By Nicholas Zahra
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.
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. 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. 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
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
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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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.
About the Author:
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