Chocolate fondue is always served in chocolate fountains. The formation of a chocolate “waterfall” is made up of tiers of metal stacked one on top of the other over a heating basin. The heat in the basin maintains the chocolate liquid. A central tube with a rotating helical flighting moves the liquid chocolate up the fountain. The chocolate then flows down to the tiers where they can be used to dip food items like bananas, strawberries, marshmallows and many more.

Pure chocolate can harden into chunks as it is moved along the chocolate fountain. Such a tendency can block up the central cylinder of the fountain. To ensure consistency of flow, covertures chocolate, a chocolate derivative which is high in cocoa butter is mixed with the fondue. Sometimes vegetable oil is used to increase the action of cocoa butter. Since the additions of oily substances spoil the taste of the chocolate somewhat, there are chocolate brands which are made especially for fountains.

The chocolate fountain is an invention of Ben Brisman and was initially used only commercially. Then they began making personal-use models. This is now a distinctive feature in weddings, and galas. Home fountains can also be seen in birthday parties, anniversaries and get-togethers.

The mini chocolate fountain has found use as an everyday home application. It can be kept and washed every day like your other home appliances. These mini fountains are protected on the exposed sides to prevent children from accidentally being burned. All pieces can be dismantled and washed in a dish washer.

The fondue itself comes in different flavors and recipes. You can join chocolate with hazelnuts. You can also have creamy chocolate or dark chocolate fondue. Barbecue sauce has been used as an element for chocolate fondues. Likewise cheese sauce is another popular variation. You can have strawberry flavored chocolate or chocolate fondue laced with coffee; you can also have Almond chocolate fondue for chocolate fountains.

Tags: Chocolates

This entry was posted on Friday, March 12th, 2010 at 7:03 pm and is filed under Chocolates. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.