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RECIPE IDEAS
Your appliance can be used as a chocolate fountain, but is also
suitable for other ingredients. The following recipes are designed to
give you an idea of what you can do with your appliance, but the
possibilities are endless!
1. Chocolate fondue recipe with Grand Marnier or Cointreau
(optional).
This chocolate fondue recipe can be used without the Grand
Marnier or Cointreau, if desired.
Ingredients
1/3 cup whipping cream
8 ounces semisweet chocolate, finely chopped
3 Tablespoons Grand Marnier or Cointreau (optional).
(this recipe can be easily doubled or tripled)
Preparation
Bring cream to simmer in a saucepan on high heat, and then reduce
heat. Add chopped chocolate and 1 Tbsp. Grand Marnier or
Cointreau (optional). Whisk until smooth and remove from heat.
Blend in remaining Grand Marnier or Cointreau. When the mixture is
ready, pour it in the fountain. Do not switch on the heating function
as this might thicken the syrup.
This chocolate fondue recipe is ideal with bananas, pound cake,
strawberries and more.
2. Caramel
Ingredients
- 5 cups of liquid caramel
- 1 cup of water
Preparation
Mix caramel and water in saucepan over low heat and then transfer
to the fountain. Caramel naturally thickens as it is heated and
worked with. Periodically thin out with water throughout event
(approx. every 45 minutes). Caramel should be stirred occasionally in
the bowl to help prevent air bubbles from forming
Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don't change the page numbering. Keep the
language integrity.
Print only what is inside the frame.
9
Assembly page 9/36
CHM 41044 - 120501
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