THE CHOCOLATE FONDUE Co.

FAQ

1. How does the chocolate get to the top tier of the Fondue?

Answer: Inside the Fondue is a specially made stainless steel corkscrew which rotates and brings the chocolate from the base to the opening at the top of the Fountain, then it overflows back down to the basin.

2. What would I do with the Chocolate Fondue?

Answer: The Fountain can be hired for weddings, banquets, corporate and catering events and just about any occasion where you wish to impress your guests, and create a luxurious atmosphere.

3. Is this product available throughout the UK ?

Answer: Currently the Chocolate Fondue is available for rent in the North West of England but can br purchase throughout the UK & Europe.

4. Do I have to assemble it myself?

Answer: No, our uniformed operator will deliver, assemble and supervise. When your event is over we will disassemble and take the Chocolate Fondue away.

5. How far do you travel?

Answer: All of Merseyside is included in the rental price. Any further a field than that, we do charge a small additional charge depending on your location.

6. What kind of chocolate is used in the Fondue?

Answer: Curvature chocolate. We use the very best Belgian chocolate. It comes as Milk Dark, Orange, Cappuccino or creamy white chocolate flavour.

7. How long can the Chocolate Fondue be run for?

Answer: Actually forever, because the Chocolate Fondue acts as a tempering / heating unit the machine will keep the chocolate at a constant temperature so the chocolate never hardens. In reality though the average time the machine will run on a rental is 5 hours, although longer is no problem.

8. How many people does each fondue serve?

Answer: The Fountain serves between 100 -200 people bearing in mind that more chocolate can be added during the event.

9. What can you dip in the Chocolate Fondue?

Answer: You can use strawberries, marshmallows, melon, apple grapes,miniature doughnuts, and other fruits, actually anything edible that go with chocolate, however, we strongly advise against anything crumbly or that easily slides off skewers for the sake of the consistent flow of the chocolate.