Chocolates & Sweets - Unold 48667 Instrucciones De Uso

place the filled moulds for cooling it
into a muffin sheet. After cooling re-
move the paper cautiously and fill the
chocolate shells.
advent calendar
You still have the plastic moulds from
the last advent calendar of your child-
ren? Just prepare new Christmas deco-
rations for desserts or cakes.
Mocha beans
To prepare mocha beans add approx.
½ - ¼ tespoons of soluble mocha
powder or very finely ground espresso
powder to the chocolate and pour the
ChoColateS & SweetS
1. The Chocolate Maker is ideal for
coating homemade truffles or dried
fruit.
2. Prepare a truffle mass according to
the basic recipe below or to your
own recipe. Form truffles and cool
it in the refrigerator (best over-
night).
3. Dip the cooled truffles by measn
of the spiral fork into the tempered
chocolate coating (level I) and let it
cool on a grid.
4. Let the coating dry a little bit, just
before it becomes hard, roll the
truffles either on a grid or in des-
sicated coconut, cracknel, cocoa
powder, icing sugar etc.
5. Homemade chocolates have to be
stored in a cool place (e.g. in the
refrigerator) and should be con-
sumed within short time. Please
observe the recommended con-
sumption date in your recipe.
Basic recipe for truffles (approx. 20 pcs)
Melt 200 g chopped chocolate (plain,
milk, or white chocolate) on level
I. Heat 100 g of cream, let it cool
down a little bit, then mix it with the
chocolate, stir thourougly and let it
cool down.
You may flavour this basic recipe e.g.
with various liqueurs, soluble espresso
powder etc.
Whip the cooled
a handblender,
chocolate with
e.g. the ESGE-
flavoured chocolate into the respective
mould.
chocolate rolls
Chocolate rolls are a spectacular deco-
ration for all cakes and desserts.
Pour the melted chocolate coating in
a very thin coating on a cooled wor-
king top, best on a cool marble plate
or the backside of a baking tin. Shortly
before the chocolate hardens, push ot
with a spatula to rolls.
Zauberstab, fill the cream into a piping
bag and spray small truffles on a plate
covered with baking paper. Cool the
truffles overnight in the refrigerator.
Optionally you may cool the complete
mass and then use a ball cutter to form
balls. Proceed as described above.
homemade ice chocolate
Melt 100 g milk chokolate and 20 g
coconut grease, stir thoroughly and
pour into the moulds. Let it cool off
in the refrigerator and keep cool until
consumption.
chocolate fruit
To prepare chocalate fruit take dried
fruit of your choice (e.g. apple slices,
pear slices, dried plums) or candied
fruits (e.g. pineapple, mango, ginger)
and dip it into the chocolate. Let it
cool on a grid.
crossies – sweet or salty
For sweet crossies take approx. 100 g
sliced almonds or nuts and roast them
slighty in 1 tablespoon of butter, add 1
tablespoons of sugar and caramelize.
Let the mixture cool of on an oiled
plate and chop it coarsely. If desired,
you may add some dired sultanas or
cornflakes. Melt chocolate and add
the mixture, when the chocolate is
still liquid. Before the chocolate is
hardening put small quantities on a
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