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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 Richmond for your corporate event or fundraiser in Richmond? With a chocolate fountain at your event or party, guests can dip marshmallows or fruit and other goodies into a chocolate waterfall to create their own decadent chocolate delights. They'll be in chocolate heaven and they'll be talking about your event for years to come! ? Discover where you can find chocolate fountain rentals for your Richmond, KY event!
Richmond Chocolate Fountain Rentals may also serve the following areas: Sandgap, Winston, Nicholasville, Lexington, Ford, Waneta, Ravenna, Lancaster, Crab Orchard, Wilmore, Clay City, Paint Lick, Berea, Waco, Winchester, McKee, Orlando, Bighill, Keene, Irvine, Bryantsville, and Madison County.

Chocolate Fountain Rentals News and Information
  • Texas Sheet Cake
    • Wonderfully moist chocolate cake -- posted by Chef #719577
  • Parisan Warm Chocolate
    • Downright decadent and sinfully rich, this hot chocolate recipe calls for heavy cream and whole milk. Any substitution simply isn’t right! No need for spices or other flavours when you have real chocolate and cream. -- posted by Annacia
  • 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