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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.
8 USK CHM 16314 / CHM 32074 - 110127
Assembly page 8/24
Fax +32 2 359 95 50
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
2 cups of butter-flavored syrup
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.