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 functional chocolate fountain was invented by Ben Brisman around 1920. Nonetheless, it took seventy years before it became well-known in the market. It was the Canadian company Design & Realisation that popularized the machine when several units of it were displayed during the 1991 National Restaurant Show in Chicago. Another company, Buffet Enchancements International too interest in distributing the machine in 2001.
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. A world record in terms of the largest chocolate fountain is currently held by the Belagio Hotel and Casino in Las Vegas. The said chocolate fountain measures 27 feet high and it has a total capacity of 2,100 pounds of melted chocolate. It requires six heavy-duty pumps to constantly circulate melted chocolate. the giant fountain was constructed by Canadian artist Michel Mailhot out of glass and 500 feet of stainless steel tubing.
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. The chocolate used in large fountains often tastes better than those used in smaller fountains. The pipes in the small fountains are not large enough to allow melted chocolate to flow freely on their own, so caterers usually add some vegetable oil to make the chocolate less viscous and thus flow more freely. However, the oil also tends to give the chocolate a gritty, textured taste.
1. The first functional chocolate fountain was invented by Ben Brisman around 1920. Nonetheless, it took seventy years before it became well-known in the market. It was the Canadian company Design & Realisation that popularized the machine when several units of it were displayed during the 1991 National Restaurant Show in Chicago. Another company, Buffet Enchancements International too interest in distributing the machine in 2001.
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. A world record in terms of the largest chocolate fountain is currently held by the Belagio Hotel and Casino in Las Vegas. The said chocolate fountain measures 27 feet high and it has a total capacity of 2,100 pounds of melted chocolate. It requires six heavy-duty pumps to constantly circulate melted chocolate. the giant fountain was constructed by Canadian artist Michel Mailhot out of glass and 500 feet of stainless steel tubing.
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. The chocolate used in large fountains often tastes better than those used in smaller fountains. The pipes in the small fountains are not large enough to allow melted chocolate to flow freely on their own, so caterers usually add some vegetable oil to make the chocolate less viscous and thus flow more freely. However, the oil also tends to give the chocolate a gritty, textured taste.
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