Use and Care Manual

Chocolate Melting Pot and Accessories
Contents:
1 x Basic Unit including:
2 x Melting Pots
1 x Draining Rack
1 x Plastic Spatula
1 x Flat Fork
1 x Truffle Fork
10 x Forks
10 x Plastic Skewers
Decorating Molds:
-Large Heart Mold
-Bears Mold
-Holiday Trees Mold
-Star and Moon Mold
-Coffee Beans Mold
-Assorted Squares Mold
-Small Hearts Mold
2
Base
Position 0- Off
Position 1- Keep Warm
Position 2- Melt
Melting Pots
Spatula
Fruit Skewers
Fondue Forks
Cellophane Bags
Lollipop
Sticks
Foils
Chocolate Molds
Large Heart
Twist Ties
Flat Fork
Drying Rack
Truffle
Fork
7
CHOCOLATE PRALINES
7 oz. cooking chocolate, 3 oz. soft butter, 2 egg yolks, 1/16 whipping
cream (sweet), 1.7 oz. each of cocoa powder and grated nuts
Melt the chopped cooking chocolate in the Chocolate Melting Pot. In a separate
bowl mix the soft butter, the egg yolks and the whipping cream with the melted
chocolate. Allow to cool down, then form balls and roll them in cocoa powder and/or
in grated nuts.
MOCHA RUM TRUFFLES
7 oz. household chocolate, 3.5 oz. butter, 3.5 oz. icing sugar, 1 sachet of
vanilla sugar, 2 tbs. instant mocha powder, 2 tbs. rum, 2 tbs. mocha coffee
liqueur, cocoa powder, instant mocha powder
Melt the chopped cooking chocolate in the Chocolate Melting Pot. In a bowl mix
the soft butter, icing sugar and vanilla sugar. Add the mocha powder, the rum and
thecoffee liqueur and thoroughly mix with the melted chocolate. Cool over night.
Form small balls and roll them in a mixture of cocoa powder and instant mocha
powder. Store in a cool place and use up quickly!
MARZIPAN CONFECTIONERY/CHOCOLATES
8.8 oz. dark chocolate couverture, 7 oz. raw marzipan, approx. 1.7 oz.
icing sugar, chopped candied fruit or walnut halves, almonds, etc.
Knead the marzipan well with the icing sugar then roll it out to a thickness of
3/8” with a rolling pin and cut into squares or triangles, etc. Melt the chopped
chocolate couverture in the Chocolate Melting Pot. Dip the cutpieces into the
chocolate one by one and transfer them to the draining rack using the flat
chocolate-making fork. Decorate with a piece of candied fruit or a nut.
CHOCOLATE CAKE
7 oz. cooking chocolate, 8.8 oz. soft butter, 5 oz. icing sugar, 3 whole
eggs plus 3 egg yokes, 3 stiffly beaten egg whites, 7 oz. flour, 1 sachet
of vanilla sugar
Mix the soft butter with the icing sugar. Mix in the three whole beaten eggs. Add
the egg yolks and vanilla sugar, slowly fold in the stiffly beat egg whites and then
the flour. Melt all of the chopped chocolate in the Chocolate Melting Pot. Mix this
with the other mixture and fill this into a buttered and floured cake tin. Bake for
approx. 1 hour in a pre-heated oven at 392° F.