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Incorporación de chocolate adicional a la fuente
Para 200 personas, necesita aproximadamente 9 kg (20 lb) de chocolate. Se puede
agregar chocolate utilizando los siguientes métodos:
INCORPORACIÓN DE TROZOS DE CHOCOLATE:
Vierta los trozos directamente en la parte superior de la corona de la fuente,
aproximadamente 1 taza por vez. Antes de agregar más, permita que los trozos se
derritan. Si agrega demasiados trozos a la vez, el motor se exigirá demasiado.
INCORPORACIÓN DE CHOCOLATE DERRETIDO:
Para incorporar una gran cantidad de chocolate, derrítalo antes de agregarlo al tazón.
Puede derretirlo en sus bolsas para microondas o a baño María.
Temperaturas para trabajar con el chocolate
Chocolate
Ajuste de las posiciones
de temperatura
Temperatura aprox.
del chocolate (ºF)
Negro 6 115-125
Con leche 6 115-125
Blanco 5 105-115
La incorporación de chocolate o los factores ambientales, como la puesta en
funcionamiento de la fuente en un lugar frío, pueden afectar la temperatura
del chocolate. Por consiguiente, en esas condiciones, se deberá ajustar la temperatura
de la fuente.
En general, si el chocolate blanco o con leche se espesa demasiado, debe bajar la
temperatura. Si el chocolate negro se espesa demasiado, aumente la temperatura.
Raspe el chocolate del fondo del tazón y remuévalo cada tanto durante todo el evento.
LIMPIEZA DE LA FUENTE
ELEMENTOS DE LIMPIEZA RECOMENDADOS:
Guantes para manipular
alimentos
Espátulas
Jabón para vajilla
Cepillo pequeño o cepillo de
dientes
Esponja grande (se
recomienda esponja para
lechada)
Contenedor grande o bolsas de
plástico resistentes para el
chocolate que sobra
Bolsas de plástico grandes para las
piezas del conjunto de los discos
Toallas de papel
Tela suave
Limpiador de vidrio
Antes de limpiar:
Gire el interruptor de palanca hasta la posición APAGAR. Siempre desenchufe
el cable de alimentación de la toma eléctrica antes de limpiar la fuente.
No permita que el cable eléctrico entre en contacto con agua.
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