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. 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 world's largest chocolate fountain is 27 feet high with the capacity of 2,100 pounds of melted chocolate. Located at the Bellagio Hotel and Casino in Las Vegas, Nevada, the giant fountain was constructed by Canadian artist Michel Mailhot out of glass and 500 feet of stainless steel tubing. Its features include 6 heavy-duty pumps capable of constantly circulating 2 tons white, medium and dark chocolate, 6 ceiling spouts that dispense chocolate 14 feet above floor level, 25 hand-crafted glass vessels in which the melted chocolate cascades into, and a climate control system that keeps the chocolate in liquid form in and out of the fountain 120 degrees and 95 degrees Fahrenheit, respectively.
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. 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 world's largest chocolate fountain is 27 feet high with the capacity of 2,100 pounds of melted chocolate. Located at the Bellagio Hotel and Casino in Las Vegas, Nevada, the giant fountain was constructed by Canadian artist Michel Mailhot out of glass and 500 feet of stainless steel tubing. Its features include 6 heavy-duty pumps capable of constantly circulating 2 tons white, medium and dark chocolate, 6 ceiling spouts that dispense chocolate 14 feet above floor level, 25 hand-crafted glass vessels in which the melted chocolate cascades into, and a climate control system that keeps the chocolate in liquid form in and out of the fountain 120 degrees and 95 degrees Fahrenheit, respectively.
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. 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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