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Did you drool when watching "Willy Wonka and the Chocolate Factory," wishing you could have your very own chocolate factory? You may not be able to have a chocolate factory, but wouldn't it be fun to rent a chocolate fountain in Jamestown for your corporate event or fundraiser in Jamestown? With a chocolate fountain at your event or party, guests can dip marshmallows or sweets and other goodies into a chocolate waterfall to create their own decadent chocolate delights. Who wouldn't love to see a chocolate fountain at a birthday party or wedding ? Discover where you can find chocolate fountain rentals for your Jamestown, ND event!
Jamestown Chocolate Fountain Rentals may also serve the following areas: Pingree, Sanborn, Jud, Gackle, Courtenay, Eckelson, Rogers, Edgeley, Woodworth, Spiritwood, Lamoure, Kathryn, Glenfield, Carrington, Buchanan, Medina, Dickey, Montpelier, Sutton, Luverne, Valley City, Litchville, Cleveland, Ypsilanti, Tappen, Dazey, Pillsbury, Oriska, Streeter, Kensal, Hannaford, Berlin, Wimbledon, Pettibone, Marion, and Stutsman County.

Chocolate Fountain Rentals News and Information
  • Mama's Banana Bread
    • My family absolutely loves when I make this! It looks complicated, but it's really not. I got this out of a Paula Deen magazine. Just a few hints...I use flexible cookware when I bake and the first time I made this I had to use 3 regular sized loaf pans. The next time I used two flexible bunt pans it turned out great! I couldn't find one on here that used brown sugar in place of white. So I thought I would share this one. I don't know how many servings this makes, all I know is that it will feed my brood and then some. Please let me know what you think! -- posted by Heartspell
  • "heaven Sent" Chocolate Cake
    • Ladies and Gentlemen, I kid you not! This is the best Chocolate Cake I have ever tasted without a doubt. This cake is so moist,so wonderful its hard to describe any further. This is the only cake I have ever eaten that tastes wonderful enough on its own. It does not need frosting if you so choose. Its batter is so thick, feel free to throw in some chocolate chips. I promise you, they wont sink to the bottom of the pan. When ever I have made it, I like to keep it in the refrigerator. I think the flavor and the moistness is enhanced when it comes out nice and cold. Sit back and grab yourself a glass of milk and enjoy! -- posted by mamawheezy
  • Real Rum Balls
    • The first time I sent a batch of these to work with my husband, there was quite a stir. Some were afraid to consume them at work, and others wondered if they should drive after eating only a couple. I must admit, when I make a rum ball, I don’t mess around. These aren’t big cake and artificial flavouring rum balls laced with raisins, and they are aren’t generally liked by children. Bringing them out to your guests after dinner, however, results in a lot of conversation. Aside from those who’s eyes water, there is always one person at the table who places the platter close to themselves. They are also usually a little red in face as the evening goes on. These potent little creations will even make Grandme loosen up. As with most of my recipes, I have found quick and easy ways to put these together. Begin with a large box of chocolate wafer cookies, or even chocolate sandwich cookies, the ones with chocolate filling, of course! Crush the cookies up, it doesn’t matter if there are some larger pieces leftover. Put your crumbs and pieces in a bowl and pour some rum over it. There is no exact measurement for this. Just aim for enough to soften all the crumbs and pieces as it soaks in. Let it sit awhile to soak up the alcohol. That last sentence made me laugh. Crush about half a cup of nuts, preferably mild tasting ones Peanuts are not recommended, they change the taste too much. I usually use pecans. Mix these nuts in with the chocolate crumbs. This is optional, but if you would like a richer rum ball, or a little more moisture that doesn’t add alcohol, you can add a few tablespoons of sweetened condensed milk. Melt some milk or dark chocolate, and pour it into the rum mixture. I usually use about one cup of chocolate. Stir this all together and place in the fridge for several hours. Make one inch balls, I usually just use a melon baller. You can then roll them in sprinkles or coat them with chocolate, dipping each one and leaving it to set.Here are some variations I have come up with:Countreau Balls- These are delicious! I have always loved the combination of orange and chocolate, and Cointreau’s strong orange flavour works really well in these. Simply substitute the rum with this orange liqueur .Bailey Balls- Ooh.. These are one of my most popular rum ball substitutes. Replace the rum with Baileys. Another variation with this liqueur is making the crumbs with vanilla wafers and using white chocolate instead of milk or dark. These are really very good. If you don’t have Bailey’s on hand, you can get away with whiskey and sweetened condensed milk.Spiced Rum- Believe it or not, if you start with ginger snaps and spiced rum and combine this with white chocolate you get a surprisingly good tasting end result. Perfect for those who like things like gingerbread over apple pie and chocolate cake. There are other tasty liqueurs out there that are good mixed with chocolate. It’s all comes down to experimentation. Don’t waste a whole batch on an experiment though. Set a small amount aside from the time you make the crumbs and fix it up separately. That way, if you don’t like it, there isn’t a lot of it! Be sure to remember what you did though!For more great baking ideas and recipes with a lifetime membership, visit ChocoFactory