Manual Unold 48661 (page 17 of 48) (English, German, Dutch, French, Italian, Spanish)

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CHOCOLATE DECORATIONS

1. Melt chocolate as described above.

2. Let the chocolate cool down a little bit.

3. Pour the still liquid chocolate into the plas-

tic moulds and smoothen it with the spa-

tula.

4. Let cool down the chocolate decorationen in

the refrigerator and then turn out cautiously.

Hollow forms made of chocolate

Prepare a filled heart as a surprise for your de-

ars:

Cool the mould in the deep freezer, then pour

the melted chocolate into the cool mould and

shake it until you receive a firm chocolate la-

yer of approx. 2 mm. Pour the excess chocolate

back into the melting pan. Let the chocolate

heart cool off in the refrigerator. Turn it out very

cautiously and fill it with fruit, cream, ice cream

etc.

This methode can also be used e.g. for paper

muffin moulds. We recommend to put 2 or 3

paper moulds one into the other for a better sta-

bility and to place the filled moulds for cooling

it into a muffin sheet. After cooling remove the

paper cautiously and fill the chocolate shells.

Advent calendar

You still have the plastic moulds from the last

advent calendar of your children? Just prepare

new Christmas decorations for desserts or cakes.

Mocha beans

To prepare mocha beans add approx. ½ - ¼

tespoons of soluble mocha powder or very fine-

ly ground espresso powder to the chocolate and

pour the flavoured chocolate into the respective

mould.

Chocolate rolls

Chocolate rolls are a spectacular decoration for

all cakes and desserts.

Pour the melted chocolate coating in a very thin

coating on a cooled working top, best on a cool

marble plate or the backside of a baking tin.

Shortly before the chocolate hardens, push ot

with a spatula to rolls.

CHOCOLATES & SWEETS

1. The Chocolate Maker is ideal for coating

homemade truffles or dried fruit.

2. Prepare a truffle mass according to the

basic recipe below or to your own recipe.

Form truffles and cool it in the refrigerator

(best overnight).

3. Dip the cooled truffles by measn of the spi-

ral fork into the tempered chocolate coating

(level I) and let it cool on a grid.

4. Let the coating dry a little bit, just before

it becomes hard, roll the truffles either on

a grid or in dessicated coconut, cracknel,

cocoa powder, icing sugar etc.

5. Homemade chocolates have to be stored

in a cool place (e.g. in the refrigerator) and

should be consumed within short time. Ple-

ase observe the recommended con-sump-

tion date in your recipe.

Basic recipe for truffles (approx. 20 pcs)

Melt 200 g chopped chocolate (plain, milk,

or white chocolate) on level I. Heat 100 g of

cream, let it cool down a little bit, then mix it

with the chocolate, stir thourougly and let it cool

down.

You may flavour this basic recipe e.g. with vario-

us liqueurs, soluble espresso powder etc.

Whip the cooled chocolate with a handblender,

e.g. the ESGE-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 cut-

ter to form balls. Proceed as described above.

Homemade ice chocolate

Melt 100 g milk chokolate 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 chocalate fruit take dried fruit of

your choice (e.g. apple slices, pear slices, dried

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Unold 48661 Manual

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