Chocolate Fudge is basically chocolate based with nuts & dry fruits product. We would certainly involve to delight the customers by serving them Hot Chocolate, Brownie with Chocolate dip, Chocolate Fudge, Designer Chocolates, Hot Liquid Chocolate Ice- cream with topping, & lots of flavor product.
Chocolate Fudge uses only quality ingredients. All of our chocolate are made from scratch with the finest ingredients, providing you with chocolate of the highest quality.
Chocolate Fudge’s unique creations include traditional hot chocolates and contemporary custom designs. Every Chocolate is a work of art and every chocolate tastes as good as it looks.
First time in Uttar Pradesh Ice cream with chocolate dip, Hot Chocolate and many more!!!
A chocolate fountain is a device for serving chocolate fondue. Typical examples resemble a stepped cone, standing 2–4 feet tall with a crown at the top and stacked tiers over a basin at the bottom. The basin is heated to keep the chocolate in a liquid state so it can be pulled into a center cylinder then vertically transported to the top of the fountain by an Archimedes screw. From there it flows over the tiers creating a chocolate "waterfall" in which food items like strawberries or marshmallows can be dipped.
Melted chocolate is very temperamental, so rich couverture chocolate, which is high in cocoa butter, is commonly used to ensure consistent flow. If the cocoa butter content of the chocolate is too low, an additive must be mixed in to decrease viscosity. But even couverture chocolate—unless specifically designed for fountains—often still requires an additive to make it flow smoothly. Because of this, it is highly recommended that chocolate formulated specifically for fountains be used to avoid the need for the addition of vegetable oil, Few chocolate fountains are capable of melting chocolate directly in the basin, so chocolate is typically melted in a microwave or double boiler before pouring it into the fountain.
A cheaper alternative to couverture chocolate is chocolate-flavored syrup, also called "chocolate coating". Chocolate coating is already in liquid form and costs much less than couverture chocolate - although many would argue that the extra expense of gourmet Belgian couverture chocolate is more than worth it. Another alternative is to use dark chocolate, such as 70% cocoa chocolate. This contains much less sugar, so it isn't so sticky;
Our company involves working in the western concept -to offer an exciting alternative to the traditional or other chocolates and already available in the market which gives you wonderful gifting ideas.