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. It was in 1920 the Canadian inventor, Ben Brisman, patented the first practical chocolate fountain. It took seven decades before the machine became popular with the help of Canadian company Design & Realisation. Several units of the machine was exhibited in 1991 during the National Restaurant Show in Chicago. Another company, Buffet Enchancements International, took interest in the product and it started distributing it to US resorts and hotels.
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 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. It was in 1920 the Canadian inventor, Ben Brisman, patented the first practical chocolate fountain. It took seven decades before the machine became popular with the help of Canadian company Design & Realisation. Several units of the machine was exhibited in 1991 during the National Restaurant Show in Chicago. Another company, Buffet Enchancements International, took interest in the product and it started distributing it to US resorts and hotels.
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 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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