Chocolate fountains have become a common sight in weddings, debuts and other social events nowadays, but they are not just another way for you to eat chocolate. In fact, here are some very interesting things you may not know about chocolate fountains:
1. The first chocolate fountain was developed by inventor Ben Brisman in 1920, but it was only popularized in 1991 when the Canadian company Design & Realisation displayed several fountains at the National Restaurant Show in Chicago. Design & Realisation later partnered with another company, Buffet Enchancements International, in 2001 to distribute chocolate fountains to hotels and resorts in the US, further increasing its popularity.
2. Majority of the chocolate fountains in the US market today are based on the classic D & R design, some new models are slightly modified to include a range of accessories and to adjust to various sizes. For instance, chocolate wastage is avoided by with the "cupped" design.
3. The world's largest chocolate fountain is 27 feet high with the capacity of 2,100 pounds of melted chocolate. Located at the Bellagio Hotel and Casino in Las Vegas, Nevada, the giant fountain was constructed by Canadian artist Michel Mailhot out of glass and 500 feet of stainless steel tubing. Its features include 6 heavy-duty pumps capable of constantly circulating 2 tons white, medium and dark chocolate, 6 ceiling spouts that dispense chocolate 14 feet above floor level, 25 hand-crafted glass vessels in which the melted chocolate cascades into, and a climate control system that keeps the chocolate in liquid form in and out of the fountain 120 degrees and 95 degrees Fahrenheit, respectively.
4. The chocolate used in chocolate fountains is not the same you would usually find in cakes and candies. This is because conventional chocolate would not flow as easily and would clog the fountain's pipes. Because of this, special chocolate called "couverture" chocolate is often used. Couverture chocolate contains large amounts of cocoa butter, which lowers the chocolate's viscosity and allows it to flow freely in and out of the fountain. Chocolate-flavored syrup can also be used as an alternative, as it is already in liquid form and is less expensive than couverture chocolate, although it does not taste as good.
5. Typically, chocolate from smaller fountains have distinctive taste. It is usually inferior compared to the chocolate from larger fountains. The main reason for this is the higher amount of vegetable oil added to smaller chocolate fountains to allow the smoother flow of the chocolate fluid. You can learn more by visiting our http://www.chocolatefountainco.com.au for details.
1. The first chocolate fountain was developed by inventor Ben Brisman in 1920, but it was only popularized in 1991 when the Canadian company Design & Realisation displayed several fountains at the National Restaurant Show in Chicago. Design & Realisation later partnered with another company, Buffet Enchancements International, in 2001 to distribute chocolate fountains to hotels and resorts in the US, further increasing its popularity.
2. Majority of the chocolate fountains in the US market today are based on the classic D & R design, some new models are slightly modified to include a range of accessories and to adjust to various sizes. For instance, chocolate wastage is avoided by with the "cupped" design.
3. The world's largest chocolate fountain is 27 feet high with the capacity of 2,100 pounds of melted chocolate. Located at the Bellagio Hotel and Casino in Las Vegas, Nevada, the giant fountain was constructed by Canadian artist Michel Mailhot out of glass and 500 feet of stainless steel tubing. Its features include 6 heavy-duty pumps capable of constantly circulating 2 tons white, medium and dark chocolate, 6 ceiling spouts that dispense chocolate 14 feet above floor level, 25 hand-crafted glass vessels in which the melted chocolate cascades into, and a climate control system that keeps the chocolate in liquid form in and out of the fountain 120 degrees and 95 degrees Fahrenheit, respectively.
4. The chocolate used in chocolate fountains is not the same you would usually find in cakes and candies. This is because conventional chocolate would not flow as easily and would clog the fountain's pipes. Because of this, special chocolate called "couverture" chocolate is often used. Couverture chocolate contains large amounts of cocoa butter, which lowers the chocolate's viscosity and allows it to flow freely in and out of the fountain. Chocolate-flavored syrup can also be used as an alternative, as it is already in liquid form and is less expensive than couverture chocolate, although it does not taste as good.
5. Typically, chocolate from smaller fountains have distinctive taste. It is usually inferior compared to the chocolate from larger fountains. The main reason for this is the higher amount of vegetable oil added to smaller chocolate fountains to allow the smoother flow of the chocolate fluid. You can learn more by visiting our http://www.chocolatefountainco.com.au for details.
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