Diced butter into a saucepan, add water and a pinch of salt. Put the pan over heat to melt the butter and bring to the boil. Sieve the flour and baking powder together. As soon as the water boils, remove it from the heat and quickly stir in the sifted flour and baking powder. Beat the mix with a silicon spoon until smooth and it comes away from the sides of the pan in a smooth mass.
Tip the mixture into a bowl and cool for a couple of minutes. Then gradually add the beaten eggs one at a time, beating well until the mixture is smooth, glossy and drops reluctantly from a spoon. Add the orange flower water and mix until combined. Cover the bowl with a clean tea towel and leave the batter to one side to rest for 30 minutes.
Melt the chocolate over a bain-marie or in the microwave.
Pour the chocolate into the fountain.
Fill a large saucepan no more than one third full with oil. Heat until it reaches 180-190C (or a cube of bread browns in a minute). Fit a large piping bag with a large star-shaped nozzle and fill with batter. Once the oil has come up to temperature you can start to cook the churros.
Pipe 2 or 3 finger-length strips of batter directly into the pan cutting off each strip with a pair of scissors.
Cook the churros for about 45 seconds to one minute on each side until golden and crisp. Remove them from the pan with a slotted spoon, drain quickly on kitchen paper and sprinkle liberally with demenara sugar.
Dip the churros into the chocolate fountain.
«For the chocolate fountain try adding a little hazelnut oil to the chocolate to give a richer flavour.»