You need 5 to 20 pounds of melted chocolate in place before starting the fountain, depending on the size of the fountain. MICROWAVING or DOUBLE BOILER PREHEATING IS RECOMMENDED.
Add chocolate carefully. Beginning to melt chocolate you should stir the chocolate frequently, and you may have to melt what the basin can easily hold, and then briefly pump it up into the central cylinder to create enough room to add and melt more chocolate in the basin to complete the proper amount of chocolate needed for smooth even curtains of cascading chocolate.
DOUBLE BOILER METHOD: For 20 pounds of chocolate, you will need a heat resistant plastic, metal, or stainless container with similar dimensions to 30x12x12, ALSO a metal container with slightly larger dimensions for the hot water bath.
- Place 20 pounds of chocolate tablets or pieces into the container measuring 30x12x12.
- Then place this container inside the container with the larger dimension on top of stove.
- Fill the outside container with water.
- Turn on the stove to a medium high flame.
- Constantly watch the water bath, refilling as needed to make sure the water does not evaporate.
- Stir the chocolate occasionally throughout the melting process.
- As it melts smoothly, pour 4 cups of canola oil into the chocolate and stir well.
- Your chocolate is now ready for the fountain.
MICROWAVING THE CHOCOLATE Pre-melting your chocolate or sauce recipe in a microwaveable zip-lock bag speeds the maintenance of the fountain. The chocolate MUST be placed in the microwave in the bag with the proper amount of oil added (a good estimate is 1/2 cup of vegetable oil per 5 pounds of high quality chocolate) on medium power for 3 minutes. Then the chocolate should be stirred by smashing the bag around- hold in oven gloves, it will be hot- or with a rubber scraper and put back in the microwave. Microwave again on low power for an additional one to three minutes. Carefully pour the melted chocolate into the preheatedfountain, preheated 3-5 minutes at 100 °.
Any blackening of the chocolate hints that it is burnt, if this occurs, discard it. It will spoil the entire batch.
If the chocolate starts to harden once the fountain is in operation, turn the heat dial to 180 for several minutes, and add a little bit of vegetable oil. NEVER turn the dial to high heat when using chocolate, as the machine will overheat.