Forum Activity for @Michelle Sciberras

Chocolate Fountain

Posted in: Tech Help, Tips, Tricks, & Techniques

Hi Brad,WOW! Out of my depth here!I'll have to track down where to obtain cocoa butter from, perhaps just to have on hand should this happen again. Out of curiosity I've noticed Copha has lecithin in it. (Not sure of what %) What are your thoughts on adding a tablespoon of this to the chocolate buttons before going into the fountain?

Chocolate Fountain

Posted in: Tech Help, Tips, Tricks, & Techniques

Hi Theo,The chocolate was packaged in a sealed cellophane bag. I tend not to reuse chocolate already gone through the fountain and there's not much left. I do have a couple of bags for my next function and still am concerned. Thanks for your response.

Chocolate Fountain

Posted in: Tech Help, Tips, Tricks, & Techniques

Hi Brad,Yes I'm using Belgian chocolate direct from a factory that uses the same buttons to make their bars. I've used it before and had no problems. Content wise it has 40% Cocoa in the milk chocolate buttons, cocoa butter - there's no mention of oil on the label. I was under the impression that as Belgian chocolate has a high content of cocoa butter there's no need to add oil?Thanks

Chocolate Fountain

Posted in: Tech Help, Tips, Tricks, & Techniques

Hi everyone!I need help and advice on running my chocolate fountain. At a recent event - my Belgian milk chocolate was not it's usual flowing texture. I've never experienced this before and am wondering what went wrong. In fact when I was dipping strawberries etc into it, the chocolate seemed to be thick and creamy and not dripping off but rather setting. Any ideas? I wonder if the 'day's' temperature affected this, or a poor batch of buttons, or there's something wrong with my fountain. Your replies are greatly appreciated. Cheers. Michelle
updated by @Michelle Sciberras: 05/09/15 16:25:52