A chocolate fountain is a tool for serving chocolate fondue. It comes in different sizes, depending on the number of guests you wish to cater for. The fountain has numerous tiers over a heated basin at the bottom. Chocolates are melted in the basin and then pulled up through the augur and continuously flows over the tiers. When it flows over the tiers guests are able to choose a condiment they would like to dip into the fountain, using a skewer, they select a dip of their choice and coat their item in delicious, warm melted chocolate

essentially; a chocolate fountain is composed of two parts: The base is the motor and a heater. The heater is designed to reverse heat through the base to keep the chocolate in liquid form. The motor lifts the screw in the upper part of the fountain. The screw lies in a tight cylinder in a perpendicular fashion with several holes at the bottom of the screw. The screw lifts the chocolate to the top of the cylinder from where it flows over numerous plates and down the fountain to be recycled again. This is the basic principle of a chocolate fountain, because the chocolate is thick, there is no need for a pump as the screw is a better means for lifting the chocolate up.

Tags: Chocolates

This entry was posted on Monday, September 7th, 2009 at 6:52 pm and is filed under Chocolates. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.