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

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 own a chocolate factory, but wouldn't it be neat to rent a chocolate fountain in Montana for your party or fundraiser in Montana? With a chocolate fountain at your event or party, guests can dip marshmallows or fruit and other goodies into a chocolate fountain to form their own decadent chocolate sweets. They'll be in chocolate heaven and they'll be talking about your party 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 Montana event!

Montana Chocolate Fountain Rentals may also serve the following areas: Polson, Bridger, Red Lodge, Stockett, Simms, Culbertson, Ringling, East Glacier Park, Vida, Mosby, Birney, Alder, Coffee, Dupuyer, Saint Mary, Glendive, Somers, Box Elder, Troy, Three Forks, Whitetail, Jefferson City, Hilger, Lustre, Townsend, Belfry, Angela, Raymond, Wibaux, Big Fork, Geraldine, Creek, Park City, Willard, Winifred, Oilmont, Emigrant, Richey, Whitewater, Fallon, Joplin, Brusett, Malta, Fort Smith, Wolf Creek, Columbia Falls, Kila.

Montana Factoid:
The Bureau of Economic Analysis estimates that Montana's total state product in 2003 was $26 billion. Per capita personal income in 2003 was $25,406, 47th in the nation. However, this number is rapidly increasing. According to the Missoulian, the economy has grown rapidly since 2003; in 2005, Montana ranked 39th in the nation with an average per capita personal income of $29,387. Montana Chocolate Fountain Rentals

Chocolate Fountain Rentals News and Information

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.
Oatmeal, Chocolate Chip, and Pecan Cookies
- From Cooking Light - These easy drop cookies are crisp on the outside and slightly chewy on the inside. Chocolate minichips disperse better in the batter, but you can use regular chips. Directions say to line baking sheets with parchment paper, but I bake mine on a baking stone and they always come out great. After 24 hours or so they become hard, but if you put two cookies in the microwave for about 10 seconds, they're soft, warm, and taste fresh-baked. -- posted by mailbelle
"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