Financial plan chocolate fountain excel. Business idea: Chocolate fountains. Business plan for producing chocolate on an industrial scale

Chocolate is a product that has always been controversial about its benefits or harm. But now scientists have already proven that it still has more benefits. Chocolate is of interest all over the world. Cocoa beans contain polyphenols, which are antioxidants and also have anti-inflammatory and antibacterial effects. And it’s no secret that the best cure for depression is to eat a couple of pieces of chocolate. Dark chocolate contains flavanol, which helps speed up the flow of oxygen into brain cells, moreover, slows down the aging process, improves sleep and resists long-term fatigue. Hot chocolate, with some composition of cocoa butter and cocoa beans, also has beneficial properties.

In Europe, chocolate fountains have been popular for quite some time; their unusual feature is that chocolate is poured into them instead of water. Such unique fountains began to become widespread in our country. Therefore, there is an opportunity to find your niche in chocolate fountain business.
Such an “appetizing” chocolate fountain will not be out of place at any event, but rather will decorate it. The fountain can be placed at any event, be it a corporate party, children's birthday, wedding or anniversary. The chocolate fountain will not leave any of the guests indifferent, but will give an amazing impression. You can decorate the fountain in a variety of ways, as soon as your heart desires. Usually pieces of fruit are placed around it, which guests dip into flowing chocolate, thus turning it into an amazing dessert. Such an original business will allow you not only to make a good profit, but also to feel festive and experience a lot of positive emotions.

What is a chocolate fountain?

Technically, this is a metal structure of three or more tiers. The design is powered by electricity. A special container constantly melts the chocolate, and tiers of a fountain are installed on top of it. Thus, liquid chocolate constantly spreads throughout the fountain, creating a unique aroma in the room.

53% chocolate is best suited for a fountain; it has a high content of cocoa butter. This chocolate is not as viscous as others and has the ability to melt at the lowest temperature. It’s up to you to choose which country of origin to use chocolate from – Belgium, Sweden, France, Russia. In addition, chocolate is not only white or black, which we are already accustomed to, but also colored. To obtain this unusual chocolate, fruit extracts are used. When serving fruits or desserts with chocolate, you must remember that if they are sweet, it is better to serve dark chocolate, and sour or sweet-sour ones are best combined with white chocolate.

Basics production of chocolate fountains concentrated in England, France, USA, China and Switzerland. If you want to start such a business, you just need to contact a representative of one of the manufacturing companies in your city. In order to understand the design and operating principle of the fountain, you will not need much effort - everything is quite simple and accessible. The size and height of the fountain can be very different, most often from 0.5 to 1.5 meters. The fountain can run as long as you want.

How to organize this business? We offer you two options:

  1. Place a fountain in the lobby of a cafe, restaurant, hotel, theater, etc.
  2. Provide fountain rental to other persons for celebrations. The rental price includes delivery, installation, configuration, and maintenance of the fountain.

Let's see what it will be like income from the chocolate business.
Let's look at a small fountain that can serve about 50 people. You will need 2.5 kg of chocolate ($50), 7 kg of fruit ($30). The rental fee will be approximately $250. The approximate income is $170.
A chocolate fountain will pay for itself in about 1 month.
In this business, as in any other, advertising plays an important role. It's a good idea to have a paid demo show. This will make it easier to understand what demand will be and determine prices.

Currently, the entertainment industry, including the restaurant business and all kinds of holiday agencies, is experiencing natural difficulties associated with the crisis. That is why the search for new ideas that could attract or at least save client traffic at the same level, more relevant than ever. “In this regard, a non-standard approach that evokes strong associations with the holiday, with a bright taste and an alluring aroma may be of interest,” advises Igor Malyugin, a startup expert. “If you ask yourself which product is a win-win in this regard, the easiest answer is chocolate.”

In this regard, according to the analyst, a fairly simple and at the same time effective solution is to include chocolate fountains in a restaurant menu or in the list of various services. Representing cascades of bowls up to one meter high, chocolate fountains fully reflect their name. We will tell you how an entertainment business can get additional income with their help.

Russian interest

Before starting any business, including attracting additional clientele through chocolate fountains, it would be right to think about whether there will be demand. It is clear that it would be unreasonable for the director of a restaurant with, for example, two hundred tables to order a special study on this topic. As they say, the game is not worth the candle. But it’s not that difficult to look into the various forums where this issue is discussed, so that’s what we’ll do.

Cousin Ksenia Eduardovna (23 years old): “...I have never seen or tried a chocolate fountain, I have only heard admiring reviews. But we also ordered a chocolate fountain, I hope that at our wedding we’ll get a glimpse of this beauty... and if we’re lucky, we’ll try it too.”
Lydia Slavnaya (28 years old): “When I saw the chocolate fountain for the first time, it somehow sank into my soul, well, I really, really love chocolate.”

Kuritsyna (Kozlova) Anna Aleksandrovna even posted a photo on the “Wedding Services” forum ( on right), where guests enjoy a chocolate fountain.

JustMarried_: “We had a chocolate fountain at the buffet while the guests were getting ready, and according to plans there was supposed to be a whole evening... then we were told that everyone liked it so much that when it was turned off, the guests scooped chocolate from below.”

There are a lot of such posts. As you can see, the majority of the population chocolate fountains cause nothing but delight. And the demand for this product may be much higher than it initially seems.

Restaurateur Roman Yashin from Moscow, who was one of the first to include chocolate fountains in the menu of his establishment, says that the highlight of this additional business lies in the indirect benefits. “When they offered me a chocolate fountain, I immediately refused,” says the businessman. - He said that the clients would get dirty, especially children, not to mention the tablecloths and floors. Meanwhile, when I thought and calculated the indirect benefits that would certainly “overwhelm” these possible troubles, I immediately agreed with the proposal.”

Indeed, selling fruit and biscuits skewered into cascading hot chocolate can increase an evening's income by a quarter. By the way, equipment for chocolate fountains can be rented out at a profit. So, in a post written by forum member sarahs-sweet-fountains on the ebay portal, there are events where this equipment is most often asked for:

  • weddings;
  • hen parties;
  • stag parties;
  • bar mitzvahs - coming of age celebrations;
  • birthdays;
  • parties;
  • Exhibitions;
  • children holidays;
  • presentations.

However, the main interest of chocolate fountains is still for entertainment and as a source of additional income. “For example, after purchasing a three-tier nine-stage JM Posner Cascade machine for approximately six thousand rubles, my income for the year increased by two hundred thousand rubles,” explains Roman Yashin. - My calculation was based on an increase in the average cost of the check of the served tables. It cannot be said that chocolate fountains bring priority profits, but they are a good help, that’s for sure.”

First thing of the wedding

Expert Jan Komarovski claims that this business has good prospects, especially in wedding catering industry. He believes that the best clue to whom to offer the “chocolate fountain” is the list of upcoming weddings. In many countries, this information is public and posted on relevant websites. “In Russia, bridal salons can become such a source of information,” advises Igor Malyugin. “Agree with the managers of these stores, and they will show your equipment for a certain margin.”

According to statistics, in Russia in 2013, 1,225,501 marriages were registered, approximately one celebration per hundred people. Obviously, some cities are more likely to get married than others. At the same time, some average indicators, these data may well be taken into account when calculating the profitability from the purchase of a chocolate fountain by a particular restaurant. “If one hundred thousand people live in a city, then you can roughly count on a thousand weddings a year,” Malyugin calculates. - At the same time, each restaurant occupies its own niche. Most often these are two celebrations a week, since, as a rule, the entire hall is rented.”

For an average provincial city, a restaurant check for a wedding of one hundred guests is about 200-250 thousand rubles, so adding a chocolate fountain to the menu with a price tag of one to four thousand rubles does not significantly change the customer’s spending. Thus, one hundred weddings (two per week) will bring the restaurateur two hundred thousand rubles for a service cost of two thousand.

There are many ways to make a beautiful chocolate fountain. Although it is interesting in itself and attracts people, businessmen still try to show additional options.

“Put the table with a fountain near the wall, which should be draped with a beautiful white tablecloth with lace,” explains designer Sveta Mizintseva. - Against her background, the fountain will look brighter than in the middle of the room. Keep the fabric clean and change it if necessary.”

“Think about the lighting so that the fountain flickers in a room with dim lighting,” says chef Ilya from Moscow. “Then you can look at it as long as you like, like looking at a burning fire.” This means that clients will approach him more often.”

“Don't forget flowers and fruits as a great option for decorating a fountain,” writes sarahs-sweet-fountains. - To taste, flowing chocolate harmonizes perfectly with marshmallows and strawberries. Sometimes it makes sense to install two machines. One with dark chocolate and the other with white chocolate.”

Food for thought

As we have already said, you can make money from chocolate fountains as a separate business- for sale and rental. Specialized portals for those who want to open such companies publish detailed instructions - from registration to local marketing policies. “A small but tasty-smelling office, dealer agreements with manufacturers of equipment for chocolate fountains, an exhibition of equipment and your personal charm - this is what is needed for success in a small town,” they write in the article “A startup called a chocolate miracle.” “But you should remember: in order for the business to generate income, you need to regularly arrange presentations.”

It is clear that business is business, and no one can predict one hundred percent success. However, you can always find some average estimates that apply to one or another. “According to expert estimates, companies engaged in renting out chocolate fountains reach the break-even point on average in six months,” says Igor Malyugin. - In a crisis, it will most likely take more time. An advantage can be considered an inexpensive start, about 100-150 thousand rubles. The money will be used to rent an office and purchase a small batch of equipment, for example CCF200DT (priced from 6,500 rubles).”

In addition, you can also pay attention to the fact that a review of the market for offerings of this device states the absence of domestically produced fountains, although this product has a high demand potential from Russian restaurants and holiday agencies. All this, of course, may be of interest to our (existing or potential) in terms of the development and production of domestic analogues.

HOW MUCH DISPUTES WAS THERE AT CBOE TIME ABOUT THE BENEFITS AND HARMS OF CHOCOLATE. BUT NOW IT IS SCIENTIFICALLY PROVEN THAT CHOCOLATE IS HEALTHIER! THE WORLD'S INTEREST IN CHOCOLATE IS NOT RANDOM, BECAUSE COCOA BEANS CONTAIN POLYPHENOLS. THEY ARE ANTIOXIDANTS. THEY HAVE ANTIBACTERIAL PROPERTIES AND ANTI-INFLAMMATORY EFFECT. IN ADDITION TO THIS, CHOCOLATE IS A WONDERFUL REMEDY FOR DEPRESSION.

Fl avanol, which is contained in dark chocolate, increases the oxygen content in brain cells, slows down the aging process, fights chronic fatigue and sleep disorders. Hot chocolate, with a certain composition of cocoa powder, cocoa butter and cocoa beans, is very healthy.
Due to the increased interest in hot chocolate, its new form has appeared - a chocolate fountain, where instead of

chocolate flows from the water. Such fountains are very popular in Europe. Recently they have begun to appear here too.

Chocolate fountains are appropriate for almost any

event. They can be used at weddings and anniversaries, corporate parties and children's parties. For those who see it for the first time, this is an unforgettable experience,

circle of the fountain, various fruits and confectionery are laid out on plates, which are dipped in chocolate. This is a delicious and original dessert, as well as an amazing show. If you decide to organize such an interesting and unusual business, then using a chocolate fountain will not only bring you profit, but will also bring you a lot of positive emotions.



Now about the general characteristics of the chocolate fountain. It is a metal structure consisting of several tiers. The structure is powered from the electrical network. The cascades are installed on a special container, which melts the chocolate to a liquid state. The chocolate circulates continuously, and what an aroma there is in the room!
In most cases, 53% dark chocolate containing a large amount of cocoa butter is used for the fountain. This chocolate melts at a lower temperature and is also less viscous. Chocolate can be used from various manufacturers: Swiss, Belgian, French, Ukrainian. Chocolate can be not only white or dark, but also colored. Various fruit extracts are used for this. As already mentioned, chocolate is served with various berries, fruits,

If fruits are very sweet, then their taste will go well with dark chocolate, but if the fruits have a sweet and sour taste, then it is better to use milk or white chocolate.

Fountains are produced in England, the USA, Switzerland, France and China. To open such a business, you do not have to enter into contracts with foreign suppliers. There are already representatives of manufacturing companies in several cities of Ukraine. Fountain designs vary, as do their sizes. The height usually varies from 0.5 to 1.5 meters. The fountain works continuously - as long as you wish. To start the fountain you don’t need any special skills, everything is extremely simple. It takes about two hours to prepare it for work.
Organization of business ideas
There are two possible uses for this business idea.
Install a fountain in a hotel lobby, bar, restaurant or cinema.
Rent out for various events (weddings, anniversaries, parties, etc.). The rental price will include delivery, installation, setup of the fountain and its maintenance.
Let's calculate the approximate income from the business.

As an example, let's take a small fountain that can accommodate 50 people. One load will require 2.5 kg. chocolate and about 7 kg of fruit. You will spend about 300 hryvnia for chocolate, 7 kg of fruit - 80-200 hryvnia, T,e. expenses will be no more than 500 UAH. The rental fee can be 1400-1600 UAH,
The income will be
900-1100 hryvnia,
The payback period for a chocolate fountain is one month.

When calculating the profit for the first option of a business idea, it is necessary to take into account rental costs. But to implement it, one fountain is enough, but for the second option you need at least two. Fountains are installed indoors or in a tent.
Advertising is important for any new business. You can arrange a paid demo show to make it easier to determine demand and prices.
Kristina Litvina

Catering establishments attract not only delicious cuisine, friendly staff and unusual interiors. The chocolate fountain was created to surprise and treat.

Everyone loves chocolate. A Canadian chef managed to make the dream of millions of sweet tooths come true and create a chocolate fountain. No, this is not a huge fountain in the middle of the park, unfortunately or fortunately. Modern electrical appliances can often be seen today at special events and holidays. It is original, unusual, beautiful and tasty. They dip fruits and various pastries into the fountain and enjoy a delicious dessert. They are often ordered for buffets. They gather a lot of guests around them, attract attention, and you can make your own treats. It’s enough to dip your favorite fruit or place it under the chocolate that flows non-stop.

The chocolate fountain was first introduced in 1991. It was developed by chef Ben Erisman from Canada.

The Canadian company Design & Realization began promoting products that managed to interest many.

Operating principle of the equipment

To operate the unit use chocolate with high cocoa butter content. This allows the product to melt at a low temperature and provides better viscosity. Melted chocolate is poured into the main bowl of the fountain. There is a heating element underneath that maintains the required temperature so that the chocolate does not harden. It moves upward using a shaft, after which it flows down the tiers. There is a deep catch bowl at the bottom. The chocolate is constantly heated in it.

The volume of the sweet mass depends on the number of cascades on the fountain. Fruits, crackers, marshmallows, and pastries are served with chocolate. First they are threaded onto skewers. It is not recommended to use dessert, which crumbles and can contaminate the fountain. The unit must be installed on a flat surface.

The chocolate fountain must not be used outdoors or near ventilation systems to avoid getting the chocolate mass on guests’ clothes.

Main types and their differences

Chocolate fountains vary in the number of tiers and the volume of the bowl. Among the different models and brands, there were even those that were included in Guinness Book of Records. An eight-meter fountain in which two tons of black and white chocolate rotate is located in Las Vegas.

For catering establishments: bars, cafes, much smaller models are used. But this does not affect their popularity. The number of tiers varies from three to seven. Height can be 28–140 cm.

  • The small chocolate fountain has a height of 28 cm and is suitable for small establishments.
  • The 40cm tall device is the perfect combination of size and spectacle.
  • The large fountain has a height of 55 cm. It is ordered in establishments for a wedding, anniversary or banquet. It belongs to the household series, has five levels and a two-part body to make it easier to clean.
  • A professional unit has a height of 60–80 cm. If your establishment often hosts buffets or celebrations with a large number of guests, then you simply need a professional fountain.
The amount of chocolate loaded into the bowl varies from 0.5 to 10 kg.

The body of the device is most often made of stainless steel.

How to choose a quality chocolate fountain

Based on the number of guests or visitors, choose a fountain based on the height and volume of the bowl. If we are talking about small family holidays, then even the smallest model will do. Well, if you are planning to seriously impress the guests of a wedding or corporate party, then it makes no sense to place a fountain lower than five tiers on the dessert table. When purchasing, pay attention to the following characteristics:

  1. Material. The body is made of high quality steel or plastic. You can save money with the latter option, but if your fountain falls, you will have to buy a new one.
  2. Legs. Adjustable legs and a rubberized stand help set the fountain level and stable.
  3. Manufacturer. Trust your choice to long-livers in the market. Read reviews, listen to the advice of colleagues.
  4. Backlight. Some models are equipped with a backlit stand. It makes the spectacle more spectacular and the fountain higher.

Review of models from well-known manufacturers

The CHF 1260 chocolate fountain is presented by the Russian brand Smile, which sells inexpensive household appliances. The three-tier model 1260 is ready to surprise in small weddings, children's parties and corporate events. The fountain is made of stainless steel and operates in three modes, the body is made of high quality steel. The model is equipped with a rubberized stand for stability of the unit.

Dimensions 21*21*34 cm.

Price from 3 thousand rubles.

Review: “I didn’t think that such a small device would attract so much attention from visitors. We use it not only to order, but also run promotions for the holidays and arrange a fruit buffet for children. Everyone can make their own dessert and bathe it in chocolate.”

The Tristar CF-1603 model represents affordable and reliable products on the market. The fountain has a height of 15 cm and two levels, made of stainless steel, with a plastic body. The model is equipped with non-slip feet.

Size 25*16*16 cm.

Price from 1.5 thousand rubles.

Review: “I bought it for a birthday party and left it at the cafe. We offer guests a fountain for the holidays. Rarely does anyone refuse, and when they see a fountain in operation, they are delighted, despite its small size.”

The chocolate fountain ATLANTA ATN-1501 is made entirely of stainless steel. The height of the fountain is 28 cm, the height of the bowl is 17 cm. The model is equipped with adjustable legs. Load 0.5 kg of chocolate into the bowl.

Price from 2 thousand rubles.

Review: “People often book our hall for family celebrations and corporate events. A chocolate fountain is always the main decoration of the table. Both adults and children like it."

    I’m planning to open a beauty salon very soon, I’ll have a buffet in honor of the opening, I want it to be remembered for a long time, I’m thinking about buying a chocolate fountain. I think the idea is great! I really liked the model that was written about in the article - it is CHF 1260 from a Russian manufacturer and with a good price. Thanks to this article for the tip) I’m sure the holiday will be unforgettable and delicious)

    Chocolate fountains are a very profitable idea for starting your own business. It seems to me that they are appropriate for absolutely any event, because both adults and children will be delighted with it. This is much more interesting than the usual holiday sweets like cakes and candies. In general, the very spectacle of pouring aromatic chocolate is delightful, and here you can also take part in the process. Great idea!

I have been making chocolate fountains for more than three years and constantly receive questions from colleagues on this topic. So I decided to collect the answers to most of them in one place so as not to repeat myself J
This information is intended primarily for those who are interested in fountains from a professional point of view, but if you want to rent a fountain, then I think you will also find a lot of interesting things for yourself.

I'll try in order J


How to register a business with chocolate fountains? For me, this is a difficult question, since our fountains are not the only business and not even the main part of it. Definitely register as an individual entrepreneur; from the documents you need certificates for chocolate and medical books for employees. But regarding taxes, OKVED and other things, please seek advice from accountants. You can also try contacting your local Rospotrebnadzor to get advice on the nuances of the work, and as it turned out, they are different in each region J

Which fountain should I start with? We started with a household fountain CF-0401S with a height of 55cm. The reason for the choice was simple: they did not want to risk money by immediately purchasing a professional fountain; first they wanted to see if it would work, since at that time this service was practically not offered in Samara. However, just a couple of months later we already bought a professional 60cm fountain, and then we went up to 80cm. The advantages of this approach are obvious, if the market is not formed, there is not a lot of money to start and you want to practice first. If the competition is high, then I would recommend starting immediately with professional ones, since household models have a lot of disadvantages (they overheat quickly, chocolate does not flow very nicely). But we were actually “lucky” with the first fountain; on the one hand, we had to modify it by increasing the degree of heating, since the temperature of the chocolate turned out to be insufficient, and on the other hand, install an additional fan so that the fountain would not overheat after 20 minutesJAlthough, to the credit of this fountain, I can say that it is more than 3 years old, but it continues to be used and works great. Here are our fountains:

Which model and from which manufacturer is better to choose? We work with fountains from the Chocolazi company (China), which turned out to be quite reliable equipment. We have 3 professional fountains, they were not purchased at the same time, but all have been in use for more than 2 years and there have been no problems with them. One had to be soldered right away, the wiring fell off, but this can happen with any equipment. There were no more problems. I can’t say anything about other manufacturers, since I haven’t encountered them.

Which chocolate to choose?You need to take professional chocolate; you cannot use chocolate in bars! The chocolate bar contains too many cocoa butter substitutes; it burns strongly and curls into lumps. Professional chocolate can be special for fountains, this is more convenient. It comes in dark, milky and white. If you need colored chocolate, there are Belgian orange, green and pink. Like any other chocolate not originally intended for fountains, you need to add cocoa butter to it to increase fluidity. Cocoa butter needs 10% of the weight of chocolate. You can get other colors by adding fat-soluble gel coloring to white chocolate, but keep in mind that you need to add quite a lot of coloring to get a rich color.

Is it possible to add sunflower oil to increase the fluidity of chocolate? I highly recommend not doing this. Of course, this is cheap and at the same time, sunflower oil makes the chocolate more liquid, it flows better, but at the same time its taste and, in some cases, its appearance significantly deteriorate. That is, not only does your reputation and the general attitude of customers towards chocolate fountains suffer, but also the sunflower oil cokes the parts of the fountain and after a certain period of such use the fountain engine simply burns out. People often ask me that the fountain has stopped working for some unknown reason, and to my first question, “Do you use sunflower oil?” 80% of the time I get a positive response. Friends, don’t skimp on your clients, because everyone knows that the stingy pays twice.

How much chocolate does it take to start a fountain? It all depends on the size of the bowl and tower of your fountain. We must not forget that in order for the fountain to flow and completely cover the tower, it needs to fill the tower inside + cover it outside + a little more. Calculate, of course, based on your fountain, but the very minimum that, in my experience, is needed is 1 kg (well, if you don’t consider crumb fountains at all). For our fountains, we take a minimum of 60cm - 2kg, and 80cm - 4kg (although you can start with 3kg). Please, when working, do not forget that as soon as customers begin to treat themselves from the fountain, the volume of chocolate decreases and if you run the fountain at the very minimum limit, then very quickly the chocolate will begin to flow poorly.

How much chocolate can you load into the fountain? And again it all depends on the specific model. It’s easier to determine the maximum: pour the bowl full so that the chocolate does not reach the top rim by 1-2 cm. Typically the maximum is approximately 2 times the minimum load. In our fountains, a maximum of 60cm is 4kg, and a maximum of 80cm is 6kg.

How to warm up chocolate? It is best to heat the chocolate in advance and do it in the microwave (take it out and stir regularly and nothing will burn). If you calculate the time correctly, then it is quite possible to heat the chocolate to about 50 degrees, pour it into a container (we use plastic ones) and in about an hour and a half, or even two, if it’s hot, it will still be ready to be launched into the fountain. During this time, you can travel quite far, assemble and launch the fountain. If you need to wait before the start of your event, you can pour the chocolate into the fountain and heat it in it, stirring occasionally. This is, of course, in the warm season. If it’s cold outside, we wrap the chocolate container well and pack it in a thermal box. The advantages of this approach are that you don’t need to negotiate with the restaurant’s kitchen to let you warm the chocolate (they don’t always let you in), you don’t need to carry a microwave or other devices with you to warm the chocolate, and it’s very important that you don’t need to warm the chocolate in the fountain (this is very long, and not very useful for a fountain).

Is it possible to heat chocolate in a water bath? I really don’t recommend it, as condensation getting into the chocolate can lead to undesirable consequences. If hard particles, such as sand, can simply form in dark chocolate, then chocolate with milk fats (white, milk, colored) can completely curl, sticking together into a lump. If this happens, the chocolate is spoiled and can be thrown away, and the issue is not the quality of the chocolate, but rather the water getting into it.

How long does it take to heat up chocolate? It depends on the volume of chocolate, the power of the microwave and how often you stir the chocolate. One kilogram can be heated in 5 minutes, or in 15 J

How to start a fountain? It's very simple: set the temperature switch to the middle position, wait 3-5 minutes for the bowl to heat up, then pour out the chocolate. If the chocolate is colder than 30 degrees, then you can increase the heat and heat the chocolate in the fountain, remembering to stir, only then return the switch to the middle position. Is the chocolate temperature right? Turn on the auger. Using the legs, level the fountain so that the chocolate flows smoothly; if everything is done correctly, the tower should be visible.

Why doesn't chocolate flow well? There can be quite a lot of reasons:
- low fluidity of chocolate initially (if you did not add or did not add enough cocoa butter). Solution: add more oil, it is most convenient in this case to use Mikrio cocoa butter, you can add it directly to the working fountain, but, of course, this is a last resort, it is better to correctly calculate the amount of oil in advance.
- low chocolate temperature. If you had to wait for the launch and the chocolate has cooled down, then you must warm it up in the fountain before the start. If the chocolate flows too cold, it will stick to the tower and you won’t get a good flow. It can’t be fixed on the spot, so check the temperature of the chocolate before starting the fountain. The temperature of the chocolate should not be lower than 30-32 degrees. The ideal way to do this is to use a non-contact infrared thermometer (pyrometer)
- low ambient temperature. If you work outside and the temperature is close to 20 degrees, the chocolate will cool too quickly and flow poorly. The solution is simple - do not work in such conditions, but if this option is not considered - set the heating of the fountain to maximum, this will partially save the situation
- there is little chocolate left in the fountain. As soon as the chocolate in the fountain becomes less than the required minimum (it is simply eaten J ) the tower of the fountain becomes visible, more and more, and then it stops flowing altogether. This does not mean that the chocolate is completely over, if the holiday needs to be continued, then you can turn off the auger, the chocolate from the tower will fall into the bowl and after that you can continue to use it as fondue. Well, or the second option: take a supply of chocolate with you and heat it up in the kitchen of the cafe or restaurant where you work. Although this situation usually occurs if the amount of chocolate was initially calculated incorrectly.
- there is another interesting option, if you know for sure that the chocolate is suitable for the fountain, the temperature is sufficient, you start the chocolate, but it barely flows or is very uneven, most likely the air in the tower is preventing the flow. The treatment is simple: turn off the fountain, wait until the chocolate drains and start again, sometimes this needs to be done a couple of times in a row.

In the photo: the chocolate has run out, the fountain is crooked, but I didn’t find anything too thick :)

How to calculate the required amount of chocolate? There are different versions, in our experience the average formula is simple: if there is a buffet with a minimum number of snacks or even just a fountain, then the calculation is somewhere around 60g per person, if it is a banquet where the fountain is an additional delicacy, then approximately 35-40g per person

How much chocolate is left and what to do with it next? The amount of chocolate remaining depends on the activity of the guests. In our experience, it happened that they ate everything and had to turn off the tower so that they could lick the bowl, but it also happened that at a wedding where there were 200 guests, they only ate half a kilo of chocolate. Although some amount of chocolate always remains, we pour it into disposable containers, which we bring with us and give to customers; in my opinion, this is the most honest approach. If you want, you can, of course, take it away, but I don’t recommend using it again in the fountain, since particles of juice and fruit create garbage that is absolutely not needed in your next fountain. You can eat this chocolate or use it yourself in some dish.

Which fruits to choose? And this is the simplest question - any J To my taste, sour ones are more pleasant, but many people like sweet ones like bananas. The only thing I don’t recommend is oranges (their slices need to be cut and the pieces start flying into the chocolate) and fruits with seeds.

How to prepare fruit for the fountain? The fruit must be cut into pieces of approximately 1.5 * 1.5 cm, that is, so that you can put the whole thing in your mouth and do not need to bite. It can be very sad to watch when a restaurant or cafe prepares fruit, cuts it into huge pieces, and then the guests bite them and get all dirty with chocolate. Why spoil the mood and clothes of guests? In such cases, if we have time, we ourselves cut the fruit in the restaurant, but this opportunity, unfortunately, does not always happen. Therefore, I highly recommend discussing this issue with customers in advance, emphasizing its importance, so that they talk in advance with those who will prepare the fruit. By the way, if you want, offer the service of preparing fruits yourself, then certainly prepare them the way they need to be consumed with a fountain. Please note that fruit arrangements and bouquets for use with a fountain also need to be prepared in a special way. It is clear that large pieces of fruit look better in compositions and bouquets, but see above about large pieces and a fountain. For example, this looks gorgeous, but it’s not applicable with a fountain.

What can be used with the fountain besides fruit? Whatever you want J Usually, marshmallows, regular marshmallows, and marmalade are additionally used. We also had guests who used cheese, although everyone usually talks about sausage and lard only in words J But I wouldn’t recommend cookies, biscuits and other crumbly products; crumbs fly into the chocolate and spoil the whole picture.

How to decorate the fountain? At first we didn’t decorate with anything, but then we realized that the bottom of the fountain draped with fabric looks much more beautiful. At first I was advised to tuck the fabric behind a regular clothesline, but I didn’t like it because this structure began to slip. Then we sewed special covers; they are sewn according to the principle of a regular skirt, only it is better to use a wide elastic band. If you know how to sew yourself or have the budget to order -You can sew special covers for the Bride and Groom (styled for outfits).The fabric you can use is satin, crepe-satin, artificial silk, they all lay beautifully and wash well. You can quickly drape it with organza and tie it with a ribbon.
Just when you close the bottom of the fountain, try to leave the ventilation holes free so that the fountain does not overheat.
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How to determine pricing policy? An interesting question and there is no clear answer to it. I would recommend first conducting a market analysis in your city, then calculating the costs and making a decision based on these two points.

How do you resolve the issue with the restaurant where you will work? In general, it can’t be decided, that is, we come and work. It is assumed that the customer warned the restaurant in advance and took care to prepare the place for your work. The only complaint restaurants have is stained tablecloths. The solution can be simple - bring your own tablecloths or at least thin oilcloth, which in case of such difficulties can be placed on top of the restaurant tablecloth. Although usually no problems arise, since chocolate is no more difficult to wash off from tablecloths than wine or tomato, which guests use to decorate tablecloths at the main table.

How long can a chocolate fountain run? Professional fountains, when used correctly, can work day and night. But if you want to work with family members, it’s more difficult. They usually overheat after an hour or two of operation.

Why do you need a person accompanying the fountain? Many customers ask if we can install a fountain and not stand next to it, thenthere will be no need to pay an accompanying person. Usually we refuse such a question and the issue here is not greed. For yourself, being withfountain nearby - this is a guarantee that nothing will happen to the unit. cheat xia, but in fact, support is more needed for clients, although they dream of saving money on it. The fact is that, firstly, not all guests know what to do with the fountain; some come up, look and do not dare to try. In this case, the specialist standing next to you will offer to come up (and for many people you really need a special invitation), show you, tell you, and explain what to do. The second reason is obvious, but not for everyone J Chocolate is liquid, and if you simply dip the fruit and immediately pull it into your mouth, there will be drops that can get not only on the table, but also on your clothes. We stand and give everyone who comes up a napkin to carry fruit over. It's funny to you? But in vain, many still refuse, and then get upset that they got dirty. There is a third, very important point. Do you think if you put a trash can next to it, guests will throw used napkins and skewers there? No such luck, usually they are simply thrown on the table. After some time, the table with the fountain begins to resemble a garbage dump L And if you think that the restaurant waiters will clean it up, then this is very doubtful, because the chocolate fountain is not their responsibility. I will illustrate this with a photo from a holiday where I was a guest and there was just a chocolate fountain.

Can the chocolate fountain be used outdoors? You can if you have a special windproof cap. I really don’t recommend it without it, since the chocolate is liquid and with any gust of wind it flies anywhere, on guests, on you, on the table. Not only is there no chocolate left in the fountain, but the entire neighborhood is in it. There is also such a nuance as insects, leaves and dust, all of this gets into the chocolate and floats in it very unappetizingly.

How to advertise and look for customers? It all depends on your budget. If it is not there, post your offer on all available free message boards, forums, city websites, there are many places where this can be done for free. Understand social networks, create groups and administer them yourself. Make special offers for holiday agencies and restaurants, walk through them and talk. All this takes a lot of time, but it’s free J If you have an advertising budget, then you can make a website, place ads on paid platforms, in wedding magazines, in city newspapers, and participate in wedding exhibitions. In general, in this regard, it’s up to you to decide for yourself. We started by giving a coupon for a 50% discount, it’s absolutely unprofitable, but it’s work for the sake of the portfolio. In addition, as you know, word of mouth is the best advertising J

What else should be discussed with customers? If everything is organized correctly, dIt literally takes 5-7 minutes to start the fountain. And for this you don’t need much: a table and an outletJLittle things? Not so. Somehow, not everyone thinks that a chocolate fountain is an electrical device that runs from an outlet. We definitely carry an extension cord with us, but it also needs to be connected somewhere. Unfortunately, there is an original approach that a certain place is allocated for the fountain, but there are no sockets in the immediate surroundings and you have to suddenly move everything and the tables end up not where they were intended or entangle the entire area with extension cords that end up under your feet.
The funniest situation in our experience was when the wedding planner waved her hand to the clearing where they were setting up a buffet table and pouring out champagne so that we could install a fountain there, but she had no time for us and ran away. As a result, we ourselves looked for where to find electricity in nature.JIn general, it seems like such a small thing, but it often results in serious loss of effort and time, so focus on this when discussing the order.

I tried to collect as many questions as possible, but I probably forgot something. If there are more, ask, I’ll try to answer.J

 

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