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CHOCOLATE FONDUE
3.
At table, pick up one piece of fruit and dip it into the hot chocolate. Take it
out, let it cool down for a moment and then enjoy it!
Variations
4.
Round off the chocolate with a little bit cream or milk to have a more creamy
mass.
5.
Season the chocolate at your taste, e.g. with a pinch of cinnamon, carda-
mom or a dash of orange liqueur or vanilla syrup.
6.
Serve the fondue with crêpes rolls in addition to the fruit:
7.
Bake thin crêpes (it's very easy with the UNOLD crêpes maker). Spread
some jam on the warm crêpes (e.g. apricot jam or orange marmelade) and
roll the crêpes firmly, then cut into bit-sized pieces.
WARNING:
Do not prepare chocolate fondue in a traditional fondue with burner, the
chocolate might burn.
CHOCOLATE DECORATIONS
tionen in the refrigerator and then turn out cautiously.
Hollow forms made of chocolate
Prepare a filled heart as a surprise for your dears:
Cool the mould in the deep freezer, then pour the melted chocolate into the cool
mould and shake it until you receive a firm chocolate layer of approx. 2 mm.
26
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1. Melt milk chocolate, plain chocolate or
white chocolate, as described above.
2. Peel fruits of the season and cut it into
bit-sized pieces, e.g. apples, strawber-
ries, raspberries, bananas etc. serve the
fruit pieces in the dishes.
1. Melt chocolate as described above.
2. Let the chocolate cool down a little bit.
3. Pour the still liquid chocolate into the
plastic moulds and smoothen it with the
spatula.
4. Let cool down the chocolate decora-
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