5
advanced fountaineering
On the opposite page, we said to use bland, tasteless oil. Once you’ve used the
chocolate fountain a few times, when you’ve got the hang of it, and discovered the
taste of different kinds of chocolate, you might like to experiment a bit.
flavoured oils
You could try adding a little of the many flavoured oils available, though you’ll need to
take care with the quantities. Underdone can be corrected by adding a little more,
overdone can only be corrected by emptying the fountain and melting more chocolate.
flavoured spirits
Many spirits, such as Gran Marnier, Kahlúa, Tia Maria, Crème de Menthe, Rum, Brandy,
go well with chocolate. Be careful, as these are all water based, and water will tend to
harden the chocolate, but 2-3 teaspoons, well mixed, shouldn’t cause a problem.
If you’re worried about the alcohol, heat the spirits in a pan first. The alcohol will boil
off at about 80°C. Let the residue cool before adding to the chocolate/oil mixture.
artificial flavourings
These tend to be highly concentrated, so you should take even more care with them.
Measure by the drop, rather than by the teaspoon.
research fountaineering
What’s the difference between chocolate from a chocolate fountain and cheese from a
fondue maker?
OK – Apart from the taste, what’s the difference between chocolate from a chocolate
fountain and cheese from a fondue maker?
Could you mix melted cheese and wine together and get the same degree of runniness
you need for the chocolate fountain?
If the answer is “yes!”, then you’ve got yourself a fondue fountain.
How about a barbecue sauce fountain?
If you can make barbecue sauce to the same consistency, and dip pieces of cooked
meat instead of strawberries or marshmallows ...
Come to think of it, what’s wrong with strawberries and marshmallows in barbecue
sauce? Go on, try it, just once. You may be surprised. You may even go back for more.
A sweet and sour sauce fountain? – dip cooked prawns, veg, rice balls.
If you think of anything else, keep notes on pages 6 and 7.
care and maintenance
1 Switch off (turn both switches to 0), unplug, and let the chocolate fountain cool.
2 Remove the tube, tiers, and auger before the chocolate gets too thick.
3 Wash them in warm soapy water, then dry. You can put them in a dishwasher, but
we don’t recommend this. The harsh environment may affect the surface finishes.
4 Tip the remaining chocolate and oil into a bowl for next time. Neither chocolate nor
oil do well in the fridge, so you should take the mixture out and let it reach room
temperature before reusing.
5 Clean the bowl with kitchen towel, finish off with a damp cloth. Use a bit of kitchen
paper moistened with a little cooking oil to remove stubborn stains.
6 Don’t put the base in water or any other liquid.
7 Don’t use harsh or abrasive cleaning agents or solvents.
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