Fulflavor Chocolate Fountain & Shake Syrup, #10 canOur unique cocoa blend provides Fulflavor Chocolate Syrup with its distinctive chocolate flavor without the bitter aftertaste. When mixed with traditional shake bases, Fulflavor Chocolate Syrup creates an enticing frosted cocoa color. This product is available in a 1 -gallon jug or a #10 can (with slightly thicker viscosity than the jug).The thicker viscosity of the Fulflavor can product makes it ideal to mix into beverages and/or as a topping for sundaes and baked dessert items.Fulflavor chocolate syrup is made with alkalized cocoa with provides a less bitter, more smooth chocolate flavor.Use a pump with the #10 can or use a ladle to drape the product over ice cream.Easy to control the flavor intensity and color by varying the amount of product used in each application. Add Â½ oz, 1 oz, or 2 oz, whatever amount is desired, to create the ideal product for any operatorâs menu.
So I ended up just experimenting until I found the perfect ratio for the desired thickness. This post includes our final recipe for a chocolate fountain, along with our hard-won tips for how to set up a chocolate fountain & the best chocolate for a chocolate fountain.
Pick a Location. Be wary of the wind, rain, and sunshine when choosing where to set up & what goodies to offer for dipping. A windy day can tip over the fountain completely, so avoid using a chocolate fountain when windy, and set up an indoor chocolate fountain bar at special events in the fall/winter.
Level the Fountain. Make sure your fountain is somewhere it can be 100% level! I cannot emphasize this enough, because the more level it is, the more stable it is. You can use a paper towel to even out a wobbly table, as we did, but make sure to look at your machine from every angle before starting to add chocolate.
Step 1. Take your machine out of the box and read the instruction manual, at least the quick start guide that all machines include. Most will tell you to take out the chocolate fountain and wipe down the three main parts: the tower, the auger, and the base (which contains the bowl).
2a) MICROWAVE METHOD (easy). To heat chocolate for a chocolate fountain in the microwave, start by putting all your chocolate and cream into a silicone or glass bowl. Heat for 1 minute on high, then stir it and put it back for 4 bouts of 20 seconds, stirring between each one.
Add the chocolate and cream to your bowl, and over the next 10-15 minutes, stir the mixture until well-combined & the right viscosity. Once there are no more clumps, your chocolate is ready to be used, but be careful not to get any water inside of you may separate the mixture.
Step 4. When your timer goes off, your bowl should be warm to the touch and your chocolate fountain all assembled. Grab your melted chocolate and begin pouring it over the top, just drizzling a little over the entire machine before pouring the rest directly into the bowl. From there, the auger will lift it to the uppermost layer and it will start cascading down. Your chocolate fountain is now ready to be used!
Remove the auger and the tower and scrape off as much chocolate as you can into the bowl. Then place both pieces on a plate while you scrape any remaining chocolate from the bowl into an air-tight container. This chocolate can be safely refrigerated for up to 2 weeks or frozen for up to 1 year.
Put chocolate and cream in a silicone or glass bowl, then microwave on high for 1 minute. Remove from microwave and stir gently, then put it back in on high for 20 seconds, stirring well afterwards. Repeat this process 7-8 more times. If the chocolate seems to be heating but not melting, let it sit in the microwave for 30 seconds before taking it out and stirring again, then proceed. This whole process should take about 5 minutes.
Heat 2-3 inches of water in a large pot, and once boiling, turn heat to low and place a large glass bowl atop the pot. Make sure it fits well enough that no steam can escape. Add the chocolate and cream to the bowl, and over the next 10-15 minutes, the two will slowly melt; stir the mixture until well-combined, with no more lumps of chocolate.
5. Your fountain is all heated when the bowl is warm to the touch. Slowly pour about half a cup of chocolate over the top, and then pour the rest directly into the base. From there the auger will lift it to top and it will cascade down, and your chocolate fountain is all ready!
If clumping: if chocolate starts to bead up or clump, check to make sure no liquid has entered the chocolate fountain's reservoir or any pieces of food aren't stuck in the bowl of the base, creating a clog.
It sounds then like you weren't getting the chocolate hot enough in the microwave, but I had the same experience the first time I used my fountain, that it required about twice as much cream as all the oil recipes I found out there. That's because cream has ~1/3 the fat of pure oil. The dark chocolate needs more oil or cream than the milk chocolate, though, because milk chocolate has a lot of added cocoa butter already, to make it smoother.
If you do use it again and go for the cream recipe, one other way to get it going in the microwave is to heat ONLY the cream until very hot, and then add the chocolate chips and let them sit for a few minutes before mixing them and then microwaving everything together as outline in the recipe. That could help heat it as well as your crockpot, though I'm glad you found a quick way to heat in the end!
Compound Chocolate is a product made from a combination of cocoa, vegetable fat, and sweeteners. It is used as a lower-cost alternative to 'true' Belgian Couverture Chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter. It may also be known as 'compound coating' or 'chocolatey coating' when used as a coating for candy. Manufactured in Italy, Sephra Fountain Ready Chocolate Flavoured Compound is formulated to run perfectly in your Chocolate Fountain without the need to add any further oil or cocoa butter. It can also be used for baking, cooking and moulds. Supplied in 2x5Kg food grade bags in Chocolate button form making it easy to melt and use. The only difference between this blend and our Belgian Couverture Chocolate range is that the fat used in production is vegetable based instead of cocoa bean based. This means that Chocolate Fountain Warehouse can supply the product at a reduced price, yet the quality and taste of the Compound Chocolate is still fantastic and a great cost effective solution.
Sephra Chocolate Fountains are recognized worldwide as being the highest quality chocolate fountains available. Our chocolate fountains run quietly and deliver a beautiful cascade of chocolate. We offer four models of chocolate fountains for commercial use, three models of home chocolate fountains for entertaining your friends and family and our special Sephra Chocolate for chocolate fountains. Sephra fondue chocolate for chocolate fountains was specifically created to flow perfectly without the addition of oil to the chocolate. We take great pride in providing our customers with a wonderful experience using our Sephra Chocolate Fountains and our delicious Sephra fondue chocolate for chocolate fountains.
In addition to our innovative chocolate fountains, we were the first to develop a couverture fountain ready chocolate. This was in stark contrast to the previous standard of adding vegetable oil which destroys the taste and is terribly messy. Our chocolate recipes boast a velvet smooth texture, intensely rich flavor and wonderful aroma. We also introduced the 2 lb microwaveable bag so caterers could easily melt the chocolate quickly and without the mess of large bowls. These bags also reduced waste as the caterer could easily add chocolate during the event in 2lb increments as needed. These bags also ensured unused chocolate would maintain its quality during storage. Read More...
Sephra are the most recognised and trusted name in Commercial Chocolate Fondue Fountains throughout the world. As pioneers in the chocolate fountain industry, Sephra are dedicated to creating the highest quality, easiest to use, longest lasting chocolate fountains at the most affordable price. Sephra know customers need professional fountains they can depend on, which is why Sephra proudly offer the best Chocolate Fountain Warranty in the industry.
All Domestic Chocolate Fountains feature an extra strong heating element which allows you to melt the chocolate directly in the bowl. No other Domestic Chocolate Fountain on the market provides this unique feature. All Sephra Domestic Chocolate Fountains come with these unique features: Strong motor: Sephra Chocolate will cascade, Flawlessly Heated bowl: Melt the chocolate directly in the bowl, Easy to assemble tier set, Dishwasher safe tier set parts and Food grade stainless steel base.
Chocolate Fountains look fancy but they are actually an incredibly simple and affordable dessert option. This step-by-step guide will show you how to melt your chocolate, give you ideas for dipping items and even answer your most frequently asked questions.
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