It is now common to see chocolate fountains in special events such as weddings, debuts, and children's parties. However, this is not merely a novel way to enjoy chocolate. The machine is now a necessary feature offered by caterers. Here are some less known but interesting facts about these machines.
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. While most chocolate fountains sold in the US today follow the classic D & R design, newer models have been rehashed to accommodate a variety of accessories as well as to adapt to a several size options. Some of the latest fountain models also come with the "cupped" design, which greatly reduced wastage from spilled chocolate.
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. 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. While most chocolate fountains sold in the US today follow the classic D & R design, newer models have been rehashed to accommodate a variety of accessories as well as to adapt to a several size options. Some of the latest fountain models also come with the "cupped" design, which greatly reduced wastage from spilled chocolate.
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. 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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