So you've hired all the staff you need for your event. Now what? Consider leasing a chocolate fountain for the night.
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You may not be able to have a chocolate factory, but wouldn't it be neat to rent a chocolate fountain in Central Michigan, MI for your fundraiser or corporate event in Central Michigan? With a chocolate fountain at your party or wedding, guests can dip fruit or marshmallows and other goodies into a chocolate waterfall to form 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 Central Michigan event!
Central Michigan Chocolate Fountain Rentals may also serve the following areas: Britton, Clinton, Novi, Lakeland, Whittaker, Plymouth, Northville, Milan, Bridgewater, Dexter, Gregory, Brighton, Whitmore Lake, Canton, Chelsea, Salem, New Hudson, Tecumseh, Lyndon, Azalia, Willis, Saline, Ypsilanti, Hamburg, Pinckney, South Lyon, Belleville, Manchester, and Washtenaw County.

Chocolate Fountain Rentals News and Information
  • Chocolate Chip and Mascarpone Cupcakes
    • Chocolate lovers will love these (Chocolate cupcakes with chocolate chips topped with a chocolate ganache!). This is one of Giada's recipes. It makes a lot so it's good to bring to a party. -- posted by Ewalla
  • Butter Finger Workout
    • Many a recipe has passed through my kitchen, but none have driven me as crazy as this one! Most times, I can find an easy solution to a baking or cooking problem. Not this time.Butter Finger is a crunchy yet crumbly confectionery concoction that someone probably made up to frustrate their daughter-in-law. However, it is also terribly delicious and once you have offered it to anyone, they will ask for it again.Butter finger is made with a basic water, sugar and corn syrup candy base. The hard part comes after the syrup is made! The candy part is pretty straight forward.Have a cookie sheet or heat safe board prepared with parchment paper. You’ll also want to have a second sheet of parchment and your oven mitts handy, just trust me on that!Place 1 cup of peanut butter somewhere warm. You can use a double boiler, not too hot, or a nearby microwave on a low setting. This peanut butter must be warm when the candy is ready. This cannot be emphasized enough.Measure 1/3 cup of water, 1/3 cup of corn syrup and 1 cup of sugar into a medium size pot. Stir it up and place your candy thermometer. Once it reaches 310F, remove it from heat.Quickly! Stir the peanut butter in as you run to the cookie sheet. Don’t stir it briskly! Do stir it effectively!Get this stuff out of the pot and onto the sheet as fast as possible! Flatten it as much as you can before it becomes crumbly. This is where the oven mitts and second sheet of parchment come in.Now, if you can’t get it really thin, don’t worry. The next step is to grab an oiled pizza cutter. You can use a knife but a pizza cutter is faster and easier and you are rushing against time! If your candy is fairly thick cut it into narrow strips. If it’s fairly thin, cut into strips about one and half inches wide.Let your butter finger cool while you regroup!Melt chocolate, doesn’t matter what kind, in a double boiler. Grab a sheet of parchment. The next step is to dip your pieces in chocolate. As you dip each piece, place them on the parchment. After they set you can easily remove them without losing the chocolate bottom. I always leave one corner bare. It gives people something to hold onto without getting their fingers chocolaty and, when there’s a lot to choose from, it helps them know what their grabbing. Life doesn’t HAVE to be like a box of chocolates!This is probably the most difficult thing I make, but it’s also one of the most popular. Someday, I am sure, I will find the easy way. For now, it’s a labour of love for those that support me in my home baking endeavour. More incredible chocolate recipes
  • Chocolate of the Gods Mousse
    • This is packed with A SURPRISE INGREDIENT. Avocados are rich in healthy fat that's beneficial for your heart, hair and skin. Make the mousse ahead of time and refrigerate so the flavors can mingle, then assemble the parfaits just before serving. From Shape Magazine. -- posted by ~Jen~