A chocolate fountain is a fantastic centre piece for any special occasion.  Often chosen to be part of a wedding or birthday celebrations, the fountain allows all of the guests to share in the wonderful tasting experience.

The fountain itself consists of a heated base unit called the bowl, which will melt the chocolate slowly before the motor is turned on to start the chocolate flowing.  The centre piece, known as the auger, slots into the middle of the unit and within this is an Archimedes screw.  When the motor is turned on, the screw turns and draws the melted chocolate up inside and once at the top it flows over the crown and flows down over the tiers gracefully of the chocolate fountain.

When the base unit has been plugged in, the heated base is set to pre heat for at least 10 minutes.  Once the bowl has got to temperature, the chocolate can be added.  Little buttons of chocolate known as callets are poured into the bowl in small quantities and stirred occasionally with a plastic spatula.  It must be a plastic spatula to prevent the temperature of the melted chocolate being altered.

Fountain ready chocolate is the best to use in the chocolate fountain as it does not require anything else to be added to it.  Other chocolates require large quantities of oil to be added to thin out the chocolate and allow it to flow through the unit.  Belgian fountain ready chocolate will often use soya as the emulsifier, which means that vegetarians can enjoy using the fountain as well.  This type of chocolate is also kosher.

Milk, dark and white chocolate are available to use within the fountain.  White chocolate can be more interesting as colourings can be added.  Pink, orange and even green chocolate can flow through the unit.

Most chocolate fountain hire companies will provide skewers, napkins and or plates for guests to use.  Guests can then use the skewers to create a kebab using the dip choices on offer.

There are many items that can be dipped into the chocolate.  The most popular choices are; marshmallows, fudge, cookies, shortbread and fresh fruit such as strawberries, pineapple and banana.  When using fruit, I would recommend displaying them no earlier than 10 minutes before guests will be eating them.  This is so that they stay fresh.

Chocolate fountains are available in several different sizes.  No matter how large or small, chocolate can be added as it starts to be used.  Once the chocolate is flowing, the recommended way to add the callets to the unit is by melting them in a microwave first.  They can be added to the crown of the fondue fountain, but it will take more time for them to fully melt.  Each fountain has a maximum amount of chocolate that be put into it at once.  Always read the manual that is provided with the chocolate fountain.  By putting too much chocolate into the unit can put unnecessary stress on the motor, which in time will wear out the bearings.

Some companies will have an illuminated base unit to accompany the fountain.  This is a fabulous finishing touch to the centre piece.  This unit has several primary colours which can be mixed to create up to 6 colour options.  This works particularly well if you are trying to colour match a theme.

This article was written by Ceri Joleys from www.chocolatefountains.co.uk owner of a chocolate fondue fountain hire company based in the UK.

• 3 cups all purpose flour
• 2 cups sugar
• 3/4 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups water
• 2 sticks butter, or 1 cup
• 1 tablespoon pure vanilla extract

No proper chocolate cake is without a delicious, sugary frosting. Here are the ingredients for the frosting:

• 1 stick of softened butter, or 1/2 a cup
• 4 cups powdered sugar
• 1/2 a cup of whole milk
• 1 teaspoon pure vanilla extract
• 3/4 cup cocoa powder
• 3 tablespoons colored or chocolate sprinkles

How to make the cake:

• Preheat oven to 350°F.
• Butter three 9-inch cake pans.
• Combine the flour, sugar, cocoa powder, salt and baking powder in a bowl.
• Beat the water, butter and vanilla in large bowl.
• Whisk the dry ingredients into the wet ingredients.
• Divide batter among the three pans.
• Bake cakes 25 to 30 minutes.
• Let the cakes cool completely.
• Turn the cakes over to take them out.

Here’s how to make the frosting:

• Beat softened or room temperature butter in large bowl until fluffy.
• Slowly beat in 2 cups sugar.
• Beat in most of the milk and all of the vanilla.
• Add cocoa and remaining 2 cups sugar.
• Beat until well blended.
• Thin the mixture with more milk if needed.
• Place 1 cake layer on a flat platter.
• Spread 2/3 cup frosting over.
• Top with second cake layer.
• Spread 2/3 cup frosting over.
• Top with remaining cake layer.
• Spread frosting over sides and top of cake.
• Sprinkle the sprinkles liberally all over the top and sides of the cake.
• Refrigerate until ready to serve.

This chocolate cake recipe is tried and true, and is sure to become a family favorite. It’s fudgey, rich and just a little bit decadent. It is also equally delicious with a tall, ice-cold glass of milk or a delicious red wine. Chocolate has even been said to lower blood pressure and cholesterol levels with its flavonoids, which act as antioxidants. Chocolate will actually stimulate endorphin production, giving you a keep feeling of pleasure.

It contains serotonin, an effective anti-depressant as well as caffeine, a stimulant to give you energy. So have fun baking and enjoy your chocolate cake.

It’s time you tried out this easy brownie recipe to show you just how simple it can be. It’s a likely bet you’ll never go back to boxes again. First, consider the ingredients:

• 2 cups white sugar
• 1 cup butter
• 1/2 cup cocoa powder
• 1 teaspoon vanilla extract
• 4 eggs
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup walnut halves (optional).

Notice that this recipe calls for cocoa instead of the messy chocolate melting squares. Don’t worry, your brownies will still be gooey and chocolatey.

The directions simply couldn’t be easier. The first thing you’re going to do is melt the butter or margarine (butter is a much much better choice) and mix all the ingredients together in the order listed. Pour the mixture into a 9 x 13 greased pan and bake for 20-30 minutes at 350 degrees.

To make the brownies your own, you may consider adding peanut butter, coconut or pecans to the mixture as a list ingredient. Another option to get a less cake like consistency, you may want to reduce the flour down to 1 cup. To reduce the fat in the brownies, you can cut the butter in half and substitute in 1/2 cup of applesauce. This will increase your baking time, but will cut your calories and fat as well as increase the moisture. Additionally, this recipe will stay moist for several days after baking, so you can plan ahead for parties if you want to bake them a day or two in advance with no drying out or brownies getting hard and stale.

To decorate your brownies, this recipe is truly so sweet that you don’t need a frosting. Instead, lightly sprinkle powdered sugar across the top for effect.

To make it, use the following ingredients

• 12 oz of dark chocolate chips
• 2 cups of marshmallows
• 5 tablespoons of unsalted butter
• 1 ½ cups of heavy cream
• 1 teaspoon of vanilla extract
• ½ cup of hot water
• Whipping cream or grated white chocolate

Next, follow these steps to guide you through the making process:

1. Use a large saucepan.

   This will allow you to fit all the ingredients in. The marshmallows especially take up a lot of room. You don’t want to have to change cookware halfway through when you realize that you used too small a pan.

   The stovetop is not turned on at this point.

2. Add marshmallows and butter.

   Add 2 cups of marshmallows to the saucepan. The marshmallows act as an egg substitute. You don’t have to separate or beat them. They are a money saver and a time saver. Plus, the marshmallows have sugar in them, which means you won’t have to add any extra.

   Next, drop 5 tablespoons of butter onto the marshmallows. Unsalted butter is best. It has less spice to it.

3. Add chocolate chips.

   The chocolate chips are what give the dessert its chocolate name. The smaller the chocolate chips, the better. And if you can find dark chocolate chips, use those.

4. Add water.

   Pour in a ½ cup of hot water. If you have time to boil it, do that.

5. Turn the heat on.

   Now it’s time to melt the ingredients. Turn the stovetop on medium. Stir the marshmallows, butter, chocolate chips and hot water while they heat.

6. Set saucepan aside.
   When the ingredients have melted, turn the stovetop off and set the saucepan to the side.
7. Beat the heavy cream and vanilla.

   Pour heavy cream and vanilla into a bowl. Whisk them until the heavy cream starts to firm-up. When it’s thick and choppy, it’s ready to be added to the other ingredients.

8. Mix all the ingredients together.

   Take the saucepan filled with melted marshmallows, chocolate chips, butter and water and spoon it out into the heavy cream and vanilla mixture. Using a large spoon or whisk, mix all the ingredients together.

9. Top and serve.

   The dessert is finished. Now all you have to do is put it into containers and top it with a tasty garnish. You can use martini glasses or small bowls. Try whipping cream or grated white chocolate for the topping.

Chocolate mousse is a simple, quick, delicious dessert that will make your family and friends feel like royalty!

Eventually, she decided to publish the recipe. Nestle’s was so excited they bought the recipe from the Innkeeper because they wanted to add it to the label on their chocolate bars. Mrs. Wakefield agreed with the promise from Nestle they would supply her with their chocolate bars for as long as she wanted. Never wavering in popularity, this all time favorite sweet treat has tempted both children and adults throughout the years. Warm or straight from the oven, chocolate chip cookies marry well with a frosty cold glass of milk. Using high quality ingredients are what makes this recipe supreme. The recipe that follows includes real butter, pure vanilla extract, and semi-sweet chocolate chips.

To begin with, preheat your oven to 350 degrees F (175 degrees C).

Ingredients

In a large size mixing bowl combine:

• Two sticks butter softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• Two eggs
• One teaspoon vanilla
• Two and 1/4 cups all purpose white flour
• One teaspoon baking soda
• One teaspoon salt

Cream the butter until smooth, then add the white and brown sugars and beat well with hand mixer. Beat in the eggs one at a time, add the vanilla, beat until smooth about two minutes. Stir in the flour, baking soda and salt, blend well, then add one package (12 ounces) semi-sweet chocolate chips (2 cups) to the dough.

Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Place into oven on highest rack and bake 8-10 minutes or until lightly browned. Lift cookies with spatula and place onto wire racks to cool.

Optional:

• Add one cup chopped walnuts or pecans to dough before baking.

Substitutions:

• Combine one stick butter and one half cup shortening in place of all butter for a crispier cookie
• Omit the white sugar and add two cups brown sugar for a chewier texture.
• For easier measuring of the dough using a melon scoop results in a more uniformly shaped cookie.

What you’ll need:

• 1 cup of fine powdered sugar. (This is also called “Icing Sugar” or “Confectioner’s Sugar” depending on where in this wide world you might hail from.)
• Between ½ to 2/3 of a cup of Cocoa Powder.
• 4 cups of Rice Crisp Cereal (Called “Rice Bubbles” or “Crispies” in some parts of the world)
• 1 cup of shredded, dried coconut, unsweetened.
• 1 and ¼ cup (about 10 ounces) of Copha or Coconut Oil (Available in most health food stores)
• Paper muffin cups.
• metal cookie sheet or larger flat dish.

Getting Started! It’s so easy!

1. First, be sure to sift the powdered sugar and the cocoa powder into a mixing bowl. No need to use a mixer, a good wooden spoon should do the trick nicely. Just make sure there are no solid lumps and shake together through the sifter into the mixing bowl.
2. Stir in the Rice Crisp cereal and the unsweetened coconut, be sure to coat each in the powder.
3. In a small saucepan, melt the Coconut Oil (Copha) over low heat until it is in a pourable, liquid state.
4. Once the Coconut Oil is melted, stir in the remaining dry ingredients until all are well saturated.
5. With a spoon, scoop desired amount of mix (typically two tablespoons) into the paper muffin cups and place the cups on a metal baking or flat plate. Then, place the sheet in the refrigerator until they are nice and firm!
6. Enjoy!

Feel free to add your own creative twist to this traditional recipe! Some favorites include chocolate chips, mini marshmallows, cinnamon, dried fruit – feel free to get creative! This is a great recipe to share with a child who might be too young for baking but still wants to help. It’s quick, easy, and the results are a guaranteed success! If you prefer the traditional American “bar” shape, you can also pack the mix into a deeper baking tray, place this tray in the refrigerator and let it take shape. This may take longer to solidify but the effect will be the same and once the process is complete, cut the crackle into bars and viola!

This particular recipe makes about 24 pieces, but don’t be fooled! These Chocolate Crackles are sure to be as popular with the kids as they are with adults!

The Early Mesoamerican people used cacao beans as a currency and a sacrificial offering during religious ceremonies.

Spanish conquistadors loaded the Aztec’s cacao beans aboard their ships and transported the treasure across the Atlantic Ocean. Spaniards eliminated chilli peppers and added sugar and milk to mask the bitter flavour. Cacao factories opened in Spain and chocolatiers introduced their product to the rest of Europe. Over time, this confection became a luxurious treat.

The chocolatiers’ manufacturing process changed dramatically after the Industrial Revolution. Processes were developed to remove cocoa butter from the cacao bean and make hard chocolates. Dutch chocolatier Conenraad Johannes Van Houten created the process for extracting cocoa’s bitter taste and for making dried cocoa and cocoa butter. This opened the door for today’s chocolates. The treat that began as a beverage became a candy in 1847 when Joseph Fry produced it in the form of a bar.

Ten years later, Henri Nestle and Daniel Peter created milk chocolate when they developed a process to preserve the product by extracting water from milk. Rodolphe Lindt’s conching process enabled chocolatiers to heat and blends their ingredients. This allowed Milton Hershey to deliver affordable mass produced candy bars. His company and others supplied American servicemen with this confection while they were stationed abroad.

Family farms are the primary source of the world’s cacao beans. Before cacao beans are shipped to factories, they are fermented for approximately one week and then dried for several more days to develop their flavour. Cacao beans with little or no fermentation are less flavourful, but retain more healthy antioxidants.

Candies are available in white, dark and milk versions and vary in their concentration of cocoa solids, milk and sugar. White candies are made with sugar, milk products and cocoa butter. Milk candies contain milk and 10% to 25% cocoa solid. Dark candies contain sugar, little or no milk and are often used for baking.

The confection that began in the rainforests has travelled around the world and even into outer space.