Recipes; Chocolate Fondue; Chocolate Leaves For Decoration - gourmetmaxx Z 06343 WTF-43D Gebrauchsanleitung

Recipes

Chocolate fondue

Ingredients:
200 g chocolate coating or ready-to-eat chocolate
50-100 ml milk
Fruits, nuts or cookies as desired
Preparation:
If necessary, peel and pit the fruit and cut into bite-size pieces. Shell the nuts.
Chop or cut the cooking chocolate, chocolate coating or chocolate into small pieces and
melt them in the bowl. Add a small amount of milk and stir well so that the chocolate is
nice and creamy. You can add more or less milk as desired.
The fruits, nuts or cookies should be clean, dry and at room temperature so that the
chocolate sticks well. Stick the fruit or nuts on fondue forks or skewers and dip them in
the chocolate.
Eat the food immediately or let it harden in the refrigerator for approximately 10 minutes
(only if you have used chocolate coating).
Tips:
• All types of fruits and nuts are suitable for chocolate fondue.
• Cookies or waffl es should not be fi lled to prevent the fi lling from melting in the hot
chocolate.
• Use cream instead of milk if you prefer extra creamy chocolate fondue.
• Add a small amount of cacao powder to the chocolate (if using semi-sweet or full milk
chocolate) in order to enhance the fl avour.
• You can refi ne the chocolate by adding a small amount of coffee, brandy or rum,
coconut or chopped nuts.
• You can also replace the chocolate with hazelnut cream or nougat. However, you
should reduce the amount of milk or cream in this case.

Chocolate leaves for decoration

Ingredients:
100 g chocolate coating
Fresh leaves with pronounced ridges (e.g. rose leaves)
Preparation:
Chop or cut the chocolate coating into small pieces and melt them in the bowl.
The leaves should be clean and dry so that the chocolate coating sticks to it well.
Carefully immerse parts of the leave or one of the leaf sides in the chocolate coating or
use a pastry brush to coat one side of the leaf.
Let the leaves dry at room temperature on a strainer with the chocolate side up (approx.
20 °C).
Once the chocolate has dried, carefully pull the leaf off of the chocolate.
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