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changes except under special instruction from Team
International USA. The pages must be reproduced and
folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don’t change the page numbering. Keep the
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Print only what is inside the frame.
8
CHM 36715 - 120501
Assembly page 8/34
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CHOCOLATE CLUSTERS
1.
Add 2 cups of desired ingredients to the melted chocolate
(coconut, crisped rice cereal, peanuts, raisins and etc.).
2.
Stir to completely cover ingredients with melted chocolate.
3.
Drop the melted mixture one tsp. at a time onto waxed paper-
lined cookie sheet. Chill 10-15 minutes to allow candy to harden
before serving.
CHOCOLATE FONDUE
Using the chocolate fondue device with the spinner, you can
prepare a dessert fondue.
1.
Install the base on the spinner as described above in “Assembly”.
2.
Fill the 3 food trays with fresh and dry fruits, pretzels, … for
presentation
3.
Use the forks supplied to dip the food in the melted chocolate …
Enjoy!
USE WITH CANDY APPLE / CARAMELS
You can use this device to melt caramels as well as chocolate.
To melt caramels:
1.
Add 1 or 2 tablespoons of water into the stainless steel bowl, and
add 1 14-Oz pack of caramel to melt.
2.
Turn the control dial on front of Fondue device to the “II” (MELT)
setting.
3.
Allow caramels to melt, approximately 25-30 minutes, stirring
occasionally, until smooth.
4.
Insert a sturdy candy apple stick in the apples. Dip apples in the
melted caramels, until evenly coated, spooning the caramel on
the apple if necessary.
5.
Allow excess caramel to drip off.
6.
Sprinkle with decorative sugar candy, chocolate, chopped nuts
or almonds, etc. if desired.
