Salton Melted Bliss SGCM1 Owner's Manual page 10

TREATS
CHOCOLATE DIP FOR FRUIT AND NUTS
8 ounces cooking/melting chocolate
The following fruits can be used: grapes, strawberries, blueberries,
blackberries, raspberries, gooseberries, banana slices, pieces of
apple or pear, dried fruits like dates, figs, apricots, prunes,
cranberries, raisins, and nuts.
Note: The fruit used should be at room temperature.
1. Melt the chopped chocolate in the Melting Pot on HI. Stir until fully
melted.
2. Once the chocolate has melted to the desired consistency, turn
the Dial to LO.
3. The fruit must always be ripe, clean and dry.
4. Spear the individual pieces of fruit onto the Small Forks, then dip
into the chocolate.
5. Place each piece of fruit onto the Draining Rack and refrigerate
until the chocolate is hard or if you are having a Fondue Party,
eat and enjoy.
6. For the nuts, use the Dipping Spoon to dip the nuts into the
chocolate. Place onto wax paper, refrigerate to set.
NOUGAT CREAM (use as topping for fruit or ice-cream)
8 ounces cooking/melting chocolate
2 tablespoons soft butter
1 cup and 1 tablespoon Hazelnut Fat-Free Creamer
1 teaspoon of honey (optional)
1. On HI, melt the chopped chocolate in the Melting Pot.
2. Turn off the unit and pour the melted chocolate into a ceramic
bowl.
3. Add the hazelnut cream and soft butter to the melted chocolate
and mix well until the mixture takes on the consistency of cream.
4. Add a little honey if necessary.
5. Pour the mixture into a clean jar, close the lid and store in the
refrigerator.
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