It is now common to see chocolate fountains in special events such as weddings, debuts, and children's parties. However, this is not merely a novel way to enjoy chocolate. The machine is now a necessary feature offered by caterers. Here are some less known but interesting facts about these machines.
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 fountain has high cocoa butter content. This lowers the viscosity of the melted chocolate, allowing it to flow more freely. This chocolate is known as the couveture variety. This variety is considered to be the finest in terms of quality. On the other hand, alternatives such as chocolate syrups can also be used.
5. There is a difference in the taste between the chocolate from large fountains and from small fountains. The main reason for this is the higher vegetable oil content of the chocolate in small fountains. The oil is added to allow the chocolate to flow more freely in the smaller tubes of small fountains. 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 fountain has high cocoa butter content. This lowers the viscosity of the melted chocolate, allowing it to flow more freely. This chocolate is known as the couveture variety. This variety is considered to be the finest in terms of quality. On the other hand, alternatives such as chocolate syrups can also be used.
5. There is a difference in the taste between the chocolate from large fountains and from small fountains. The main reason for this is the higher vegetable oil content of the chocolate in small fountains. The oil is added to allow the chocolate to flow more freely in the smaller tubes of small fountains. You can learn more by visiting our http://www.chocolatefountainco.com.au for details.
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