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Saturday, May 24, 2014

Trivia Information About Chocolate Fondue Fountains

By Nicholas Zahra


Chocolate fountains are increasingly becoming popular in various special occasions such as weddings and birthday parties. These machines are not merely novelties fads in terms of presenting chocolate. They have become necessity in some important events. Here are some notable information about this machine.

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. The classic D & R design is the most common. Most of the chocolate fountain models that can be bought in the US are based on this design. Some are slightly modified to accommodate different types of accessories. For instance, the "cupped" design is intended to minimize wastage by reducing chocolate spillage.

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. Chocolate fountains use different formulation of melted chocolate. It is not the same as what can be commonly found in cakes or candies. The fountains use couverture chocolate that has large amount of cocoa butter. This allows the fluid to have lower viscosity and makes it free to flow. 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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