Chocolate Pralines; Chocolate Cornflakes Confectionary; Chocolate Cake; Fried Foie Gras On Chili & Chocolate Sauce - Koolatron TOTAL CHEF CM20 Directions For Use Manual

13. CHOCOLATE PRALINES

7 oz. cooking chocolate, 3 oz. soft butter, 2 egg yolks, 1/16 whipping cream (sweet),
1.7 oz. each of cocoa powder and grated nuts
Melt the chopped cooking chocolate in the CHOCOLATIERE. In a separate bowl mix
the soft butter, the egg yolks and the whipping cream with the melted
chocolate. Allow to cool down, then form balls and roll them in cocoa powder
and/or in grated nuts. Enjoy!

14. CHOCOLATE CORNFLAKES CONFECTIONARY

7 oz. milk chocolate, 1 sachet of vanilla sugar, 5 oz. cornflakes
Melt the chopped chocolate in the CHOCOLATIERE. In a separate bowl mix the
vanilla sugar with the melted chocolate and add the cornflakes. Using a coffee
spoon, fill the mixture into paper baking cases and store in a cold place.
This recipe also works with other cereals. Enjoy!

15.CHOCOLATE CAKE

7 oz. cooking chocolate, 8.8 oz. soft butter, 5 oz. icing sugar, 3 whole eggs plus 3 egg
yokes, 3 stiffly beaten egg whites, 7 oz. flour, 1 sachet of vanilla sugar
Mix the soft butter with the icing sugar. Mix in the three whole beaten eggs. Add
the egg yolks and vanilla sugar, slowly fold in the stiffly beat egg whites and then
the flour. Melt all of the chopped chocolate in the CHOCOLATIERE. Mix this with
the other mixture and fill this into a buttered and floured cake tin. Bake for approx.
1 hour in a pre-heated oven at 392˚ F. Enjoy!
16. FRIED FOIE GRAS ON CHILI AND CHOCOLATE SAUCE
(e.g. as starter/hors d'oeuvre for 2 persons)
0.03 oz. household chocolate, 1-2 dried chili peppers, approx. 7 oz. foie gras (goose
liver), not too fat, so that it does not fall apart during frying, melted butter, flour, salt,
freshly ground black pepper, 2 cooked slices of apple
Remove the skin and the fine veins from the foie gras. Sprinkle with salt and
freshly ground black pepper on both sides. Mix in the flour. Pan fry in melted
butter until light brown on both sides. Melt the chopped chocolate in the
CHOCOLATIERE. Add the crushed chili pepper(s), stirring all the time. Arrange the
foie gras on the cooked apple slices and sprinkle the melted chocolate around
them to decorate. Enjoy!
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