Whether you own a home chocolate fountain or a commercial chocolate fountain, you may encounter instances where the smooth chocolate is not flowing properly. While some may instantly blame the chocolate fountain, many of the “problems” actually stem from the user’s actions. This guide is a useful reference for easy solutions that will ensure your chocolate fountain works beautifully.
The Problem: No Curtaining or Robing When you see photos of chocolate fountains or experience one working correctly, you notice that the chocolate flows evenly around and down each tier of the chocolate fountain. This effect is called robing or curtaining and is the result of a chocolate fountain that was both properly set up and used. When the chocolate clumps or there are gaps in the chocolate’s flow down the fountain, curtaining is not achieved and the result is the appearance that something is wrong with the chocolate fountain itself. This is rarely the case, however, and below you will find the solutions behind this problem.
Viscosity: Make Your Chocolate Fluid If the chocolate for chocolate fountain is too thick or thin, then the chocolate will not cascade evenly – and you will lose the robing effect. Thick chocolate won’t travel up the central tube fast enough, and once it does spill out onto the tiers, there will be a lumpy or pudding-like consistency. If the chocolate was thinned with too much oil, its flow will appear to drip over the tiers and have gaps. The best way to avoid these two scenarios is to use Sephra’s chocolate for chocolate fountains, which comes in eight varieties and was designed especially for chocolate fountains. Sephra’s chocolate requires no additives. It is simply ready to use in chocolate fountains. This results in the perfect consistency to create the curtaining effect and a delicious aroma and taste unspoiled by adding oil or cocoa butter.
Check Your Fountain Foundation It is imperative that your chocolate fountain be on a level surface in order to function properly. Even if you use Sephra’s high quality chocolate, if the fountain isn’t level, the chocolate will flow to one side of the fountain. Sephra’s chocolate fountains all have adjustable feet at the bottom, and the solution is to simply adjust the feet until the chocolate is flowing properly again.
Cavetating Chocolate Fountain A chocolate fountain that cavetates simply means that air is trapped in the center tube and is preventing the chocolate from smoothly flowing up. If this happens, turn off the motor and wait 15 seconds for air bubbles to rise to the surface around the base and at the top. Once the air bubbles stop, turn the fountain back on. The chocolate should now achieve the curtaining effect, but if more air gets trapped as the auger rotates the chocolate up the center tube, simply repeat this process a few times at the beginning of use and later in use.
Check the Chocolate’s Temperature Another common mistake is attempting to encourage cold chocolate to flow. If your chocolate isn’t melted properly – and the temperature maintained once it is melted – then the chocolate won’t continue to curtain. If you don’t own a Sephra model, particularly when it comes to home editions, then your chocolate fountain’s heating elements could be substandard. Sephra’s chocolate fountains, both commercial and consumer models, are all equipped with heating elements designed to melt and maintain the perfect chocolate fountain temperature. Another tip is to make sure you don’t place the chocolate fountain near an air conditioning vent, which could easily counteract any heating element. Any of these scenarios could happen to seasoned chocolate fountain users, both commercial and personal, but ascertaining which of the above might be contributing to a lack of flow will help you quickly troubleshoot the problem and get back to enjoying the chocolate fountain.