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Problem Possible cause Suggested solution
The chocolate does
not cover the tiers
completely
The fountain is not
level
Ensure that the fountain and tiers are
level using the adjustable feet
Not enough chocolate Make sure that there is 1kg of
chocolate and ¾ cup canola oil
The chocolate is not
hot enough
Make sure that chocolate and oil are
warm enough. Chocolate should be
approximately 60°c
Not enough oil Make sure that the oil has been added.
If still thick add another 1 tablespoon
oil at a time until chocolate has
thinned
Chocolate is flowing
unevenly and is not
sheeting
The fountain is not
level
Ensure that the fountain and tiers are
level using the adjustable feet
There is a draft
hitting the chocolate
Fountain must be indoors and away
from any breeze. Close windows
Chocolate has stopped
flowing
Food stuck in base
of fountain
Turn machine off and unplug. Pour
excess chocolate into a bowl and check
for lumps of food. Separate parts and
remove food. Reassemble unit and
replace chocolate
Chocolate has gone very
hard during melting
Chocolate has
burnt/seized.
If chocolate has seized during the
melting, it has become too hot. The
chocolate will become grainy and firm
up. It will look like a dull, thick paste.
Chocolate must be thrown away and
start again.
There is a white film
around the base of the
chocolate
There is nothing wrong with the
chocolate, it is just from the churning
process that happens when the
chocolate is cycled through the unit.
Troubleshooting