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| The base of the chocolate fountain consists of a reservoir that will hold approximately 20 pounds of chocolate (depending on the model). This chocolate is kept warm by the use of an internal heating element. When the fountain is turned on, an auger, which is located in the center of the fountain, lifts the chocolate to the top of the fountain. Once to the top, the chocolate then cascades down the fountain, completely covering the multiple round tiers. The chocolate then returns into the reservoir where the process starts all over again. | |
Basically, there are 3 options for melting the chocolate. The chocolate can be melted with a double boiler, in a microwave oven, or in the fountain itself. Of these 3 options, the most efficient is to use a double boiler. A double boiler will decrease the amount of time needed to melt the chocolate and greatly reduce the chance of burning the chocolate. While the base of the fountain does contain a heating element and you can melt the chocolate directly in the fountain itself, doing so will take considerably longer. In addition, melting the chocolate in the fountain or a microwave oven, each require the chocolate be stirred more frequently, to reduce the chance of burning |
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| Most any food item that goes well with chocolate can be used with the chocolate fountain. The most popular items are; strawberries, pineapple, cherries, grapes, pretzels, marshmallows, biscotti, piroulines, vienna fingers and caramel squares. Just keep in mind that any crumbly-type food that may fall into the chocolate fountain will cause the chocolate to get lumpy. Although this will not harm the fountain, it does affect the appearance of the chocolate as it is cascading over the tiers | |
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