Ever looked at a chocolate fountain and wondered why the flowing chocolate slopes inward, instead of falling straight down? Adam Townsend and Dr. Helen Wilson from the University College London developed mathematical equations to explain this sweet, physical phenomenon. If wobbly desserts are more up your alley, take a look at the ingredients list for Jell-O. You may be interested to know that Jell-O contains cowhide.
Someone finally looked into the physics of chocolate fountains – The Washington Post