Toastess TPG-550 Mode D'emploi page 25

TPG-550 Booklet 8/8/01 2:18 PM Page 25
CHOCOLATE-ORANGE FONDUE
3 /4
• cup (180 ml) heavy cream
• Peel and juice one orange
• 3 bars bitter Lindt or Tobler chocolate (10 oz./280g)
• 2–3 tbsp (30 – 45 ml) Grand Marnier
Set temperature control to "MAX", Preheat then lower Temperature Control to
the appropriate setting. Place pot on stove top or fondue on low heat and melt
coarsely broken chocolate pieces in the cream. Add finely grated orange peel,
strained orange juice and Grand Marnier. Stir well. Place pot on smooth-faced
side of Reversible Plate; keep warm. Suitable for dipping in this mixture are
lady fingers, dates, orange wedges or walnut halves.
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