To provide a quality experience for all of your clients, it’s important to understand how your commercial chocolate fountain. In order to be successful, your chocolate fountain must keep chocolate melted at the right temperature to keep it flowing. This ensures that treats dipped in chocolate for chocolate fountains taste delicious every time and turn clients into repeat business.
Important Components of Chocolate Fountain
Sephra’s chocolate fountains begin with the base, which is the foundation of the chocolate fountain and is responsible for holding the basin in place. A central cylinder fits in the basin, and tiers are then attached to the cylinder to form a downward slope perfect for keeping chocolate flowing smoothly.
The melted chocolate for chocolate fountains goes into the basin, and then the stabilizer and auger connect to the basin in order to churn the chocolate up through the chocolate fountain before it begins flowing down. The crown goes on top of the chocolate fountain, and the set-up is now complete.
Getting it Right Gives a Memorable Chocolate Fountain Experience
It’s essential that the display table that will hold the chocolate fountain is completely level, as well as solid. Otherwise, the chocolate fountain can malfunction. The components described above complement each other and were designed to work in harmony, so getting them right is important.
As long as the assembly instructions are followed and the chocolate for chocolate fountains is melted directly in the basin or over a double boiler and then added before attaching the auger, stabilizer and crown, your chocolate fountain will create beautifully flowing chocolate and cause guests mouths to water in anticipation.
Tips for Creating Smooth Chocolate for Chocolate Fountains
In addition to assembling the chocolate fountain components correctly, it’s also essential that the chocolate fountain components are at room temperature. Cold metal that meets warm chocolate will cause the chocolate to harden and clump, making the auger stop functioning properly.
Also, keep in mind that different types of chocolate for chocolate fountains have varying melting temperatures. Although dark chocolate takes less time to melt than white chocolate, it needs a higher temperature. Overheating milk chocolate produces lumps and won’t flow through the chocolate fountain correctly. Although you can melt your chocolate in the microwave, it’s easier to scald the chocolate, which will ruin the taste.
Finally, avoid storing Sephra’s chocolate for chocolate fountains in the refrigerator or freezer, as this causes moisture damage to the chocolate. A cool, dry place is best to ensure it flows smoothly during your next chocolate fountain rental event.
Understanding how your commercial chocolate fountain operates and how to care for your chocolate for chocolate fountains will ensure that all your chocolate fountain rentals run smoothly!