Oster FPSTCF7500 - Manual (Page 6)

Preparing Your Chocolate
The Chocolate Fountain is very simple to use and will provide hours of entertainment
turning any occasion into an event!
You MUST mix oil (vegetable or canola) with the chocolate.The oil allows the chocolate
to reach the smooth consistency for an even flow through the Chocolate Fountain.
Please follow the table below for chocolate-to-oil ratios.
For additional information see the CFIOCOLATE FlINTS AND TIPS section.
Note: The Chocolate Fountain will not run properly without the addition of the oil.
The chocolate can be melted with a double boiler or in the microwave. To melt the
chocolate in a double boiler, add 2 inches of water to the lower pan. Heat the lower pan on
the medium heat setting of your range to simmer. You want the water to simmer, not boil.
Place the upper pan of the double boiler over the lower pan and add the chocolate and
the vegetable oil. As the chocolate begins to melt, stir the chocolate mixture frequently to
avoid overheating and burning. The chocolate should avoid direct contact with the steam
and the water as the moisture will cause the chocolate to become unusable.
To melt the chocolate in the microwave, place the chocolate and oil in a microwave safe
bowl. Heat the mixture on a medium setting. Heating time will vary. Stir mixture frequently
(every 15-30 seconds) as chocolate melts to avoid overheating and burning.
The approximate melting time is 2 minutes for 8 oz. (1 cup) of chocolate.
NOTE: Chocolate should be melted completely, and of a smooth consistency with
no lumps before adding to the Chocolate Fountain.
Measuring Chart
Milk, Semi-Sweet, or Oil Serves
Bittersweet Chocolate (Vegetable or Canola) Approximately
3 12-ounce bags of chips 10 liquid ounces 8-12
4 12-ounce bags of chips 14 liquid ounces 10-15
White or Premium^ Chocolate
3 11-ounce bags of chips 12 liquid ounces 8-12
4 11-ounce bags of chips 16 liquid ounces 10-15
*Premium chocolate contains 30%-40% cocoa.
Chocolate Hints & Tips
No special chocolate is required; any brand of morsels or chips will work well. This includes
semi-sweet, milk, white, or dark chocolate. If you use chunk chocolate, be sure to chop it
coarsely before melting to ensure even heat distribution.
• Chocolate should have a smooth, even, and glossy unblemished appearance. The surface
should not be dull or have grayish-white streaks (bloom). Bloom occurs when the cocoa
butter has separated causing it to rise to the surface of the chocolate. Bloom occurs
when the chocolate is stored in too humid or too warm a temperature-the chocolate
can still be used.
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