Sauces - Unold 48661 Notice D'utilisation

plums) or candied fruits (e.g. pineapple, mango,
ginger) and dip it into the chocolate. Let it cool
on a grid.
crossies – sweet or salty
For sweet crossies take approx. 100 g sliced
almonds or nuts and roast them slighty in 1 ta-
blespoon of butter, add 1 tablespoons of sugar
and caramelize. Let the mixture cool of on an
oiled plate and chop it coarsely. If desired, you
may add some dired sultanas or cornflakes.
Melt chocolate and add the mixture, when the
chocolate is still liquid. Before the chocolate is

SauCeS

1. The Chocolate Maker is the ideal appliance
for keeping warm sweet or salty sauces and
for melt butter for be served with asparagus
or other vegetables.
2. Stir the sauces from time to time to avoid
the occurence of hide on top.
3. Melt butter on level I.
The authors have thoroughly considered and tested the recipes included in these operating
instructions. Nevertheless, a guarantee cannot be accepted. The authors, respectively UNOLD AG
and their assignees shall not be liable for personal injuries, material damages and financial loss.
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hardening put small quantities on a sheet cove-
red with baking paper. Let the crossies cool off
completely and store it in a cool place.
For salty crossies roast approx. 100 g of sliced
almonds, nuts, pistachios or pumpkin seeds in
some butter and salt it. Let dry on a sheet of
kitchen paper. Give the salted almonds etc. into
the melted chocolate and continue as desribed
above. For salty crossies we recommend plain
chocolate coating .
4. To prepare brown butter melt the butter on
level II and let it brown. Observe the process
and switch back to level I before the butter
becomes too dark.
5. For keeping warm Sauce Hollandaise or
other sauces we recommend level