Chocolate fountains have been around for more than 12 years. They became popular early in 2003 after a Canadian company demonstrated their new fountain on a national morning show. When the owner of The Chocolate Savant, Martin Jaffe, first saw a fountain at a wedding in early 2004 he was fascinated with it. In very short order he decided the opportunity to be around chocolate all the time was a calling that he just could not refuse. Martin went into the chocolate fountain rental business in 2004 after purchasing a new fountain and after a few weeks was constantly busy at events all over the area.
Martin realized quickly that the most important factor in the use of the fountain is the chocolate. Commercial fountain manufacturer suggested oil be added to the chocolate or that the temperature of the chocolate in the fountain be raised to a point that could burn the chocolate. Martin decided he needed to find a chocolate that both flowed well in the machine but also did not hide the flavor of the dipping treats by overpowering them with overly sweet chocolate.
The chocolate criteria he set was to match as close as possible the smoothness of a Dove bar and the rich chocolate flavor of Godiva. After extensive taste tests (which all of his family and friends enjoyed) he found a combination of couverture chocolate and additional cocoa butter that worked to provide the exact combination that was met his criteria. This standard dark chocolate mix is provided unless a customer has a preference for a certain brand.
Although business was brisk Martin found that the commercial fountains he purchased were very heavy and almost impossible to easily clean, so he decided to use his engineering skills to build a commercial fountain. He found that it was just not as easy as it seemed to make the desired improvements on the existing designs. After many months of work he came up with a design built to National Sanitary Foundation standards. Now Martin is renting probably the best designed commercial chocolate fountains available anywhere. The fountain is not only lighter and easier to clean but it is more efficient, more flexible and kinder to the chocolate providing a more economic fountain for the customers with the best chocolate available. See details about our fountains.
