Chocolates & Sweets - Unold 48667 Bedienungsanleitung

Pour the excess chocolate back into the melting pan. Let the chocolate heart
cool off in the refrigerator. Turn it out very cautiously and fill it with fruit, cream,
ice cream etc.
This method 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 place the
filled moulds for cooling it into a muffin sheet. After cooling remove the paper
cautiously and fill the chocolate shells.
Advent calendar
You still have the plastic moulds from the last advent calendar of your children?
Just prepare new Christmas decorations for desserts or cakes.
Mocha beans
To prepare mocha beans add approx. ½ - ¼ teaspoons of soluble mocha powder
or very finely ground espresso powder to the chocolate and pour the flavoured
chocolate into the respective mould.
Chocolate rolls
Chocolate rolls are a spectacular decoration for all cakes and desserts.
Pour the melted chocolate coating in a very thin coating on a cooled working 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.
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 overnight).
3. Dip the cooled truffles by means of the spiral fork into the tempered choco-
late 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 desiccated coconut, cracknel, cocoa powder, icing sugar
etc.
5. Homemade chocolates have to be stored in a cool place (e.g. in the refrigera-
tor) and should be consumed within short time. Please observe the recom-
mended consumption date in your recipe.
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