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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.
33 TKG CHM 1000 - 110617
Assembly page 33/56
Fax +32 2 359 95 50
RECETAS
El aparato puede ser utilizado como fuente de chocolate pero se puede utilizar para otros
ingredientes. Las siguientes recetas, entre muchas otras, le darán una idea de lo que podrá
hacer con la fuente.
Jarabe
El jarabe en la fuente le da una apariencia transparente.
Ingredientes
- 8 tazas de duraznos
- 2 tazas de jarabe con sabor a mantequilla
- 6 tazas de jarabe de elote
Preparación
Cocer todos los ingredientes en un recipiente aparte y ponerlo a cocer a fuego medio
durante 5 minutos agitándolo. Dejarlo enfriar durante 10 minutos y ablandarlo con una
batidora de vaso. Volver a dejarlo hasta que tenga la temperatura ambiente.
Cuando esté listo, echarlo en la fuente. No prender la función del interruptor para el
calentamiento de antemano ya que podría volver a espesarse.
La receta de fondue de chocolate con Grand Marnier o Cointreau (opcional)
La receta para la fondue de chocolate puede ser hecho sin Grand Marnier o Cointreau.
Ingredientes
- 1/3 taza de crema de nata
- 8 onzas (225g) de chocolate dulce molido
- 3 cucharas de Grand Marnier o Cointreau
Preparación
Llevar a cocción a fuego alto la crema en una olla, después reducir la cocción. Añadir el
chocolate molido con una cucharada de Grand Marnier o Cointreau (opcional).
Batir el Grand Marnier o el Cointreau. Cuando esté listo, échelo en la fuente. No prender la
función del interruptor para el calentamiento de antemano porque podría volver a espesar.
La receta de fondue de chocolate queda perfecta con bananas, cake, fresas y más.
Caramelo
Ingredientes
- 5 tazas de caramelo líquido
- 1 taza de agua
Preparación
Mezclar el caramelo con el agua en una olla a fuego bajo y pasarlo a la fuente. El caramelo
se espesa una vez caliente.
El caramelo se endurece naturalmente en cuanto se calienta es porque le aconsejamos
añadir agua regularmente durante el funcionamiento (aproximadamente cada 45 minutos).
Hay que darle vuelta al caramelo para evitar la formación de burbujas.
Sugerencia de ingredientes:

33


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