Chocolate fountain
From Wikipedia, the free encyclopedia
A chocolate fountain is a device for serving chocolate fondue. Typical examples resemble a stepped cone, standing 2-4 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.
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[edit] Types of Chocolate Fountains
Chocolate fountains can be categorized as commercial-use and personal-use. The quality of a chocolate fountain will vary based on manufacturer and price point.
[edit] Commercial Chocolate Fountains
Commercial chocolate fountains range in size from 27" to 52" tall and are designed for use in professional environments such as catering. These 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 35 pounds of chocolate.
[edit] Home Chocolate Fountains
Home Chocolate Fountains range in size up to about 19" tall. They are primarily made of plastic and may have some stainless steel components (although all-stainless models do exist) and are usually dishwasher safe. Home chocolate fountains normally hold 6 or less pounds of chocolate.
[edit] Chocolate Fountain 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 increase viscosity. (Vegetable oil is most commonly used to do this.) But even couverture chocolate--unless specifically designed for fountains--often still requires an additive to make it flow smoothly. Because of this, it is highly recommended that chocolate formulated specifically for fountains be used to avoid the need for the addition of vegetable oil, as the oil gives a slimy, gritty taste and texture to the chocolate. Few chocolate fountains are capable of melting chocolate directly in the basin, so chocolate is typically melted in a microwave or double boiler before pouring it into the fountain.
A cheaper alternative to couverture chocolate is chocolate-flavored syrup, also called "chocolate coating". Chocolate coating is already in liquid form and costs much less than couverture chocolate. Many would argue, though, that the extra of expense of gourmet Belgian couverture chocolate is more than worth it.
[edit] History
Chocolate fountains were first made popular by a Canadian company called Design & Realisation. But that popularity was relatively mild until other companies like Buffet Enhancements and Sephra stepped into the marketplace and made the product more visible by broadening the clientelle demographic and expanding the customer base.
Originally, the market was entirely commercial, with chocolate fountains costing thousands of dollars and requiring significant upkeep. The popularity of chocolate fountains grew to a point of demand at a consumer retail level as people who had seen commercial models at catered events inquired about purchasing their own fountains. Then, at the end of 2004, the Hellmann Group began marketing the Nostalgia Chocolate Fountain for personal use. Sephra followed close behind, introducing a line of high-end home chocolate fountains in 2005. These new personal-use models were targeted to be priced for everyday consumers and easy to use.
This expansion into the retail market caused the demand to peak drastically. Consumers drooled over the new home models and the idea of chocolate fountains became more commonplace. As a result, the catering industry saw more requests for chocolate fountains at events. This also provoked a creative splash in the fondue world. Flavoring oils such as mint, orange, and cappuccino were developed to give the chocolate extra pizazz. Caterers began adding food coloring to white chocolate to make it coincide with special holidays or events. Caterers and home users created special recipes for a variety of fondues that would flow well in a fountain. Some of the more popular recipes included caramel, cheese, maple syrup, ranch dressing, and BBQ sauce. Because of the growing practice of using chocolate fountains for other types of fondue, chocolate fountains became interchangeably referred to as "fondue fountains".
Today, commercial chocolate fountains are a common fixture at well-to-do galas, weddings, and catered parties; while home chocolate fountains are more commonly seen at birthday parties and friendly gatherings.
