Nougat Cream Sandwich Spread; Chocolate Fondue With Fruit; Chocolate Coated Fruit Or Biscuits - Koolatron TOTAL CHEF CM20 Directions For Use Manual

6. NOUGAT CREAM SANDWICH SPREAD

3.5 oz. cooking chocolate, .7 oz. soft butter, 8.8 oz. hazelnut cream
Melt the chopped chocolate in the CHOCOLATIERE. Pour the melted chocolate
into a dry bowl. Add the hazelnut cream and soft butter. Stir until the mixture
takes on the consistency of cream.You may add 2 tsp. of honey if desired. Pour the
mixture into a clean jar and store in the refrigerator. Enjoy!

7. CHOCOLATE FONDUE WITH FRUIT

5 oz. cooking chocolate, 1 tbs. cream, 1 tbs. soft butter
The following fruits can be used: grapes, strawberries, blueberries, blackberries,
raspberries, gooseberries, banana slices, pieces of apple or pear, gooseberries, and
dried fruits like dates, figs, apricots, prunes, cranberries, raisins, and nuts.
Note: The fruit 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 dilute the fondue). The individual pieces of fruit
are spread on skewers and dipped into the chocolate. Enjoy!

8. CHOCOLATE COATED FRUIT OR BISCUITS

7 oz. dark (or white) chocolate couverture, fruit, dry biscuits or wafers
The following whole fresh fruits can be used: grapes, strawberries, blueberries,
blackberries, raspberries, gooseberries, apple, bananas, fresh figs, cape gooseber-
ries, kumquats, and dried fruits like dates, figs, apricots, prunes, cranberries, raisins,
and nuts.
Note: The fruit should be at room temperature.
Melt the chopped chocolate couverture in the CHOCOLATIERE. Allow it to cool.
Melt the chocolate again to ensure it is thin enough.This process will also give the
chocolate 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 of escaping
moisture. Dip the pieces of fruit halfway into the liquid chocolate couverture and
allow them to dry well on a draining rack or cool in the refrigerator. Enjoy!
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