Unold 48667 Instrucciones De Uso página 28

DE
Basic recipe for truffles (approx. 20 pcs)
Melt 200 g chopped chocolate (plain,
EN
milk, or white chocolate) on level
I. Heat 100 g of cream, let it cool
FR
down a little bit, then mix it with the
NL
chocolate, stir thourougly and let it
cool down.
IT
You may flavour this basic recipe e.g.
with various liqueurs, soluble espresso
ES
powder etc.
PL
Whip the
a handblender,
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 cutter to form
balls. Proceed as described above.
Homemade ice chocolate
Melt 100 g milk chocolate 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 chocolate fruit take dried
fruit of your choice (e.g. apple slices,
pear slices, dried plums) or candied
fruits (e.g. pineapple, mango, ginger)
The authors have thoroughly considered and tested the recipes included in these operating
instructions. Nevertheless, a guarantee cannot be accepted. The authors, respectively UNOLD AG
and their assignees shall not be liable for personal injuries, material damages and financial loss.
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cooled chocolate
e.g. the
and dip it into the chocolate. Let it
cool on a grid.
Crossies – sweet or salty
For sweet crossies take approx. 100 g
sliced almonds or nuts and roast them
slighty in 1 tablespoon of butter, add
1 tablespoons of sugar and caramelize.
Let the mixture cool of on an oiled
plate and chop it coarsely. If desired,
you may add some dired sultanas or
with
cornflakes. Melt chocolate and add
ESGE-
the mixture, when the chocolate is
still liquid. Before the chocolate is
hardening put small quantities on a
sheet covered with baking paper. Let
the crossies cool off completely and
store it in a cool place.
For salty crossies roast approx. 100 g
of sliced almonds, nuts, pistachios or
pumpkin seeds in some butter and salt
it. Let dry on a sheet of kitchen paper.
Give the salted almonds etc. into the
melted chocolate and continue as
desribed above. For salty crossies we
recommend plain chocolate coating .
Stand 13.3.2020