Tefal KD400 - Manual (Page 39)

Chocolate fondue recipe
Preparation: 15 minutes • Cooking time: 20 minutes
Peel the fruit and cut into slices (except for the tangerines).
Sprinkle with lemon juice. Lay out on a serving dish with the dried
fruit. Put the coconut and hazelnuts into the small bowls.
Break the chocolate into pieces in a saucepan on a double boiler or
in a bowl over a pan of simmering water and add the milk and the
single cream. At the last minute, add the butter cut into small pieces
and the vanilla and cinnamon.
Once the mixture is homogenous, pour it into the base (stainless
steel bowl) of the appliance.
Each person spears a piece of fruit or other on his/her fork and dips
it into the chocolate to coat it.
For adult parties, you can add some alcohol to your chocolate:
whisky, Cointreau, Armagnac, rum, Kirsch, etc.
White chocolate fondue recipe
Preparation: 15 minutes • Cooking time: 20 minutes
Cup the brioche into even cubes. Rinse and remove the stems from
the strawberries. Peel the oranges and divide into quarters. Lay them
all out on serving dishes.
Break the chocolate into pieces in a saucepan on a double boiler or
in a bowl over a pan of simmering water. Add the finely grated
orange zest. Gradually add the single cream.
Once the mixture is homogenous, you can flavour the preparation by
adding 1 to 2 spoonfuls of orange liqueur. Lastly, pour it into the
base (stainless steel bowl) of the appliance.
Each person spears a piece of brioche or a strawberry on his/her fork
and coats it with chocolate under the fountain.
You can also lay out small bowls on the table filled with dessicated
coconut for each guest to dip his/her morsel into before eating it.
Custard fondue recipe
Preparation: 25 minutes • Cooking time: 15 minutes
Cu the brioche into even cubes. Cut the pineapple into quarters.
Remove the skin, then cut the flesh into even cubes. Peel the
bananas. Cut them into small slices and sprinkle with lemon juice.
Lay out the brioche and fruit in serving dishes. Put them on the table
with the various spice bowls.
In a saucepan, bring the milk to a boil with the 2 split vanilla pods.
Let the vanilla steep for 10 minutes; then remove.
In another bowl, whip the egg yolks and sugar until the mixture
turns white. Add the cornflour, then mix in the hot milk. Pour this
mixture back into the saucepan. Bring to a boil, stirring constantly on
a gentle heat.
Lastly, pour it into the base (stainless steel bowl) of the appliance.
Each person spears a piece of brioche, a strawberry or a piece of fruit
on his/her fork, coats it with custard under the fountain and then
flavours it with almonds, coconut or cocoa, as desired.
For 6 servings
• 300 g good quality plain
chocolate
• 2 tbsps milk
• 250 ml single cream
• 75 g butter
• 1 dash of cinnamon
• 1 tsp vanilla extract
• 150 g chopped hazelnuts
or walnuts
• 150 g dessicated coconut
• 3 bananas, 3 pears,
3 tangerines
• 12 marshmallows
• dried fruits (dates, figs,
prunes)
• lemon juice
For 6 servings
• 800 g good quality white
chocolate
• 1 unwaxed orange
• 500 ml single cream
• 2 tbsps orange liqueur
(optional)
Accompaniment:
• 250 g brioche
• 500 g strawberries
• 3 oranges
For 6 servings
• 1 litre milk
• 2 vanilla pods
• 10 egg yolks
• 150 g caster sugar
• 80 g cornflour
Accompaniment:
• 250 g brioche
• 1 pineapple
• 3 bananas
• 1/2 lemon
• 300 g strawberries
• 1 small bowl of dessicated
coconut
• 1 small bowl of toasted,
flaked almonds
• 1 small bowl of
unsweetened cocoa
(optional)
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Tef-Fontchoc 08-06 24/08/06 11:15 Page 39