Google states: “The chocolate fountain was designed by award-winning Executive Pastry Chef Jean-Philippe Maury and Norwood and Antonia Oliver Design Associates, Inc., the fountain took a year and a half in planning and design. The result is a genius work of kinetic sculpture and a daring feat of engineering. Standing 27-feet tall, the masterpiece circulates more than 2,100 pounds of melted dark, milk and white chocolate at a rate of 120 quarts per minute.”
I took photos and my friends volunteered to model for me like 2 kids craving for chocolates.
"Life is short! Have dessert first!"