Chocolate Fondue; Chocolate Decorations - Unold 48667 Instrucciones De Uso

Take a thick knitting needle and prick
holes into the warm cake.
Pour melted chocolate into the holes,
finally coat the entire cake and smoo-
then the coating.

ChoColate fonDue

1. Melt milk chocolate, plain choco-
late or white chocolate, as descri-
bed above.
2. Peel fruits of the season and cut it
into bit-sized pieces, e.g. apples,
strawberries, raspberries, bana-
nas etc. serve the fruit pieces in
the dishes.
3. At table, pick up one piece of fruit
and dip it into the hot chocolate.
Take it out, let it cool down for a
moment and then enjoy it!
variations
4. Round off the chocolate with a
little bit cream or milk to have a
more creamy mass.

ChoColate DeCorationS

1. Melt chocolate as described above.
2. Let the chocolate cool down a little
bit.
3. Pour the still liquid chocolate into
the plastic moulds and smoothen it
with the spatula.
4. Let cool down the chocolate deco-
rationen in the refrigerator and
then turn out cautiously.
20
After cooling down whip the cream,
add some sugar, and distribute the
whipped cream on top of the cake.
Decorate with chocolate rolls and can-
died orange slices.
5. Season the chocolate at your
taste, e.g. with a pinch of cin-
namon, cardamom or a dash of
orange liqueur or vanilla syrup.
6. Serve the fondue with crêpes rolls
in addition to the fruit:
7. Bake thin crêpes (it's very easy
with the UNOLD crêpes maker).
Spread some jam on the warm
crêpes (e.g. apricot jam or orange
marmelade) and roll the crêpes
firmly, then cut into bit-sized pie-
ces.
WaRNING:
Do not prepare chocolate fondue
in a traditional fondue with burner,
the chocolate might burn.
hollow forms made of chocolate
Prepare a filled heart as a surprise for
your dears:
Cool the mould in the deep freezer,
then pour the melted chocolate into
the cool mould and shake it until you
receive a firm chocolate layer of ap-
prox. 2 mm. Pour the excess choco-
late back into the melting pan. Let the
chocolate heart cool off in the refrige-
rator. Turn it out very cautiously and
fill it with fruit, cream, ice cream etc.
This methode can also be used e.g. for
paper muffin moulds. We recommend
to put 2 or 3 paper moulds one into
the other for a better stability and to