Chocolate Fondue

Name: Chocolate Fondue
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 7
Ingredients: 2 deep-frozen, rectangular puff pastry slices (75 g each); 175 g Flour; 1 pinch Salt; 50 g Icing sugar; 125 g Butter; 2 TABLESPOONS Sugar; 1-2 TEASPOONS Chili Flakes; 150 g green grapes; 2 Kiwis; 1 Baby pineapple; 2 Bananas; 2 TABLESPOONS Lemon juice; 1 Carambola; 100 g Kumquats; 2 Figs; 100 g Physalis; 50 g Almond kernels; 50 g Coconut flake; 50 g crunchy muesli; 300 g Dark chocolate coating; 150 g Whole milk couverture; 250 ml Milk; 100 g Whipped cream; baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 7

2 deep-frozen, rectangular puff pastry slices (75 g each)
175 g Flour
1 pinch Salt
50 g Icing sugar
125 g Butter
2 TABLESPOONS Sugar
1-2 TEASPOONS Chili Flakes
150 g green grapes
2 Kiwis
1 Baby pineapple
2 Bananas
2 TABLESPOONS Lemon juice
1 Carambola
100 g Kumquats
2 Figs
100 g Physalis
50 g Almond kernels
50 g Coconut flake
50 g crunchy muesli
300 g Dark chocolate coating
150 g Whole milk couverture
250 ml Milk
100 g Whipped cream
baking paper

Directions

1
Place the puff pastry slices next to each other and defrost at room temperature for about 10 minutes. Put flour, salt, icing sugar and butter in pieces in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Chill for 30 minutes. Place a teaspoon on a cardboard with a pencil to trace the outlines. Cut out the spoon with scissors. Sprinkle 1 tablespoon of sugar on the work surface, place 1 slice of puff pastry on top, sprinkle with chilli flakes. Place a second plate on top, sprinkle 1 tablespoon of sugar on top.
2
Roll the plate a little larger, rolling the sugar a little into the dough. Cut into 8-10 strips. Place on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven 175 °C/ gas: level 3) for about 10 minutes. Roll out the shortcrust pastry on the floured work surface in a thin layer of approx. 3 mm. Place cardboard spoons on the dough and use a knife to cut out short pastry spoons one after the other. Place on baking paper. Use a little dough to slightly strengthen the thinnest part of the spoon. Bake in the oven for about 10 minutes at the same temperature. Wash the grapes, drain and pluck them from the stalks. Peel kiwis and pineapple and cut into slices. Peel bananas, cut into bite-sized pieces and sprinkle with lemon juice. Wash carambola, kumquats and figs, dab dry. Slice carambola and kumquats, cut figs into slices. Tear open the paper skin of the physalis and fold back. Spread the fruits on a plate.
3
Wash the grapes, drain and pluck them from the stalks. Peel kiwis and pineapple and cut into slices. Peel bananas, cut into bite-sized pieces and sprinkle with lemon juice. Wash carambola, kumquats and figs, dab dry. Slice carambola and kumquats, cut figs into slices. Tear open the paper skin of the physalis and fold back. Spread the fruits on a plate. Chop the almonds. Arrange grated coconut, muesli and almonds in bowls. Chop the chocolate coating. Pour milk and cream into a fondue pot and warm up over a low heat. Do not boil! Melt the couverture in the milk. Place the fondue pot on a chef's oven, warmer or burner. Skewer fruit on fondue forks, dip into the hot chocolate, drain and dip into muesli, almonds or grated coconut. Also dip short pastry spoons and puff pastry sticks into the chocolate, but without fondue fork
4
Arrange grated coconut, muesli and almonds in bowls. Chop the chocolate coating. Pour milk and cream into a fondue pot and warm up over a low heat. Do not boil! Melt the couverture in the milk. Place the fondue pot on a chef's oven, warmer or burner. Skewer fruit on fondue forks, dip into the hot chocolate, drain and dip into muesli, almonds or grated coconut. Also dip short pastry spoons and puff pastry sticks into the chocolate, but without fondue fork
5
With 8 people: