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TROUBLESHOOTING
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Chocolate is not flowing
Chocolate is not flowing evenly
Chocolate changes to a lighter color
Full waterfall effect is not achieved
Chocolate Fountain suddenly stops
Mixture is too thick; add additional oil
Chocolate Fountain is not level,
carefully rotate the adjustable foot on
the bottom of the BASE until the unit
is level; or chocolate mixture is not thin
enough, add a small amount of oil
This is normal
Chocolate to oil ratio may be
incorrect. Try adding more oil or
chocolate.
Turn CONTROL KNOB to OFF,
unplug unit, check for/remove
obstructions, let cool (5 minutes),
plug back in, and turn CONTROL
KNOB to HEATER/MOTOR setting
• No special chocolate is required; any brand of morsels or chips will
work well. This includes semi-sweet, milk, white, or dark chocolate.
If you use chunk chocolate, be sure to chop it coarsely before
melting to ensure even heat distribution.
• Chocolate should have a smooth, even, and glossy unblemished
appearance. The surface should not be dull or have grayish-white
streaks (bloom). Bloom occurs when the cocoa butter has separated
causing it to rise to the surface of the chocolate. Bloom occurs when
the chocolate is stored in too humid or too warm a temperature-the
chocolate can still be used.
• Chocolate is very temperamental; carefully follow instructions for
melting to avoid burning or overheating.
• Seizing occurs when the chocolate you are melting suddenly
becomes grainy and firms up; it looks like a dull thick paste. If the
chocolate seizes, you may still be able to rescue the chocolate by
mixing in a small amount of vegetable oil.
• Never add cool or cold liquid, because this will cause the chocolate
to seize.
• Do not add liquor to the chocolate, this will cause it to seize. For
best results, use flavored oil that is specifically made for flavoring
chocolate.
• Chocolate should be wrapped tightly and stored in a cool dry place.
Storing chocolate in the refrigerator could cause condensation to
form on the chocolate and, in turn, the chocolate will seize when
melted.
CHOCOLATE HINTS AND TIPS
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