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. The Bellagio Hotel and Casino in Las Vegas currently holds the world record for having the largest chocolate fountain. The fountain is 27 feet high and has the capacity of 2,100 pounds of melted chocolate. It requires six heavy-duty pumps to keep the circulation of the 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 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 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. The Bellagio Hotel and Casino in Las Vegas currently holds the world record for having the largest chocolate fountain. The fountain is 27 feet high and has the capacity of 2,100 pounds of melted chocolate. It requires six heavy-duty pumps to keep the circulation of the 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 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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