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A few facts you might want to know about chocolate and chocolate fountains.....

WHERE DOES CHOCOLATE ORIGINATE FROM?

Chocolate originated in Central America and records show that the first cultivators of the cacao pods were the Olmecs. Chocolate was then believed to be a symbol of life and fertility ( We won't argue with that!). The Mayans came next, who elevated the status of chocolate to "God" level. They believed the cacao trees belonged to the Gods and were an offering from God to man. I guess to a point, we ladies still see it that way! The Mayans were the first to extract from the cacao pods a fairly bitter drink, which was seen as a luxury drink, only enjoyed by kings and noblemen. The hot chocolate was born! In the 16th century Christopher Columbus arrived upon the coast of Honduras where he was presented with cocoa beans in exchange for some of his merchandise. When Cortes followed some 17 years later, the cocoa bean became a form of currency, and 100 could buy you a slave. The Spanish then developed the cacao bean plantations in South America and part of the Carribean, and the first chocolate processing plant was founded in Spain in the later part of the 16th century. In the early 17th century, chocolate was introduced into France by the marriage of Louis XIII and the first chocolate factory was opened in Bayonne soon after. Now, the leading countries in chocolate making are Switzerland and Belgium. In this day and age, we are very fortunate to know chocolate in its many delicious forms: chocolate bars,chocolate drinks, chocolate ice-cream, chocolate fountains, chocolate shots and even chocolate beers (brewed by the Belgians with their finest chocolate!) Needless to say, we are extremely grateful to all who contributed to the chocolate as we know it today!

HOW IS CHOCOLATE MADE?
Fermented cacao beans are first roasted, shelled and shattered into large fragments. The fragments are then crushed and heated between large milling wheels. This results in Chocolate Liquor, a thick brown paste. This Chocolate Liquor then forms the basis of most chocolate products. At this point additives and/or further processing will determine the type, quality and flavour of the chocolate product to be made. The Chocolate Liquor is then put into large metal canisters and subjected to great pressure, which separates it into its 2 major components: cocoa butter (amber-coloured oil) and cocoa powder. The next step is to combine some of the extra cocoa butter with Chocolate Liquor and sugar. The mixture is then stirred in large vats for up to 72 hours and hey presto….CHOCOLATE

WHAT ARE CHOCOLATE FOUNTAINS?

The Chocolate fountain is a mechanical device designed to keep chocolate at a constant warm temperature; an auger (corkscrew) inside a pole will then take the melted chocolate to the top of the fountain, leaving gravity to do the rest. The chocolate will cascade onto tiers, enabling us lucky people to dip our goodies into the thick, mouth-watering, luxurious Belgian chocolate as it falls. Then back into the basin and the whole process is repeated again. Extra melted chocolate can be added at any time.

WHERE DO CHOCOLATE FOUNTAINS ORIGINATE FROM?

Chocolate fountains were first manutactured by a Canadian company, Design and Realisation, founded in 1984 by a French aerospace engineer, Michel Esnaut, who moved to Canada in order to develop professional grade chocolate and pastry tools, aimed at the North American market. The first chocolate fountain came into production in 1991 but its popularity was relatively mild until other companies like Sephra stepped into the marketplace and advertised the product by broadening the client demographic.

WHAT TYPES OF CHOCOLATE FOUNTAINS ARE THERE?

There are 2 types of chocolate fountains: the "home" chocolate fountain for personal use and the commercial chocolate fountain.

The home chocolate fountains range in size up to 48cm tall. They are generally mostly made of plastic and some may have stainless steel components (although you will occasionally find all stainless steel fountains, more highly priced of course). These home fountains will hold up to a maximum of 2.7kg of chocolate.

The commercial chocolate fountain is almost a stainless work of art! The smallest commercial fountain is around 0.5m high, the tallest chocolate fountain (Uk model) is about 1.45m high and can hold up to 35kg of chocolate. More than enough for the chocoholics among us! The commercial chocolate fountains are now commonly used at parties, corporate events, weddings and civil partnerships, even christenings.

WHAT KIND OF CHOCOLATE DOES THE FOUNTAIN REQUIRE?

Couverture chocolate is ideal as it has a very high cocoa butter content, which enables it to flow smoothly and consistently. One of the biggest problems people have with their home chocolate fountains is that the chocolate they purchase from the supermarket is just not good enough quality. So if you're out there thinking your chocolate fountain isn't working properly and you're not too sure why....here it is, it's the chocolate!! Try to get a chocolate, preferably Belgian, with a cocoa butter content between 32-39%. The cost is obviously a little higher than your regular chocolate but trust us, it is worth it! The easiest way to melt the chocolate for your fountain is in the microwave but you must be very cautious as the chocolate can easily burn, or scorch as it is known in the business, giving it a very bitter and unpleasant taste.

WHAT KIND OF DIPS CAN BE USED IN THE CHOCOLATE FOUNTAIN?

Basically, whatever you fancy covered in chocolate! Our most popular dips are strawberries, marshmallows, profiteroles, doughnuts, chocolate brownies, and the list goes on.... Do please bear in mind though that some food might crumble under the chocolate and will end up going up the chocolate fountain and create a lumpy chocolate as it falls down again. Although not affecting the taste of the chocolate, it will not do its appearance any favours.

CAN CHOCOLATE FOUNTAINS BE USED ANYWHERE?

The answer to that is NO, unfortunately. Although chocolate fountains can be used outside under certain conditions, there are factors than can affect the smooth running of a chocolate fountain:  The weather if too cold will make keeping the chocolate at a constant temperature very difficult. You will therefore never see a chocolate fountain outside in autumn and winter. If too warm, the sweet smell of chocolate will attract flying insects. Although a little bit of proyeine is good for you, we wouldn't choose to have it in our chocolate fountains! That is why responsible chocolate fountain companies doing outdoor events will always use a guard around their fountains.  The wind of course is also a problem, as the chocolate flowing down onto the tiers of the fountains is a fairly thin and light curtain, which is also why chocolate fountain companies use a windguard when outdoors.

WHAT DO I NEED TO RUN A CHOCOLATE FOUNTAIN?

Not a lot! A table is necessary (6’ round is ideal) and a tablecloth, if possible. A 220 volts power supply close by is essential. The chocolate fountain should also be positioned away from any windows, doors and air-conditioning vents. And that’s it! Leave the rest to us. Whether you live in London, Hertfordshire, Essex, Kent or Surrey, we will offer you a chocolate fountain hire service second to none!

TELL ME MORE FACTS ABOUT CHOCOLATE…….(Provided by the American Dietetic Association/ National Centre for Nutrition & Dietetics)

Chocolate contributes to less than 2% of the fat in American diet. The main sources of fat are meat, full fat dairy products and fried foods

Chocolate contains substantially less caffeine than coffee and cola drinks

Chocolate is made from cocoa beans. As a result, chocolate contains many of the same healthy compounds from plants, including minerals and specific antioxidants called polyphenols. Polyphenols, like those found in tea and red wine, are currently being studied for their potential health benefits

Chocolate intake and headaches are not related. Experts agree that stress, irregular sleep patterns, hunger and hormone changes are the main triggers for headaches

A recent study concluded that people do not become addicted to chocolate. It found that people desire chocolate because they enjoy the sensation of eating it.

So there you are people of England, if you enjoy chocolate, EAT IT!

Sources: Wikipedia & Chocolatefountainsales.com