Chocolate Decorations; Chocolates & Sweets - Unold 48661 Notice D'utilisation

ChoColate DeCorationS

1. Melt chocolate as described above.
2. Let the chocolate cool down a little bit.
3. Pour the still liquid chocolate into the plas-
tic moulds and smoothen it with the spa-
tula.
4. Let cool down the chocolate decorationen in
the refrigerator and then turn out cautiously.
hollow forms made of chocolate
Prepare a filled heart as a surprise for your de-
ars:
Cool the mould in the deep freezer, then pour
the melted chocolate into the cool mould and
shake it until you receive a firm chocolate la-
yer of approx. 2 mm. Pour the excess chocolate
back into the melting pan. Let the chocolate
heart cool off in the refrigerator. Turn it out very
ChoColateS & SweetS
1. The Chocolate Maker is ideal for coating
homemade truffles or dried fruit.
2. Prepare a truffle mass according to the
basic recipe below or to your own recipe.
Form truffles and cool it in the refrigerator
(best overnight).
3. Dip the cooled truffles by measn of the spi-
ral fork into the tempered chocolate coating
(level I) and let it cool on a grid.
4. Let the coating dry a little bit, just before
it becomes hard, roll the truffles either on
a grid or in dessicated coconut, cracknel,
cocoa powder, icing sugar etc.
5. Homemade chocolates have to be stored
in a cool place (e.g. in the refrigerator) and
should be consumed within short time. Ple-
ase observe the recommended con-sump-
tion date in your recipe.
Basic recipe for truffles (approx. 20 pcs)
Melt 200 g chopped chocolate (plain, milk,
or white chocolate) on level I. Heat 100 g of
cautiously and fill it with fruit, cream, ice cream
etc.
This methode can also be used e.g. for paper
muffin moulds. We recommend to put 2 or 3
paper moulds one into the other for a better sta-
bility and to place the filled moulds for cooling
it into a muffin sheet. After cooling remove the
paper cautiously and fill the chocolate shells.
advent calendar
You still have the plastic moulds from the last
advent calendar of your children? Just prepare
new Christmas decorations for desserts or cakes.
Mocha beans
To prepare mocha beans add approx. ½ - ¼
tespoons of soluble mocha powder or very fine-
ly ground espresso powder to the chocolate and
pour the flavoured chocolate into the respective
mould.
chocolate rolls
Chocolate rolls are a spectacular decoration for
all cakes and desserts.
Pour the melted chocolate coating in a very thin
coating on a cooled working top, best on a cool
marble plate or the backside of a baking tin.
Shortly before the chocolate hardens, push ot
with a spatula to rolls.
cream, let it cool down a little bit, then mix it
with the chocolate, stir thourougly and let it cool
down.
You may flavour this basic recipe e.g. with vario-
us liqueurs, soluble espresso powder etc.
Whip the cooled chocolate with a handblender,
e.g. the ESGE-Zauberstab, fill the cream into a
piping bag and spray small truffles on a plate
covered with baking paper. Cool the truffles
overnight in the refrigerator. Optionally you may
cool the complete mass and then use a ball cut-
ter to form balls. Proceed as described above.
homemade ice chocolate
Melt 100 g milk chokolate and 20 g coconut
grease, stir thoroughly and pour into the moulds.
Let it cool off in the refrigerator and keep cool
until consumption.
chocolate fruit
To prepare chocalate fruit take dried fruit of
your choice (e.g. apple slices, pear slices, dried
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