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.
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. Chocolate fountains use different formulation of melted chocolate. It is not the same as what can be commonly found in cakes or candies. The fountains use couverture chocolate that has large amount of cocoa butter. This allows the fluid to have lower viscosity and makes it free to flow. 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 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. Chocolate fountains use different formulation of melted chocolate. It is not the same as what can be commonly found in cakes or candies. The fountains use couverture chocolate that has large amount of cocoa butter. This allows the fluid to have lower viscosity and makes it free to flow. 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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