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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 the I/B. Don’t change the page numbering. Keep the language integrity. Print only what is inside the frame.
RECIPE IDEAS
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
2cups of
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 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 semisweet chocolate, finely chopped
3 Tablespoons Grand Marnier or Cointreau(optional).
Preparation
Bring cream to simmer in a saucepan on high heat, and 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 as this might thicken the syrup.
8USK CHM 16314 / CHM 32074 - 110127
Assembly page 8/24
