User Guide

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5.3 Serving suggestions
• Slightly sour fruit should be served with sweet chocolate and sweet fruit with bitter
chocolate.
• We suggest serving chocolate with the following fruit:
apples, apricots, bananas, strawberries, cherries, kiwis, coconuts, mangos, melons,
peaches, grapes etc.
• Various bakery products are also suitable for pouring over with chocolate. We
suggest serving chocolate with the following bakery products
:
sponge fingers, crispbread, oblong sponge fingers, wafer biscuits, biscuits etc.
• Ready chocolate snacks can be dipped or sprinkled with various ingredients.
For this purpose you can use:
- Colourful crumble topping,
- Chopped pistachios,
- Grated orange or lemon peel,
- Dried coconut,
- Crocant,
- Almond slices etc.
• It is possible to improve the basic chocolate substance by adding various ingredients
to it. Liquid ingredients should be added to the chocolate before it is melt – never
mix cold liquids with warm chocolate substance.
As improving liquid ingredients only the following can be used:
- Cream liqueurs (e.g. Batida de Coco, Bailey, egg liqueur or Kahula),
- liqueurs (e.g. Amaretto, Creme de Cacao (Bols) or Gran Marnier),
- brandy (e.g. raspberry liqueur, cherry liqueur or nut liqueur).
• Depending on the guests’ tastes concerning covering the fruit with liquid or set
chocolate there are various ways of serving:
In the case of quickly becoming soaked chocolate bites, pieces of fruit should be
served on previously cooled plates. You can fill the bowl with ice cubes and put
plates on them to keep the fruit cold for some time.
To delight in the taste of soft chocolate with fruit it is necessary to consume it
immediately after taking it out from under the chocolate fountain.