Be ready for your party by renting a chocolate fountain. Places to rent a chocolate fountain are all over Lee's Summit.
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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 Lee's Summit, MO for your fundraiser or party in Lee's Summit, MO? 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 treats. Who wouldn't like to see a chocolate fountain at a wedding or birthday party ? Discover where you can find chocolate fountain rentals for your Lee's Summit, MO event!
Lee's Summit Chocolate Fountain Rentals may also serve the following areas: Independence, Buckner, Olathe, Farley, Raymore, Blue Springs, Liberty, De Soto, Belton, Lees Summit, Basehor, Riverside, Waldron, Edwardsville, Lansing, Grandview, Smithville, Platte City, Stilwell, Mosby, Shawnee Mission, Bonner Springs, Missouri City, Grain Valley, Kearney, and Clay County.

Chocolate Fountain Rentals News and Information
  • Chocolate Genoise Cake
    • This is my first attempt at doing a genoise with agave. I have no idea if it will work, but I'm giving it a shot. This type of cake typically uses less sugar than a regular butter cake, but I want to lower the glycemic index even further by using agave nectar. It is adapted from Rose Levy Beranbaum's Cake Bible. -- posted by Chef #633339
  • 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
  • Frozen Chocolate "frango" Mints
    • This recipe came from our yacht club news letter. We don't have a sailboat there anymore, but we are still members. I don't care so much about what's in the flyer except for the recipes! This one is really nice, but must remain frozen. We use the name "Frango" loosely around this area. True Frangos were developed and sold by the now out-of-business local Frederick & Nelson Dept. Store. We miss them. I'm thinking of using orange extract, raspberry extract, there are many possibilities! This recipe calls for 18 cupcake liners, which in my opinion would make for HUGE Frangos, so I used candy foil liners. It will make about double if candy liners are used! -- posted by Chef PotPie