Our Chocolate Fountain creates a luxurious atmosphere both visually and also due to the delicious aromas which fill the air. You and your guests will adore the taste of the finest delicious Belgian chocolate with wonderful strawberries, marshmallows, doughnuts and profiteroles etc.
The Chocolate Fountain makes an elegant, free standing, dramatic centre piece for all your special occasions.....
We can provide a range of four competitive packages
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If you need more information about Chocolate fountains Hires, you will find a very informative website at Fancy Chocolate
A chocolate fountain is a device for serving chocolate fondue. Typical examples resemble a stepped cone, standing 2-5 feet tall with a crown at the top and stacked tiers over a basin at the bottom. The basin is heated to keep the chocolate in a liquid state so it can be pulled into a center cylinder then vertically transported to the top of the fountain by a corkscrew auger. From there it flows over the tiers creating a chocolate "waterfall" in which food items like strawberries or marshmallows can be dipped.
Typical examples resemble a stepped cone, standing 4 feet tall with a crown at the top and stacked tiers over a basin at the bottom. The basin is heated to keep the chocolate in a liquid state so it can be pulled into a center cylinder then vertically transported to the top of the fountain by a corkscrew auger. From there it flows over the tiers creating a chocolate waterfall in which food items like strawberries or marshmallows can be dipped. Commercial chocolate fountains usually range in size from about 20" to 57" tall and are designed for use in professional environments such as catering. Chocolate fountains are normally constructed of food-grade stainless steel and, as such, are quite durable. Depending on the model, commercial chocolate fountains may hold as much as 10 kilos of chocolate.
Melted chocolate is very temperamental, so rich couverture chocolate, which is high in cocoa butter, is commonly used to ensure consistent flow. If the cocoa butter content of the chocolate is too low, an additive must be mixed in to decrease viscosity.
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