Chocolate Fountain SalespresentsChocolate Fountains in the News "Chocolate fountains? This must be heaven" from the Atlanta Journal Constitution posted on August 24, 2004 It's a chocoholic's fantasy straight out of Willy Wonka's factory: tantalizing layers of warm, melted chocolate cascading onto multiple tiers shaped like a giant cake. The chocolate fountain — dubbed the No. 1 dessert extravaganza by the Food Network — is the latest accessory on the party circuit, popping up at art gallery openings, red-carpet galas and celebrity weddings (Kate Beckinsale's, for instance). Megawatt chocolate lover Shaquille O'Neal even showed off his personal version on MTV's "Cribs." Recently, the fonduelike sensation drew massive lines at a pre-concert reception for the Atlanta Symphony Orchestra at the Woodruff Arts Center. People were consuming the Belgian Callebaut milk chocolate so quickly, the vendor had a hard time keeping it flowing at a normal rate. "There was a feeding frenzy," said Doug Lueder, owner of Atlanta-based Gourmet Cafes, a caterer whose fountains have been booked almost every weekend this summer. "People just freak when they see the fountain."
How many different ways can you spell "yum"? Strawberries, marshmallows and cookies are standard dipping choices, but Piroulines, cream puffs and Rice Krispies Treats can elicit extra squeals of delight. Anticipation ran high as partygoers speared assorted morsels with wooden skewers and then drenched them under the streaming chocolate, which comes in dark, milk and white premium varieties. "This is really good chocolate, and I know my chocolate," said Joy Smith, a Georgia Tech sophomore and self-confessed chocolate addict satiating her fix with a freshly dipped pretzel. "It was one of the longest lines but definitely worth the wait." "The chocolate is very rich and smooth," added Ericka Austin, who smacked her lips in approval after sampling a chocolate-covered strawberry. "Mmm. . . delicious. A little messy, but wonderful." Rentals for a medium-size fountain run about $400 for three hours; an attendant, costing extra, may be necessary for cleanliness control. "Sometimes, we have to promote fountain etiquette," Lueder said. "Keep your plate nearby. You can give it a twirl, but no double dipping." Is there any food that's off limits? "Well, one time I had to stop a guy who tried to dip a pork chop," he recalled. "I was like, 'Sorry, buddy, no meat.' " Fountain demand is exploding, said Ken Rose, owner of Chocolate Fountain Sales, a distributor in California who has seen his customer base jump over the past six months. "People ask, 'Is it a fad?' " he said. "I don't think so. The No. 1 reason is people are not going to stop loving chocolate."
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