JOCCA 4383 Manual De Instrucciones página 12

22-EN
RECIPES
HAZELNUT CREAM AS SANDWICH SPREAD
100g cooking chocolate, 20g soft butter, 250g hazelnut cream,
a little honey if required.
Melt the chopped chocolate in the CHOCOLATIERE, add the
hazelnut cream to the melted chocolate in a separate vessel
and mix well with the soft butter until the mixture takes on the
consistency of cream. Add a little honey if necessary.
Pour the mixture into a clean jar and store it in the refrigerator.
CHOCOLATE FONDUE WITH FRUIT
150g cooking chocolate, 1 tbs cream, 1 tbs soft butter.
You can used the following fruits: grapes, strawberries,
blueberries, blackberries, raspberries, gooseberries, banana
slices, pieces of apple or pear, and dried fruits like dates, figs,
apricots, prunes, cranberries, raisins and nuts are also useful.
Note: The fruit used should be at room temperature.
Melt the chopped chocolate in the CHOCOLATIERE, add the cream
and butter, mix well and keep warm in the CHOCOLATIERE.
The fruit must always be ripe, clean and dry (otherwise this will
dilute the fondue). The individual pieces of fruit are speared on
skewers and dipped into the chocolate.
CHOCOLATE COATED FRUIT OR BISCUITS
200g dark (or white) chocolate couverture, fruit, dry biscuits or
wafers.
You can used the following whole fruits: grapes, strawberries,
blueberries, blackberries, raspberries, gooseberries, apple,
bananas, fress figs, Cape gooseberries, kiwi, and dried fruits like
dates, figs, dried apricots, prunes, cranberries, raisins and nuts.
Note: The fruit should be at room temperature.
Melt the chopped chocolate couverture in the CHOCOLATIERE
and allow it to cool. Then, melt it down again. This process gives
the chocolate coating a beautiful shine. The fruit must always be
ripe, clean and absolutely dry. Otherwise, the chocolate coating
will not hold. The fruit can be dusted with a light coating of
cornmeal to reduce the effects ofo escaping moisture.
Dip the pieces of fruit in half into the liquid chocolate couverture
and allow them to dry well on an draining rack or cool in the
refrigerator.
Use up quickly! Chocolate coated fruit is also most suitable for
the decoration cakes.
MOUSSE AU CHOCOLAT
150g cooking chocolate, 3 whole eggs, 0,5 lt. cream.
Melt the chopped chocolate couverture in the CHOCOLATIERE.
After beating the eggs in a separate vessel, put them in a bain-
marie until the mixture is warm and frothy. Then, let it cool down
and whip again when it has already cooled. Add the mixture to
the melted chocolate and gradually fold in the stiffly whipped
cream. Keep cool for several hours.
CHOCOLATE LEAVES TO DECORATE CAKES AND DESSERTS
100g of dark chocolate couverture, green leaves with pronounced
veins (e.g. rose, vine or laurel leaves).
Melt the chopped chocolate couverture in the CHOCOLATIERE
and dip the upper surface of the washed leaves in chocolate or
carefully apply a coating of chocolate on one side using a brush.
The other side of the leaf must not be coated with chocolate. Wipe
off any excess chocolate and place the leaves over the handle of
a wooden spoon with the chocolate coated side uppermost and
allow them to dry on the draining rack. (Room temperature max.
20º C). Then, peel gently the leaves off the spoon.
MOCHA-RUM TRUFFLES
200g chocolate, 100g butter, 100g icing sugar, 1 sachet of vanilla
sugar, 2 tbs instant mocha powder, 2 tbs rum, 2 tbs mocha coffee
liqueur, cocoa powder, instant mocha powder.
Melt the chopped cooking chocolate in the CHOCOLATIERE. In
a separate vessel, cream the soft butter, icing sugar and vanilla
sugar.
Add the mocha powder, the rum and the coffee liqueur and
thoroughly mix with the melted chocolate. Cool over night.
Make small balls and roll them in a mixture of cocoa powder
EN-23