How do you use a ChocoMaker?

Joe Ford

How do you use a ChocoMaker?

refrigerator and invert onto a flat surface or counter top. Tap the mold gently until pieces fall out. If pieces do not remove easily from the mold, chill an additional 5 minutes. Use a teaspoon to fill each mold cavity with melted wafers; or fill a Make’n Mold® or ChocoMaker® decorating bottle with melted wafers.

How do you use a chocolate melter?

Step 1: Chop chocolate into small pieces and place in microwave-safe bowl. Step 2: Microwave at 70% power for 1 minute. Remove from microwave and give it a stir. Step 3: Continue to microwave in 30-second increments, stirring frequently, until the chocolate has fully melted.

Can you reuse fountain chocolate?

You may reuse the chocolate after it has hardened and you may keep any leftovers in a container for future use. Pour the excess chocolate from the fountain bowl into a microwave-safe bowl for later usage. DO NOT to pour extra dipping candy down the drain.

How long can a chocolate fountain run?

approx 3 hours

What is the ratio of chocolate to oil for a fountain?

In most cases, oil will be necessary to ensure a smooth, even flow of chocolate through your fondue fountain. A good estimate is ½ cup of vegetable oil per 5 pounds of chocolate. Add the oil directly to the chocolate chips or callets in the microwave safe ziplock bag or bowl prior to warming.

What chocolate is best for chocolate fountain?

Milk chocolate

How much chocolate do I put in a fountain?

The average serving size for a chocolate fountain is 2 oz. per serving. Our 5 pound bags of chocolate hold 8 0z., thus, you will yield 40 servings in a 5 pound bag of chocolate. All you’ll need from this point is a reason to throw a party and a list of invitees.

What else can you put in a chocolate fountain?

Chocolate Fountain Dipping Foods

  • Marshmallows.
  • Novelty Marshmallows.
  • Fresh Strawberries.
  • Fresh Pineapple.
  • Fudge.
  • Bananas.
  • Seedless grapes.
  • Doughnuts/profiteroles (depending upon availability)

Why is my chocolate fountain not flowing?

Cavetating Chocolate Fountain A chocolate fountain that cavetates simply means that air is trapped in the center tube and is preventing the chocolate from smoothly flowing up. If this happens, turn off the motor and wait 15 seconds for air bubbles to rise to the surface around the base and at the top.

Can you use Cadbury chocolate in a chocolate fountain?

Yes, you can use any chocolate in a chocolate fountain, but it has to be formulated to have a lower viscosity, or in simpler terms make it runnier. If you add melted chocolate to a fountain without thinning it out, it will clog your machine.

How do you make a chocolate fountain work?

Adding Chocolate to your Fountain. Pour your melted Chocolate into the centre of the Chocolate Fountain bowl at the base . Turn the dial or machine on to flow, the spiral drive inside will draw the Chocolate up to the top, and then the Chocolate will start to flow over the tiers with irresistible warm Chocolate.

How much chocolate do you need for a small chocolate fountain?

chocolate 1-2 pounds at a time to expedite the melting process. Stir chocolate every 2-3 minutes. BEFORE STARTING THE FOUNTAIN: 1.

What kind of oil do you use for a chocolate fountain?

canola oil

Can you test a chocolate fountain with water?

To test the fountain, water can be used. However, water is too thin to be carried up the auger. submersed in water to avoid damaging the wiring and electrical parts in the base. Once the parts have been cleaned, simply place the auger back on the t-shaft and the auger tube on the four posts.

How do you use a chocolate fountain rival?

Plug the chocolate fountain into the electric outlet. Turn the fountain to the “Heater” setting using the control knob located on the base of the chocolate fountain. Allow the fountain to preheat for three to five minutes. Pour the melted chocolate slowly into the bowl of the chocolate fountain.

How do you clean a nostalgia chocolate fountain?

To make cleaning of the CHOCOLATE FONDUE FOUNTAIN easier, carefully remove the tower and auger (after cooling), and wipe off remaining chocolate with paper towels. Wash in warm, soapy water, rinse and dry. DO NOT POUR OUT EXCESSS OR LEFTOVER CHOCOLATE DOWN DRAIN OR IN TOILET.

How do you clean a Chocomaker fountain?

Wash with mild soap and water. To clean the inside of tower, push a damp paper towel or thin dishcloth through the channel. 03. Pour excess dipping candy from the fountain bowl into a microwave-safe bowl for use later following instructions on dipping candy package, or into a trash receptacle.

How do I clean my Wilton Chocolate Pro Fountain?

It is a good idea to put the fountain into soapy water before putting in the dishwasher. Use hot water and soap to thoroughly clean the chocolate fountain. Hot water helps the chocolate to stay liquid. Change the water and re-wash to ensure that all parts are totally clean.

How do you clean hardened chocolate?

you could also heat the bowl in a pan of hot water. This will cause the the chocolate to soften slightly (depending on how long you leave it in the water). once the very skin of the chocolate softens you should be able to slide it out.

Does vinegar remove chocolate stains?

Pretreat the stain with lemon juice or vinegar to break down the stain. Allow it to work for 5 minutes. (It may also be helpful to lightly tamp the stain with a small brush or toothbrush during that time.) Rinse with water to make sure that the acid doesn’t damage the garment.

Do you wash chocolate stains in hot or cold water?

Since chocolate stains set with heat and time, these can be difficult to remove. Your best bet is to rub liquid laundry detergent or dish soap on the stained area and soak the clothing in a bowl of cold water for at least 30 minutes. Repeat this step until you aren’t seeing any improvement.

What is the best chocolate to melt for molds?

Merckens Candy Coatings

How do you temper chocolate for molds?

Tempering Chocolate Method 1: Place the top pan of the double boiler on a towel. Cool chocolate to 95°–100°F. Add the remaining chocolate to the top pan, stirring until melted. The chocolate is now ready to be used for molding candies, coating, or dipping.

Why is my chocolate sticking to the mold?

The mold may be too warm or too cold. The chocolate may be untempered or overtempered. The mold may be too squeaky clean or dirty (some recommend not washing molds so as to leave a film of cocoa butter). Perhaps it’s cocoa butter decorations that weren’t properly tempered and so stick to the mold.