Copies of the I/B. Please reproduce them without any
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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
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13
TKG CHM 1000 - 100831
Assembly page 13/40
Fax +32 2 359 95 50
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
Nacho Cheese
Ingredients
- 5 cups of canned nacho cheese
- 1 cup of water
Preparation
Start with any store-bought liquid nacho cheese. Large cans are available at many wholesale
stores.
Mix cheese and water in a saucepan over medium heat. Stir frequently to achieve the correct
consistency, and then transfer to the fountain. Add more water as needed.
Suggested dipping items:
tortilla chips, mini tacos, breadsticks, cocktail sausages
Coffee fondue recipe
Ingredients
- 50cl strong coffee (espresso coffee)
- 1 teaspoon cocoa powder
- 200g granulated sugar
- 50cl whipping cream
- 4 tablespoons corn starch
