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The Secret for Making the Best Belgian Chocolate Fondue

One essential apparatus for making Belgian chocolate fondue is called the chocolate fountain. Basically, a chocolate fountain stands 2 to 4 feet high with multiple tiers. It is made of stainless steel and has a built-in motor at the bottom. The motor is used to heat the prepared morsels of chocolates on the heating trays. The central corkscrew will push the molten chocolate vertically upward through the fountain’s column. When it reaches the fountain’s top, the chocolate will flow like waterfalls. The chocolates will fill in the cascading tiers until the bottom tier is filled. Then the same procedure is repeated over and over again. Melting the chocolate can also be done using a double boiler or a microwave. Put the fountain in a sturdy base, near a power socket. Make sure that it can carry up to 40 kilograms of chocolates.

A chocolate fountain is available both in commercial and home versions. It can be utilized for different types of occasions including film premiers, product launches, parties, and bar mitzvahs. It is perfect for around twenty five people.

There are also chocolate fountains for rent. You can find it in party supply shops and catering companies. They can provide you with an attendant to ensure that the chocolate fountain is working properly, it cascades the chocolates smoothly, and no fountain abuse for excited children. This apparatus is rented at an hourly basis and include charges on the services provided by the attendants and the cost of chocolates used. Chocolate fountains operate for a maximum of two hours or less during the party and starts to function when desserts and appetizers are served.

Tidbits including cheesecakes, fruit pieces, and marshmallows are placed around the chocolate fountain for added excitements. Skewered these using toothpicks and dip it in the chocolate fountain. However, never put anything that can be easily crumbled when dipped in the chocolate fountain. Never install chocolate fountains outdoors because the chocolate aroma can attract insects and the flow may be distracted by the breeze.

Remember that chocolates contain higher amounts of cocoa butter, like couverteur chocolates which is perfect for making chocolate fondue. Make sure that you are using either the dark or milk chocolates. Chocolates that have low contents of cocoa butter can be substituted with vegetable oils. But expect that the taste and smoothness of the chocolates are affected. These Belgian chocolates are prepared from dried cocoa seeds. These seeds are first roasted and then crushed to become powder. After that, cocoa butter is made though a squeezing process. Cocoa butter and powder are combined adding milk powder and sugar. The proportions of each element determine the color of the chocolates. Black chocolates contain 70 percent of cocoa, milk chocolates contain more milk powders, and white chocolates are made from sugar, milk, and cocoa butter without cocoa.

The Belgian chocolate fondue fountain is a very innovative product which elegantly enhances wedding receptions, special events, and buffet. It is because it offers an exciting dimension new in making chocolate fondues. Your guests can be drawn into amazement especially when dipping strawberries as well as other appetizing desserts in the flowing waterfalls of chocolate. Hotels, restaurants, event planners, and catering companies can offer unlimited varieties of food services which can attract more clients. Purchase a chocolate fountain and make your own version of a Belgian chocolate fondue fountain.

The Factors of How to Become a Personal Chef

You might have encountered a survey asking teenagers of what they want to hire in case they have excess money to spend on luxuries. Many answered- a personal chef.

This survey only recognizes the want of people to have people pampering them with palatable foods and delectable menus. And who would not want some leisure, right?

A personal chef is someone who prepares and cooks food specifically for a person who has hired him. It may either be for some special occasions only but other people, who have the many enough, may even hire professional chefs, for the leisure of fine dining right at their houses.

Personal chefs could be compared to old maids who have learned to perfect numerous menus to serve their house. The difference however is that professional chefs have formal education and have attended formal classes and therefore, practical applications of whatever programs they have chose dot attend. Also, personal chefs are hired and are paid according to the degree of mastery they have. But that is difficult to measure really that’s why it is best that they are paid according to the dictates of the present career value and several other factors.

Personal chefs are undoubtedly the personal choices of the clients who hired them. They have the pleasure of preparing and making menus that would suit the tastes of the people they cook for. This is why it is vital that both the chef and the client have some degree of connection when it comes to taste and food choices.

Often, people interchange the jobs of personal chefs and caterers. There are main differences and we would site portions of them here.

For one, caterers are most likely businesspeople who are hired to create beverages, food and service functions on events ranging from intimate family dinner to weddings, parties and conferences. Personal chefs, on the other hand, are paid to cook meals for individual families and in-home food services for dinner parties.

Apart from what we have mentioned here, there are other several factors that determine an excellent personal chef from that of a not-so-good one.

Personal taste
We have earlier mentioned that to be able to satisfy the needs of the client’s taste buds, the personal chef and the client must have some degree of connection in terms of food choices. This might be quite hard to find and it is practically the reason why there are too many occasions where clients change their personal chefs.

Diversity of knowledge
Maybe you like a particular cuisine or maybe you like a particular way of preparing and presenting food. But fixation on a specific cuisine may not be too healthy for both the client and the personal chefs. The knowledge on food diversity is crucial since this would likely give better options for both parties. Therefore, the personal chef must be able to practice and perform several types of cuisines that would satisfy the need for multiplicity of meal choices.

Attitude
Apart from taste for fine foods, creativity and hygiene, you also need people skills. Whether you like the idea or not, you have to sell yourself to people. To make people recognize your potentiality of giving services to them and your credibility on satisfying their need for well-prepared food. This is why it is important that you practice good attitude towards your client and your assistants.