Troubleshooting
Problem
Possible cause
Suggested solution
The chocolate does not cover the tiers completely
The fountain is not level
Ensure that the fountain and tiers are level.
Not enough chocolate |
| Make sure that there is 750g of |
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| chocolate and ¾ cup Canola oil. |
The chocolate is not |
| Make sure that chocolate and oil are |
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hot enough |
| warm enough. Chocolate should be |
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| approximately 60°C. |
Not enough oil |
| Make sure that the oil has been added. |
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| If still thick add another 1 tablespoon |
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| oil at a time until chocolate has |
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| thinned. |
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Chocolate is flowing unevenly and is not sheeting
The chocolate is not hot enough
Turn the dial back to ‘warm up’ for 5 minutes then turn back to ‘choc flow’.
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| There is a draft |
| Fountain must be indoors and away |
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| hitting the chocolate |
| from any breeze. Close windows. |
Chocolate has stopped |
| Food stuck in base |
| Turn machine off and unplug. Pour |
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flowing |
| of fountain |
| excess chocolate into a bowl and check |
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| for lumps of food. Separate parts and |
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| remove food. Reassemble unit and |
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| replace chocolate. |
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Chocolate has gone very hard during melting
Chocolate has burnt/seized
If chocolate has seized during the melting, it has become too hot. The chocolate will become grainy and firm up. It will look like a dull, thick paste. Chocolate must be thrown away and start again.
There is a white film around the base of the chocolate
There is nothing wrong with the chocolate, it is just from the churning process that happens when the chocolate is cycled through the unit.
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