Coating Of Cakes And Biscuits; Chocolate Fondue - Unold 48661 Bedienungsanleitung

Coating of CaKeS anD BiSCuitS

1. For coating of cakes and biscuits you may
use all types of chocolate coating and
other coatings to be melted normally in a
bain-marie (e.g. hazelnut, lemon, vanilla
coating).
2. Spread a suffiecientely large piece of
aluminun foil on your working top. This
facilitates cleaning and allows to recover
acess chocolate.
3. Put the cake or the biscuits on a cake grid
gitter and place it on the aluminum foil.
4. Pour the liquid coating/chocolate coating
uniformly onto the cake. Smoothen it with
the spatula, if necessary.
5. After hardening you may recover the excess
chocolate from the aluminum foil for later
use.
6. You may also dip biscuits only partially into
the chocolate coating eintauchen or you
may fill the chocolate coating into a plastic
bag, cut off a very little tip and decorate the

ChoColate fonDue

1. Melt milk chocolate, plain chocolate or
white chocolate, as described above.
2. Peel fruits of the season and cut it into
bit-sized pieces, e.g. apples, strawberries,
raspberries, bananas etc. serve the fruit
pieces in the dishes.
3. At table, pick up one piece of fruit and dip
it into the hot chocolate. Take it out, let it
cool down for a moment and then enjoy it!
variations
4. Round off the chocolate with a little bit
cream or milk to have a more creamy mass.
5. Season the chocolate at your taste, e.g. with
a pinch of cinnamon, cardamom or a dash
of orange liqueur or vanilla syrup.
6. Serve the fondue with crêpes rolls in
addition to the fruit:
7. Bake thin crêpes (it's very easy with the
UNOLD crêpes maker). Spread some jam on
16
biscuits with thin chocolate stripes. Just
follow your phantasy.
"Knitting needle cake" (orange chocolate cake)
Ingredients:
3 eggs, 125 g butter, 125 g sugar, 1 bag of
vanilla sugar, ½ bag of orange flavour, 200 g
flour, ½ bag of baking powder, 2 tablespoons
of orange liqueur (or as substitute orange juice)
200 g plain chocolate coating, 200 g cream,
chocolate rolls (see below), candied organe sli-
ces
Preparation:
Whip butter, sugar and vanilla sugar, then add
the eggs, finally add the sieved flour and the
baking powder as well as the orange fllavour and
the orange liqueur.
Fillt the dough into a buttered mould with 26 cm
Ø and bake at 160 °C approx. 35 minutes. Then
turn out of the mould onto a cake grid.
In the meantime melt approx 200 g plain cho-
colate coating .
Take a thick knitting needle and prick holes into
the warm cake.
Pour melted chocolate into the holes, finally
coat the entire cake and smoothen the coating.
After cooling down whip the cream, add some
sugar, and distribute the whipped cream on top
of the cake. Decorate with chocolate rolls and
candied orange slices.
the warm crêpes (e.g. apricot jam or orange
marmelade) and roll the crêpes firmly, then
cut into bit-sized pieces.
WaRNING:
Do not prepare chocolate fondue in a tra-
ditional fondue with burner, the chocolate
might burn.