Our big day is almost here.......my questions are as follows......

1. How soon ahead can I get this fountain to flowing....party starts at 5:30 pm....can I get it doing it's thing by say 4 pm......

2. I have bought the chocolate wafers at Michaels'....they are made for fountains.....does it have to have oil added to thin? I can not find any directions on the bag that says that it does...can someone help me?

3. Last but not least...I know that I need to dip my apples and banana slices in lemon juice to keep them from browning....can I do that the day before?

I know that this is a lot of questions...and I do appreciate any help. This my first time using my fountain...and I want it to be done right.

BUMP!

I read the package on the chocolate made for the fountains. I thought it said it was ready to use as it is. Bananas.....they always turn brown and I don't know of anything that will keep it from turning. Apples I usually use a little lemon or fruit fresh. I always like to use marshamallows, pineapples, apples, pretzels and strawberries with the fountain. Not sure how early you could set it up, but doesn't it need some warming time to begin with?

No biggie on all of your questions.

First, though, are you setting this up and leaving? Or are you staying to man it? If you are leaving, WHO is going to man it, because these things really need to be watched ... they need refilled as people use the chocolate. I would strongly recommend making sure someone is assigned fountain duty.

Without knowing that, here's what I do ... and I stay and man it.

I allow one hour prior to the start of the reception to set up everything ... buffet, appetizers, fountains and wedding cake. This includes unloading ALL of the equipment from the van(s). So it doesn't take long to get it all going.

The fountains are turned on to preheat while you melt the chocolate. It takes no time for them to get warm enough. You just need some heat to keep the melted chocolate warm. A cold foutnain will prevent the choc from flowing properly.

I use the choc disks designed for fountains ... what kind did you buy? Were they the wilton melts or were they another brand for fountains? (Some fountains tell you that you can use grocery store chocolate chips for fountains and I would never do that ..... if you ever notice choc chips in cookies? Notice how they still hold their shape after they come out of the oven? They don't really melt well in a 350 degree oven, do they? You need choc that is SUPPOSE to melt.)

Melt them entirely before adding any oil. I microwave them for 45 seconds ... stir ... 45 seconds ... stir... etc. The choc should flow REALLY WELL off the end of the spoon. REALLY WELL!! In an 8 cup measuring cups (which is what I use to melt the chocolate), I probably add 1/4 to to 1/2 cup of oil.

You can buy apples in bags that are treated so they don't turn brown (I've seen them in Walmart). However, if using fresh apples, I would not cut them the day before. When I have apples in the order, I use the treated apple slices.

Bananas I use ALL the time .... don't use lemon juice. The lemon will really taint the taste of the banana. What you do is give the cut bananas a "7-Up Bath"..... pour some 7-up in a bowl and swish the banana pieces in the 7-up for about 20-30 seconds. You can set these out for about 20-30 minutes before they even START to turn brown. But I only cut 3 bananas at a time (into pieces that are about 1" to 1.5").

The 7-up bath works for apples, too. 7-up still has the citric acid in it but it doesn't have the overpowering taste of lemon to taint the taste of your food.

Let me know how else I can help....

Wow Indydebi,
You are a wealth of info. I use my fountains all the time and have stayed clear of apples and bananas for that very reason. I will have to try them soon. Thank you for sharing.

The 7-Up bath is a nice little trick to know.