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A commercial chocolate fountain in a shop in Brussels, Belgium Chocolate fountain in use at a buffet in Japan, 2016. A chocolate fountain is a device for serving chocolate fondue. Typical examples resemble a stepped cone, standing 2–4 feet tall with a crown at the top and stacked tiers over a basin at the bottom.
Miniature versions of machines used in the production of chocolate, allowing visitors to observe the process of making the small chocolate bars which are given out at the entrance. A special attraction is the 3-metre (9.8 ft) tall chocolate fountain; an employee dips wafers into the liquid chocolate and distributes them to the visitors.
A modern rotary conche can process 3 to 10 tonnes of chocolate in less than 12 hours. Modern conches have cooled jacketed vessels containing long mixer shafts with radial arms that press the chocolate against vessel sides. A single machine can carry out all the steps of grinding, mixing, and conching required for small batches of chocolate.
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The Hobart factory formerly offered self-guided tours; [17] in the entrance hall, there was a 32 ft-tall (9.8 m) chocolate fountain, the largest in the country. [2] [18] In 2014, gummies graced a large scale stained glass window mural in Tokyo, Japan's Espace Luis Vuitton museum. [2]
He opened a chocolate factory in Neuchâtel where he used a melanger to grind cocoa and sugar. [1] [2] Nowadays melangers tend to be used by small chocolate manufacturers only. [3] Melangers can be both used as refiners and conches. [4] Tabletop wet grinders are smaller versions of the melanger.
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Skilled chocolate makers assess if chocolate has tempered by putting some chocolate on their lip; they can tell it is tempered when they can feel a cooling sensation. Other chocolate makers use a machine known as a "temper meter". This machine observes whether chocolate sets very quickly when cooled, indicating it has been successfully tempered.
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