Transporting

Melted Viking Fountain Chocolate can be transported in the bag, as it will remain as a liquid for about one hour at room temperature, if transported in a insulated container. If chocolate begins to harden, it can be melted again by heating the bag in hot water (115-135 degrees F) or in a microwave (30 - second intervals).

 

 Melting Instructions:

 Hot Water

• Place sealed bag(s) of Viking Fountain Chocolate into a sink filled with hot tap water (115-135 degrees F).
• Add hot water every few minutes to maintain water temperature.
• Knead chocolate occasionally.
• Chocolate should melt completely in about 40 – 50 minutes.
• Remove from water, and dry outside of bag(s) completely before opening.

 Microwave

• Place a bag of Viking Fountain Chocolate into the microwave.
• Microwave on high for 1 minute. Remove bag from microwave and knead chocolate. Turn bag over and microwave on high for 1 minute more. Remove bag from microwave and knead chocolate.
• If chocolate is not completely melted at this point, microwave chocolate in 30 - second intervals, kneading and turning bag over each time. Repeat this process until chocolate is completely melted.

 Double Boiler

• Simmer about 1 inch of water in bottom pan of a double boiler.
• Pour Viking Fountain Chocolate into top pan. Do not cover the top pan; condensation could drip into the chocolate.
• Stir chocolate often to prevent burning.
• When only a few small pieces of chocolate remain, remove pan from heat.

 Caution:

No matter which method you choose, take care not to overheat the chocolate. Also be careful that no water gets into the chocolate. Both of these can destroy the flowability and eating quality of the chocolate.