Kompernass KH1091-09-V4 - Manual (Page 6)

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Suitable chocolates
For the chocolate fountain you can use all types of
standard commercial chocolates that do not contain
any solid ingredients, for example, nuts.
However, as a general rule, the higher the proportion
of cacao butter in the chocolate, the better are the
flow characteristics. Accordingly, covering chocolate
(coverture) is especially suitable for the chocolate
fountain.
Coverture is a type of chocolate that contains more
cacao butter than conventional chocolates. The share
of cacao butter in coverture should lie between at
least 33% and 38%.
The share of cacao in the chocolate should amount
to no more than 60%. The higher the share of cacao,
the worse are the flow characteristics.
Should the melted chocolate not be sufficiently fluid,
add some neutral oil. Mix everything well so that
the chocolate becomes more fluid.
Note:
In specialist shops it is possible to buy chocolate
especially manufactured for chocolate fountains.
This chocolate contains the ideal proportions of cacao
and cacao butter, thus ensuring the best possible flow
characteristics.
Using the chocolate fountain
Note:
Melt the chocolate before filling the chocolate fountain,
either in a microwave or on the stove. It will take a
long time to melt it in the chocolate fountain!
1. Place a maximum of 500 gr of chocolate into
a pot and then heat this up, either in a double boiler
or in the microwave. Details of the type of chocolate
suitable for the chocolate fountain are to be found
in the chapter “Suitable chocolates”.
2. Add about 2-4 table spoons of cooking oil to in-
crease the flow capacity. When warming it up,
ensure that the chocolate does not become
"burnt on".
3. Repeat this procedure with a further maximum
of 500 gr of chocolate for the second half of
the chocolate fountain.
Note:
You can fill one side of the chocolate fountain with
white chocolate and the other side with darker
chocolate.
Note:
If you are intending to fill only one side of the
chocolate fountain with chocolate, remove the
screw-conveyor 5 on the side not in use. This will
reduce the running noise level from the chocolate
fountain.
4. Place the function switch w at the position
“ ” for approx. 3 minutes to pre-heat the
bowl 6 for the liquid chocolate.
5. After the bowl 6 has warmed up, pour in the
liquid chocolate. You could use the spatula 8
to help you do this.
6. Place the function switch w at the position
“ ”. The screw-conveyors 5 start to turn
and, after a short time, the chocolate flows over
the apex 1 and the cascades 2/3 then back
into the bowl 6.
IB_KH1091_35480_LB6 28.10.2009 13:29 Uhr Seite 4