Using a home chocolate fountain

The fountain is easy to use just follow these simple instructions.

Your CHOCOLATE FONDUE FOUNTAIN requires little assembly,  wipe out base bowl with a damp cloth and dry.

After cleaning, return auger to base making sure it is securely in place by aligning the groove on the bottom of the auger to the motor base pin. Make sure it is secured and locked into position. Do not attempt to place auger or tower on base or remove from base while motor is on. Make sure tower is fitted on the posts in the base properly.

Using your CHOCOLATE FONDUE FOUNTAIN

Using the correct chocolate

Your unit will not work correctly  with any chocolate bought from the super market .
The best chocolate to use is Fountain Ready chocolate Belgian Chocolate which is high in cocoa butter, that is formulated for chocolate fondue fountains. This chocolate requires no oil to function and is rich and decadent.
You can purchase this type of chocolate on-line at www.chocolatebarns.co.uk  or here in our EBAY SHOP

You can order not only various chocolates but also all dipping items except fresh fruit
Chocolate Barns Milk Chocolate
Chocolate Barns Dark Chocolate
Chocolate Barns White Chocolate
Chocolate Barns Strawberry (pink in colour) Chocolate
Chocolate Barns Orange (orange in colour) Chocolate
Chocolate Barns Lemon (green in colour) Chocolate
Chocolate Barns Caramel (light brown in colour) Chocolate

Please Note : DO NOT ADD WATER, ALCOHOL OR ANY WATER BASED LIQUIDS TO THE CHOCOLATE AS THIS WILL THICKEN THE CHOCOLATE

Now that you have your selected chocolate, follow these instructions to begin:

1) Find a stable surface near an electrical outlet before starting.
Then make sure the unit is level. It is important for the unit to be level to create the desired flowing effect.
2) After plugging in the unit, make sure your unit works by testing the motor function to see that the auger turns and that the heater works.
Once this is done turn both off.
3) Now that you are ready to begin, turn the heater knob to the ON position.

In the meantime, get a microwaveable bowl. Fill the bowl with the bag of chocolate barns fountain ready chocolate. Place in the microwave for 1 minute. Then stir, repeat this until it is a rich smooth texture with no unmelted chips.You will need to microwave for approx 4 to 5 minutes depending on your microwave.

4) Pour melted chocolate into bowl at the base of the unit. Fill just before the rim. Then turn the motor to the ON position. Watch the chocolate get pulled up and then come down the fountain tiers.

5) Let the unit flow for 2 minutes if the flow is not good then  turn the motor OFF for 30 seconds, to eliminate any air gap possibly causing the chocolate not to flow well. Then turn the motor back ON check that the machine has enough chocolate and is fully melted and that the machine is level.

You should now have a nice flowing fountain.
IF YOU TURN THE MACHINE ON TO CHECK FLOW THEN DON’T TURN OFF FOR MORE THAN A COUPLE OF  MINUTE AS THE CHOCOLATE IN THE TUBE WILL START TO GO HARD AND COULD CAUSE YOUR MOTOR TO BURN OUT.

NEVER ADD HARD CHIPS TO A FOUNTAIN WHILE THE MOTOR IS RUNNING. ONLY ADD MELTED, SMOOTH CHOCOLATE.

NEVER ADD COLD LIQUID CHOCOLATE, AS IT MAY CAUSE THE FLOW TO STOP. ONLY ADD WARMED Chocolate

ALWAYS CHECK TO MAKE SURE NO CHUNKS OF FOOD ARE IN THE BASE AS IT MAY CLOG THE FLOW OF CHOCOLATE. REMOVE WITH A SLOTTED SPOON.

TROUBLESHOOTING

PROBLEM POSSIBLE CAUSE/REMEDY
Chocolate is dripping, not flowing Chocolate is too thick, thin with vegetable oil ( this will not be necessary if you are using Fountain ready chocolate )
Unit is not LEVEL. Level unit.
Chocolate is flowing unevenly, but not Sheeting Unit is not LEVEL, level unit so that chocolate is evenly distributed around the tower to ensure proper sheeting.
Flow is intermittent, interrupted, not flowing properly Check for chunks of food in base that may be clogging the chocolate flow to base of tower, remove any chunks found.
DO NOT ADD COOL OR COLD LIQUID – THIS WILL STOP THE FLOW OF THE FOUNTAIN.

By following these simple instructions, your CHOCOLATE FONDUE FOUNTAIN will be fun for friends, family, and kids of all ages…by creating a beautiful effect of mouth-watering chocolate for dipping everyone’s favourite snacks.

NOTE: To prolong the life of your CHOCOLATE FONDUE FOUNTAIN be sure to follow the cleaning instructions after every use and make sure the tower is flushed while washing the unit to prevent chocolate build up. Never use anything abrasive on the base to maintain the original finish.

CLEANING
Make sure unit is unplugged before cleaning. Remove auger and tower and soak.
Before first use and continuing after each use, be sure to wash the tower, and auger thoroughly. Tower and auger are best to soak but are dishwasher safe as well.

To make cleaning of the CHOCOLATE FONDUE FOUNTAIN easier, carefully remove the tower and auger (after cooling), wipe off remaining chocolate with paper towels. Wash in warm, soapy water, rinse and dry.

DO NOT POUR OUT EXCESS OR LEFTOVER CHOCOLATE DOWN DRAIN OR IN TOILET. POUR IN PLASTIC BAG OR DISPOSABLE CONTAINER THEN INTO THE BIN.

Carefully pour out as much remaining chocolate from the base bowl as possible. Use damp sponge or clothe to wipe clean the remainder and to clean the outside of the unit, wipe with a non-abrasive towel to dry. NOTE: DO NOT IMMERSE BASE, THIS HOLDS ALL OF THE ELECTRICAL COMPONENTS.
 

Bake stable chocolate coming

Bake stable chocolate available soon 

For all you lovely bakers out there , huge chunks of delicious Belgian chocolate .

Lovely in cookies, cup cakes or ice cream .

Makes 24 generous sized chocolate Truffles.

Ingredients

45g unsalted butter, chopped coarsely
250g good quality dark chocolate, chopped coarsely
1/3 cup (80ml) thickened cream
1 teaspoon glucose
1/2 cup finely chopped roasted almonds or hazelnuts
1/2 cup finely chopped red glace cherries
1/2 cup finely chopped sultanas
100g finely chopped dark chocolate
1 tablespoon brandy or rum (optional)
150g white chocolate

sprinkles and decorations to top the truffles

1. Place the butter and chocolate in a medium sized microwave safe bowl.
2. Microwave on medium power for 1min. Stir then continue to microwave on medium power at 30sec intervals. Continue until chocolate has just melted. This should not take any more than 2mins.
3. Add the cream and the glucose. Mix through until combined and smooth.
4. Stir through the almonds, cherries, sultanas, dark chocolate and brandy.
5. Cover and chill until thick enough to roll.
6. Shape a heaped teaspoonful of the truffle mix into a ball. Smooth by rolling between the palm of your hands. This needs to be done quickly otherwise the heat of your hands will melt the truffles.
7. Place the truffles in paper cases. If you want the little puddings to be their own little plates make sure you read step 11.
8. Melt the white chocolate. Either use a small spoon or pipe the chocolate on the tops so that it comes down the sides like custard.
9. Decorate the tops before the chocolate sets.
10. If you want your little chocolate puddings to be sitting on their own plate, use a small spoon or piping bag to make a small circle/disc of melted white chocolate on non-stick baking paper. Carefully sit the truffle ontop. You can do this before or after topping them.
11. Store covered in the refrigerator.

Chocolate is a natural product and contains many valuable ingredients. Consumed in moderation, it has its place in a balanced diet.

The inner values of chocolate

Source of energy for an active lifestyle

Because of the high concentration of calories in a relatively small volume and thanks to the positive relationship between sugars and fats, chocolate is an important source of direct energy. Chocolate also compensates very rapidly for the energy that the body expends during heavy physical or mental exertion. That’s why chocolate is extremely popular with athletes, students and anyone who wants to restore their energy quickly after strenuous activity. In short, chocolate goes hand in hand with an active lifestyle.

Polyphenols believed to counteract free radicals

Polyphenols are natural components found in healthy plants such as fruit and vegetables, and also in the cocoa plant. The polyphenols found in cocoa belong to the category of flavanoids, in particular the flavanols. Flavanols are particularly abundant in cocoa beans, even more than in red wine or green tea. Cocoa also contains unusually large amounts of more complex flavanols called procyanidins. These are powerful antioxidants protecting body cells against the effect of free radicals. According to research, free radicals accelerate the ageing process and are responsible for the degeneration of certain body functions, such as the ability to see or the nervous system. In addition, flavonoids appear to have positive cardiovascular effects, to strengthen the immune system, to lead to lower cholesterol/blood pressure and to improve the function of blood vessels.

Low levels of cholesterol

In cocoa and chocolate, we also find a unique saturated fat which, according to recent research, has a neutral effect on the production of bad cholesterol and could possibly promote the creation of good cholesterol. Cocoa and dark chocolate are naturally cholesterol-free, and milk and white chocolate only contain a minimal amount of cholesterol, which comes from the milk used in these products.

Sugar absorbed slowly by body, resulting in low Glycaemic Index

Before being turned into chocolate, cocoa beans contain very few natural sugars. The added sugar only causes the blood sugar to rise by a very slight degree, which results in a low Glycaemic Index. Thanks to the unique composition of chocolate, the sugar present is absorbed very slowly by the human body. Chocolate does not harm teeth. Eating chocolate can lead to a feeling of well-being and have a calming effect on one’s state of mind.

Stimulating effect of theobromine and caffeine

Cocoa and chocolate also contain minimal levels of theobromine and caffeine. These substances have a stimulating effect on the central nervous system, the heartbeat and the relaxation of the respiratory muscles. Recent medical research indicates that theobromine and caffeine reduce fatigue and improve concentration.

Essential calcium and proteins for young people

Children and young adults, for whom proteins and calcium are extremely important, adore milk chocolate and chocolate-flavored drinks. Furthermore, milk and white chocolate are themselves sources of calcium and proteins.

Vitamins A and B12 support growth processes

Milk and white chocolate are rich first and foremost in vitamins A and B12, which, among other things, contribute to the growth of healthy teeth and bones, the absorption of calcium and phosphorous, the creation of red blood cells and the growth of muscles and tissues.

B-complex, D and E vitamins

Cocoa and dark chocolate also contain many B-complex vitamins, needed for releasing energy and creating the body’s building blocks. In addition, dark, milk and white chocolate all contain vitamins D and E.

Minerals for proper functioning of the body

As well as being a source of vitamins, chocolate is also a source of those minerals vital to proper body functions. Dark chocolate is particularly rich in magnesium, important for robust brain function. It also contains copper, iron, manganese and zinc for the promotion of cell growth, the repair of tissue and the absorption of nutrients.

Dietary fiber with cleaning effect on digestive system

Chocolate also has a beneficial effect on digestion. Cocoa mass contains around 15% of soluble and non-soluble dietary fiber. This fiber improves intestinal movements and keeps the intestinal and stomach walls clean.

Growing demand for healthy specialty chocolates

To sum up, the conclusion is this: chocolate is healthy in many ways. But it can be even healthier. Today’s consumers are discriminating and demanding. Callebaut has developed a range of chocolate varieties which meet this growing demand for healthy specialty chocolates: chocolate without added sugar and organic chocolate.

Chocolate can play a healthy role in everyone’s life.

Pour melted chocolate in the centre of the specially designed tray and dip away yum ……………

Brand New Party Platters  no need for a chocolate fountain

Everything you need for a Party! Cosy night in ! Girlie night ! or to take to a dinner party for some truly scrumptious dipping !!

Simply put the tub of chocolate in a microwave and heat up for 1 minute or until chocolate has melted & simply pour the chocolate into the middle section of the chocolate platter. The chocolate platter arrives with all the dipping items already in separate sections ready for you to pour in the chocolate & serve!

Different flavoured chocolate available just select the flavour required.

This platter contains enough Chocolate and dipping items for a party of 10 people.

Platter includes:

1 x 300g tub of  The finest Belgium Chocolate.

( melt in the tub and add to your centre section of the platter )

Plus 6 different dipping items total weight of 800g from the list below.

Each section contains the following:

• Marshmallows
• Lonka fudge
• Bumper bananas
• Jelly babies
• Lonka Nougat
• Toffee honey comb.

All sealed in a black 6 section platter ready for you to add the chocolate to the middle section .

Also included is 25 bamboo skewers.

All you need for a truly scrumptious treat !!

The Best Before Date will be from the date of purchase.

We take every effort ensure your sweets arrive in perfect condition and are packed in our chocolate factory in Essex

ORANGE , CARAMEL or LEMON                   £10.99

Hello

In this section I will be adding attempts to give a balanced view of some of the the research and current ideas on the positive and negative effects associated with eating chocolate. you need to decide for yourself how you feel ………
information on conditions mentioned is of a general interest and you should not substitute for medical advice from qualified professionals.

1 Chocolate for long life ???
Chocolate consumption has been linked to longer life
A survey of healthy 65 year old men in the USA revealed that those who ate sweets containing Chocolate reportedly lived longer.
Mind you . healthy people tend to live longer any way ………
Mortality was lowest among those eating Chocolate up to three times a month and slightly higher among the who indulged in Chocolate
three or four times a week .
Those who ate no chocolate at all had the highest mortality of all !!

I wonder what there vice was ???

Your dog may love the taste of chocolate, but don’t let him have any. Chocolate can be dangerous for many animals, but especially dogs, because it contains theobromine, a stimulant naturally occurring in the cacao bean. Consumption of theobromine can lead to toxicity and even death in some animals.

Theobromine is chemically similar to caffeine. While safe for humans, other species, such as dogs, lack a specific enzyme and can’t metabolize theobromine. Overdoses of theobromine can cause seizures and convulsions.

It also may be dangerous for cats to ingest theobromine. However, they are not as much a worry as dogs, who are known for their robust eating habits. Cats are more discriminating in their diets and are unlikely to devour a significant quantity of chocolate.

If you suspect your dog has eaten a sizeable amount of chocolate immediately contact your veterinarian. Individual canines vary in their sensitivity to theobromine. Here is an overview of how much chocolate can pose a problem:

• 4 to 10 ounces of milk chocolate or 1/2 to 1 ounce of baking chocolate for small dogs, such as Chihuahuas and toy poodles.
• 1 to 1 1/2 pounds of milk chocolate or 2 to 3 ounces of baking chocolate for medium-sized dogs, like cocker spaniels and dachshunds.
• 2 to 4 1/2 pounds of milk chocolate or 4 to 8 ounces of baking chocolate for large dogs, including collies and Labrador retrievers.