Salton, Inc Melted Bliss SGCM1 - Manual (Page 11)

CHOCOLATE COATED FRUIT OR WAFERS
8 ounces dark (or white) chocolate couverture (you can use Almond
Bark instead) fruit or wafers.
The following whole fresh fruits can be used: grapes, strawberries,
blueberries, blackberries, raspberries, gooseberries, apple bananas,
fresh figs, kumquats and dried fruits like dates, figs, dried apricots,
prunes,cranberries, raisins, and nuts.
Note: The fruit should be at room temperature.
The fruit must always be ripe, clean and absolutely dry otherwise the
chocolate coating will not hold. The fruit can be dusted with a light
coating of cornmeal to reduce the effects of escaping moisture.
1. Melt the chopped chocolate couverture in Melting Pot on the HI
setting then turn to LO to allow it to cool a little.
2. After 10 minutes, turn the unit on HI again and reheat the
chocolate for 10 minutes. This process gives the chocolate
coating a beautiful shine.
3. Dip the pieces of fruit or wafers halfway into the liquid chocolate
couverture and allow them to dry well on a draining rack or cool in
the refrigerator. Use up quickly!
4. Chocolate coated fruit is also most suitable for the decoration of
cakes.
CHOCOLATE ICING AND FILLING
8 ounces cooking/melting chocolate
1/2 cup soft butter
2 cups confectioners sugar
¼ cup whipping cream
1. Melt the chopped cooking chocolate in the Chocolate Treat
Maker.
2. In a separate vessel, mix the soft butter, confectioners sugar and
the whipping cream with the melted chocolate.
3. Allow to cool down before icing your cake.
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