Mousse Au Chocolat; Real Chocolate Leaves As Decoration For Cakes Or Dessert; Mocha-Rum Truffles; Marzipan Confectionary/Chocolates - Koolatron TOTAL CHEF CM20 Directions For Use Manual

9. MOUSSE AU CHOCOLAT

5.3 oz. cooking chocolate, 3 whole eggs, 0.5 lt. Cream
Melt the chopped chocolate couverture in the CHOCOLATIERE. Beat the eggs and
cream in a separate bowl until the mixture is warm and frothy. Allow it to set for
a minute and whip again until warm and frothy. Add in the melted chocolate and
gradually fold in the stiffly whipped cream. Keep cool for several hours. Enjoy!
10. REAL CHOCOLATE LEAVES AS DECORATION FOR CAKES OR DESSERTS
3.5 oz. of dark chocolate couverture, green leaves from a deciduous tree, preferably
with pronounced veins (e.g. rose or vine)
Melt the chopped chocolate couverture in the CHOCOLATIERE. Dip the upper
surface of the washed leaves flat in the chocolate or carefully apply a coating of
chocolate on one side using a brush. The other side of the leaf must be coated
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. +20˚C). Then gently peel the
leaves off the spoon. Enjoy!

11. MOCHA-RUM TRUFFLES

7 oz. household chocolate, 3.5 oz. butter, 3.5 oz. 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 bowl mix 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.
Form small balls and roll them in a mixture of cocoa powder and instant mocha
powder. Store in a cool place and use up quickly! Enjoy!
12. MARZIPAN CONFECTIONERY/CHOCOLATES
8.8 oz. dark chocolate couverture, 7 oz. raw marzipan, approx. 1.7 oz. icing sugar,
chopped candied fruit or walnut halves, almonds, etc.
Knead the marzipan well with the icing sugar then roll it out to a thickness of 3/8"
with a rolling pin and cut into squares or triangles, etc. Melt the chopped
chocolate couverture in the CHOCOLATIERE. Dip the cut pieces into the chocolate
one by one and transfer them to the draining rack using the flat chocolate-
making fork. Decorate with a piece of candied fruit or a nut. Enjoy!
www.koolatron.com
9