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Chocolate Fountain Rentals
 
See above for featured listings of Chocolate Fountain Rentals, Fountain Of Chocolate, Chocolate Fondue, Chocolate for your Weddings, Parties, and Events. We offer local and national listings of Chocolate Fountain Rentals, Chocolate Fountains, Chocolate Fountain Service, Fountain Of Chocolate, Chocolate Fondue and many more.

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You may not be able to have a chocolate factory, but wouldn't it be cool to rent a chocolate fountain in Bellevue, NE for your party or corporate event in Bellevue? With a chocolate fountain at your event or party, guests can dip fruit or marshmallows and other goodies into a chocolate waterfall to make their own decadent chocolate sweets. Who wouldn't like to see a chocolate fountain at a birthday party or wedding ? Discover where you can find chocolate fountain rentals for your Bellevue, NE event!
Bellevue Chocolate Fountain Rentals may also serve the following areas: Gretna, Tabor, La Vista, Bennington, Honey Creek, Elkhorn, Mineola, South Bend, Crescent, Nehawka, Malvern, Plattsmouth, Richfield, Pacific Junction, St Columbans, Offutt A F B, Papillion, Carter Lake, Treynor, Silver City, Underwood, Murray, Union, Louisville, Omaha, Council Bluffs, McClelland, Glenwood, Harlan, Springfield, Weeping Water, Waterloo, Boys Town, Cedar Creek, Manley, and Sarpy County.

Chocolate Fountain Rentals News and Information
  • Make Your Own Candy
    • Who doesn’t like candy? Chocolate bars, chocolates, hard or chewy candy, it’s all so good! What amazes me is how much the prices have climbed over the years. When I was little I could buy a Tab cola and a chocolate bar with my 25 cent allowance. Tab cola can’t even be found up here anymore, and that’s a tragedy. Now it’s well over a dollar for one chocolate bar and by the time I pay provincial sales taxes and federal taxes it’s even more. That’s crazy! Why, it’s enough to make you want to make your candy at home, which is what I decided to do. Making your own candy sounds impossible at first, but that’s only because you’ve never done it. There are a few simple pieces of equipment that make it fun and easy.The most important tool for anyone making candy is a candy thermometer. They range in price from a few dollars to over $50. Here’s the good news! The best, most accurate candy thermometer I have ever found is a simple glass tube with a clip that costs a whole $3 here in Canada. I once spent $20 on one and it was a disaster, I had terrible results and wasn’t sure why. I’m going to share with you a very easy first time candy makers recipe. This is creamy English toffee, and a lot of it. I sell a batch of this for thirty dollars. Read the ingredient list, add it up and see how it pays to know something people just don’t generally know.The List1 kilo bag of brown sugar1 pound of butter2 cans of sweetened condensed milk,1 1/3 cups of corn syrup Now the hard part. Open everything and dump it in a large pot. Stir it together, turn the heat on medium and place your thermometer so that it goes in to the mix, but doesn’t touch the bottom. Stir your toffee regularly until it reaches 250-260 degrees. This will give you a chewy toffee, as opposed to a hard toffee. If you like hard toffee you can heat it longer. Remember, you can always reheat it if it is too soft when it cools, but you can’t come back from hard. As soon as your toffee reaches the desired temperature, remove the pot from heat and pour the contents onto a large cookie sheet lined with parchment paper. Let this cool and then cut into bars. I use a good pizza cutter for this. Parchment paper is my most favourite baking and cooking tool of all. I line cookies sheets, baking pans, everything. I haven’t had to scrub a baking pan in years. I even use it for all my chocolate coating needs, placing chocolates to set. They never stick , so my chocolates are always in tact on the bottom .I buy my parchment in bulk! If you think about it, you can make Creamy English Toffee as easily as you can make a pot of macaroni and cheese! Tell the candy man he can keep his, you can make 6 pounds for a few dollars. Most hard candies are a cheap mix of water, sugar and corn syrup. The purpose of corn syrup is to stabilize the sugar. Some companies use other stabilizers such as honey or gum Arabic. They are all pretty equal in function, so I stick with corn syrup. Flavours should be added at the end of cooking to avoid ruining them. For some reason, and this I know, a lot of flavours don’t like to be cooked. You have a choice, and that’s what’s important. You can buy your candy or you can make your very own.
  • Butterfinger Freeze (Milkshake)
    • This is so good when it's hot outside! Something for the whole family to enjoy! -- posted by mydesigirl
  • Make Your Own Chocolate Truffles
    • I make truffles and get five dollars a dozen for them.What is it about a truffle?Why does one chocolate roll your eyes and make you moan, while another just gets eaten with little ado?I had no idea why the truffle orders kept pouring in, until the day before Christmas. I use my husband as my guinea pig to keep my waistline down. (You should see his!) I had an extra truffle, and it 'fell' in my mouth. OH! Oh my! ooooh. I understood!Truffles are fiddly, but not difficult to make.The method for most is pretty basic, heat cream (2/3 of a cup) , add chocolate (8oz) and maybe some grand marnier, frangelico or any other that you enjoy (3 tbsp and reduce cream to about 1/2 cup) , then stick it in the fridge.When it firms up just make small balls and place on a parchment covered cookie sheet. Then stick them in the freezer. All that's left to do is dip each ball in melted chocolate and roll in cocoa, or crushed nuts. This method can be used for plain or any basic flavored truffle. They have to be kept in the fridge!The best though, in my opinion, are the chocolate caramel truffles. Just melt a cup of sugar, add just under 2/3 cup of cream and stir until it re-liquefies.Add half a pound of chopped chocolate. Put this mixture in the fridge until firm. These balls get covered in melted chocolate and left to set on parchment. It's really a matter of choice as to whether they need to be put in the freezer first. If you find them difficult to manage, make them colder. These are amazing!So there it is, one of the yummiest chocolate creations is actually easier to make than a piece of cake!