What is a chocolate fountain for? How to use a chocolate fountain: instructions

The chocolate fountain owes its popularity not only to the delicious chocolate, but also to the mouth-watering treats that guests dip into it. Properly selected treats will help you highlight the rich taste of chocolate. So what should you dip into a chocolate fountain?

When organizing a holiday, you should remember that all people are different. To please everyone's taste, try to diversify the table with a chocolate fountain as much as possible with different types of treats.

The most important rules for selecting and preparing treats

• When serving treats at the chocolate fountain, they must be cut into the right size pieces- they must fit entirely into the mouth. Baked goods and fruits of this size fit neatly onto the skewers, are less likely to break while dipping into the chocolate, and are easier for guests to eat.
• Never do not use brittle or crumbling products. Nuts, crumbly biscuits and cookies, etc. will float in the chocolate, ruining your guests' appetite. In addition, there is a high probability that the device will become clogged and break.

Serving fresh fruit with a chocolate fountain is always a great idea. Fruits such as strawberries, cherries, raspberries, and bananas are the most popular delicacies. They can easily be dipped in chocolate and eaten. It is not only incredibly tasty, but also lower in calories, which means guests who carefully watch their figure will more easily give in to the tempting dessert.

You can safely combine all fruits with any type of chocolate (milk, white or dark) - it will be very tasty, no matter what combination you suggest. However, there is an opinion that the most successful combinations are:

• Raspberry, blueberry, apricot and apple - with white chocolate
• Strawberry, pineapple and kiwi pieces - with milk chocolate
• Sweet fruits, dried fruits - with dark chocolate

To avoid darkening of apples, strawberries and pears, use cling film - it will not affect their taste in any way, but will keep them fresh for many hours.

Baking for a chocolate fountain

Fresh baked goods look incredibly appetizing next to the chocolate fountain. Light or chocolate sponge cake, mini cookies, apple pie, cheesecake, shortbread, profiteroles without filling, fresh bread...

As practice shows, such a treat is not inferior in popularity to fruits - guests enjoy the offered baked goods with great pleasure.

Sweet sensations: confectionery for the chocolate fountain

For true sweet tooths, there is no such thing as “too sweet”! To satisfy the needs of all guests, prepare a plate of sweets that can also be dipped in warm waves of chocolate.

Fragrant marshmallows, sugar marshmallows, marmalade, marshmallows, truffles - all these are excellent options that allow you to diversify the buffet table and create a truly festive and sweet mood.

Dried fruits: economical and very tasty

It can be hard to find good fresh fruit. In this case, add dried fruits to the general set of treats for the chocolate fountain. Guests will definitely love their sweet, rich taste.

The favorable price compared to fresh fruit (which can sometimes be difficult to find) and long shelf life make dried fruit an excellent cost-effective solution. However, the most important thing is that the combination of dried fruits and chocolate has an amazing taste that everyone will definitely like.

When setting up your chocolate fountain table, remember balance. Choose several affordable fresh fruits, such as bananas and apples, and add dried fruits to them: dried apricots, large raisins (dark and light), figs, prunes, dates, candied fruits. Your guests will be happy to enjoy such a delicious and delicious dessert.

Treats for the “summer” chocolate fountain

Summer is the time when people are most inclined to relax and celebrate various holidays. Since it's a hot time of year, offer refreshing snacks to accompany the chocolate fountain.

Fresh chilled fruits are perfect, and in the summer they are presented in abundance on store shelves. Summer berries (strawberries, blueberries, raspberries and blackberries) skewered look delicious and taste incredibly refreshing. Try dipping this set in dark chocolate - you will love it!

Frozen banana pieces combined with milk chocolate is a cool delight that has won the hearts of many.

How about some ice cream? Refreshing ice cream topped with real chocolate... white, milk, dark - or three at the same time! Depending on the ice cream you choose, you can choose the type of chocolate: white chocolate, for example, goes well with banana and coffee ice cream.

Gourmet treats

Everyone loves milk chocolate. Even those who prefer dark or white chocolate will enjoy enjoying Belgian milk chocolate, especially if it is accompanied by suitable treats.

To highlight the rich taste of milk chocolate, prepare not only sweet but also savory snacks. Pretzels, salty sticks, popcorn balls and even cheese - don't be afraid to offer these combinations to your guests. Among them there will definitely be a gourmet who will appreciate such a treat.

Why not make a variety of sweet canapés that perfectly match the taste of the chocolate from the chocolate fountain?

When creating such canapés, think not only about the taste, but also about the appearance of the treat. Color, shape and texture are important. For example, the combination of a chocolate sponge cake and a mini cherry muffin seems good, but two pieces of baked goods in a row may seem like too much to some guests.

Instead, we recommend placing treats from different categories nearby: fresh fruit with baked goods, baked goods with sweets, and sweets with fresh fruit. The only exception here is fresh fruit: kebabs consisting only of fruit are a classic combination with excellent taste and appearance!

Use simple combinations like canapés with strawberries and light sponge cake. A juicy red strawberry will look even more luxurious next to an airy sponge cake.

Guests who are crazy about sweets will definitely like canapés with pieces of chocolate biscuit and marshmallows (or marshmallows).

Combine multi-colored meringues with matching fruit: green meringues with pineapple pieces, pink ones with strawberry pieces, etc.

For example, this option looks interesting: a piece of chocolate sponge cake, then strawberries and a piece of vanilla sponge cake. You can combine cheesecake slices in the same way.

These sweet chocolate fountain canapés are sure to attract everyone's attention. Your table will look great and your guests will have the most delicious memories.

Recently, you can notice it at every holiday, as it has become an integral and important part of any celebration. Due to its originality, originality, and uniqueness, the fountain is more popular and in demand than multi-tiered delicious cakes and candy bars. That’s why it’s worth understanding how such a device for working with your favorite treat – chocolate – came into being.

How the device works

Many people are probably interested in the question, what is a chocolate fountain, and how to use this device? In simple terms, a chocolate fountain is a special device made of the highest quality steel and consists of two main parts.

A detailed description shows that the first part of the chocolate fountain contains a corresponding bowl intended for heating the chocolate mass. If you look at the photo, you can see that under the bowl there is an electric drive, equipped with a motor, it performs the function of a screw. What is the auger for? Using this function allows you to direct the liquid mass of chocolate to the top.

As for the fountain itself, it has the shape of a hollow cylinder, with a sufficient number of cascades around it. In turn, they are needed to ensure that the circulation of the molten, hot mass of chocolate is continuous.

Based on this information, the question arises, how does a chocolate fountain work? First, you need to place special chocolate in the bowl of the device, namely the bottom one, due to the increased temperature, the melting process is carried out. The melted chocolate is sent upstairs, where it descends beautifully and very appetizingly down the cascades.

Chocolate fountains are at the peak of popularity; they can be ordered for any adult or children’s holiday: weddings, birthdays and anniversaries, bachelorette parties, graduation parties, New Year’s parties in kindergartens. Believe me, any child will be delighted, as a working fountain evokes interest and surprise.

It is important to note that the height, namely the number of tiers, affects how many people will be able to try the delicacy. To ensure that all guests are satisfied, it is important to choose the right fountain. For example:

if the height of the fountain is 40 cm or 50 cm, then you will need 2.5-3 kilograms of chocolate, it will be enough for 20-30 people;

height 70 centimeters – 5 kg of good chocolate is consumed, designed for 30-50 people;
height 90 centimeters - uses 7 kg of product, enough to treat 40-70 people.

Knowing how to choose a chocolate fountain, you can make any day a holiday. For your home you can buy a small 40 cm device – CF16A. It holds about 800-1000 grams of chocolate. There is a metal finish on the body.

The best chocolate

The instructions for use indicate that you need to choose chocolate correctly; you should not save money and take a slab product. It is important to use special varieties that have a higher percentage of cocoa butter. Due to this, the temperature of the melting process decreases, and this also affects the viscosity of the product. It is forbidden to use ordinary chocolate bars, because they have a very high temperature for melting, as a result the mass will not be very fluid and too thick.

Speaking of children's parties, many people prefer to use food coloring, but natural ones. With their help, you can color the chocolate mass in any non-standard color: blue, pink and red, green, orange. If you add flavorings, you get flavors of apricot, peach and strawberry, citrus, and pineapple.

• Puratos (Belgian);
• Unifine (Belgian);
• glaze Italica, Unitron (Italian);
• Trik glaze (Belgian).

If you use glaze, you need to know that it is made on the basis of non-lauric cocoa butter substitutes. This explains why it costs less than chocolate itself. However, despite this nuance, its taste and melting temperature allow it to be used in a fountain.

What to serve with

What can you dip into hot, liquid, aromatic and very tasty chocolate? As practice shows, the following are great for this dessert:

• fruit pieces: mango and banana, nectarine, orange and peach, pear, apple and kiwi;
• berries: raspberries, cherries and blackberries, and don’t forget about juicy strawberries;
• marmalade, soufflé, marshmallows, waffles, small muffins and biscuits, nuts.

An important nuance, do not forget to prepare long toothpicks, appropriate skewers or forks, so that it is convenient to prick specific foods.

As for the chocolate fountain, the video will help you figure out all the little things and nuances that you need to know about before using this device.

Thus, this is an original decoration for any celebration, which causes a lot of joy, surprise, tenderness and delight. Every guest who tries it will be satisfied.

If you are planning to buy a chocolate fountain, or you have just been given this miracle of kitchen appliances, you need special chocolate for its proper and beautiful functioning. “Why not run to the supermarket and buy a regular tiled one?” - you ask. Yes, because the “correct” chocolate for a fountain should have good fluidity and a low melting point - and store-bought chocolate is “lame on both legs” in this matter.

It's all in the composition

In order for the chocolate chosen for the chocolate fountain to flow beautifully, allowing guests to dip a strawberry or cracker into the sweet stream, it must contain a lot of cocoa butter. It is this that can be called the most expensive component of the product, and it is this that manufacturers of sweets and chocolate bars love to save on. Yes, instead of cocoa butter, cheap palm oils can be shoved into a chocolate bar - less healthy, not as tasty, and it will be difficult to melt them. But natural raw food will begin to spread already at a temperature of 32 degrees - that is, they took a piece in their hands, and their hands became covered with “glaze”.

How to melt it?

Before loading all this sweet joy into the chocolate fountain, you can put it in the microwave or in a water bath. However, the fountain itself can handle the “melting”.

The main thing is not to overdo it with the temperature, because heating chocolate above 70 degrees is very fraught - the delicacy will thicken and then completely curdle.

It is most convenient to work with chocolate produced in the form of small drops - they do not need to be broken into pieces, they are easy to dose and, if necessary, add in small portions to the chocolate fountain.

What if there are some delicacies left over after the buffet?

If you bought specialized chocolate, you can use it in fondue, or simply eat it with a cup of tea the day after the buffet. But there is also natural confectionery chocolate that is suitable for any need. Dilute it a little, as the seller suggested, and you can charge the chocolate fountain next time, leave it as is, and the remaining raw materials will be suitable for making sweets and other desserts. After melting it, you can pour it over homemade cottage cheese or cheesecakes, preparing an excellent dessert for children. And there are so many baking recipes with this delicacy: fondants, brownies, cupcakes and cakes (for example, “Black Forest”, in which the cakes, cream, and topping are made with chocolate). In general, if you are seriously afraid that there will be only a few guests at the buffet table, and they will not be able to handle the entire fountain, choose confectionery chocolate - this is a universal product for all occasions, which you will appreciate again and again.

Brief overview of the current market

At first glance, it may seem that only dark varieties are added to the chocolate fountain. This is wrong! The most popular types of “charge” for fountains are now considered white, milk, and fruit. It is customary to serve a bowl of sweet fruits, marshmallows, and pastries with bitter dark chocolate. Sour fruits, berries, and nuts are more suitable for milk and white. Fruit chocolate is slightly similar in composition to white chocolate, but there is a difference - first of all, it concerns its taste, but there are also differences in the color scheme of this dessert. Its colors can be quite unusual, which will surprise your guests even more. Although, of course, if the guests are big fans of “healthy food”, you can refrain from such a delicacy so that they do not suspect the dessert of the criminal presence of “eats”.

It is also important that the darker the chocolate, the more “lazy” it will be when melting. That is why for the first launch of the fountain it is better to choose white or milky sweets, because they will not have to be further diluted. But if you've already rushed and brought home a black or dessert "charge", don't worry: there's no need to re-open the bike or spend money. It is not necessary to buy additional cocoa butter - the sweet mass can be diluted with regular refined vegetable oil.

Belgian and Italian manufacturers are considered the best in this matter. Although recently Russian-made chocolate has appeared, which is not inferior in quality to its European counterparts - but at a price it is very pleasing to the eye of domestic consumers.

Have you bought a chocolate fountain and now don’t know which way to approach it? Here we will try to briefly write how to use a chocolate fountain.

Preparing the fountain

• Wash all removable washable parts in soapy water.
• After all parts have dried, place the device on a flat surface next to the outlet.
• Level the fountain using the adjustable legs of the base (clockwise to raise, counterclockwise to lower). The fountain should be as level as possible so that the chocolate flows smoothly and beautifully.
• Next, you need to assemble the fountain according to the instructions included with it.

Preparing the chocolate

It is necessary to melt the chocolate correctly. There are different ways to do this:

• In the microwave. Place the bowl with chocolate in the microwave. Be sure to heat the chocolate on medium power! Stop the heating process every 1-2 minutes (depending on the amount of chocolate) and stir it thoroughly. This is the only way to avoid overheating the chocolate.
• In a water bath. Gentle method of melting. Place the pan containing the chocolate over a pan of simmering water. The steam will melt the chocolate. Do not put the pan of chocolate in hot water!
• At the base of the fountain. We recommend melting chocolate in the base only to owners of Sephra Classic, Sephra Select or professional fountains. This method significantly increases the load on the fountain motor, so we do not recommend using it when using other models.
• By using special devices for melting chocolate. Tempering baths are widely available on the market today.

What kind of chocolate can be used in a fountain?

Chocolate for a fountain should be fluid, not viscous, preferably with a high cocoa butter content. There are two options:

• Special chocolate with a high content of cocoa butter (milk special chocolate, dark special chocolate). This is the type of chocolate recommended for use in chocolate fountains. You can view the product.
• Regular chocolate(for example, regular Barry Callebaut milk chocolate), diluted with cocoa butter or unflavoured vegetable oil. For 100 grams of chocolate you need to add about 10 grams of butter. Of course, the chocolate fountain will turn out much more tasty and aromatic if you use cocoa butter.

Launching the fountain

• Press the heat button and heat the bowl for 5 minutes.
• Pour the melted chocolate into the bowl.
• Turn on the fountain motor. The auger will lift the chocolate from the bowl to the tiers. The holiday begins :)

The chocolate flows unevenly. Possible reasons:

Cleaning the fountain

The fountain should be washed immediately, since dried chocolate is much more difficult to wash off.

• Turn off the fountain by pressing the "OFF" button.
• Unplug the fountain. Let it cool for 10 minutes.
• Disassemble the fountain. Wash the device parts in soapy water. Clean the inside of the tower using a damp paper towel.
• Drain the remaining chocolate into a container/sealable bag. Never pour chocolate down the drain as this will cause a serious clog.
• Wash the fountain bowl with detergent. Make sure that water does not get into the base of the fountain - this will lead to damage to the device!

You won’t surprise anyone with a birthday cake, even if it’s made to order and has several tiers. You can delight your guests with a device called a chocolate fountain. The flowing warm streams of chocolate captivate the eye, and the sweet aroma fills the room. What is a chocolate fountain for and how to make it correctly can be found in the article.

What is a chocolate fountain

The first prototype of the device appeared in the 80s of the 20th century, but then the invention was not appreciated, and only in the early 90s did they pay attention to it again. Now a chocolate fountain is ordered for every third holiday.

The device is relatively new and is just rising to the peak of popularity. Many people do not yet know what a chocolate fountain is and how to use it. The design of the device is simple:

• the base in which the motor and heating element are located;
• lower bowl;
• screw;
• tower.

The chocolate fountain is divided according to the number of tiers:

• two-tier;
• three-tiered;
• multi-tiered.

The smallest chocolate fountains, 20 cm in height, are suitable for small celebrations and are designed for a small volume of raw materials - from 300 g to 4 kg. Average devices are capable of distilling 5-8 kg of chocolate, and they are up to 1 meter in height. Equipment for bar and weddings can be of different heights and can accommodate up to 15 kg of liquid mass.

In appearance, the device resembles an ordinary fountain. The base of the device is quite voluminous and accommodates the motor and heating element. A capacious bowl for raw materials is installed on the base, a screw is located in its center, and a metal tower is “put on” on it.

When you start the engine, the fountain looks like several tiers covered with molten chocolate mass. It flows in an even ribbon into the lower bowl to rise up the auger again. The temperature of the flowing chocolate is 36-40 degrees.

How to make a chocolate fountain

The device is sold unassembled. The instructions that come with the device contain information on assembling the fountain. The designs are different for everyone, although they have the same operating principle.

Sequence of preparation for launch:

1. The parts of the fountain must be assembled according to the instructions; the height of the device depends on the chosen model.
2. You need to place it on a clean, flat surface, otherwise the delicious chocolate will flow unevenly.
3. Check the switches - if they are in the “off” position, turn on the fountain.
4. Place the amount of raw material recommended by the manufacturer into the lower tank.
5. The next step is to turn on the heat and stir the mixture all the time.
6. The melted chocolate should completely fill the bottom bowl. If necessary, add more raw materials.
7. When the mass has reached a homogeneous consistency, you can turn on the motor.
8. After 2 minutes, turn off the motor for 30 seconds - this will free the auger from air bubbles that prevent uniform drainage.

• add solid raw materials into the operating fountain;
• adding cooled liquid will stop the movement of the chocolate.

Chocolate brands for chocolate fountains

For long-term operation of the device, it is necessary to use only special chocolate, which contains a lot of cocoa butter. Many manufacturing companies recommend fountain chocolate from Belgian manufacturers.

It has a number of advantages:

• the melting point is comparatively lower than that of the tiled one, only 45 degrees;
• gives raw materials the required consistency;
• refined taste.

What kind of chocolate is needed for a chocolate fountain – reputable manufacturers:

1. Puratos company. She specializes in producing special chocolate. Deliveries are made in packages weighing 5 kg, inside of which you can see flavored tablets. What kind of chocolate is needed for a chocolate fountain can be determined by reading the list of varieties: black 56%, bitter 28%, milk 34%, white 28%.
2. Uniface company. Produces branded chocolate, packaging it in 5 kg packs. Suitable brands: milk 34%, dark 56%, white 27%.

Chocolate glaze is somewhat different from chocolate, because instead of natural cocoa beans, substitutes are added to it. This significantly reduces the cost of the product, but does not particularly affect the quality, apart from taste. How much chocolate is needed for a chocolate fountain is determined by the dimensions of the device. Suitable varieties include:

1. Milk up to 37.8% and dark up to 56.9% glaze is sold in small portions - 2.5 kg each. Manufacturer: Trick company.
2. Dark and white glaze in bags from 1 to 25 kg from Italica.
3. The Unitron company produces glaze called “Karibe” in 25 kg packages.

Having learned how to make chocolate for a chocolate fountain, you can begin choosing the best raw materials.

Cacao barry

The company has been producing chocolate for a long time. For the fountain you can use 5 brands of high-quality raw materials. Grated cocoa in each variety is from 70 to 76%. Hot chocolate made from cocoa from this manufacturer is excellent.

The name of all 5 brands reflects the country in which the cocoa beans are collected. They often order products from this particular manufacturer because they meet all standards.

Sicao

The company produces dark and milk chocolate in tablets, ideal for fountains in terms of melting point and consistency. Chekhov's raw materials are not inferior to Belgian ones in quality. You can make your own chocolate fountain using Sicao products.

The manufacturer produces different types of chocolate suitable for fountains. Among the varieties are the usual black, white and milky. The company's price list also includes chocolate with natural, harmless flavoring additives - strawberry, orange, caramel and lemon.

The taste and color of chocolate that will be used in the chocolate fountain is determined individually. The delicacy is produced in biscuits that look like coins. A chocolate fountain can be black, white, pink, yellow, red.

How to prepare regular chocolate for use in a chocolate fountain

What kind of chocolate can be used for a chocolate fountain, other than special chocolate? If you prepare regular chocolate bars, it will work. The raw material must consist of 60% or more cocoa liquor and not contain solid additives such as raisins, crushed or whole nuts, or cookies. For long-term operation of the device without breakdowns, you need special chocolate for the chocolate fountain.

The chocolate bar has a rather thick consistency, so you shouldn’t use it right away. Preparation:

1. Melt the required number of tiles. This can be done using a microwave oven.
2. Add warm cream, alcohol or flavorless vegetable oil. Recommended proportion: 3\4 cups for 2 tiles.
3. Turn on the heating in the fountain and wait a couple of minutes
4. Pour in the finished raw materials and turn on the device.

Video about chocolate fountains

httpss://youtu.be/7G_ZlbdDwlw

Recipe for making glaze for a chocolate fountain at home

The opportunity to buy special raw materials does not always arise, so we offer an alternative. You can prepare chocolate for a chocolate fountain by combining the required amount of ingredients: cocoa, fats, sugar.

To increase fluidity, it is necessary to add colorless and tasteless vegetable oil. For a small device, 300 ml is enough. Before pouring into the device, you need to prepare the chocolate for the chocolate fountain by heating it a little in the oven.

Milk glaze recipe

Almost everyone loves milk chocolate. After thorough mixing, you will get a milky glaze that can be added to dishes, a chocolate fountain, or used in recipes.

To prepare the cocoa recipe you need:

1. Fat (cocoa butter) should be at least a third of the total mass. This is approximately 30%. Of this, 3% must be allocated to milk fat.
2. 25% cocoa powder.
3. 50% sugar

White glaze recipe

Making a chocolate fountain at home is quite simple, as is a cascade of white icing. The cooking recipe is somewhat different from milk glaze.

Ingredients:

• 55% sugar;
• 4% milk fat;
• 20% milk powder;
• 20% cocoa butter.

Dark glaze recipe

Dark chocolate goes well with all fruits, berries, and baked goods. In order not to buy expensive special raw materials, you can prepare it yourself.

The chocolate frosting recipe consists of;

• 30% cocoa butter;
• 20% cocoa powder;
• 50% sugar.

What to dip in a chocolate fountain?

Any delicacy should be cut into portioned pieces approximately 1.5 by 1.5 cm. This size is ideal because the whole piece can be eaten.

Now let's look at what to dip into the chocolate fountain and what to serve with. Small slices of marmalade, chopped marshmallows, portioned soufflé, waffles, small slices of bread, fruit, berries, and in some cases even hard cheese.

Take care of skewers or toothpicks for pricking, because it will be awkward for guests to get into the chocolate with their hands.

There should be several plates with pieces of fruit around the fountain. These could be: bananas, pears, oranges, mangoes, nectarines, peaches. To prevent the sliced ​​fruit around the chocolate fountain from spoiling and darkening while waiting for guests, preparation should be postponed as close as possible to the start of the celebration. It is not recommended to cut a large amount at once; it is better to bring supplements several times.

Baking for a chocolate fountain

Guests will love dipping fresh baked goods into the warm chocolate fountain. Light or chocolate sponge cake, small cookies, pieces of apple pie, cheesecake, portioned fresh bread, shortbread are perfect. Chocolate covered baked goods are a great dessert.

Summer Chocolate Fountain Treats

Since summers are very hot, it is best to choose refreshing snacks. Fresh, chilled fruit, when cut and cooked, goes great with the chocolate fountain mixture.

Frozen banana slices covered in milk chocolate have won many hearts. Ice cream is the choice for small celebrations because it needs to be eaten right away. Refreshing chocolate fountain snack recipes can be created using what you have in your refrigerator.

Chocolate fountain for a children's party

It's no secret that children love sweets and will certainly be delighted with such a gift. A children's holiday will be a real celebration when, in addition to looking and smelling, they can also try a chocolate fountain by dipping bananas or oranges into it. Together with your children, come up with an interesting name for the chocolate fountain.

If there are small children in the house, then it is better to buy a small device for yourself. Then it will be possible to add chocolate to the fountain every day and make your beloved child happy. The salesperson will help you choose a chocolate fountain based on the number of people with a sweet tooth.

Drink fountain

Another wonder that has become popular is the drinking fountain. The device is made of steel or transparent plastic, and some models are equipped with neon lighting. Based on the scale of the celebration, you can determine what size device to choose and how to choose drinks.

Any alcoholic or non-alcoholic liquid can be poured into the lower bowl, and it will circulate in a circle, delighting others with a cheerful murmur. It is not recommended to use viscous liquids or liquids with small particles. In appearance, the devices are very similar to chocolate fountains.

A few nuances on how to properly use a chocolate fountain:

1. At a children's party, an adult must be on duty next to the fountain.
2. Do not touch the device when it is turned on. Use the buttons to regulate operation.
3. The chocolate glaze melts at 40-50 degrees, which means the device is hot during operation, as is the raw material in it.
4. Use on the street is not recommended.
5. The evenness of the surface will prevent it from tipping over.
6. Use no more than 4-6 hours, otherwise the chocolate may burn, especially if it is a wedding or anniversary.
7. Do not allow foreign bodies to get in - remove immediately.
8. Do not reuse chocolate.
9. Do not pour spoiled chocolate into the sink, as it may become clogged.
10. All parts can be washed in the dishwasher except the base, where the motor is. This is indicated in the instructions for certain models of chocolate fountains.

Any celebration will be memorable with a chocolate fountain. By selecting the treats and giving your guests freedom of choice, you will receive well-deserved applause as the organizer of such a miracle.