5
PREPARING THE CHOCOLATE
Now it’s time to get the chocolate ready. It needs to be melted before
you place it in the warmed Fountain bowl. The quickest and simplest
way to do this is in a microwave but you can also melt your chocolate
on the hob. For the best cascading effects, you need at least 600g and
up to 1000g of chocolate to start. This is a generous serving for up to
8-10 people.
Microwave:
If you’re using JM Posner Finest Belgian Chocolate in 900g
microwaveable pouches or 2.5 kg catering packs, simply follow the
instructions on the pack. If you’re using another brand of chocolate,
break it into pieces and place it in a bowl in the microwave. Heat it for
1 minute on Medium power (800W oven) and then stir. Return it to the
microwave for a further minute and then check again. The chocolate
must be completely melted and of a thin consistency that flows easily
off a spoon. You will also need to add some vegetable oil to your
chosen chocolate to improve its flowing quality.
Hob:
Use the bain-marie method. Place the chocolate in a heat-resistant
bowl. Stand the bowl in a large saucepan of hot water on the hob over
a low heat. Stir the chocolate constantly until it’s completely melted,
taking care not to let it stick or burn. Again, you’ll need to add some
vegetable oil.
It’s important not to add water or any water-based liquids to your
chocolate as this will make it harden and stop the flow.
Virtualy any quality chocolate will work well but for perfect results first
time and every time, you’re recommended to use a specially blended
fondue chocolate, such as the ones created by JM Posner.
To get the best cascading effects, the secret is a chocolate with a
high percentage of cocoa butter. Dark chocolate usually has a higher
percentage than milk. Other cheaper chocolates can work with the
addition of vegetable oil but the oil can obviously affect the taste and
the texture.
Your Battery Operated Table-top Fountain can also run a variety other dipping sauces.
You can try cheese, Barbeque, Curry or Chilli sauces.
