When holding holidays, birthdays, weddings, corporate events, you always want the event to be bright and remembered by everyone. And of course, to make it tasty - "you will lick your fingers!" Of course, you can set up tables with food, invite animators who will take care of the entertainment, decorate the premises with flowers, balloons, and arrange a grand fireworks display. But if you add a chocolate fountain to the holiday, then joy and heythe phoria from staying at your festive event will definitely be among all your guests, and the hosts themselves.

Everyone will remember the holiday with a fountain for a long time. What is a Chocolate Fountain? A tall, multi-tiered metal structure that is powered by an electrical outlet. Only instead of water, liquid chocolate flows in cascades. The cascade is installed in a special tray, and while the fountain is running, the liquid chocolate is constantly circulating. I think you can imagine what a smell it gets in the room! The smell of chocolate and vanilla alone will instantly set all guests in a festive mood. Arrange the sliced ​​fruit and small forks or prickers around the fountain on a beautiful dish. I think this activity is loved by everyone, young and old. Everyone will love dipping fruits in the chocolate fountain.

What is the essence of the proposed business idea? You can buy several fountains of different sizes and rent them out for all kinds of holidays and special events. Alternatively, you can set up a point with a fountain in a shopping or entertainment center.

The production of chocolate fountains has been established in many countries of the world. The height of the fountains can vary from 0.5 meters to 2 meters. Fountains can be from three-tiered to seven-tiered. The fountains are made of stainless steel, strong and durable, so there is no need to worry about breakage and repair costs. In accordance with the size and country of origin, the price of a fountain varies from 3,000 to 20,000–25,000 rubles. In order for the fountain to work at full capacity, you need from 5 to 15 kg. chocolate. The type of chocolate is chosen by the customer. You can choose from white to dark chocolate. For weddings, a cascade of white chocolate will look more beautiful and symbolic, although again everything depends on the personal taste of each customer. And for a children's party it is always better to use milk chocolate, because not all children perceive the white color of chocolate, in their minds they have a clear idea that chocolate is brown. You can diversify the color scheme of liquid chocolate by adding to White chocolate safe food colorings... The colors are pastel-soft.

The payback of this business directly depends on the region, and on the number of orders. It can be recouped in the first two weeks, or in two months. In metropolitan agencies, the cost of renting a chocolate fountain varies from 5,000 rubles to 15,000 rubles (meaning a large, two-meter fountain for 120-150 people). In fact, each fountain can be recouped in two or three leases. The fountain takes up a little space, so if you consider this type of business as fickle, then you can make good money on it. And if you rent a point in an entertainment center and install a fountain there, then the equipment will bring you a steady income. Serve fruit with skewers impaled on them on disposable small plates. The price for a plate, depending on the number of slices and the availability of exotic fruits, can be from $ 2 to $ 5. Subtract the rental point, the cost of fruit and chocolate from the income received, and you will get a net profit, which is several times more than the amount spent on the business. And when a large customer appears, then nothing will prevent you from renting the same fountain for a day or two.

When you feel that they already know about you and the matter is on stream, then you can buy fountains for champagne, wine or juices to the chocolate fountains. Believe that these fountains will always be in the spotlight at any festive event and will become a kind of highlight that will be remembered by everyone.

What else is this business good for? In order to buy a fountain and put the case on stream, you do not need to have special knowledge and skills. Initially, it will be necessary to advertise in a newspaper or local magazine, preferably with a photograph - this will attract the attention of customers. If opportunities permit, then you can make a short advertising video for outdoor LED advertising screens - chocolate fountains always look very spectacular and attract attention, of course.

And one more nuance: all your home holidays will be the most delicious, and guests will always strive to attend them, especially children!

I have been working on chocolate fountains for over three years now and constantly receive questions from colleagues on this topic. So I decided to collect the answers to most of them in one place so as not to repeat myself J
This information is intended rather for those who are interested in fountains from a professional point of view, but if you want to rent a fountain, then I think you will also find a lot of interesting things for yourself.

I will try in order J

How to set up a chocolate fountain business? For me, this is a difficult question, since our fountains are not the only business and not even the main part of it. Unambiguously issue an individual entrepreneur, from the documents you need certificates for chocolate and medical books for employees. But on taxes, OKVEDs and other things - seek advice from accountants, pliz. You can also try to contact the local Rospotrebnadzor to advise on the nuances of the work, and they, as it turned out, are different in each region J

What fountain to start with? We started with the household fountain CF-0401S 55cm high. The reason for the choice was simple: they did not want to risk money immediately by purchasing a professional fountain, at first they wanted to try whether it would work, since at that time this service was practically not offered in Samara. However, literally in a couple of months we already bought a professional 60cm fountain, and then we reached 80cm. The advantages of this approach are obvious, if the market is not formed, there is not a lot of money to start, and you want to practice first. If the competition is high, then I would recommend starting right away with professional ones, since household models have a lot of disadvantages (they overheat quickly, chocolate does not flow very nicely). And we were “lucky” with the first fountain, on the one hand we had to modify it by increasing the degree of heating, since the temperature of the chocolate turned out to be insufficient, and on the other, we had to mount an additional fan so that the fountain would not overheat after 20 minutesJAlthough, to the credit of this fountain, I can say that it is more than 3 years old, but it continues to be used and works perfectly. Here are our fountains:

Which model and from which manufacturer is it better to choose? We work with fountains of the Chocolazi company (China), it turned out to be quite reliable technique. We have 3 professional fountains, they were not bought at the same time, but all have been in operation for more than 2 years and there were no problems with them. One immediately had to be soldered, the wiring fell off, but this can happen with any technique. There were no more problems. I can’t say anything about other manufacturers, since I didn’t come across them.

Which chocolate to choose?You need to take professional chocolate, you cannot use chocolate in bars! There are too many cocoa butter substitutes in bar chocolate, and it burns a lot and curls up into lumps. Professional chocolate can be special for fountains, it is more convenient. It is dark, milky and white. If you need colored chocolate, then there are Belgian orange, green and pink. In it, as in any other chocolate that was not originally intended for fountains, you need to add cocoa butter to increase its fluidity. Cocoa butter needs 10% of the weight of the chocolate. You can get other colors if you add a fat-soluble gel color to the white chocolate, but keep in mind that you need to add enough color to get a rich color.

Can sunflower oil be added to increase the flowability of the chocolate? It is highly discouraged to do this. Of course, it is cheap, and at the same time, sunflower oil makes the chocolate more liquid, it flows better, but at the same time its taste deteriorates significantly, and in some cases even appearance... That is, not only does your reputation and generally the attitude of customers towards chocolate fountains suffer, but also sunflower oil cokes the details of the fountain and after a certain period of such operation, the fountain engine simply burns out. They often ask me that the fountain stopped working for some reason, and at my very first question “ Sunflower oil using? " 80% of the time I get a positive answer. Friends, do not skimp on clients, because everyone knows that a miser pays twice.

How much chocolate does it take to fire a fountain? It all depends on what size the bowl and tower of your fountain is. We must not forget that in order for the fountain to flow and completely cover the tower, it is necessary for it to fill the tower inside + cover it outside + a little more. Calculate, of course, based on your fountain, but the very minimum that, in my experience, is needed is 1kg (well, if you do not consider crumbs fountains at all). In our fountains, we take at least 2kg for 60cm, 4kg for 80cm (although you can start from 3kg). Please, do not forget during your work that as soon as customers start to treat themselves from the fountain, the volume of chocolate is reduced and if you start the fountain at the very minimum limit, then the chocolate will start to flow badly very quickly.

How much chocolate can you load into the fountain? Again, it all depends on the specific model. The maximum is easier to determine: pour a full bowl so that the chocolate does not reach the top rim by 1-2 cm. Typically, the maximum is about 2 times the minimum load. In our fountains a maximum of 60cm - 4kg, 80cm - 6kg.

How to reheat chocolate? It is best to warm up the chocolate in advance and do it in microwave oven(take it out regularly and stir it and nothing will burn). If you correctly calculate the time, then it is quite possible to warm up the chocolate somewhere up to 50 degrees, pour it into a container (we use plastic ones) and for about an hour and a half, or even two, if it's hot, it will still be ready to be launched into the fountain. During this time, you can drive far enough, collect and launch a fountain. If you need to wait before the start of your event, then the chocolate can be poured into the fountain and heated in it, stirring occasionally. This is, of course, during the warm season. If it's cold outside, then we wrap the container with the showcase well and pack it in a thermo box. The advantages of this approach are that you don’t need to negotiate with the restaurant’s kitchen to let the chocolate warm up (they don’t always let it in), you don’t need to carry a microwave oven or other devices with you to heat the chocolate, and it’s very important that you don’t need to heat the chocolate in the fountain. (this is very long, and not very useful for a fountain).

Can chocolate be heated in a water bath? I do not highly recommend it, as condensation getting into the chocolate can lead to undesirable consequences. If in dark chocolate, solid particles, such as sand, can simply form, then chocolate with milk fats (white, milk, colored) can completely curl up, sticking together into a lump. If this happens, the chocolate is spoiled and it can be thrown away, and the question is not about the quality of the chocolate, but about the ingress of water into it.

How long should the chocolate be reheated? It depends on the amount of chocolate, the power of the microwave, and how often you stir the chocolate. One kilogram can be warmed up in 5 minutes, or in 15 minutes. J

How to start a fountain? It's very simple: put the temperature switch to the middle position, wait 3-5 minutes for the bowl to heat up, then pour out the chocolate. If the chocolate is colder than 30 degrees, then you can increase the heating and heat the chocolate in the fountain, remembering to stir, only then return the switch to the middle position. Is the temperature of the chocolate right? Switch on the auger. Using the legs, align the fountain so that the chocolate flows smoothly, if everything is done correctly, then the tower should be visible.

Why does chocolate flow badly? There can be many reasons:
- low flowability of chocolate initially (if you did not add or did not add enough cocoa butter). Solution: add more butter, the most convenient in this case is to use Mikrio cocoa butter, it can be poured directly into the working fountain, but, of course, this is an extreme option, it is better to correctly calculate the amount of butter in advance.
- low temperature chocolate. If you had to wait for the launch and the chocolate has cooled down, then it must be warmed up in the fountain before the start. If the chocolate flows too cold, it will stick to the tower and no good flow will work. Fixing it in place will no longer work, so check the temperature of the chocolate before starting the fountain. The temperature of the chocolate should be at least 30-32 degrees. The ideal way to do this is to use a non-contact infrared thermometer (pyrometer).
- low ambient temperature. If you are working outside and the temperature is close to 20 degrees, then the chocolate will cool down too quickly and flow badly. The solution is simple - not to work in such conditions, but if such an option is not considered - set the heating of the fountain to maximum, this will partially save the situation
- there is not enough chocolate left in the fountain. As soon as the chocolate in the fountain becomes less than the required minimum (it is corny to eat J ) the tower of the fountain becomes visible, more and more, and then completely stops flowing. This does not mean that the chocolate is completely over, if the holiday needs to continue, then you can turn off the auger, the chocolate from the tower will sink into the bowl and after that you can continue to use it as a fondue. Well, or the second option: carry a supply of chocolate with you and warm it up in the kitchen of a cafe or restaurant where you work. Although this situation usually occurs if the amount of chocolate was initially incorrectly calculated.
- there is one more interesting option If you know for sure that chocolate is suitable for a fountain, the temperature is sufficient, you start the chocolate, and it barely flows or is very uneven, most likely the air in the tower is interfering with the flow. The treatment is simple: turn off the fountain, wait for the chocolate to drain and restart, sometimes it needs to be done a couple of times in a row.

In the photo: the chocolate is over, the fountain is crooked, but I didn't find it too thick :)

How to calculate the required amount of chocolate? There are different versions, in our experience, the average formula is simple: if a buffet table with minimum amount snacks or generally only with a fountain, then the calculation is somewhere around 60g per person, if it is a banquet, where the fountain is an additional delicacy, then about 35-40g per person

How much chocolate is left and what to do with it? The amount of chocolate remaining depends on the activity of the guests. In our experience, it was so that they ate everything and had to turn off the tower so that you could lick the bowl, but it also happened that at a wedding where there were 200 guests, they ate only half a kilo of chocolate. Although a certain amount of chocolate always remains, we pour it into disposable containers, which we bring with us and give to customers, in my opinion this is the most honest approach. If you want, you can, of course, pick it up, but I do not recommend reusing it in the fountain, as the juice and fruit particles produce garbage that is absolutely unnecessary in your next fountain. You can eat such chocolate or use it yourself in a dish.

Which fruit to choose? And this is the simplest question - any J To my taste, sour is nicer, but many people like something as sweet as bananas. The only thing I do not recommend is oranges (their slices need to be cut and the pieces begin to fly into the chocolate) and fruits with seeds.

How to prepare fruit for the fountain? The fruit must be cut into pieces of about 1.5 * 1.5 cm, that is, so that you can put it whole in your mouth and you do not need to bite. It is very sad to watch when a restaurant or cafe prepares fruits, cuts them into huge pieces, and then the guests bite them and everyone gets dirty with chocolate. Why spoil the mood and clothes of the guests? In such cases, we ourselves, if we have time, cut fruit in the restaurant, but such an opportunity, unfortunately, does not always happen. Therefore, I highly recommend discussing this issue with customers in advance, focusing on its importance, so that they talk in advance with those who will prepare the fruit. By the way, if you want, offer the service of preparing fruits yourself, then certainly prepare them the way you need them for use with a fountain. I draw your attention to the fact that fruit compositions and bouquets for use with a fountain must also be prepared in a special way. It is clear that fruits in large pieces look better in compositions and bouquets, but about large chunks and the fountain see above. For example, it looks gorgeous like this, but not applicable with a fountain.

What can be used with a fountain besides fruit? What do you want J Usually, marshmallows, ordinary marshmallows, marmalade are used additionally. We also had such guests who used cheese, although everyone usually comes to sausage and lard only in words. J But I would not recommend cookies, biscuits and other crumbling products, crumbs fly into chocolate and spoil the whole picture.

How to decorate the fountain? At first, we did not decorate with anything, but then we realized that the bottom of the fountain, draped with fabric, looks much more beautiful. At first, I was advised to tuck the fabric behind a regular clothesline, but I did not like it, as this structure began to slip. Then we sewed special covers, they are sewn according to the principle of a regular skirt, only it is better to use a wide elastic band. If you know how to sew yourself or have a budget to order -you can sew special covers Bride and Groom (stylization for outfits).From the fabric you can use satin, crepe-satin, artificial silk, they all fit beautifully and wash well. On the hastily can be draped with organza and tied with ribbon.
Only when you close the bottom of the fountain try to leave the ventilation holes free so that the fountain does not overheat.
Just a selection of options from the Internet:

How to determine pricing policy? An interesting question and there is no definite answer to it. I would recommend that you first analyze the market in your city, then calculate the costs and make a decision based on these two points.

How is the issue of the restaurant being resolved, where you have to work? In general, it is not resolved in any way, that is, we come and work. It is assumed that the customer has warned the restaurant in advance and has taken care of preparing the place for your work. The only complaints restaurants have is the soiled tablecloths. The solution can be simple - carry your own tablecloths or at least a thin oilcloth, which, in case of such difficulties, can be put on top of the restaurant tablecloth. Although usually there are no problems, since the chocolate is not more difficult to wash off the tablecloths than wine or tomato, with which guests decorate the tablecloths at the main table.

How long can a chocolate fountain work? Professional fountains, if properly operated, can work day and night. But if you want to work with homework, this is more difficult. They usually overheat after an hour or two of work.

Why do you need a person accompanying the fountain? Many customers ask if we can put a fountain and not stand next to it, thenthere will be no need to pay the accompanying person. Usually we refuse such a question and here it is not a question of greed. For yourself, being witha fountain next to it is a guarantee that nothing will happen to the unit cheat Xia, but in fact, escort is more needed for clients, although they dream of saving money on it. The fact is that, firstly, not all guests know what to do with the fountain, some come up, look and hesitate to try. In this case, a specialist standing nearby will offer to approach (and for many, a special invitation is really needed), will show, prompt, explain what to do. The second reason is obvious, but not for everyone. J The chocolate is liquid and if you just dip the fruit and immediately pull it into your mouth, there will be drops that can fall not only on the table, but also on clothes. We stand and give out a napkin to everyone who approaches to carry fruit over it. You find it funny? And in vain, many still refuse, and then get upset that they got dirty. There is a third, very important point... Do you think if you put an urn next to it, the guests will throw used napkins and skewers there? It was not so, usually they are just thrown on the table. After a while, the table with the fountain begins to resemble a trash heap. L And if you think that the restaurant waiters will clean it, then this is very doubtful, because the chocolate fountain is not their responsibility. I will illustrate this with a photo from a holiday where I was as a guest and there was just a chocolate fountain.

Can the chocolate fountain be used outdoors? You can if you have a special windshield. Without it, I really do not recommend it, since chocolate is liquid and in any gust of wind flies anywhere, on guests, on you, on the table. Not only does the chocolate not stay in the fountain, but the whole neighborhood is in it. There is also such a nuance as insects, leaves and dust, all this gets into chocolate and floats in it very unappetizing.

How to advertise and search for customers? It all depends on your budget. If it is not there, post your offer on all available free message boards, forums, city sites, there are a lot of places where you can do it for free. Deal with social networks, start groups and administer them yourself. Make specials for holiday agencies and restaurants, go through them and talk. All this takes a lot of time, but it's free. J If you have an advertising budget, then you can already create a website, place ads on paid sites, in wedding magazines, in city newspapers, and participate in wedding exhibitions. In general, in this regard, you decide for yourself. We started by giving a coupon for a 50% discount, it is absolutely unprofitable, but on the other hand, work for the sake of a portfolio. Besides, as you know, word of mouth is the best advertisement. J

What else should be discussed with customers? If everything is organized correctly, dIt takes literally 5-7 minutes to start the fountain. And for this you need not so much: a table and an outletJLittle things? It was not so. Somehow, not everyone thinks about the fact that the chocolate fountain is an electrical device that works from an outlet. We always carry an extension cord with us, but it also needs to be connected somewhere. Unfortunately, there is an original approach that a certain place is allocated for the fountain, but there are no outlets in the immediate environment and you have to move everything abruptly and the tables are not where they were intended or to entangle the whole area with extension cords that turn out to be underfoot.
The most amusing in our practice was the situation when the wedding manager waved her hand to the meadow, where they served a buffet table and poured champagne so that we would put a fountain there, and she would not have time for us and ran away. As a result, we ourselves were looking for where to find electricity in nature.JIn general, it seems that this is such a trifle, but it often results in serious losses of energy and time, so focus on this when discussing the order.

I tried to collect as many questions as possible, but I probably forgot something. If there are more - ask, I will try to answerJ

Start-up capital - 48 thousand rubles.
Profit per month - 50 thousand rubles.
The payback period is 1 month.

The business idea is to rent chocolate fountains for celebrations, weddings, corporate parties, etc.

When holding birthdays, weddings, corporate and other holidays, I want the event to be remembered.
And it is imperative that it was tasty - you will lick your fingers! You can set the tables with food, invite animators, decorate the room with balloons, flowers, arrange noisy and colorful fireworks.

And if you add a chocolate fountain to the holiday, then the euphoria from the presence at the unforgettable event will definitely be among the guests and the hosts. Such a holiday will be remembered by everyone for a long time.

What is a Chocolate Fountain? Tall metal multi-tiered structure, powered by the mains. But instead of water, liquid chocolate cascades down.

The structure is installed in a special hot chocolate pan, which is constantly circulating. Imagine the smell in the room! This smell alone will set the guests up for a holiday in a moment.

Place the sliced ​​fruits and small skewers or forks to prick them around the fountain on elegant dishes. Everyone, without exception, likes to dip fruit in a chocolate fountain.

The height of the fountains varies from half a meter to two meters, from 3-tiered to 7-tiered. They are constructed of stainless steel, wear-resistant and strong, there is no need to worry about breakdowns and repair costs.
Depending on the size and country of origin, the price of a fountain varies from 3,000 to 20,000 - 25,000 rubles

The advantages of this business:

Small investment
Fast payback
High profit
The ability to combine business with your main job
"Delicious" and interesting business that does not require special training and knowledge

What investments does this business require?
To start making money on rent, it will be enough to purchase several chocolate fountains, a fountain for drinks, and the main consumable material - “fountain” chocolate.

Let's calculate in more detail:

Initial investment for the purchase of equipment
One Professional Chocolate Fountain (80cm) - 24,850 rubles.
One Professional chocolate fountain (60 cm) - 19 250 rubles.
One fountain for drinks - 3200 rubles.

Total: 47 300 rubles

Income:
We rent. (approximate prices are used)
Professional chocolate fountain 80 cm - 9000 rubles.
Professional chocolate fountain 60 cm - 7000 rubles.
A fountain for drinks - 2000 rubles.

Total for one event (2-3 hours of rent): 18,000 rubles.

Consumption:
Special chocolate for fountains (Barry Callebaut quality Belgian chocolate)
For 80cm fountain. ~ 6kg - 3600 rubles.
For a fountain 60cm. ~ 4kg - 2400 rubles.

Total: 6,000 rubles.

18,000-6,000 = 12,000 rubles for 2-3 hours of renting your equipment.

It is enough to rent the equipment four times for it to recoup all investments.
12,000 rubles * 4 = 48,000 rubles (let me remind you that the purchase of 2 professional chocolate fountains and one fountain for drinks will cost 47,300 rubles)

Let's calculate the monthly profit.

Of course, it all depends on you, and on how often you will rent out equipment.
BUT if you rent at least 4 times a week (on weekends), because usually weddings and other celebrations are held just on these days, then net profit per month will be (4 * 12,000) 48,000 rubles.
Agree, it's not bad, given that at the same time, your task will only be to provide
equipment for the event, and pick it up in a couple of hours.

The profit will also bring you additional services, such as the provision of fruits, marshmallows, buns, drinks for the fountain, maintenance of fountains during the event and other consumables: spaggers, napkins, dishes, etc. You can make a separate price list for these services, or include them initially in the rental price.

Any celebration, be it a birthday, wedding, anniversary, corporate or children's party ends with a tea party. Traditionally, a cake was always served at this moment, but now it is much more popular to surprise everyone with a chocolate fountain at the end of the party. Indeed, millions of cream roses are no longer interesting. Chocolate fountain also gives new impressions:

• He allows everyone to prepare a dessert himself and visit at least once in the role of a pastry chef;
• It gives you the opportunity to try new combinations of tastes, because it is not at all necessary to dip only biscuit or fruit into the flowing chocolate. You can take cheese, for example, or something more exotic;
• Returns even adults, serious people to childhood, gives them vivid emotions and real delight;
• As for the kids themselves, they get a fairy tale in reality - chocolate rivers and a sea of ​​positives.

How to choose a chocolate fountain?

Installations for a chocolate fountain are different. There are commercial configurations for a large number of loadable chocolate, usually having many tiers. In short, high quality professional equipment. But such an installation is also not too cheap, so if you want to purchase a chocolate fountain for yourself, in order to sometimes arrange cute home parties, then you simply do not need such a copy. This option is suitable for restaurants, bars, cafes, where festive events are constantly held, and there is a great demand for such entertainment.

For home use, there are practical, but simpler and, accordingly, cheaper modifications at a very reasonable price. Here you will be guided by the availability of funds and your personal preferences: do you want the smallest model or a little more.

So, if you are tormented by the question of how to choose a chocolate fountain, just answer the following questions for yourself:

• For home or commercial use, you buy a unit;
• What height do you need, and how many tiers do you want to see;
• How much chocolate should the fountain hold as much as possible;
• Pay attention to the installation design;
• And, of course, its price.

Variety of chocolate fountains from "site"

Online store "site" will help you choose the chocolate fountain of your dreams. We have a wide selection of installations of any price category and any configuration. You can even purchase a set of fountains, which will make a splash at the celebration. You will be pleased with our democratic prices, attention to your order, prompt delivery and quality assurance of goods. Chocolate fountains from "site" will give you delight in taste and excellent mood!

Made of high quality stainless steel, the chocolate fountain is an elegant decoration for any birthday, wedding, party and other occasions. If you don't know what it looks like, imagine several cascades of different heights, along which melted chocolate flows non-stop.

As soon as your guests see such a fountain, they will gather around it like bees around a pot of honey, anticipating the opportunity to taste this exquisite delicacy.

There are a number of things to consider before choosing a chocolate fountain.

First contact

How quickly does the supplier respond to your inquiries? Most of the information about the fountain should be on the manufacturer's website, but it is possible that you will need more detailed information. If you do not receive answers to your questions within 24 hours, then it is very likely that the company is not very interested in you as a customer. Look for a more responsible salesperson.

Size matters

The most impressive are the 111 cm fountains with a capacity of 10 kg of chocolate. They are designed for 100 people.

If, for example, you need a small chocolate fountain for a children's party, then a 50 cm fountain with a capacity of 3 kg of chocolate will do. There is enough dessert for 30 people.

And for a celebration to which 70 people are invited, it is best to choose a fountain with a size of 90 cm and a capacity of 7 kg.

Trust the professionals

Some people who have rented a fountain try to set it up without operator intervention in order to save on costs. However, this is a bad idea. Something might go wrong, and the chocolate won't end up in the stomachs of your guests, but on their clothes and faces. Inexperienced users will not be able to ensure a continuous flow of chocolate. Or they may not know what to do if the chocolate fountain equipment goes wrong.

Give preference to the long-liver

Be careful when choosing a company that sells chocolate fountains. Look online for reviews of her. Find out how many years the company has been on the market.

Backlight and kids

Stand lighting is often found in 3-4-tiered fountains to increase their height. Remember that the lighting stand is very wide at the base (to give the impression of greater height). This means that if young children are involved, they will not be able to fully enjoy the fountain immersion experience as they are too small.

Not every chocolate is created equal.

If the price of the fountain looks too attractive to be true, then it does not "work" on high quality chocolate. Many companies that rent a chocolate fountain for weddings and other celebrations use an inexpensive product, hoping for a less discerning consumer. Therefore, before the start of the event, you should hold a tasting to see and taste the product that will be offered to your family and guests. Chocolate with a high content of cocoa butter is suitable for the fountain. It begins to melt already at a temperature of about 35 ° C and has a low viscosity. This makes it easy to use with fruits and pastries for making fondue.

At the right time and in the right place

The professional or home chocolate fountain should be installed away from air conditioning systems, swing doors, dance floors, outside doors, etc. When exposed to cold air, the chocolate will harden and flow poorly.

Never use the chocolate fountain outdoors. Most likely, you will have such a desire, but it is better to forget about it. There is nothing worse than a strong gust of wind that blows chocolate splashes directly onto your clothes and your guests' outfits. Or an unexpected downpour could turn the fountain from chocolate to water. And if there is no wind or rain, there will be insects in the open air. Oh yeah, they love chocolate too.

If it is already decided to hold the holiday in nature, then it is better to place the fountain in a tent or marquee.

If the room is cold, the metal of the bowl and tiers will also be cold. This can cause the chocolate to harden and not flow properly.

Buying a new or used chocolate fountain for your home or corporate party will be a fun and delicious decision. You will find that there is much more you can do with an item like this than just pour chocolate into it. At the same time, only you can answer the question "which chocolate fountain is better", based on your aesthetic preferences and based on the number of invited guests.

A chocolate fountain can be the perfect centerpiece for any celebration, from a simple day birthday before a grand wedding for 100 people. It's extremely easy to use, fairly easy to clean, and will appeal to everyone from kids to adults.