CHOCOLATE FOUNTAINS

Nineteen years ago, my friend Erica Saunders and I, while immersed in the world of public relations and marketing for several restaurants in Johannesburg (who could forget Adega in Bryanston or Casalinga in the West Rand?), had a brilliant idea. We wanted to add an unforgettable touch to our in-house events, something that would get people talking. That’s when the concept of introducing a chocolate fountain came about, I had seen one in the UK and was amazed by it.

Rather than simply importing one fountain, my Dad and I embarked on a unique venture. We decided to bring not just one, but eight of these chocolate machines in from the UK. We nestled them carefully onto his wallpaper container, and ignited what would eventually
become The Chocolate Tier.

After all of these years, chocolate fountains have kept their allure, although they seem to go into a hiatus every seven years, 2024 now sees them back in style. People are so fascinated with a chocolate fountain. Join me as we unravel the mysteries and satisfy your cravings with some insider knowledge, they really have not changed much over the years although there are still some really cool looking ones like this multiflow from JM Posner that looks like a racing track to the larger commercial machines we have, catering for the more intimate parties of twenty people up to 150 guests. People often ask if they must have a stove top to melt the chocolate or can they melt it in the machine? You bet you can. Our chocolate fountains work their magic by melting chocolate directly in the basin as long as you have an extra hour before guests arrive, you won’t have a problem. As you know not all chocolate is created equal and We’re all about quality here at The Chocolate Tier, so when using your chocolate opt for high-quality chocolate with a rich cocoa butter content. It’s the key to achieving that perfect, velvety cascade that will leave your taste buds tingling. If you take slabs of supermarket chocolate, you’ll have to add a lot of oil to make it thin enough to run through the machine.

How much chocolate for a fountain? Ah, the golden question! The amount of chocolate you need depends on the size of your fountain and how many guests you are catering for. For our smaller fountains, aim for around 2 kilograms of chocolate to get the machine going,
I like to work on twenty guests per kilogram, while larger ones will require 4kg and they can hold up to 6kg this will keep the machine flowing all night long.

I am also asked if I can you reuse chocolate fountain chocolate? Absolutely! We’re all about sustainability here at Chocolate Tier. Reusing chocolate fountain chocolate is not only possible but also a great way to minimize waste. Just ensure you store it properly and
maintain hygiene standards. We always leave any and all chocolate behind after each event, so you always have plenty for those chocolate milkshake recipes. Add TCT chocolate milkshake recipe.

SETTING UP

The foundation of a successful chocolate fountain experience begins with proper setup. Here’s how to ensure your chocolate fountain functions flawlessly and looks its best: Location Matters: Choose a suitable location that’s away from air conditioning, swinging
doors, dance floors, and exterior doors. Sturdy and Level Surface: Set up your chocolate fountain on a sturdy table. Levelling is crucial for uniform chocolate flow. Use a small spirit level from your local hardware store or choose the guy with the straightest eye to make adjustments.

Avoid Windy Conditions: Outdoor setups require proper protection from wind. A gust of wind blowing chocolate around is a disaster waiting to happen. It will end up looking like Maralyn Munroe with her dress all twirled up in the air, pretty until gravity takes over and the
chocolate falls to the ground all over your guests and the tablecloth. Ready to Dive In?
Here’s How:
• Break your chocolate into smaller pieces for faster melting.
• Add a touch of vegetable oil to ensure a smooth consistency.
• Stir your chocolate intermittently while melting to avoid any clumps or burns.
• Once it’s melted to perfection, pour it into the fountain basin and adjust the temperature for that flawless flow.
• Or just shop Chocolate fountain chocolate from our store, pop it into the basin of the
machine, turn on the heat, stirring once in a while and then press start and enjoy the party. Armed with these insider tips, you’re now equipped to dazzle your guests with the mesmerizing magic of a chocolate fountain. So go ahead and let the chocolatey adventure begin!