24-E
E-25
RECIPES
HAZELNUT CREAM AS SANDWICH SPREAD
100g cooking chocolate, 20g soft butter, 250g hazelnut cream, a lit-
tle honey if required.
Melt the chopped chocolate in the CHOCOLATIERE, add the hazel-
nut 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, cran-
berries, 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 dilu-
te 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, blue-
berries, 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 cho-
colate 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 cho-
colate 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 and ins-
tant mocha powder. Store in a cool place and use up quickly!
Summary of Contents for 4388
Page 26: ......
