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HELPFUL TIPS
1. Always provide each guest with a plate and skewers. (Guests should use a separate
skewer for each food item). Wooden and plastic forked skewers may be ordered
online at www.jmposner.co.uk It is also a good idea to have a generous supply of
napkins available.
2. Guests should never “double dip”, placing a food item that has been bitten back into
the fondue flow. Food item should only be dipped in the fondue once.
3. Cut all dipping items into bite-size pieces so they can easily be placed on the skewers.
4. Never allow water to come into contact with chocolate as it can thicken and ruin the
chocolate. This includes water-based flavourings and food colourings. Use oil based
products instead.
5. Keep chocolate in a cool, dry place. Do not freeze or refrigerate it as moisture may
adversely affect the chocolate.
6. Always reduce the temperature setting from the melting temperature to the operating
temperature once the chocolate is completely melted in the basin. Failure to do so
may cause the chocolate to burn.
7. Do no add more than the maximum amount of fondue chocolate to the fountain
basin. If too much is added, it will overflow the basin when the fountain is turned off.
8. Air is often trapped, in the centre column and at the bottom of the Top Hat when the
fountain is initially turned on. This can cause uneven chocolate flow. To correct this,
simply turn the fountain off, wait 15-30 seconds to allow the air to escape, and turn it
again. Repeat until flow improves. If air pockets are present at the base of the crown,
take a rubber spatula and scrape around the area to release the air.
9. If you are not using JM Posner Fountain Chocolate, you will likely need to thin your
chocolate according to the directions under “CHOCOLATE PREPARATION”. Cocoa
butter may also be used.
