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

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You may not be able to have a chocolate factory, but wouldn't it be awesome to rent a chocolate fountain in Edison for your fundraiser or party in Edison? With a chocolate fountain at your wedding or event, guests can dip fruit or pretzels and other goodies into a chocolate fountain to make their own decadent chocolate sweets. They'll be in chocolate heaven and they'll be talking about your event for years to come! 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 Edison event!
Edison Chocolate Fountain Rentals may also serve the following areas: South River, Sayreville, Plainfield, Dunellen, Middlesex, Keasbey, North Brunswick, Iselin, Piscataway, Parlin, Fords, South Plainfield, Milltown, Somerset, Highland Park, Cranbury, Metuchen, East Brunswick, Colonia, Perth Amboy, Woodbridge, New Brunswick, and Sussex County.
Edison Factoid:
Edison's favourite movie was The Birth of a Nation. He thought that talkies had "spoiled everything" for him. "There isn't any good acting on the screen. They concentrate on the voice now and have forgotten how to act. I can sense it more than you because I am deaf."  Edison Chocolate Fountain Rentals

Chocolate Fountain Rentals News and Information
  • Perfect Cheesecake Every Time
    • Cheesecake, you either love it or hate it. If you bake it, you might very well love it AND hate it. The battle for the perfect cheesecake was long and uphill, but in the end, I won out over a bowl of batter. The most common problems with baked cheesecakes are that they seem to grow faces in the oven. Large lips appear around the edge, or they crack big smiles as they cool.Determination and experimentation were the tools I used to overcome these problems.My first recommendation for gorgeous cheesecake is beat, beat, beat. My favourite cheesecake recipe has almost a pound of chocolate in it. I leave my stand beater going right from the moment I put the cheese itself in. By the time all the ingredients have been added, I have a bowl of what looks like chocolate mousse. The rolling of eyes and moaning by those who eat it tell me, that's a good thing.Water is your best friend! Use a large pan, or a spring form pan that is bigger than the one you are baking in. Cover the bottom and sides of the pan your cheesecake is in with foil and place the whole thing into about one inch of water. Personally, I use two sheets of parchment paper. I place one in the larger pan, add water, place the second sheet on top of the water and pace the smaller pan into the second sheet. This stops your cake from growing lipsDon't leave the heat on! Bake your cake for about 45 minutes. It should be a little jiggly, but pretty well set up around the edges.Now to stop your cake from smiling. Take a thin, flexible knife and run it all the way around the edge of your cake. Turn the oven off and let the cake cool in the oven for about an hour. Be sure to let your cake cool to room temperature before covering with plastic and placing in fridge for at least 24 hours.These techniques have been proven time and again, in my own kitchen, to produce beautiful cheesecakes that don't need to hide under any sauce.This leaves you the freedom to decorate the top any way you choose, as little or as much as you like.For great chocolate cheesecake recipes, check out ChocoFactory at More-Than-Chocolate
  • 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 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.