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. 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. 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.
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. 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. 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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