Understanding the Inner-Workings of Chocolate Fountains

It’s important for commercial chocolate fountain rental businesses to understand the basics of how chocolate fountains work. Although chocolate fountains are meant to keep chocolate at the perfect consistency, understanding the basic mechanics ensures that you operate the chocolate fountain correctly and give each guest memories only of delicious chocolate.

Getting to Know the Components

Every commercial chocolate fountain begins with the base. The basin is attached to the base and then the central cylinder, which is the means of holding the tiers, fits into the basin. The central cylinder plays an important role because not only does it hold the tiers, but it holds them at the proper downward slope to ensure perfect chocolate fountain flow.

After the basin is filled with melted chocolate for chocolate fountains, the stabilizer and auger should be fitted together and then attached to the basin. This dynamic duo churns the melted chocolate and draws it up the central cylinder so it can cascade down the tiers. The finishing touch is the crown, which goes on top and declares the chocolate fountain ready to use.

Making Delicious Chocolate is a Team Effort

It’s essential to place the chocolate fountain on an even, flat surface. Otherwise, the chocolate won’t flow through the chocolate fountain correctly. The components were especially designed to work in concert and make the chocolate flow evenly through the fountain. The chocolate can be melted on the stove, in a microwave or right in the basin before adding the auger and crown.

Once everything is in place, all you need to do is watch the chocolate be drawn up through the auger and flow down the tiers like a chocolate waterfall that guests won’t be able to resist.

Using Chocolate for Chocolate Fountains Correctly

When preparing for a chocolate fountain event, it’s important to make sure to make sure that your chocolate for chocolate fountains isn’t added to a cold chocolate fountain. If the components aren’t room temperature and are too cold, the melted chocolate will clump, and the auger won’t be able to draw the chocolate up.

Also, remember that dark chocolate requires less time to melt than white chocolate, but must be melted at a higher temperature. Alternately, scalding white or milk chocolate causes it to develop lumps and prevents it from flowing freely through the chocolate fountain.

After an event or receiving a shipment of Sephra’s chocolate for chocolate fountains, keep the chocolate in a cool, dry place, but avoid putting it in a refrigerator or freezer. Moisture is the enemy of delicious chocolate, so make sure to store yours properly to keep it tasting great.

Now that you understand how your chocolate fountain components work together, you can confidently operate your commercial chocolate fountain at every event.