Small Fountain for 1st Communion











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Dual Small Fountains at Bridal Show





The Chocolate Mall Information and News/Trivia area.

Click links below to go directly to each topic.

Latest News and Events

Chocolate Trivia

Why Buy From The Chocolate Mall?

Fountain Descriptions

History of Chocolate

Chocolate: The Sweet New Prescription

Contact Us



Latest TCM News

Last Updated: June 15, 2010


The Chocolate Mall Now Does Video!! 

If you viewed our compilation video in our Photo gallery and liked what you saw, we can do the same for your wedding, reception, or other  event. We offer many different styles to choose from, such as wild and crazy, Soft and Moody, Romantic, Wild, Wild, West, Old Timey Film, and many more. Just give us a call and we'll work out the details. 

See Video In Photo Gallery

(click the slide show button for full view)

The Chocolate Mall Wins "Most Creative Award!

The Chocolate Mall is now -  The Award-Winning - Chocolate Mall! We participated in very first "Festival De Sabores", a unique Latin flavored, food tasting street party in Orlando, where restaurants, food & beverage distributors gave  the public an opportunity to sample their food products. This event was sponsored by the Hispanic Chamber of Commerce and held at Festival Bay Mall on I-Drive. The Chocolate Mall was invited to provide chocolate fountains among approximately sixty other vendors at the event.  During the event, judges walked  around tasting the samples and evaluating the design and look of the booths. Several of the judges stopped by and sampled our delicious chocolate and dipping items. Following the event, Edward De Aguilera, Director of events and Operations of the Hispanic Chamber of Commerce, presented Lee Hunt, one of the owners of The Chocolate Mall, with an award for "The Most Creative Booth"!

The Chocolate Mall Award

TCM Award

We are very honored and proud to win this award and thank Mr. De Aguilera and the Hispanic Chamber of Commerce for inviting us to this  important festival and for this most coveted award.  



 

 

Why buy from The Chocolate Mall?

The Chocolate Mall uses only the best chocolate fountains and premium French and Belgian chocolates. We are Florida's first and finest choice when renting very high quality, professional looking chocolate fountains. If you are looking for the finest ingredients, the highest standard of integrity and professionalism, the best possible customer service and support, first-rate quality worry-free commercial stainless steel fountains, and unparalleled memories you or your guests won't soon forget, then put your trust in The Chocolate Mall.

Call us or click here to request more information on our chocolate fountains today!
South and Central Florida - (561) 202-8460
Toll Free Fax - (888) 895-5523

Fountain Descriptions

We have five sizes of chocolate fountains for rent which we use for Full-Service chocolate fountain events.

51" Grande Chocolate Fountains - $595.00
Our newest addition to The Chocolate Mall family is also the latest in technology, innovation, and quality, which translates to the finest quality product for you, our client. Our 5 tiered Grande chocolate fountains stand 51" tall, stand over 8 feet tall  when on the table!  This fountain is truly unequalled  when looking for the most beautiful display presentation for your guests. This is truly the "Rolls Royce" of chocolate fountains. They come standard with enough premium chocolate for up to 350 guests, but can serve hundreds more with additional chocolate or multiple fountains. Our "Grande" chocolate fountain has a 21" wide base and is over four feet tall, and towers above the rest of the field. Placed on our beautiful 12" bevel mirrored platform, it is truly a magnificent image of pure elegance, reaching over 8 feet from the floor!.
44" Large Chocolate Fountains - $475.00
Our 5 tiered Large Chocolate Fountains stand 44" tall, stand over 7 feet tall when on the table,  and are excellent for those looking to rent a chocolate fountain for large weddings, corporate events and large parties. They come standard with enough premium chocolate for up to 250 guests, but can serve hundreds more with additional chocolate or multiple fountains. Our Large chocolate fountain has a 20" wide base and is just under four feet tall, providing the perfect look when covered in mouth-watering, flowing chocolate. Whether your event is for 250 or 2500 guests, when you rent our "Grande" chocolate fountain, we know you will absolutely revel in it's decadent chocolate! In most markets, we can bring multiple chocolate fountains for events using different types and/or colors of chocolate which will really give your presentation that extraordinary look.
36" Medium Fountains - $395.00
Our 4 tier medium fountains stand 36" tall and are perfect for most weddings, parties and office events. Unless you are looking for that "WOW" factor, we don't generally recommend that you rent a single, medium chocolate fountain for over 150 guests  unless purchasing additional chocolate or fountains. You can, however, rent two medium fountains or one or more Large or "Grande" chocolate fountains to achieve that special effect and lasting memories  for all of your guests.

27" Medium/Small Fountains - $295.00
Our medium/small chocolate fountains are excellent for large home parties, birthday parties, or parties with around 75 to 100 guests. They stand 27" tall and have 3 tiers of flowing chocolate. Our medium/small fountains are made of commercial grade, stainless steel with a heavy duty motor.

20" Standard Fountains - $195.00
Our standard chocolate fountains stand 20" tall and are excellent for small home parties, birthday parties, or for those on a smaller budget. They stand 20" tall and have 3 tiers of flowing chocolate. Our standard fountains are made of commercial grade, stainless steel with a heavy duty motor.

Some Chocolate Flavored Tidbits of Trivia

  • Dark chocolate contains more flavonoids than any other food -- including green tea, black tea, red wine, and blueberries. Flavonoids keep cholesterol from gathering in blood vessels, reduce the risk of blood clots, and slow down the immune responses that lead to clogged arteries.
  • In fact, there are indications that the cocoa butter in the chocolate coats the teeth and may help protect them by preventing plaque from forming. The sugar in chocolate does contribute to cavities, but no more than the sugar in any other food.
  • A recent study indicates when men crave food, they tend to crave fat and salt. When women crave food, they tend to desire chocolate.
  • Cocoa butter is the natural fat of the cocoa bean. It has a delicate chocolate aroma, but is very bitter tasting. It is used to give body, smoothness, and flavor to eating chocolate.
  • It's a common myth that chocolate aggravates acne. Experiments conducted at the University of Pennsylvania and the U.S. Naval Academy found that consumption of chocolate -- even frequent daily dietary intake -- had no effect on the incidence of acne. Professional dermatologists today do not link acne with diet.
  • The botanical name of the chocolate plant is Theobramba cacao, which means "Food of the Gods.
  • The fruit of the Cacao tree grow directly from the trunk. They look like small melons, and the pulp inside contains 20 to 50 seeds or beans. It takes about 400 beans to make a pound of chocolate.
  • The melting point of cocoa butter is just below the human body temperature -- which is why it literally melts in your mouth.
  • Although chocolate is not an aphrodisiac, as the ancient Aztecs believed, chocolate contains phenylethylamine (PEA), a natural substance that is reputed to stimulate the same reaction in the body as falling in love. Hence, heartbreak and loneliness are great excuses for chocolate overindulgence.


  •  
    A Brief History of Chocolate

    Chocolate Through the Years
    The story of chocolate, as far back as we know it, begins with the discovery of America. Until 1492, the Old World knew nothing at all about the delicious and stimulating flavor that was to become the favorite of millions. The Court of King Ferdinand and Queen Isabella got its first look at the principal ingredient of chocolate when Columbus returned in triumph from America and laid before the Spanish throne a treasure trove of many strange and wonderful things. Among these were a few dark brown beans that looked like almonds and seemed most unpromising. There were cocoa beans, today's source of all our chocolate and cocoa. The King and Queen never dreamed how important cocoa beans could be, and it remained for Hernando Cortez, the great Spanish explorer, to grasp the commercial possibilities of the New World offerings.

    Food of the Gods

    During his conquest of Mexico, Cortez found the Aztec Indians using cocoa beans in the preparation of the royal drink of the realm, "chocolatl", meaning warm liquid. In 1519, Emperor Montezuma, who reportedly drank 50 or more portions daily, served chocolatl to his Spanish guests in great golden goblets, treating it like a food for the gods. For all its regal importance, however, Montezuma's chocolatl was very bitter, and the Spaniards did not find it to their taste. To make the concoction more agreeable to Europeans, Cortez and his countrymen conceived of the idea of sweetening it with cane sugar. While they took chocolatl back to Spain, the idea found favor and the drink underwent several more changes with newly discovered spices, such as cinnamon and vanilla. Ultimately, someone decided the drink would taste better if served hot. The new drink won friends, especially among the Spanish aristocracy. Spain wisely proceeded to plant cocoa in its overseas colonies, which gave birth to a very profitable business. Remarkably enough, the Spanish succeeded in keeping the art of the cocoa industry a secret from the rest of Europe for nearly a hundred years.

    Chocolate Spreads to Europe

    Spanish monks, who had been consigned to process the cocoa beans, finally let the secret out. It did not take long before chocolate was acclaimed throughout Europe as a delicious, health-giving food. For a while it reigned as the drink at the fashionable Court of France. Chocolate drinking spread across the Channel to Great Britain, and in 1657 the first of many famous English Chocolate Houses appeared. The hand methods of manufacture used by small shops gave way in time to the mass production of chocolate. The transition was hastened by the advent of a perfected steam engine which mechanized the cocoa grinding process. By 1730, chocolate had dropped in price from three dollars or more per pound to within the financial reach of all. The invention of the cocoa press in 1828 reduced the prices even further and helped to improve the quality of the beverage by squeezing out part of the cocoa butter, the fat that occurs naturally in cocoa beans. From then on, drinking chocolate had more of the smooth consistency and the pleasing flavor it has today. The 19th Century marked two more revolutionary developments in the history of chocolate. In 1847, an English company introduced solid "eating chocolate" through the development of fondant chocolate, a smooth and velvety variety that has almost completely replaced the old coarse grained chocolate which formerly dominated the world market. The second development occurred in 1876 in Vevey, Switzerland, when Daniel Peter devised a way of adding milk to the chocolate, creating the product we enjoy today known as milk chocolate.

    Chocolate Comes To America

    In the United States of America, the production of chocolate proceeded at a faster pace than anywhere else in the world. It was in the pre-revolutionary New England -- 1765, to be exact -- that the first chocolate factory was established. Chocolate has gained so much importance since that time, that any interruption in its supply would be keenly felt. During World War II, the U.S. government recognized chocolate's role in the nourishment and group spirit of the Allied Armed Forces, so much so that it allocated valuable shipping space for the importation of cocoa beans. Many soldiers were thankful for the pocket chocolate bars which gave them the strength to carry on until more food rations could be obtained. Today, the U.S. Armed Forces' MRE's (Meals - Ready to Eat) include three 4-ounce chocolate bars. Chocolate has even been taken into space as part of the diet of U.S. astronauts.


    Food For Thought

    Chocolate: The Sweet New Prescription

    LESLIE BECK
    1,008 words
    10 August 2005
    The Globe and Mail

    All material copyright Bell Globemedia Publishing Inc. or its licensors. All rights reserved.
    The past year has been a good one for chocolate makers and chocolate lovers. Findings from recent studies suggest that eating chocolate can help prevent heart disease, ward off diabetes and may even reduce the risk of stroke and dementia by improving blood flow to the brain.

    The latest study, published last week by the American Heart Association, found a daily dose of chocolate lowered blood pressure, reduced LDL (bad) cholesterol and improved how the body used insulin (the hormone that clears sugar from the bloodstream) in 20 men and women with high blood pressure. (The researchers noted, however, that chocolate should not replace blood-pressure medication and exercise.) But before you indulge in a couple of Hershey bars or a box of Godiva chocolates, you'd better read the label: Not all chocolate is created equal. Whether you'll reap its health benefits depends on the type of chocolate you eat and, of course, the quality of your overall diet.

    The studies that link eating chocolate with improved vascular health and a lower risk of heart disease gave volunteers dark chocolate not milk chocolate or white chocolate. In the most recent study, participants who ate 100 grams of dark chocolate for 15 days saw their blood pressure and cholesterol numbers drop. The volunteers who ate 90 grams of white chocolate did not experience a change in blood pressure or cholesterol readings.

    The difference between dark and milk chocolate has to do with the ratio of milk to chocolate liquor the name given to the cocoa mass used to produce the chocolate.

    Dark chocolate has the most chocolate liquor, and thus the most flavonoids, the natural compounds in cocoa beans that give some chocolate a bittersweet taste.

    Milk chocolate contains fewer flavonoids because it's diluted with milk (it also tends to have more sugar).

    White chocolate contains no chocolate liquor, so it has no flavonoids (It's usually a mix of sugar, cocoa butter, milk solids, lecithin and vanilla).

    Flavonoids have been shown to inhibit blood-clot formation, help blood vessels relax and slow the oxidation of LDL cholesterol.

    In another recent study, researchers from the University of California at San Francisco gave 21 healthy adults one or two chocolate bars every day for two weeks: a dark chocolate bar with a high-flavonoid content or a dark chocolate bar with the flavonoids removed. Only those who ate the flavonoid-rich chocolate showed improvement in blood-vessel function.

    It's thought that flavonoids trigger the release of substances that increase blood flow in arteries. Dark chocolate isn't the only food that contains flavonoids. Flavonoid is the umbrella term given to some 4,000 compounds that impart the colorful pigments to fruits, vegetables and herbs. They're also found in legumes, nuts and grains. While thousands of flavonoids exist, only a few have been widely studied. Some notable flavonoids include genistein in soybeans and other legumes, quercetin in apples and onions, polyphenols in berries and red wine, and catechins in black and green tea and dark chocolate. Flavonoids protect plants by repairing damage and shielding them from environmental toxins. It seems that when we eat these plants, we benefit as well.

    Researchers from Finland found that, among 10,000 men and women, those with the highest flavonoid intake had a 46 per cent lower risk of developing lung cancer. This study, as well as two others, also linked a higher flavonoid intake with a lower risk of dying from heart disease. While soybeans, apples, onions, blueberries, red wine and tea all contain flavonoids, dark chocolate appears to contain more than any other food. In fact, dark chocolate contains about five times as much antioxidant activity as blueberries.

    Just because dark chocolate may have some health benefits doesn't mean you can scoff back as much as you want. One hundred grams of dark chocolate delivers roughly 470 calories straight to your waistline, if you're not careful. If you're going to eat more dark chocolate, you're going to have to exercise more or cut back elsewhere to prevent weight gain. A 100-gram dark chocolate bar also packs in 30 grams of fat from cocoa butter. If you're planning to add dark chocolate to your diet, be choosy. Read labels to look for bars that contain at least 70 per cent cocoa solids (cocoa mass). Milk chocolate tends to have 30 per cent to 40 per cent cocoa solids, but brands vary. Stay clear of dark chocolate mixed with caramel, marshmallows, honey and rice crisps, ingredients that add extra sugar, fat and calories and dilute the flavonoid content. Dark chocolate bars mixed with flavors, such as raspberry or orange, also tend to have a lower percentage of cocoa solids.

    Lastly, don't forget about those other flavonoid-rich foods. Unlike chocolate, fruits and vegetables come with additional nutrients and fewer calories. And let's face it a few squares of the finest chocolate won't make up for a diet that's high in fat and sodium and low on produce. But it's nice to know that you don't need to feel guilty when you do enjoy a piece of dark chocolate.

    Leslie Beck, a Toronto-based dietitian at the Medcan Clinic, is on CTV's Canada AM every Wednesday. Visit her website, lesliebeck.com. Chocolate's dark truth.  If you're going to indulge, choose dark chocolate over milk to boost your flavonoid intake. Look for bars that contain at least 70 per cent cocoa solids. Here's how some brands compare:

    Chocolate Brands

    % Cocoa Solids

    Lindt Excellence Noirissime 99
    Cote d'Or Brut 86
    Cocoa Camino Bittersweet 81
    Godiva Cocoa Demitasse 72
    Cote d'Or Intense 70
    Valrhona Guanaja 70
    Guylian Solitaire African Ebony 70
    Guylian Aztec Gold 65
    Valrhona Grand Cru Noir 64
    Guylian Finest Dark 60
    Ritter Sport Dark 50
    Hershey Special Dark Limited Edition 49
    Cadbury Premium Dark 43
    Cadbury Burnt Almond 43
    Godiva Dark Chocolate 42