Use and Care Manual

Cleaning
Helpful Tips
3
Operating Instructions
1. Place the application on an even surface and lower the melting pot into the
recess.
2. Plug in the appliance. To preheat, turn the front switch to Position 2 (approx
110° F) for about 10 minutes.
3. Position 1 is used to keep the melted chocolate warm (approx 86° F) for
chocolate fondue, for example.
4. The chocolate or chocolate couverture should be finely chopped to shorten
the melting time. Stir occasionally during the melting process.
5. Turn the front switch to 0 after using the unit. Unplug from the socket.
General Instructions
Your Chocolate Melting Pot is only designed to keep the chocolate warm, or to
melt finely chopped dark, milk or white chocolate/chocolate couverture up to
a maximum of approximately one cup per pot. It is not designed for cooking.
If the melted chocolate needs to be further processed, always use another
vessel and allow the chocolate to cool down a little first.
Both the appliance and the melting pots much be completely dry and at room
temperature prior to use.
Never add water to the chocolate. If the mass is too thick, reheat by turning to
Position 2. If too thin, add more finely chopped chocolate.
To obtain a nice shine on chocolate icing, add about a 1/2 tsp of cocoa butter
or coconut butter to the chocolate.
Some recipes call for the addition of sugar or honey. Use sparingly as
chocolate already contains sugar.
• Wipe the exterior of the Deluxe Chocolate Melter with a damp cloth.
Pat Dry. DO NOT PLACE DEVICE IN DISHWASHER.
• Rinse the melting pot the and molds with hot water. Pat Dry.
• Melting pot and plastic molds are NOT dishwasher safe.
• DO NOT use any sharp instruments to clean the appliance or the molds.
It could cause damage.
• For storage, keep the unit in a dry and ventilated area.
1. Spray cooking spray into each melting pot before adding the chocolate.
2. Rinse the melting pots with hot water after each use.
3. Wash all molds in hot water and re-use.
6
CHOCOLATE COATED FRUIT OR BISCUITS
7 oz. dark (or white) chocolate couverture, fruit, dry biscuits or wafers
The following whole fresh fruits can be used: grapes, strawberries, blueberries,
blackberries, raspberries, gooseberries, apple, bananas, fresh
figs, cape gooseberries, kumquats, and dried fruits like dates, figs, apricots,
prunes, cranberries, raisins, and nuts.
Note: The fruit should be at room temperature. Melt the chopped chocolate
couverture in the Chocolate Melting Pot. Allow it nto cool. Melt the chocolate
again to ensure it is thin enough. This process will also give the chocolate coating
a beautiful shine. The fruit must always be ripe, clean and absolutely dry
otherwise the chocolate coating will not hold. The fruit can be dusted with a light
coating of cornmeal to reduce the effects of escaping moisture. Dip the pieces of
fruit halfway into the liquid chocolate couverture and allow them to dry well on a
draining rack or cool in the refrigerator.
CHOCOLATE RUMBLE
4 oz. cooking chocolate, 1 Tbsp. corn syrup, 1 oz. heavy cream, shredded coconut
Pour the cream and corn syrup into the pot. Mix it together while stirring in the
chocolate pieces and coconut. Melt the chocolate mixture on position 2 and
continue stirring. You can use any fruit or wafer to dip in the Chocolate Rumble.
NOUGAT CREAM SANDWICH SPREAD
3.5 oz. cooking chocolate, .7 oz. soft butter, 8.8 oz. hazelnut cream
Melt the chopped chocolate in the Chocolate Melting Pot. Pour the melted
chocolate into a dry bowl. Add the hazelnut cream and soft butter. Stir until the
mixture takes on the consistency of cream. You may add 2 tsp. of honey if desired.
Pour the mixture into a clean jar and store in the refrigerator.
REAL CHOCOLATE LEAVES AS DECORATION FOR CAKES
3.5 oz. of dark chocolate couverture, green leaves from a deciduous tree, prefera-
bly with pronounced veins (e.g. rose or vine)
Melt the chopped chocolate couverture in the Chocolate Melting Pot. Dip the
uppersurface of the washed leaves flat in the chocolate or carefully apply a
coating of chocolate on one side using a brush. The other side of the leaf must be
coated chocolate. Wipe off any excess chocolate and place the leaves over the
handle of a wooden spoon with the chocolate coated side uppermost and allow
them to dry on the draining rack. Then gently peel the leaves off the spoon.