The fluid dynamics of chocolate fountains

In my masters year I worked on a project, The fluid dynamics of chocolate fountains, with Dr Helen Wilson at UCL.

Abstract: Chocolate fountains are popular features at special events. But why do they never use white chocolate? Would they work with water? And why, when the chocolate falls, does it fall slightly inwards? In this most delectable of studies, we investigate the trade-off between accuracy and simplicity in models used by commercial chocolatiers. In different geometries of the fountain, we solve the governing equations—mostly analytically—and compare these results with observations from our own fountain experiments. We find that, with some limitations, our models are in fact good for a number of non-Newtonian fluid problems. Marshmallows are, sadly, not provided.

Any updates will be posted here, so please direct people to this page if they want to download the document. I’m not getting rid of it anytime soon.

If you notice any mistakes, or have any questions, then please email me.