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Kalorik TKG CHM 1000 Manual

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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
      . Keep the
language integrity.
13 TKG CHM 1000 - 110617
Assembly page 13/56
Fax +32 2 359 95 50
RECIPES
Your appliance can be used as a chocolate fountain, but is also suitable for other ingredients.
The following recipes give you an idea of what you can do with your appliance, but of course
there are many other possibilities.
Syrup
Running syrup in your fountain gives the fondue a translucent look.
Ingredients
- 8 cups of apricot preserves
- 2 cups of butter-flavoured syrup
- 6 cups of light corn syrup
Preparation
Simmer all ingredients in a separate saucepan over medium heat for about 5 minutes, stirring
frequently. Cool for 10 minutes and then blend in the blender. Strain and cool to room
temperature (thin with hot water if necessary).
When the mixture is ready, pour it in the fountain. Do not switch on the heating function
beforehand as this might thicken the syrup.
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 (225g) chocolate, finely chopped
- 3 tablespoons Grand Marnier or Cointreau (optional)
Preparation
Bring cream to simmer in a saucepan on high heat, 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 beforehand as this might thicken the syrup.
This chocolate fondue recipe is ideal with bananas, pound cake, strawberries and more.
Caramel
Ingredients
- 5 cups of liquid caramel
- 1 cup of water
Preparation
Mix caramel and water in a 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.
Suggested dipping items:
apples, pears, chocolate-covered pretzels, cookies
… 13 …


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