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Preparing Your Chocolate
The Chocolate Fountain is very simple to use and will provide hours of entertainment
turning any occasion into an event!
You MUST mix oil (vegetable or canola) with the chocolate. The oil allows the chocolate
to reach the smooth consistency for an even ow through the Chocolate Fountain.
Please follow the table below for chocolate-to-oil ratios.
For additional information see the CHOCOLATE HINTS AND TIPS section.
Note: The Chocolate Fountain will not run properly without the addition of the oil.
The chocolate can be melted with a double boiler or in the microwave. To melt the
chocolate in a double boiler, add 2 inches of water to the lower pan. Heat the lower pan on
the medium heat setting of your range to simmer. You want the water to simmer, not boil.
Place the upper pan of the double boiler over the lower pan and add the chocolate and
the vegetable oil. As the chocolate begins to melt, stir the chocolate mixture frequently to
avoid overheating and burning. The chocolate should avoid direct contact with the steam
and the water as the moisture will cause the chocolate to become unusable.
To melt the chocolate in the microwave, place the chocolate and oil in a microwave safe
bowl. Heat the mixture on a medium setting. Heating time will vary. Stir mixture frequently
(every 15-30 seconds) as chocolate melts to avoid overheating and burning.
The approximate melting time is 2 minutes for 8 oz. (1 cup) of chocolate.
NOTE: Chocolate should be melted completely, and of a smooth consistency with
no lumps before adding to the Chocolate Fountain.
Chocolate Hints & Tips
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.
Measuring Chart
Milk, Semi-Sweet, or Oil Serves
Bittersweet Chocolate (Vegetable or Canola) Approximately
3 12-ounce bags of chips 10 liquid ounces 8-12
4 12-ounce bags of chips 14 liquid ounces 10-15
White or Premium* Chocolate
3 11-ounce bags of chips 12 liquid ounces 8-12
4 11-ounce bags of chips 16 liquid ounces 10-15
*Premium chocolate contains 30%-40% cocoa.
CARE & CLEANING
Cleaning Your Chocolate Fountain
The Oster® Chocolate Fountain is easy to disassemble and clean. Do not immerse base in
liquids.
1 Turn the CONTROL KNOB to OFF and unplug the power cord from the outlet and allow
to cool. Remove the DRIP TRAY.
2 Twist the BOWL from the BASE.
3 Remove the TOWER from the BOWL. Slide the CAP, CANOPIES and GUARD o the
TOWER. NOTE: You may want to use a paper towel to grip the TOWER while twisting o,
as the chocolate mixture will make it dicult to grasp.
4 Pull the AUGER out of the BOWL.
5 Dispose of excess chocolate from the BOWL.
6 Rinse all parts to remove excess chocolate, dip, or dressing.
7 To clean the DRIP TRAY, BOWL, AUGER, TOWER, CANOPIES, GUARD, CAP and SKEWERS,
wash with warm soapy water. Rinse and dry thoroughly.
IMPORTANT: The BOWL should be towel dried; if left to “air dry”, water spots may
appear.
8 The BASE should not be exposed to water-electrical shock may occur. To clean the BASE,
wipe with a damp cloth.
NOTE: Do not store excess chocolate in BOWL. Clean entire unit after each use.
• 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 rms
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 avored
oil that is specically made for avoring 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.
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