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Moisture is the enemy of delicious chocolate, so make sure to store yours properly to keep it tasting great.
Now that you understand how your chocolate fountain components work together, you can confidently operate your commercial chocolate fountain at every event.
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The central cylinder plays an important role because not only does it hold the tiers, but it holds them at the proper downward slope to ensure perfect chocolate fountain flow.
After the basin is filled with melted chocolate for chocolate fountains, the stabilizer and auger should be fitted together and then attached to the basin.
This dynamic duo churns the melted chocolate and draws it up the central cylinder so it can cascade down the tiers.
The finishing touch is the crown, which goes on top and declares the chocolate fountain ready to use.
Also, remember that dark chocolate requires less time to melt than white chocolate, but must be melted at a higher temperature.
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