full waterfall effect is not achieved | Chocolate to oil ratio may be |
| incorrect. Try adding more oil or |
| chocolate. |
Chocolate Fountain suddenly stops | Turn CONTROL KNOB to OFF, |
| unplug unit, check for/remove |
| obstructions, let cool (5 minutes), |
| plug back in, and turn CONTROL |
| KNOB to HEATER/MOTOR setting |
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