In the last post I talked about how our chocolate fountains can do shapes with the free positioning of the tiers. Today I will tell you how we have done the one in the picture to the left.

[More:]

We used a 35" American Chocolate Fountain with three large tiers, one small, and one medium tier, complete with the ball topper. What we did was first set the three large tiers in place so that the chocolate sheet would hit each one accordingly. Then we put the medium straight on top of the 3rd large tier along with the small on top of the medium. Due to the stacking, we found it best to use the ball topper to enhance the finial look. This is just another idea on how you can use your tiers effectively (extra dipping area) and uniquely with the option of stacking tiers for added elegance.