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 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 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 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 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 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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