The Bellagio hotel in Las Vegas showcases the world’s tallest chocolate fountain designed by award-winning executive pastry chef Jean Philippe Maury. At 26 feet tall the fountain circulates nearly 2100 pounds of dark, milk and white chocolate at the rate of 120 quarts per minute :

* 6 pumps circulate close to 2 tons of chocolate
* Over 500 feet of stainless steel piping
* Chocolate circulates at 120 degrees F
* Climate controlled enclosure maintained at 95 degrees F
* Chocolate rises 27 vertical feet from lower level pump room
* 6 ceiling spouts disburse chocolate 14 feet above floor level
* Chocolate cascades into 25 hand-crafted artistic glass vessels
* 2 years of engineering, planning and design