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Chocolate fountain
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. The basin is heated to keep the chocolate in a liquid state so it can be pulled into a center cylinder then vertically transported to the top of the fountain by a corkscrew auger. From there it flows over the tiers creating a chocolate "waterfall" in which food items like strawberries or marshmallows can be dipped.
== History ==
"Chocolate fountain machines" were invented by Ben Brisman and popularized in 1991 by a Canadian company called Design & Realisation. They did not become very popular until Design & Realisation began displaying these fountains at the National Restaurant Show in Chicago, starting in the early 1990s.
Jay Harlan (an entrepreneur and former Marriott catering executive) collaborated with D & R to introduce the chocolate fountain to the U.S. hotel and resort industry. Jay Harlan's company (Buffet Enhancements International) began distributing the D&R fountain in the U.S. in 2001. It wasn't long after 2001 that Buffet Enhancements copied and improved the D & R fountain idea and began manufacturing their own American-made version.
In 2003, Sephra of California began selling their own Chinese manufactured fountains. Sephra modified and enhanced the design of the chocolate fountain to make its operation and cleaning easier. Sephra introduced a variety of accessories and offered fountains in many sizes.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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