How Chocolate Fountains Work

Chocolate fountains are designed to keep chocolate melted at the right consistency, allowing people to enjoy dipping various food items into the chocolate. Knowing how commercial chocolate fountains work will ensure that you operate it properly so that each chocolate fountain rental creates a happy customer excited to experience the magic at a future event.

Chocolate Fountain Components

The foundation of the chocolate fountain is the base, which then holds the basin. There is a central cylinder that fits into the basin and becomes the means of attaching the various tiers in a downward slope both quickly and efficiently.

Once the melted chocolate is in the basin, the auger and stabilizer then connect and fit into the basin, which will be the means of churning the melted chocolate and drawing it up for its cascading appearance. Finally, the crown fits on top and the fountain is ready.

Working Together to Produce a Pleasing Chocolate Experience

The chocolate fountain must be set up on a solid, flat surface and be completely level in order to function properly. All of the components mentioned above were designed to work beautifully together to produce smooth, consistent, and delicious chocolate. Once the chocolate is either melted in the basin or melted in a double boiler or microwave and added to the basin, it is then time to add the auger and crown. Then stand back and watch as the auger starts turning and drawing the chocolate through the cylinder and over the tiers to cascade down in a waterfall towards the basin.

Chocolate for Chocolate Fountain Tips

There are several things to keep in mind when preparing chocolate for chocolate fountains. First, the fountain components need to be at room temperature. If melted chocolate meets cold metal, it will harden and cause the auger to cease functioning correctly.

In addition, pay close attention to melting temperatures and times for each type of chocolate. Dark chocolate, for example, takes less time to melt than milk or white chocolate but requires a slightly higher temperature. If you overheat white or milk chocolate, it will lose its smooth consistency and become lumpy and not flow properly through the fountain.

If you choose to microwave your chocolate, use the half-power setting to avoid scorching the chocolate and ruining its taste.

Finally, when storing Sephra's chocolate for chocolate fountains, store it in a cool, dry place to maintain its superior taste. Freezing or refrigerating the chocolate is not recommended, since moisture will affect the chocolate's consistency in subsequent uses and people won't have the pleasure of tasting Sephra's decadent chocolate at its best.

With Chocolate Fountain Operation 101 in your arsenal, you are now ready to impress legions of guests with your commercial chocolate fountain!