The Chocolate Mall is very happy and proud to add Charlie's Frozen Custard and Tropical Treats to our list of TCM Partners! We personally have never tasted better ice cream OR frozen custard anywhere! We have partnered with Charlie's Frozen Custard to include our famous chocolate fountains with their catering and party packages! You'll have the best time, the best frozen custard, and the coolest, best tasting chocolate
fountain to go along with your ice cream! Who could ask for more!
Just call The Chocolate Mall or Charlie's Frozen Custard to set up your next party!
You can click here to read more about how Charlie's became so famous and about all of his products and services on our TCM Partners Page.
NOTE: We book multiple events on the same day. We have plenty of fountains available for your event too! Just click the Contact Us link to see if your date is available!
Bat-Mitzvah, Glo Lounge Oct
Brissett Wedding, July
Fla Family Physician's Gp Holiday Party Dec
Rockwell/Collins Winter Ball Dec
Hart Wedding Jan
Seigel Wedding Jan
Ridgewell Wedding Mar
Moran Wedding April
Gochal Wedding April
These are just a few of our events. So don't wait too long, or wait until the last minute before the rush hits to reserve your fountain! Book with us now before your date is taken!!
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.
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 7 1/2 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.
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:
