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3. MESSY FINGERS
5 oz. cooking chocolate, 5-10 biscotti-biscuits, wax paper
In the pots melt the cooking chocolate on position 2. Once the chocolate is melted,
take each biscotti-biscuit and dip each tip into the melted chocolate mixture.
Switch to position 1 to keep the mixture warm. Place the dipped biscuits onto wax
paper and place uncovered in the refrigerator. Ready in 5-10 minutes.
4. PEANUT BUTTER/WHITE CHOCOLATE DISCS
5 oz. peanut butter baking pieces, 5 oz. white chocolate pieces, vanilla
cream-filled sandwich cookies
In one pot melt the peanut butter pieces on position 2. In the other pot melt the
white chocolate pieces on position 2. While the pieces are melting, take apart
each sandwich cookie. Use a knife to scrape off the vanilla cream on both sides
of the cookie. After the peanut butter and white chocolate pieces are melted, keep
it warm by switching to position 1 while spreading each mixture onto the cookies.
Put melted peanut butter alone on a sandwich cookie or combine with the melted
white chocolate. Place the sandwich cookies in the refrigerator to harden.
5. CHOCOLATE COATED FRUIT OR BISCUITS
7 oz. dark (or white) chocolate couverture, fruit, dry biscuits or wafers
The following whole fresh fruits can be used: grapes, strawberries, blueberries,
blackberries, raspberries, gooseberries, apple, bananas, fresh figs, cape
gooseberries, kumquats, and dried fruits like dates, figs, apricots, prunes,
cranberries, raisins, and nuts.
Note: The fruit should be at room temperature.
Melt the chopped chocolate couverture in the CHOCOLATIERE. Allow it to cool.
Melt the chocolate again to ensure it is thin enough. This process will also give
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 of escaping moisture.
Dip the pieces of fruit halfway into the liquid chocolate couverture and allow them
to dry well on a draining rack or cool in the refrigerator.
RECIPES (cont.) RECIPES (cont.)
6. CHOCOLATE RUMBLE
4 oz. cooking chocolate, 1 Tbsp. corn syrup, 1 oz. heavy cream,
shredded coconut
Pour the cream and corn syrup into the pot. Mix it together while stirring in the
chocolate pieces and coconut. Melt the chocolate mixture on position 2 and
continue stirring. You can use any fruit or wafer to dip in the Chocolate Rumble.
7. NOUGAT CREAM SANDWICH SPREAD
3.5 oz. cooking chocolate, .7 oz. soft butter, 8.8 oz. hazelnut cream
Melt the chopped chocolate in the CHOCOLATIERE. Pour the melted chocolate
into a dry bowl. Add the hazelnut cream and soft butter. Stir until the mixture
takes on the consistency of cream. You may add 2 tsp. of honey if desired. Pour
the mixture into a clean jar and store in the refrigerator.
8. CHOCOLATE FONDUE WITH FRUIT
5 oz. cooking chocolate, 1 tbs. cream, 1 tbs. soft butter
The following fruits can be used: grapes, strawberries, blueberries, blackberries,
raspberries, gooseberries, banana slices, pieces of apple or pear, gooseberries,
and dried fruits like dates, figs, apricots, prunes, cranberries, raisins, and nuts.
Note: The fruit 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 spread on skewers and dipped into the chocolate.
9. MOUSSE AU CHOCOLAT
5.3 oz. cooking chocolate, 3 whole eggs, 16.9 fl. oz. cream
Melt the chopped chocolate couverture in the CHOCOLATIERE. Beat the eggs
and cream in a separate bowl until the mixture is warm and frothy. Allow it to set
for a minute and whip again until warm and frothy. Add in the melted chocolate
and gradually fold in the stiffly whipped cream. Keep cool for several hours.
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