Sweet Fondue - Unold 48615 Instrucciones De Uso

bread / walnut bread, 6-8 stalks of cel-
ery, 3-4 firm pears
Cut the cheese into small cubes and
melt it with butter and cream while
constantly stirring. Add the tomato

SWEET FONDUE

1. Choose a low to medium temperature position.
2. Melt the chocolate in the ceramic saucepan while stirring, eventually with
some milk or cream. As soon as the chocolate is melted, reduce the heat to
a low position.
3. The chocolate should only be kept liquid, but must not boil.
Chocolate fondue - Basic receipt
Melt milk chocolate, plain chocolate or
white chocolate, as described above.
Peel fruits of the season and cut it into
bit-sized pieces, e.g. aplles, strawber-
ries, raspberries, bananas etc. serve
the fruit pieces in dishes.
At table, pick up one piece of fruit and
dip it into the hot chocolate. Take it
out, let it cool down for a moment and
then enjoy it!
Variations
Round off the chocolate with a lit-
tle bit cream or milk to have a more
creamy mass.
Season the chocolate at your taste,
e.g. with a pinch of cinnamon, car-
damom or a dash of orange liqueur or
vanilla syrup.
Serve the fondue with crêpes rolls in
addition to the fruit.
Bake thin crêpes (it's very easy with
the UNOLD crêpes maker). Spread
®
some jam on the warm crêpes (e.g.
apricot jam or orange marmalade) and
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ketchup. Mix the starch with water or
wine and stir it under the cheese.
Cut the bread and the pears into cubes,
the celery into slices and dip them into
the cheese.
roll the crêpes firmly, then cut into bit-
sized pieces.
Fruit in chocoate sauce
for 4-6 portions
200 ml cream, 140 g plain chocolate,
1 pinch of gingerbread spices or cay-
enne pepper (to taste), 100 ml orange
juice
Fruits to taste, e.g. bananas, strawber-
ries, pineapples, pears, tangerines
Heat the cream with den spices. Cut
the chocolate into pieces and melt in
in the hot cream. Add the orange juice.
Prepare the fruits and cut them into
pieces. Spike the fruit pieces with teh
forks and dip them into the chocolate
sauce. Tipp: Sprinkle the fruit pieces
with some lemon juice.
Punch fondue
for 4-6 portions
100 g frozen raspberries, 2-3 cloves,
1 pinch of grated lemon peels, 1 tbsp
lemon juice, 1 cinnamon stick, 1 star
aniseed, 1 tbsp rum, 500 ml red wine,
25