The 10 Secrets to a Completely Flowing Chocolate Fountain!

If you ever created a chocolate fountain and chocolate has slowly dredged down, bowed and separated, then you need to learn the secrets step by step to a perfectly flowing Chocolate Fountain.

First, the machine its self must be installed correctly.

1) How to Correctly the fountain (Non brainier? Guess again. I have seen many sources with high upside down by creating pools of chocolate).

2) You need a flat surface! I made chocolate fountains in almost 15% and their gradients of a nightmare. Make sure that the site provides you with a sturdy table, flat on a flat surface.

3) The sources of the new mini chocolate have adjustable feet. His powerful important these are just perfect.

4) Chocolate Fountain Turn heat to 90 on the dial!

Now it's time to melt the chocolate, and this is the key:

5) Use 35% of Coca content Bend Chocolate chips.

6 1KG) Place of chips, said in a container and cover with 100ml of sunflower (its better then vegetable) oil.

7) Place of 500W in the microwave for 6 minutes. Stir every 2 minutes until melted pure.

8) Any evidence of darkening of the chocolate that his burnt, discard this, its useless.

9) Do not re-use your Chocolate!

Time to pour the chocolate into the fountain. Make sure you put enough (read the manual sources) and then connect.

10) As the source of chocolate reaches the top layer. Connect the Chocolate fountain off! Leave for a minute. This will get rid of all the air bubbles in the wake.

Connect the Chocolate fountain around and BAM! A Perfect flowing Chocolate Fountain. If the chocolate never seems to be fired or be tilted to one side and simply wedge some cardboard to the source to get it level.

And this is the 10 secrets to Chocolate Heaven.

Gary Porter is a Chocolate Fountain Fanatic! After launching Chocolate Fountain North Newcastle first rental company Chocolate Fountain, he learned through trial and error a lot, the path of the perfect Chocolate Flow.