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Chocolate Fountain + Chocolate

35 inch Chocolate Fountain and the chocolate, NO LABOR OR DIPPING ITEMS ARE INCLUDED
  • 10 lb Choice of 1 Chocolate: Dark Chocolate or Milk Chocolate or White Chocolate
  • Additional chocolate is available sold by the 2lb bag

    CHOCOLATE FOUNTAIN INSTRUCTIONS

  • STEP 1: Set the black shipping case on a flat surface and open middle latch. Remove the bubble pack save and set it to the side. Support the base and tier assembly with two hands and remove while bagged.

  • STEP 2: You may un-bag the fountain as one piece and set into place on a level surface. To level base adjust screw legs by hand or use 1/4" open end wrench. Also check the auger "corkscrew" by reaching into the top of the tier assembly and turning it clockwise until you are sure you feel the slot in the bottom lock into place. (THIS IS THE FASTEST WAY TO SET-UP) If you followed this way GO TO STEP 6. OR, you may separate the fountain into pieces by #1 remove the center auger "corkscrew" then #2 the tier assembly, then #3 the base.

  • STEP 3: Set the chocolate fountain base on a sturdy, level surface. Without a level surface an uneven sheeting of chocolate over the tiers will occur.

  • STEP 4: Pick-up the main column and tier assembly and line up the 3 receiving tubes at the bottom of the column with the 3 pegs in the bowl portion of the base.

  • STEP 5: After the base and tiers are attached you can insert the auger. Make sure the auger is inserted with the (slot in the center) side down. When in place give the auger a slight turn until you feel the slot in the bottom lock into place.

  • STEP 6: Plug the fountain in. Then turn the base control to "HEAT" and turn the temp setting to 250F. Select a chocolate heating method :

  • The #1 method is using the microwave oven, it is the FASTEST & SAFEST way to pre-warm the chocolate. Place the chocolate bag in the microwave and warm in 45sec intervals on a medium setting. Knead the bag each 45sec to be sure you have no chunks in the mixture. When chocolate is smooth & free from chunks cut bag open and pour into the base of fountain.DO NOT OVER HEAT CHOCOLATE IT WILL TURN TO A SOLID WHEN IT IS BURNED Fill with 2-bags ( 4lbs minimum) of pre warmed chocolate and then turn control to "HEAT/ MOTOR". Also turn DOWN the temp control to 100F - 130F. The chocolate will now flow to the top and start warming the top tiers. It can take about 20-30m for the sheeting effect to be perfect. If not check to see if the base is level.


    The #2 method is to melt the chocolate using the base of the fountain. This will take about (30-45m). Place your chocolate coins or beads in the base and add 1/4 cup of vegetable oil per 4lb or 2-bags of chocolate. Once the chocolate starts to melt turn the temp down to 175F and stir chocolate in base with rubber spatula or wooded spoon frequently. Continue to watch and stir until chocolate is smooth with no chunks. Now turn control to "HEAT/ MOTOR". Also turn DOWN the temp control to 100F - 130F. The chocolate will now flow to the top and start warming the top tiers. It can take about 20-30m for the sheeting effect to be perfect. If not check to see if base is level.

    Our Price: $250.00

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