CFW Frequently Asked Questions Section

We recommend using Sephra Fountain Ready Belgian Chocolate for use in Fondue Fountains. It's been specially blended for use in Chocolate Fountains so you can be sure of fantastic taste and great cascading effects in most makes of Fountains. If you would like to order the Chocolate please click here.

Sephra Chocolate Fountains allow you to easily melt the chocolate in the bowl section of the fountain. Other brands you will need to pre-melt the Chocolate in a Bain Marie or Micro Wave Oven. Chocolate should be melted slowly, on a low / med heat and should be stirred often to avoid burning.

• Firstly: Place half the required amount of chocolate buttons into the fountain bowl.
• Secondly: Turn up the thermostat on your commercial fountain to #8 for Milk and Dark Chocolate or #6 for White Chocolate. It is important that you keep stirring the chocolate, with a spatula or wooden spoon, through the melting process. Once all the chocolate has melted and you have the correct amount to run the machine (please check your manual for required minimum amount) you can proceed to turn the fountain to the run position remembering at this point to turn the thermostat down to #5 for Milk and Dark Chocolate or #4 for White Chocolate.
• NB. The thermostat guidelines also depend on room temperature.
• Finally: If your chocolate is not curtaining round the tier simply switch the machine off for around 10 seconds, this will remove any trapped air (process known as burping) in the auger. Switch back on and enjoy.

The size of your Chocolate Fountain depends greatly on your budget and your business. Domestic & Commercial Chocolate Fountains have different maximum Chocolate capacity ranging from 5lbs - 20lbs. However all Chocolate Fountains can accommodate an unlimited number of guests if melted Chocolate is continually added as the event progresses. As a general rule, 20lbs of 'Fountain Ready' Chocolate will feed 200 to 250 people.

Because fragments of dipping foods are likely to get left in the Chocolate, it's best to discard it when you've finished your meal or event.

Absolutely! You can try both sweet and savoury sauces of a thin consistency. For example, what about a warm fruit coulis with fruit or biscuit dips? Or a cheese, barbecue or sweet chilli sauce with cooked cubes of pork, seafood, beef or chicken, raw or cooked vegetables or bread pieces? Check out our wide range of Dipping Items.

No. Some Fountains, for example the Sephra Commercial Fountains, have a removable bowl. This and the tier system and spiral drive (auger) can be washed by hand in warm, soapy water. Bowls that are an integral part of the base unit can be simply wiped clean with a damp paper towel or soft cloth.

The Auger that is used in all the fountains that we supply is a screw type that carries the warm Chocolate from the basin to the top crown through a cylinder. The advantage over a pump is it eliminates the possibility of clogging and reduces clean up time. Click on the following link for a complete list of Sephra Chocolate Fountain Elements.

A Chocolate Fountain consists of a tower-like set of tiers. These are circular plates that gently curve downwards and increase in width as they graduate towards the base. A wide, circular basin at the bottom of the tiers holds and collects the Chocolate. The melted Chocolate should flow over the tiers in a cascading style creating a curtain of Chocolate just like a waterfall.

Inside the Chocolate Fountain is a specially made stainless steel corkscrew which rotates and brings the Chocolate from the base to the opening at the top of the Chocolate Fountain, then it overflows back down to the basin. Click on the following link for a complete list of Sephra Chocolate Fountain Elements.

Couverture Chocolate has more cocoa butter than regular Chocolate, typically between 33%-38% in a superior brand. Couverture is French for ‘covering’ and is used to coat many individual Chocolates e.g. truffles.

If before 12pm we can collect your machine the same day if not it will be the next working day.

Collections are between 9am and 5pm but a smaller window can be arranged at the time of booking your machine in.

We aim to have all repairs actioned within one week. If there are exceptional circumstances we will always do our best to help.

When the Fountain is returned it will be inspected by our engineer, you will be contacted with a quote for the repairs required before any work takes place.

After the repair has been completed and payment has been received your Fountain will be returned by our courier. If this has been done before 2pm it will leave the same day otherwise it will leave the next working day.

Unfortunately we cannot supply you with a temporary machine. If possible we recommend that you send your machine in when there is downtime in your business but if it is an emergency we suggest you search locally for companies that do hire machines out.