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[nct-l] A Sweet Recipe!



This sounds heavenly!  It's is just the kind of thing that I could use to
bribe my wife to join me on a backpacking trip.
;^)

----- Original Message -----
From: "Linda" <gothicgirl69_us@yahoo.com>
To: <nct-l@mailman.backcountry.net>
Sent: Friday, June 01, 2001 3:03 PM
Subject: [nct-l] A Sweet Recipe!


> BlankToblerone Chocolate Fondue
> Yields: 4.
>
> 6 Tbsp cream
> 1 (10 oz) (300 g) Toblerone (= Milk choco, almonds, & honey! Oh, my!!!)
> 2 Tbsp cognac or Grand Mariner (opt)
> For dunking: fruits, bread, pound cake, cookies, biscotti
>
> Warm the cream in a saucepan. Add the Toblerone, & melt, stirring until
smooth. Add the cognac or Grand Mariner. Serve the fondue in a fondue pot.
Don't serve the fondue hot. High enough heat to melt the chocolate, & keep
it melted.
> Ha! Any leftovers? Before the fondue hardens (after removing from heat),
shape the chocolate into balls using 2 spoons. Let set on waxed paper. Store
in an airtight container. Voila! Truffles!
> >From the Toblerone web site.
> -----
> Converted to a Backpacker's Toblerone Fondue
> 3 Tbsp powdered milk
> 3-4 Tbsp water
> 1 (10 oz) (300 g) bar Toblerone candy
> 2 Tbsp Cognac or Grand Marnier (opt)
> For dunking: fruits, bread, pound cake, cookies, biscotti
>
> In camp:
> Prepare your dunking foods first. Rig up a makeshift double boiler or use
a pot on very low output of heat. Mix powdered milk with just enough water
to give you a milky-looking liquid. Break Toblerone into small pieces and
place in pot. Stir & stir constantly & heat Toblerone until completely
melted. Add liqueur to melted chocolate. The chocolate may congeal but keep
stirring. Keep on low heat or wrap in a "cozy" for dipping!
> Ha! Any leftovers? Before the fondue hardens (after removing from heat),
shape the chocolate into balls using 2 spoons. Let set on clean surface.
Voila! Truffles!
> Note: Biscotti travels well! Purchased or homemade. I have many recipes).
> Thanks.
> Linda
> gothicgirl69_us@yahoo.com
>
>
>
>
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