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FRITEL
Chocolate fondue
Ingredients
- 125 gm chocolate (e.g. Côte d’Or Culinaire)
- 1 dl cream
- fresh fruit, cut into pieces
Preparation
- Take the FRITEL fondue and adjust the temperature to max. 80-90°C.
- Break the chocolate into pieces, pour the cream into the fondue pot and add the chocolate.
- Prick the pieces of fruit on the fondue fork, dunk into the chocolate dough and ... enjoy!
Tips
- If the melted chocolate is too thick, dilute with a table spoon of lukewarm water, milk or cream.
- For chocolate fondue, the temperature must never exceed 80-90°C, otherwise the chocolate will burn.
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SA van Ratingen NV
Stadsheide 11 - 3500 Hasselt - België
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