The 10 Secrets to a Perfectly Flowing Chocolate Fountain!

If you've ever set up a chocolate fountain and the chocolate has
slowly dredged down, drooped and parted then you need to learn the
step by step SECRETS to a perfectly flowing Chocolate Fountain.

Firstly, the machine its-self should be assembled correctly.

1) Correctly Assemble the fountain (A no brainier? guess again. I've
seen many fountains with tiers upside down creating pools of
chocolate).

2) You need a level surface! I've done chocolate fountains on
practically 15% gradients and its a nightmare. Make sure the venue
supplies you with a sturdy, flat table on a flat surface.

3) The new mini chocolate fountains have adjustable feet. Its mightily
important these are just perfect.

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

Now, its time to melt the Chocolate, and this is key:

5) Use 35% Coca Content Curvature Chocolate chips.

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

7) Place in microwave at 500W for 6 minutes. Stir every 2 minutes
until purely melted.

8) Any blackening of the Chocolate hints that its burnt, discard this,
its useless.

9) Don't re-use your Chocolate!

Time to pour the chocolate into the fountain. Make sure you've put
enough in (read your fountains instruction manual) and then turn on.

10) As the chocolate fountain reaches the top tier. Turn the Chocolate
Fountain off! Leave for one minute. This will get rid of any air
bubbles on the auger.

Turn the Chocolate Fountain back on and BAM! A Perfect flowing
Chocolate Fountain. If the chocolate ever seems to be parting or be
leaning to one side then simply wedge some cardboard under the
fountain to get it level.

And that's the 10 secrets to Chocolate Heaven.

Gary Porter is a Chocolate Fountain Fanatic! After launching Chocolate
Fountain Newcastle the North's first Chocolate Fountain hire company,
he learnt through trial and lots of error, the way of the perfect
Chocolate Flow.

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