The Russell Hobbs Temptations chocolate fountain is an electric, double-tiered chocolate fountain for use in the home kitchens. Augers pull a mixture of chocolate and cooking oil up and over the fountain so that you or your guests can insert fruit, such as a strawberry, or other items on a skewer to cover it with the chocolate. With the proper addition of chocolate and oil and the correct operating technique, you can become what the company calls a successful "fountaineer."
Cut four pounds of chocolate into small pieces. You need two pounds of chocolate for each tier. They can be the same type of chocolate or different types and flavours.
Melt the chocolate in a microwave-proof bowl on high for 1 minute. After 1 minute, stir the chocolate and microwave again if it did not fully melt.
Add 1 cup of vegetable oil and stir until blended. The chocolate mixture should now be runny, but should still be able to stick to whatever you want to coat in the chocolate. If it is not runny, then add an additional tablespoon of oil at a time until it reaches the desired consistency.
Press and then release the "3" button on the base of the machine to turn the machine on.
Press and then release the "heat" button until the 2 light turns on.
Wait five minutes for the base to heat up.
Pour two pounds of chocolate and oil mixture (or half of what you made) in one side of the chocolate basin at the base of the machine. Then pour the other type of other half of the chocolate mixture into the second basin at the base of the machine.
Press and then release the "fountain" button until the 3 light turns on.
Wait for the chocolate to begin flowing. If it is not flowing in the centre of the machine, you can adjust the feet on the basin of the machine to alter the flow of the machine slightly either to the left or right. If the flow is not smooth, then add a little bit more oil to both basins.
You may want to wear oven gloves when melting the chocolate and adjusting the chocolate fountain, as the chocolate, the bowl and the machine can become hot.