What to dip in a chocolate fountain? What is a chocolate fountain.

The history of chocolate began over three thousand years ago. The Indians were the first to discover the special taste of cocoa beans, preparing crushed grains with water and chili peppers. The drink was consumed chilled and was considered a privilege exclusively for leaders and priests.

Cocoa beans were brought to Europe only in 1517 by the conquistador E. Cortes and brought as a gift to the king of Spain. There, the recipe for making chocolate changed - cinnamon, sugar were added to it, pepper was excluded and consumed hot. This is how hot chocolate appeared, which within 10 years gained immense popularity in the Old World. In the 19th century, a method for making solid chocolate was invented, which quickly won the competition with a liquid drink.

Chocolate in liquid form has been a rare phenomenon for quite a long time, and only now has it slowly begun to win its place in our lives. In fashionable cafes and restaurants, hot chocolate prepared according to traditional recipes or a newfangled chocolate fountain with fruits and marshmallows has become an obligatory menu item. And by the way, it was the idea of ​​​​a chocolate fountain that revived a person’s interest in a drink made from cocoa beans.

The chocolate fountain is an invention of the Canadian firm Design & Realization. The product was announced in the 1980s, but it only began to gain popularity in 2002. This unusual device is a fountain with a height of 30 centimeters to 1 meter with 3-7 tiers. Under the lower tier is a heating element that melts chocolate to a liquid state and a temperature of 60 degrees. Otherwise, the system works like a regular fountain: chocolate rises up, from where it descends through the tiers in a beautiful and tasty stream with an awesome smell that will impress any sweet tooth.

For the preparation of the fountain, chocolate with a high content of cocoa butter is used, which melts at lower temperatures and has a higher viscosity. These are mainly products from Belgium, France and Switzerland. The fountain can be made from dark, white, and even colored chocolate, prepared with natural fruit colors like strawberry, blueberry, or lemon. As a side dish, fruits, marshmallows, crackers, dried fruits are served, which are put on skewers and dipped in a fragrant liquid.

Children will be special connoisseurs of such pleasure, so sweet happiness will be most appropriate at children's holidays and birthdays. This unforgettable performance with flowing streams of a divine drink will not leave indifferent any adult, everyone can feel like a real gourmet, tempted in exquisite sweets. A chocolate fountain can become a real event at a holiday, create a magical mood, gather people around it and give them moments of sweet pleasure.

Cocoa beans were brought to Europe only in 1517 by the conquistador E. Cortes and brought as a gift to the king of Spain. There, the recipe for making chocolate changed - cinnamon, sugar were added to it, pepper was excluded and consumed hot. This is how hot chocolate appeared, which within 10 years gained immense popularity in the Old World. In the 19th century, a method for making solid chocolate was invented, which quickly won the competition with a liquid drink.

Chocolate in liquid form has been a rare phenomenon for quite a long time, and only now has it slowly begun to win its place in our lives. In fashionable cafes and restaurants, hot chocolate prepared according to traditional recipes or a newfangled chocolate fountain with fruits and marshmallows has become an obligatory menu item. And by the way, it was the idea of ​​​​a chocolate fountain that revived a person’s interest in a drink made from cocoa beans.

The chocolate fountain is an invention of the Canadian firm Design & Realization. The product was announced in the 1980s, but it only began to gain popularity in 2002. This unusual device is a fountain with a height of 30 centimeters to 1 meter with 3-7 tiers. Under the lower tier is a heating element that melts chocolate to a liquid state and a temperature of 60 degrees. Otherwise, the system works like a regular fountain: chocolate rises up, from where it descends through the tiers in a beautiful and tasty stream with an awesome smell that will impress any sweet tooth.

For the preparation of the fountain, chocolate with a high content of cocoa butter is used, which melts at lower temperatures and has a higher viscosity. These are mainly products from Belgium, France and Switzerland. The fountain can be made from dark, white, and even colored chocolate, prepared with natural fruit colors like strawberry, blueberry, or lemon. As a side dish, fruits, marshmallows, crackers, dried fruits are served, which are put on skewers and dipped in a fragrant liquid.

Children will be special connoisseurs of such pleasure, so sweet happiness will be most appropriate at children's holidays and birthdays. This unforgettable performance with flowing streams of a divine drink will not leave indifferent any adult, everyone can feel like a real gourmet, tempted in exquisite sweets. A chocolate fountain can become a real event at a holiday, create a magical mood, gather people around it and give them moments of sweet pleasure.

One wonderful variety chocolate fondue can be called chocolate fountain, without which not a single buffet, party or wedding has recently passed.

This unusual and beautiful dish is a decoration of any table and holiday.

Represents chocolate fountain a set of cascades (usually from 3 to 7) with a height of 20 cm to 1.5 meters, through which it circulates melted chocolate. The heating device of the chocolate fountain maintains a constant temperature of at least 60 degrees, which does not allow the chocolate to harden.

By the way, for a chocolate fountain do not use ordinary chocolate, which we used to buy in stores. For the fountain, special chocolate is taken, which has a high content of cocoa butter, so it melts easier and faster and has a lower viscosity.

The idea to create a chocolate fondue of such an unusual shape appeared in Canada in the mid-1980s. But this idea was not widely adopted. The popularity of the chocolate fountain came already in the new millennium, somewhere since 2003.

Now installations for a chocolate fountain can be bought and rented. They are available in various sizes, depending on the number of guests and the scale of the holiday.

By the way, for a standard chocolate fountain up to a meter in size for 3-5 cascades, you need at least 15 kg of chocolate.

In 2007, the highest chocolate fountain was entered into the Guinness Book of Records., which is located in Las Vegas and was invented by a French confectioner Jean-Philippe Maury. As far as we know, no one has broken his record yet.

So his chocolate fountain for 6 years is considered the highest. Many people come to see this miracle, but it is impossible to try the chocolate miracle, because the chocolate fountain is behind glass. At the Bellagio Hotel, Jean-Philippe created his unusual pastry shop, where he installed a floor-to-ceiling chocolate fountain right in the wall. He spent ten whole years preparing this project, and it took engineers and designers another two years to install the chocolate fountain.

The height of his offspring is 8 meters. 6 pumps drive a ton of melted dark, milk and white chocolate through more than 500 pipes, which slowly flow down into glass bowls through special clear glass drains. The fountain dispenses over 100 liters of chocolate per minute.

This entire structure took 150 meters of stainless steel pipes.

So if you're in Las Vegas, don't forget to visit the Bellagio Hotel and drop by Jean-Philippe's Patisserie to see this chocolate marvel created by the indefatigable imagination of the human soul.

His record no one was even going to beat, because it is very, very difficult to create such a miracle, although it remains to be realized that the famous Jean-Philippe did not think about no matter how many years and effort he put into it, he just created, just like many chocolate masters do, whose records then become world famous and are sold out in detail, like, for example, the famous chocolate train by Andrew Farrugia, or exhibited at the famous Chocolate Week in Brussels.

Recently, at every holiday you can notice, as it has become an integral and important part of any celebration. Due to its originality, originality, uniqueness, the fountain is more popular and in demand than multi-tiered delicious cakes, candy bars. That is why, it is worth understanding how a similar device appeared for working with your favorite delicacy - chocolate.

How the device works

Many are probably interested in the question, what is a chocolate fountain, and how to use this device? In simple words, a chocolate fountain is a special device made of the highest quality steel and consists of two main parts.

The detailed description shows that the first part of the chocolate fountain contains a corresponding bowl designed to heat the chocolate mass. If you look at the photo, you can see that under the bowl there is an electric drive, equipped with an engine, it performs the function of an auger. What is a screw for? Using this function allows you to direct the liquid mass of chocolate upwards.

As for the fountain itself, it has the shape of a hollow cylinder, there are a sufficient number of cascades around it. In turn, they are needed to ensure that the circulation of the melted, hot mass of chocolate is continuous.

Based on such information, the question arises, how does a chocolate fountain work? First you need to place special chocolate in the bowl of the device, namely the lower one, due to the increased temperature, the melting process is carried out. Melted chocolate goes upstairs, where it beautifully and very appetizing descends down the cascades.

Chocolate fountains are at the peak of popularity, they can be ordered for any adult and children's holiday: weddings, birthdays and anniversaries, bachelorette parties, graduation parties, New Year's parties in kindergartens. Believe me, any child will be delighted, as the working fountain is of interest and surprise.

It is important to note that the height, namely the number of tiers, affects how many people can try the sophistication. In order for all guests to be satisfied, it is important to choose the right fountain. For example:

if the height of the fountain is 40 cm or 50 cm, then you will need 2.5-3 kilograms of chocolate, it will be enough for 20-30 people;

height 70 centimeters - 5 kg of good chocolate is consumed, designed for 30-50 people;
height 90 centimeters - uses 7 kg of product, enough to treat 40-70 people.

Knowing how to choose a chocolate fountain can make any day a holiday. For the home, you can buy a small device 40 cm - CF16A. It holds about 800-1000 grams of chocolate. There is a metal finish on the body.

The best chocolate

The instructions for use indicate that you need to choose chocolate correctly, you should not save and take a tile product. It is important to use special varieties that have an increased percentage of cocoa butter. This reduces the temperature of the melting process, as well as the viscosity of the product. It is forbidden to use ordinary chocolate bars, because they have a very high temperature for melting, as a result, the mass will turn out to be not very fluid and too thick.

Speaking of children's holidays, many prefer to use food coloring, but natural. With their help, you can color the chocolate mass in any non-standard color: blue, pink and red, green, orange. If you add flavorings, you get flavors of apricot, peach and strawberry, citrus, pineapple.

• Puratos (Belgian);
• Unifine (Belgian);
• glaze Italica, Unitron (Italian);
• Trick glaze (Belgian).

If you use glaze, you need to know that it is made on the basis of non-lauric cocoa butter substitutes. This explains why it costs less than the chocolate itself. However, despite this nuance, its taste and melting temperature allow it to be used in a fountain.

What to serve with

What can be dipped in hot, liquid, fragrant and very tasty chocolate? As practice shows, for such a dessert are great:

• fruit pieces: mango and banana, nectarine, orange and peach, pear, apple and kiwi;
• berries: raspberries, cherries and blackberries, and do not forget about juicy strawberries;
• marmalade, soufflé, marshmallows, waffles, small cakes and biscuit, nuts.

An important nuance, do not forget to prepare long toothpicks, corresponding skewers or forks, so that it is convenient to prick specific foods.

As for the chocolate fountain, the video will help you figure out all the little things and nuances that you need to know about before using this device.

Thus, this is an original decoration for any celebration, which causes a lot of joy, surprise, tenderness and delight. Every guest who tries it will be satisfied.

The chocolate fountain owes its popularity not only to delicious chocolate, but also to the mouth-watering treats that guests dip into it. Properly selected treats will help you emphasize the rich taste of chocolate. So what do you dip in a chocolate fountain?

Arranging a holiday, you should remember that all people are different. To please everyone's taste, strive to diversify the table with a chocolate fountain with different types of treats.

The most important rules for the selection and preparation of treats

• When serving treats to the chocolate fountain, they must be cut into correct size pieces They must fit entirely in the mouth. Pastries and fruits of this size fit neatly onto the skewers, are less likely to break while dipped in chocolate, and are comfortable for guests to eat.
• Never do not use brittle and crumbling products. Nuts, crumbly biscuit and biscuits, etc. will float in the chocolate, curbing the appetite of the guests. In addition, there is a high probability that the device will become clogged and break.

Serving fresh fruit to a chocolate fountain is always a great idea. Fruits such as strawberries, cherries (cherries), raspberries, bananas are the most popular delicacies. They can be easily dipped in chocolate and eaten. It is not only incredibly tasty, but also less nutritious, which means that guests who carefully monitor their figure will more easily give in to a tempting dessert.

You can safely combine all fruits with any kind of chocolate (milk, white or dark) - it will be very tasty, no matter what combination you suggest. However, there is an opinion that the most successfully combined:

• Raspberry, blueberry, apricot and apple - with white chocolate
• Pieces of strawberry, pineapple and kiwi - with milk chocolate
• Sweet fruits, dried fruits - with dark chocolate

To avoid darkening of apples, strawberries and pears, use cling film - it will not affect their taste in any way, but will keep them fresh for many hours.

Chocolate Fountain Baking

Fresh pastries look incredibly appetizing next to the chocolate fountain. Light or chocolate biscuit, mini biscuits, apple pie, cheesecake, shortbread, plain profiteroles, fresh bread...

As practice shows, such a treat is not inferior in popularity to fruits - guests enjoy the offered pastries with great pleasure.

Sweet Sensations: Chocolate Fountain Confectionery

True sweet tooth "too sweet" does not happen! To satisfy the needs of all guests, prepare a plate of sweets that can also be dipped in warm waves of chocolate.

Aromatic marshmallows, sugar marshmallow, marmalade, marshmallows, truffles - all these are excellent options that allow you to diversify the buffet table and create a truly festive sweet mood.

Dried fruits: economical and very tasty

It can be hard to find good fresh fruit. In this case, add dried fruits to the general set of treats for the chocolate fountain. Guests are sure to love their sweet rich taste.

The favorable price compared to fresh fruit (which is sometimes hard to find) and long shelf life make dried fruit an excellent cost-effective solution. However, the most important thing is that the combination of dried fruits with chocolate has an amazing taste that everyone will definitely like.

When shaping a table with a chocolate fountain, keep balance in mind. Choose a few affordable fresh fruits, such as bananas and apples, and add dried fruits to them: dried apricots, large raisins (dark and light), figs, prunes, dates, candied fruits. Your guests will be happy to enjoy such a delicious and delicious dessert.

Treats to the "summer" chocolate fountain

Summer is the time when people are most disposed to relax and spend various holidays. As it is a hot time of the year, offer refreshing snacks to the chocolate fountain.

Fresh chilled fruits are perfect, besides, they are presented in abundance on store shelves in the summer. Skewed summer berries (strawberries, blueberries, raspberries and blackberries) look delicious and taste incredibly refreshing. Try dipping this set in dark chocolate - you'll love it!

Frozen banana pieces paired with milk chocolate are a cool treat that has won the hearts of many.

How about ice cream? Refreshing ice cream topped with real chocolate... white, milk, dark - or three at the same time! Depending on the chosen ice cream, you can choose the type of chocolate: white chocolate, for example, goes well with banana and coffee ice cream.

Gourmet treats

Milk chocolate is loved by everyone. Even those who prefer dark or white chocolate enjoy Belgian milk chocolate, especially when paired with the right treats.

To emphasize the rich taste of milk chocolate, prepare not only sweet, but also savory snacks. Salted pretzels, salty sticks, popcorn balls and even cheese - don't be afraid to offer these combinations to your guests. Among them, there is sure to be a gourmet who will appreciate such a treat.

Why not make a variety of sweet canapés that pair perfectly with the chocolate from the chocolate fountain?

When creating such canapes, think not only about the taste, but also about the appearance of the treat. Color, shape and texture are important. For example, the flavor combination of chocolate biscuit and cherry mini muffin seems like a good one, but two slices of pastry in a row may seem like overkill to some guests.

Instead, we recommend placing treats from different categories side by side: fresh fruit with pastries, pastries with sweets, and sweets with fresh fruit. The only exception here is fresh fruit: kebabs consisting only of fruits - a classic combination that has a great taste and appearance!

Use simple combinations like strawberry canapes and light biscuits. A juicy red strawberry will look even more luxurious next to an airy biscuit.

Guests who are crazy about sweets will definitely like canapes with pieces of chocolate biscuit and marshmallows (or marshmallows).

Pair colorful meringues with matching fruit: green meringues with pineapple chunks, pink meringues with strawberry chunks, etc.

It looks interesting, for example, this option: a piece of chocolate biscuit, then strawberries and a piece of vanilla biscuit. Cheesecake slices can be combined in the same way.

These sweet chocolate fountain canapés are sure to grab everyone's attention. Your table will look great, and the guests will have the most delicious memories.