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FAQ
- A brief introduction to chocolate fountains
- The "chocolate fountain" is very simple to use. Just go to chocolate or chocolate. After starting the fountain, it takes 3-5 minutes to heat the chocolate so that it slowly gushes out.
- Chocolate fountain machine for chocolate fountain machine
- Adding liqueurs can create complex flavors. You can use cheese! And dip in grapes, apples, bread, shrimp / sea food, crackers - make full use of your imagination! In the use of cheese, you only need to prepare a piece of cheese for your particular cream Hot pot, wine and cream dilution and maintain the liquid state, so that it can flow through the tower layer, thus, cheese powder can also be used.
- Chocolate fountain fountain chocolate fountain machine classification
- Single tower chocolate fountain machine: three layer chocolate fountain machine, four layer chocolate fountain machine, five layer chocolate fountain machine, six layer chocolate fountain machine, multilayer chocolate fountain machine.
- What kind of chocolate is better for a chocolate fountain?
- Couverture chocolate or chocolate flavored syrup chocolate fountain, melted chocolate is very sensitive to temperature, so it uses a very high content of cocoa butter "Couverture chocolate" (Couverture) if the chocolate cocoa content used is too low, it must increase the viscous additive (1 like vegetable oil). Unless specifically for the special chocolate chocolate fountain design, 1 as "Couverture chocolate" after melting viscosity is not up to the smooth circulation of activities, so still require additional adding vegetable oil. Since the addition of vegetable oil affects the aroma and taste of chocolate, a special chocolate fountain chocolate is recommended.
- The chocolate fountain machine features a chocolate fountain machine
- Detachable engineering plastic screw rod; 60 degrees automatic temperature control, so that the best viscosity of the use of chocolate, the use of temperature; anti abrasion, anti leakage propeller, long service life of the machine;
- The details of the chocolate fountain
- Can the melted chocolate is very sensitive to temperature, so it uses a very high content of cocoa butter chocolate couverture. The rich cocoa butter ensures a steady flow of liquefied chocolate. If the chocolate cocoa butter content is too low, it is necessary to add additives to improve viscosity (usually using vegetable oil).
- The chocolate fountain
- A chocolate fountain is a device for making chocolate chafing dishes. Chocolate fountain typical 2-4 feet high, looks like a truncated cone top cone from the bottom basin began to stacked, the top is coronary. The heated bottom pot keeps the chocolate in a melting state. Liquid chocolate enters the central cylinder of the fountain, which is then transported by a rotating spiral to the fountain top and back from the top to the bottom. The ladder shaped cone that flows through produces the effect of a chocolate cascade, which is usually dipped into chocolate with some types of fruit, cotton candy, etc., and the chocolate is condensed onto the fruit and cotton candy and eaten.
- Special chocolate for a chocolate fountain
- The melted chocolate is very sensitive to temperature, so it uses a very high content of cocoa butter chocolate couverture.
