Bella POT-RECHAUD DE 0,6L Manuel D'instructions page 11

Milk Chocolate Candy Cane Bark
• 2 cups milk chocolate chips
• 1/2 cup chopped peppermint candy canes
1. Line a large baking sheet with wax paper.
2. Plug Chocolate Melter into a 120V AC electrical outlet and allow
mixture to cook 30 to 35 minutes, using a small spatula to mix
well every 10 minutes.
CAUTION HOT SURFACES: This appliance generates heat
during use. Use caution when handling the outside of the unit.
3. Pour melted chocolate onto wax paper. Use a spatula to spread
to the desired thickness. Shake baking sheet gently to even
the thickness.
4. Sprinkle chopped candy canes over wet chocolate.
5. Chill tray 30 minutes or until firm.
6. Use wax paper to lift candy from baking sheet; break candy
into pieces.
7. Layer pieces between waxed paper and store in an airtight
covered container.
NOTE: Use white or dark chocolate. Replace peppermint candy
with roasted nuts, cereals, dried fruits to create your favorite
chocolate bark.
Deliciously Easy Caramel Sauce
Makes 3/4 cup
• 2/3 packed cup brown sugar
• 1/2 cup half-and-half
• 4 tablespoons butter
1. Place all ingredients except vanilla extract into the melting pot.
2. Plug Chocolate Melter into a 120V AC electrical outlet and allow
mixture to cook 30 to 35 minutes, using a small spatula to mix
well every 10 minutes.
3. CAUTION HOT SURFACES: This appliance generates heat
during use. Use caution when handling the outside of the unit.
4 Add vanilla and cook another minute to thicken further.
5. Unplug, cool slightly, and pour the sauce into an airtight container.
6. Refrigerate until cold.
7. Leftover caramel sauce can be refrigerated in an airtight container
for up to 2 weeks.
• Pinch salt
• 1 tablespoon vanilla extract
9