Sephra Commercial Chocolate & Fondue Fountains - Manual (Page 9)

5
CHOCOLATE PREPARATION
We strongly encourage you to use Sephra Fondue Chocolate, available in Dark, Milk, and
White varieties. Sephra chocolate is specially formulated with the proper viscosity to
flow perfectly through the fountain every time. Our unique fondue chocolate is
exquisite in taste and aroma and your guests and clients are sure to be delighted.
Before using the chocolate, store it in a cool, dry place. Do not freeze or refrigerate it
as moisture affects the chocolate’s consistency.
Melt chocolate directly in the fountain basin, in a double boiler, or in its microwavable
bags according to the instructions on the bags. WHEN MICROWAVING CHOCOLATE,
ALWAYS USE HALF-POWER TO PREVENT SCORCHING.
Melting chocolate directly in the fountain basin takes approximately 35–60 minutes. Add
chocolate 1-2 pounds at a time to expedite the melting process. Stir chocolate every 2-3
minutes, scraping it from the basin with a spatula as you go, to prevent scorching. Milk
and White chocolate are more susceptible to scorching so be sure to stir more
frequently (every 2-3 minutes) and use appropriate temperature settings.
Melting Chocolate in Fountain Basin—Sephra and Montezuma
Chocolate
(16 lbs)
Heat Setting
Approx. Melting
Time (mins)
Dark 8 45
Milk 7 60
White 7 60
Melting Chocolate in Fountain Basin—Aztec and Cortez
Chocolate
(10 lbs)
Heat Setting
Approx. Melting
Time (mins)
Dark 8 35
Milk 7 45
White 7 45
*CAUTION: The heat setting should never be higher than 7 when melting White
chocolate. Overheating White or Milk chocolate causes it to thicken or become clumpy
and it will not flow properly. If this happens, see “TROUBLESHOOTING” item #2.