Chocolate fountain

A chocolate fountain is a device for presentation and processing of melted chocolate. With him fruit or other foods with a chocolate layer can be coated, similar to a chocolate fondue. Chocolate fountains are often used at trade shows and other events as an eye catcher. Literally the idea of ​​the chocolate fountain by Roald Dahl in its multiple verfilmtem children's classic Charlie and the Chocolate Factory with rivers and waterfalls was anticipated from chocolate.

Operation

Melted chocolate is pumped from a heated pool by means of a screw conveyor by a centrally placed in the pelvis vertical cylinder upwards. By mounted in the cylinder lateral openings at multiple levels occurs from the chocolate and runs over umbrella-shaped plate attachments to the outside. From the edges of the essays, the chocolate like a cylindrical curtain over the deeper essays falls back into the basin, from where begins the cycle again.

Chocolate used

Add chocolate fountain is primarily couverture chocolate base composition with a high content of cocoa butter used. The fat content ensures a uniform flow behavior of the chocolate mass. Alternatively, or in addition to the raw fluiditätserhöhende additives such as vegetable oil can be added.

History

The chocolate fountain was developed in 1991 by a Canadian company for industrial use. After initially restrained interest in buying the popularity of the fountain grew after other companies had gone into production. It was not until the end of 2004, the first chocolate fountain came for personal use on the market.