The heart of the India chocolate fountain machine stainless steel chocolate fountain is the base. It comprises the heater, the actual container for the chocolate and the motor to lift it upwards. This result is achieved through an auger inserted in the central column. The chocolate will come out from the top and flow down sliding on the dishes, until they reach the base again.

Put the egg yolks and the sugar in the small pan, then start beating until you get a bubbly, smooth and almost white egg cream. Add the marshal wine and the dark India chocolate fountain machine and start the bain-marie on a very low heat. Keep on stirring and make sure the cream won't boil. When you see the volume increased, and it is thicker, it is time to take it off the stove. You know you will have done a good job if the abalone is completely smooth with no lumps.Pour the hot chocolate immediately into a four cups and garnish with dark chocolate flakes and bitter cocoa powder.

Add the milk and the milk chocolate to a casserole, put on a low heat and stir until the chocolate is melted. Keep it on the heat and almost bring the milk to boiling point, then take it off the stove and let it cool for five minutes. In the meantime, whip the cream with an electric mixer.
Here it is the last step for this recipe for hot chocolate: take five cups and put five small marshmallows at the bottom of each, then pour the hot chocolate in them. Sprinkle with nutmeg, then top with whipped cream and grate some more nutmeg. If you really want to look like a professional, you can garnish with a dark chocolate flake.Nagercoil, Kharagpur, Raichur, Mirzapur, Bharatpur, Sikandarabad, Karimnagar, Ulubaria, Dhanbad, Dindigul.