In 1990 our family became hooked on taste testing chocolate. It began with a large gathering of friends and co-workers, where, over the course of 18 months, we bought, taste-tested, and meticulously rated every brand of chocolate ice cream sold in the state of Utah (there were 45 at the time), then we branched out to traveling and testing on both coasts, and finally were hired by an investment bank in San Diego, who owns an ice cream company, to taste-test the best ice creams made in America and to develop the best way to manufacture it.

We flew in dozens of brands on dry ice – mainly the gourmet, "super-premium" stuff. We updated our tests over the years, at a cost to ourselves of well over $10,000, and as recently as 2003 tested practically every brand of super premium ice cream made in America – several dozen new ones added to the ones from before.

Along the way we tested gourmet chocolates – boxed chocolates – the finest in the U.S., traveling around the U.S. scouring small towns and country chocolate factories. We also fully researched chocolate bars – the best Europe has to offer – testing dozens and dozens of brands.

In the process we learned about the manufacturing of the very finest chocolate - the percentages of cocoa mass and cocoa butter and the best sources for chocolate. We learned which 4 of Belgium's 30 chocolate manufacturers are the best!

From our research, we have formulated our very own family recipe for our chocolate fountains – we think the finest you will find – based on 14 years of experience! While we use Belgian chocolate ( the very best of the best!) we go 2 steps higher – we ALSO use certain French and Swiss chocolates in our master recipe. No big deal, some might say, but the subtleties will knock your socks off.