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Giles & Posner EK3428G Electric Chocolate Fountain, 3 Tier Cascading Fondue Set with Hot Melting Pot Base, Party Dip & Share Machine, Mini Set Includes 2 Food Trays & 100 Bamboo Skewers, 90W, Red

£9.9£99Clearance
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The party is in full swing; guests are dancing, music is going, all that is left is to get the chocolate flowing. As previously mentioned, most commercial or catered fountain rentals come with chocolate specifically intended for melting to use along with a specialist to ensure the machine runs smoothly. However, this may not be true for all fountains, especially small fountains that do not require a professional to operate them, and certainly not for personally owned fountains. The chocolate is flowing like gold down the streets of El Dorado, its sweet familiar scent floating on the air and warming the soul. Awesome! Now what? As a rule, the rule of hand to go by when selecting foods to dip requires two things: that the food taste good with chocolate and that the food be able to maintain its integrity while submerged in the heavy river of chocolate.

Do not keep adding oil to your chocolate to thin it as this could cause the chocolate to leak through the seals and damage the insides of the fountains. With 90 W, the fountain has two food trays that sit around the bottom of the device so you can dip all kinds of delicious treats in.

For some chocolate fountain rentals, especially those that are maintained throughout the event by a professional, cleaning is handled by the company themselves. Nevertheless, for smaller rentals or personal fountains cleaning falls to the user. Dealing with chocolate can be a daunting task, especially melted chocolate, which can be especially hard to get out of fabrics or off of surfaces once dried. For this reason it is best to handle the cleaning while the chocolate is still fluid. An easy formula to determine how much chocolate is needed for a chocolate fountain is to add 1 pound of chocolate for every 10 guests— or 20, if there are other desserts present. Guests One common complaint about chocolate with oil added is the consistency being grainy or slimy; this happens when the oil and sugar don’t mix properly. Melting and mixing the chocolate and oil beforehand in a double-boiler— a pot where water boils below with a bowl or pot on top where the steam heats the chocolate— or microwave allows you to melt and blend it more evenly and completely, making the final product not only aesthetically pleasing, but more pleasing to the palate as well. Turn the bearing by hand before each use, if the bearing is tight to turn then you will need it replacing.

The chocolate fountain has become a staple in large events, both formal and informal. From business gatherings to weddings, a glistening fountain of liquid decadence always inspires a moment of awe and excitement in attendees from all walks of life. Thanks to the modern market, anyone can buy or rent a chocolate fountain for their own functions! The only issue with this awesome power of ours is the question of how much chocolate is going to be enough? Chocolate fountain with fruit on skewers Perfect for parties, birthdays, baby showers and special occasions, this Giles & Posner chocolate fountain is fun addition to any home. Chocolate Fountain Machine | Chocolate Fountain Supplies in UK | Chocolate Fountain Chocolate | JM Posner Once the chocolate fountain is up and running, it may need to be refilled or replenished after an hour or so, either due to cooling or consumption. At this stage, it is safe to add in additional chocolate pieces unmelted in very small amounts, as long as it does not exceed your chocolate to oil ratio (55% chocolate, 45% oil). For chocolate fountain wafers, it is especially safe to do this, merely ensure that the heating function is switched on once more. Even so, it may be smoother to melt the additional chocolate before adding it in anyways. Adding solid chocolate to a fountain causes it to slow its circulation, which may lead to unpleasing drips or clumps as it waits to be fully melted and incorporated once more. How to clean a chocolate fountain? A good fountain chocolate typically has a high percentage of cocoa butter, allowing for the chocolate to melt and flow evenly without adding oil to the mixture. The ideal chocolate for this is called “couverture,” which is a French word meaning “cover,” and generally contains 32-39% cocoa butter. ( source) This natural fat content results in a silkier appearance and a better tasting chocolate. Thankfully, there are chocolates— usually sold in pellet or wafer form— whose formulas are calculated specifically for chocolate fountains. While these are easiest and most pleasing to use overall, they can get quite pricey.

Do not leave the machine when on closed when not in use as this will cause the coating on the plates to burn off. Another option is to make your own chocolate mix. Semi-sweet, milk, or white chocolate can be melted and mixed with an oil, either canola or vegetable, or cocoa butter to get the same texture as the specially formulated wafers. However, this method comes with the risk of the final product having a slightly slimy, gritty texture, when the oil and sugar don’t quite mix properly. The ideal ratio for home concoctions is around 55% chocolate and 45% oil. ( source)

Easy to clean once used, the fountain includes 100 bamboo skewers so you can easily dip treats in and cover in melted chocolate. Another element to consider is how many people the sugary centerpiece will need to be capable of serving. Sizes of fountains available vary from vendor to vendor, with some companies providing chocolate centerpieces nationwide, and some sourcing events more locally by city or state. For a smaller gathering, say, only 50 guests or so, a small self-service 19” fountain, fitting around 5lbs of chocolate at a time, would suffice.That being said, something important to note in a fondue type situation where many foods will touch the same substance is any allergies which might be present. Before all events where food is going to be served, it is a good idea to inquire of any food allergies that may exist, especially with chocolate fountains, as fruits or nuts, common components in sweets and dipping material, are also common allergens. If the event is one where you know that all attendees are fine with any variety of food, go ahead and spread out whatever options your heart desires. However, if there is someone or some-two people present with a pertinent allergy, it may be better to have a small amount of chocolate set aside for them, or to leave any options that may causes a reaction out altogether if feasible. The one exception of course being the chocolate itself. It is likely safe to assume that someone with a chocolate allergy knows to avoid partaking in anything dipped in a chocolate fountain. How to maintain a chocolate fountain? White chocolate fountain with strawberries and bananas on skewers

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