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Suggested dipping items:
apples, pears, chocolate-covered pretzels, cookies
3. 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
4. Coffee fondue recipe
Ingredients
- 50cl strong coffee (espresso coffee)
- 1 teaspoon cocoa powder
- 200g granulated sugar
- 50cl whipping cream
- 4 tablespoons corn starch
(this recipe can be easily doubled)
Preparation
Pour the hot coffee into a saucepan. Add the 4 tablespoons of corn
starch (mixed with some cold coffee beforehand). Then add the
cocoa and the sugar. Let it melt. Then blend in the cream. Once the
mixture is well homogenous, pour it into the bowl of the base.
Suggested dipping items:
brioche, pineapple, bananas, amaretti (small, dry almond
macaroons)
NOTE: Due to the natural variances in different substances, the
fondue curtain will not always flow the same way it does with
chocolate.
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.
10
Assembly page 10/36
CHM 41044 - 120501
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