6
NOTE: Use chocolate that is maximum of 60% cocoa Any
higher percentage ("stronger") chocolate may require the
addition of too much oil to obtain proper flow. Also, if you are
using a chocolate specifically formulated for making fondue,
just follow the instructions on the packaging.
For all other types, use the following instructions.
a.
Place 900g chocolate chips, pieces and 150ml vegetable oil
in a microwave-safe container and use the microwave oven
to cooking until the chocolate full melted Carefully pour
the chocolate mixture into the Bowl up to 1/4 inch from the
top of the Bowl.
NOTE: milk chocolate, dark semi-sweet chocolate, or white
chocolate may also be used.
b.
Heat the chocolate in a microwave oven on high (100%) for
two minutes.
c.
If necessary, heat mixture again for an additional 20-30
seconds until completely melted and smooth. Stir the
mixture well and add a tablespoon or more of oil if the
mixture is not thin,
d.
Repeat the heating process if necessary. The chocolate
must be of a thin enough consistency to flow properly.
e.
If desired, other liquids such as liqueurs may now be added
(approximately 1/4 cup of liqueur, depending on your
taste).
f.
Carefully pour the chocolate mixture into the bowl up to
1/4 inch from the top.
CAUTION: DO NOT overfill the bowl
.
4.
When the chocolate is completely melted, turn the power
switch to "HEAT/FLOW" to begin Auger rotation and chocolate
flow.
CAUTION: To prevent clogging, do not drop food pieces or
objects into the chocolate. Also, do not add cold liquids to the
chocolate mixture or it may thicken and prevent proper
fountain operation.
