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(based on 2 reviews)
Reviewed by 2 customers
Displaying reviews 1-2
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Very easy to use
By Renee Drolet
from Montreal, Canada
About Me Gourmet Chef
Having two types of chocolate in the same fountain was a hit! We used Callebaut dark chocolate for fountain and Callebaut milk chocolate for fountain. Nothing to add as viscosity is thin enough for a beautiful flow of chocolate.
Bottom Line Yes, I would recommend this to a friend
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broke a min with in me using it...
from nsw Australian
Broke with in a min of using it lost a 100 dollars worth of chocolate
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