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Quantités de chocolat recommandées
Modèle de
fontaine
Nombre
d’invités
Chocolat
– Qté
min
(Kg)
Fondue
– Qté
min.
(litre)
Chocolat
– Qté
max
(Kg)
Fondue
– Qté
max.
(litre)
Qté
suggérée
pour
commencer
(Kg)
Qté
suggérée
pour
commencer
(litre)
Sephra
(CF 44)
100+ 6,3 6 9 8.75 7,2 7
Montezuma
(CF 34)
100+ 5,4 5.25 9 8.75 7,2 7
Aztec
(CF 27)
<100 3,6 3.5 5 5 4,5 4.5
Cortez
(CF 23)
<100 2,7 2.5 4,5 4.5 4 3.75
Rajout de chocolat dans la fontaine
Comptez neuf kilos de chocolat pour environ 200 personnes. Pour rajouter du chocolat,
procédez comme suit :
RAJOUT DE COPEAUX DE CHOCOLAT :
Versez une tasse de copeaux à la fois, directement au-dessus de la couronne. Attendez
que les copeaux soient presque tous fondus avant de continuer. Si vous rajoutez trop
de copeaux à la fois, vous risquez de fatiguer le moteur.
RAJOUT DE CHOCOLAT FONDU :
Pour rajouter une grande quanti de chocolat, faites-le fondre avant de le mettre dans
le récipient. Faites le fondre au four à micro-ondes ou au bain-marie.
Températures du chocolat
Chocolat
Réglage de la
température
Température approx.
du chocolat (°C)
Noir 6 46-51
Au lait 6 46-51
Blanc 5 40-46
La température du chocolat peut changer lorsque vous rajoutez une quantité de chocolat
ou en fonction de facteurs environnementaux, p.ex. si vous faites marcher la fontaine
dans un endroit froid. Dans ce cas, vous devez régler la température en conséquence.
En règle générale, quand du chocolat blanc ou au lait s’épaissit, il suffit de diminuer la
température. À l’inverse, si du chocolat noir durcit, augmentez la température. Grattez
le chocolat au fond du récipient et remuez régulièrement.
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