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Chocolate Fountains: 5 Fast Facts

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Fact #1. Chocolate has been consumed for well over two thousand years. Its roots date back to the ancient peoples of Mexico and Central America. These people lived in locations where the cacao tree would grow in the rain forests. They mixed the pods of the cacao tree with water and other seasonings to make a spicy drink. The ancient Mayans harvested beans from these trees to farm them in the first known cocoa plantations.
Fact #2. The first chocolate fountain machines for caterers were popularized in 1991 by a Canadian company. These fountains were first displayed at the National Restaurant Show in Chicago in the early 1990s. Distribution and manufacturing of the product in the United States became more active in the 21st century.
Fact #3. A chocolate fountain is a special piece of cookware designed to serve chocolate in a fondue form. The fountain often resembles a stepped-up cone shape with stacked tiers. They stand two to four feet tall, with a large basin at the bottom and a decoration at the top that is reminiscent of a pyramid or Christmas tree. The fountain's basin is typically heated in order to keep the chocolate in its liquid state.
Fact #4. One must first determine whether they prefer to rent a commercial fountain or purchase a home-use model. When investing in a home-use chocolate fountain, prepare for a bit of experimentation at first. You want to ensure that you get the right mix of oil and chocolate for a consistent flow.
Fact #5. Remember that a home-use fountain won't be as tall as a commercial-grade unit. Balancing the chocolate's viscosity will be a bit tricky and require some trial and error. After all, the last thing you want is an overly-viscous chocolate that's hard for your guests to indulge in.
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Hardware
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