Use and Care Manual

Molds Recipes
4
The molds must be dry and at room temperature. Melt the chopped chocolate
(max. approx a cup) in the Chocolate Melting Pot and pour the liquid chocolate
as precisely as possible into the molds. Smooth with the spatula and remove
excess chocolate. Allow to cool in the refrigerator or several hours until the
chocolate is hardened. Then gently press the chocolate shapes out of the molds.
LARGE HEART-SHAPED MOLD
The mold must be dry and at room temperature. Melt approx. a cup of the
chopped chocolate in the Chocolate Melting Pot. To ensure that the consistency
of the melted chocolate is thick, add some of the chopped chocolate later,
stirring continually and then pour into the heart shaped mold. The entire plastic
mold should be thickly coated. Using a pastry brush or a spatula spread the
chocolate around the mold, smoothing the surface or swiveling the mold until
the chocolate begins to set. Allow to cool for several hours until the chocolate
shell is ready hard. Then gently press the chocolate heart out of the mold and fill
it with fruit, ice cream, whipped cream, etc.
5
Decorating Kit
Lollipop Sticks
Some of the chocolate molds have an area to place a lollipop stick before you
pour in the chocolate. To create a lollipop chocolate, place the stick in the mold,
pour in your chocolate and let sit for 15-20 minutes.
Colored Foils
Most chocolate candy purchased in a store comes wrapped in foil. We have
provided 40 sheets in 4 different colors so you can wrap up your chocolate
shapes into foils. Place the chocolate shape in the middle of the foil. It must be
laid on the non-color side. Then fold over until your chocolate is completely
covered by the foil. Try pressing down where the foil stands up to make it look
more professional.
Cellophane Bags
If you have made the decision to give away some of your chocolate creations, you
will probably need something to put them in. That is why we have included 12
cellophane bags for you to place these chocolate treats into for giving away.
Twist Ties
Also included for your bags are twisty ties to seal up lollipops and chocolate
molds
MARBLED CHOCOLATE DIP
4 oz. white chocolate pieces, 4 oz. semi-sweet chocolate or dark chocolate, fresh
fruit. In one pot melt white chocolate pieces on position 2. In the other pot melt
semi-sweet or dark chocolate pieces on position 2. After both sides are melted,
stir them. Then, slowly pour the white chocolate pot into the dark melted
chocolate pot. Take a spoon and make swirls to create the melted marbled
chocolate effect. Finally, switch to position 1 and dip fresh fruit pieces into the
mixture. *Or you can pour the mixture into any mold and refrigerate. Refrigerate
for 10-15 minutes.
MOUSSE AU CHOCOLAT
5.3 oz. cooking chocolate, 3 whole eggs, 0.5 lt. Cream
Melt the chopped chocolate couverture in the Chocolate Melting Pot. Beat the
eggs and cream in a separate bowl until the mixture is warm and frothy. Allow it
to set for a minute and whip again until warm and frothy. Add in the melted
chocolate and gradually fold in the stiffly whipped cream. Keep cool for several
hours.
PEANUT BUTTER/WHITE CHOCOLATE DISCS
5 oz. peanut butter baking pieces, 5 oz. white chocolate pieces, vanilla
cream-filled sandwich cookies
In one pot melt the peanut butter pieces on position 2. In the other pot melt
the white chocolate pieces on position 2. While the pieces are melting, take
apart each sandwich cookie. Use a knife to scrape off the vanilla cream on both
sides of the cookie. After the peanut butter and white chocolate pieces are
melted, keep it warm by switching to position 1 while spreading each mixture
onto the cookies. Put melted peanut butter alone on a sandwich cookie or
combine with the melted white chocolate. Place the sandwich cookies in the
refrigerator to harden.
CHOCOLATE FONDUE WITH FRUIT
5 oz. cooking chocolate, 1 tbs. cream, 1 tbs. soft butter
The following fruits can be used: grapes, strawberries, blueberries, blackberries,
raspberries, gooseberries, banana slices, pieces of apple or pear, gooseberries,
and dried fruits like dates, figs, apricots, prunes, cranberries, raisins, and nuts.
Note: The fruit should be at room temperature. Melt the chopped chocolate in
the Chocolate Melting Pot. Add the cream and butter. Mix well and keep warm
in the Chocolate Melting Pot. The fruit must always be ripe, clean and dry
(otherwise this will dilute the fondue). The individual pieces of fruit are spread
on skewers and dipped into the chocolate.