Manual Unold 48661 (page 18 of 48) (English, German, Dutch, French, Italian, Spanish)

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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.

SAUCES

1. The Chocolate Maker is the ideal appliance

for keeping warm sweet or salty sauces and

for melt butter for be served with asparagus

or other vegetables.

2. Stir the sauces from time to time to avoid

the occurence of hide on top.

3. Melt butter on level I.

4. To prepare brown butter melt the butter on

level II and let it brown. Observe the process

and switch back to level I before the butter

becomes too dark.

5. For keeping warm Sauce Hollandaise or

other sauces we recommend level

plums) or candied fruits (e.g. pineapple, mango,

ginger) 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 ta-

blespoon 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 cornflakes.

Melt chocolate and add the mixture, when the

chocolate is still liquid. Before the chocolate is

hardening put small quantities on a sheet cove-

red 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 .

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Unold 48661 Manual

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