A clean chocolate fountain upon return ensures a refund of the cleaning deposit. Be sure to wipe them off first so your dishwasher isn’t filled with chocolate. Every part except the basin is dishwasher safe. Be sure to clean the fountain as soon as it is no longer in use. If someone turns on the auger with hardened chocolate in the fountain, it will burn out the motor. Don’t leave chocolate in the fountain after you’re finished: When it cools, it will harden.Don’t dip crumbly items or wet items in the fountain: Wet items will cause the chocolate to seize and crumbly items contaminate the chocolate.If that doesn’t cure the problem, make sure that you leveled the fountain and are not setup under an air-conditioning vent or outside in the wind. Turn the fountain back on and the problem should be cured. As the chocolate flows back down into the bowl from within the auger tube, you’ll probably notice air bubbles popping out of the chocolate. Simply turn off the auger for around 10-15 seconds. More than likely, you either need to add more chocolate, or your fountain has gotten air trapped in the auger tube, making the chocolate flow uneven or curtain open. Air can get trapped in the auger tube blocking the flow of chocolate : Everything’s going great and after a little while the fountain stops flowing properly.Always preheat the fountain before adding chocolate: f the room is cool, the metal bowl and tiers will also be cool and when the chocolate is poured in, it can harden and not flow properly.A level fountain will allow the chocolate to flow evenly around the entire fountain. The more accurate you are, the better the flow of the chocolate. Repeat with the level at different sides of the bowl. Adjust the feet so the fountain is level. Before chocolate is in the fountain, lay the level across the edge of the fountain’s bowl. Don’t think you can “eye” it, you can’t, use the level provided to you. Always setup your fountain on a sturdy surface and level the machine before operating: Leveling your chocolate fountain is a really simple task that takes a minute or two.Don’t use the fountain outdoors: A gentle breeze will splash the falling chocolate.Being directly under A/C ducts is awful, as the cold air will actually cool the chocolate and it will start to harden and will flow terribly. If you are at a facility that dictates where you need to set up, be assertive if the location is bad. Choose the location where you setup the chocolate fountain carefully: Pick a location away from air conditioning ducts, swinging doors, dance floors, exterior doors, etc.The attendant at the gelato counter provides sample spoons with endless patience.Ĭhocolat makes biscotti in-house and they come in petite, cookie-shaped morsels for dipping. They feature a wide selection of gelato flavors including pistachio, coconut, cantaloupe, rum raisin, tiramisu, spicy chocolate, pomegranate and caramel, just to name a few. There are also grilled panini sandwiches and flatbread options, a variety of pastas, brick oven pizza, and dozens of sweet and savory crepes.ĭessert, however, is clearly where Chocolat shines. The menu consists of fresh salads, cold plate appetizers such as carpaccio and cheese boards, Mediterranean delights from their mozzarella bar, and six unique kinds of bruschetta. Though Chocolat appears to be a place serving only desserts and coffees, they actually boast an extensive menu with plenty of options for a more savory tooth, and with a price range of $5-$12 for the foodie on a budget. The tank is not actually in the restaurant, but a projection from a mystery location elsewhere. There is a flat screen TV on the wall showing a fish tank. The tables are small and intimate, with cow pattern faux fur stools. Their new bistro sits on the busy corner of Fifth and University Avenues.Īt lunchtime, patrons will find a relaxed atmosphere. After a year of successful business in the Gaslamp, Chocolat Cremerie opened up an additional location in Hillcrest last December.
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