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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.
9 USK CHM 16314 / CHM 32074 - 110127
Assembly page 9/24
Fax +32 2 359 95 50
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 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
NOTE: Due to the natural variances in different substances, the
fondue curtain will not always flow the same way it does with
chocolate.