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See above for featured listings of Chocolate Fountain Rentals, Chocolate Fountain, Chocolate Fountain, Chocolate Fountains, Fountain Of Chocolate, Chocolate Fountain Service for your Weddings, Parties, and Events. We offer local and national listings of Chocolate Fountain Rentals, Chocolate Fountains, Chocolate Fondue, Chocolate Fountain Rental, Fountain Of Chocolate, Chocolate Fountain 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 Galveston, TX for your fundraiser or party in Galveston? With a chocolate fountain at your party or event, guests can dip fruit or sweets and other goodies into a chocolate waterfall to create their own decadent chocolate creations. ? Discover where you can find chocolate fountain rentals for your Galveston event!
Galveston Chocolate Fountain Rentals may also serve the following areas: Alvin, Danbury, League City, Gilchrist, Mont Belvieu, Hitchcock, Anahuac, Pearland, San Leon, Kemah, Wallisville, Houston, Manvel, Webster, Baytown, Channelview, Pasadena, La Porte, Friendswood, South Houston, Port Bolivar, Seabrook, High Island, Deer Park, Highlands, Dickinson, Bacliff, Texas City, Liverpool, La Marque, Santa Fe, and Galveston County.
Galveston Factoid:
Other attractions in Galveston include Moody Gardens, the Ocean Star Offshore Drilling Rig & Museum, the Galveston Railroad Museum, Schlitterbahn, the Strand and the Lone Star Flight Museum. Galveston is also home to several historic ships: the tall ship Elissa at the Texas Seaport Museum and USS Cavalla and USS Stewart, both berthed at Seawolf Park on nearby Pelican Island. Galveston is also home to a symphony orchestra and a small ballet company.  Galveston Chocolate Fountain Rentals

Chocolate Fountain Rentals News and Information
  • Double-Chocolate Muffins
    • Whole wheat flour and high-fiber cereal are the goodies tucked in a chocolate-lover's sweet muffin. From the fiberOne.com Web Site. -- posted by KelBel
  • Super Easy Turtle Cake
    • Oh how I adore chocolate! Ninety five percent of what I bake includes chocolate. Turtle cake has got to be the ultimate in chocolate (and sugar!) sin. There are two ways I make it, and I'm about to share both with you. I must warn you, I am not a scientific baker. As a matter of fact, until I stopped being a measure and weigh baker, I was a very lousy baker. So the instructions for this recipe, may seem a little different. I can promise this, these cakes are easy to make, and positively delicious. The two ways to make a turtle cake are the time consuming way and the easy, companies coming (or "I need chocolate now!") way. Turtle cakes consist of three irresistable and sinfullt fattening layers. To begin, you will need a springform pan. Size isn't terribly important, 8, 9 or 10 inch is just fine. I like 9 inch, keeps the middle layer thick! Lay a piece of parchment paper on top of the ring (by itself). Use the platform piece of your pan to push the paper to the bottom of the ring. Snap the ring into place around the base piece. You will want to trim the edges of the paper so that they only stick up an inch or so over the top o the ring. Did you paper fold in on itself? Don't worry. Just spread it out a bit, your about to fill the bottom with chocolate brownie batter. Don't worry about little waves around the edges either, when all is said and done, they will contribute to an even better "turtle" appearance. I recommend using your favourite brownie recipe. The fudgier the recipe the better, although if you want to eat more of without getting a bellyache, you can go for a lighter recipe. If you want the easy way out, use a boxed mix.. dont beat it, just kind of squish it with your spatula until the ingredients are all mixed together and use a little less water than it says on the box. This will help you avoid getting too "light and airy" of a result. The way I see it, if I'm going to make a rich dessert, I'm going all the way! If desired, you can add chopped pecans to your brownie batter. Spread your batter into your prepared pan and bake according to the directions. Let it cool a bit. The second layer is the caramel. Now, you can make this yourself from scratch, which is surprisingly easy, or you can peel a gazzillion caramels and melt them. To make it yourself, you simply melt sugar and add cream! You put one or two cups of sugar (say one for 8 inch and 2 for 10 inch) into a medium sized saucepan, turn the heat on, not over medium, and stir the sugar until it's syrup. If you want thicker caramel, stir it a while longer, still over the heat. Add some cream, anywhere from a quarter (8 inch) to half (10 inch) a cup. This will steam like crazy so keep your skin away and keep stirring. It hardens up a bit when you add the cream but it will soften again quickly.Let this cool for a while. Whether you made it yourself or melted some, you now pour this over your brownie base. Let this cool for quite a while, longer if it's homemade. The third layer is a chocolate top. Personally, I like to use mid grade chocolate chips for the shine and because they don't become brittle when they cool. You can add a small amount of vegetable oil to the chocolate to help it stay soft. Melt as much as you want, just eyeball it, and decide how thick you want the chocolate layer to be. Remember, the chocolate will be pretty firm when cold. Pour the chocolate over the caramel layer and spread gently . Honestly, I usually slam my cake down on the counter at this point so that the chocolate layer is almost perfectly flat, but that's not standard practice, to my knowledge. You can decorate with pecan halves, I usually space them so that everyone gets one on their piece.Let your cake cool completely, I recommend putting it in the fridge for a while after it cools.Remove the ring and peel the sides of your paper down.Voila!Warning! This dessert is for the die hard chocolate lover.Variations: If you want more chocolate, you can add chocolate to your caramel while it's still warm. This is also a good way to thicken your caramel if your result was too runny. Just reheat your caramel until it is warm enough to melt chocolate and then stir the chocolate in.To learn how to make any chocolate dessert easily check out: More Than Chocolate-Choco Factory
  • White Chocolate Scones
    • It is amazing how good white chocolate is in a scone. Adding a few cranberries is a delicious way to 'spice them up' as well.White Chocolate Scones 2 c All-purpose flour1/3 c Granulated sugar2 ts Baking powder1/2 ts Salt1/4 c Unsalted butter, chilled1/2 c Heavy (whipping) cream1 lg Egg1 1/2 ts Vanilla extract6 oz White chocolate, cut into 1/2 inch chunksPreheat oven to 375 degrees. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the cream, egg, and vanilla. Add the cream mixture to the flour mixture and knead until combined. Knead in the white chocolate. With lightly floured hands, pat the dough out on a floured work surface to a thickness of 5/8 inch. Cut circles in the dough with a biscuit cutter. Gather the scraps of dough together and repeat till all the dough is used. Bake scones on ungreased baking sheet for 15 to 20 minutes, or until lightly browned on top. Place baking sheet on wire rack for 5 minutes, then transfer scones to wire rack to cool. Serve warm or cool completely and store in an airtight container. Makes 8 or 9 scones.