Proline CHOCR Operating Instructions Manual page 6

MELTING THE CHOCOLATE
To get the best cascading effects, a chocolate with a high percentage of cocoa is
recommended. Dark chocolate usually has a higher percentage than milk chocolate.
Other chocolate types can work with the addition of vegetable oil but the oil will obviously
affect the taste and texture of the chocolate.
750g chocolate is needed to run the chocolate fountain.
The quickest way to shorten the chocolate melting time is to pre-heat the chocolate in a
microwave oven first before use in the fountain.
Improving Chocolate Flow:
The flow of chocolate depends on the quality of the chocolate used; the higher the cocoa
content, the better the flow.
If the chocolate does not flow as desired it is recommended to add 200ml pure vegetable
oil per 750g chocolate.
A) Melting the chocolate in the microwave oven
1. Break the chocolate into pieces and place them in a bowl.
2. Heat the chocolate for 2 to 3 minutes depending on the wattage of your microwave oven
and then stir.
or
B) Melting the chocolate on the hob
1. Put the chocolate in a bowl.
2. Place the bowl in a large saucepan filled with water and slowly heat the saucepan.
3. Stir the chocolate constantly until it is completely melted.
or
C) Melting the chocolate directly inside the chocolate fountain bowl
1. Set the function dial to "Start".
2. Add small chopped pieces or chocolate powder to the fountain bowl.
3. Stir from time to time until the chocolate is completely melted.
CAUTION:
1. Do not add water or any liquids, except vegetable oil to the chocolate, as this will have
an impact on the consistency.
2. Ensure the fountain bowl is not overfilled, it is recommended to add the chocolate
steadily until it reaches a level of about 0.5mm below the rim of the bowl.
3. As with any other hot liquid, hot chocolate can cause serious burns when it comes in
contact with skin or eyes, extreme caution should be taken to avoid contact with hot
chocolate.