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●
For reset
●
To stop after started (Hold)
1
2
3
Preparations
Ingredients
Chocolate (milk chocolate)
Chocolate (white chocolate)
Chocolate (black chocolate)
① Install blade in the bread pan.
② Break the chocolate and put them into the bread pan.
③ Add in cream and honey.
(for about
13 cm x 13 cm x 1 cm (L x W x H))
1303 kcal
1186 kcal
1416 kcal
Milk chocolate
(Chocolate plate available in the market)
Whipping cream
(a butterfat content of about 35%)
Honey
White chocolate
(Chocolate plate available in the market)
Whipping cream
(a butterfat content of about 35%)
Honey
Black chocolate
(Chocolate plate available in the market)
Whipping cream
(a butterfat content of about 35%)
Honey
3 pieces
(165 ~ 174
g
)
50 mL
10
g
4 pieces
(160 ~ 180
g
)
50 mL
10
g
3 pieces
(165 ~ 174
g
)
70 mL
10
g
＊
When cream with a butterfat content of over
41% is used, please substitute 10 mL of
cream with milk.
(E.g.) Black chocolate
Whipping cream: 60 mL Milk: 10 mL
● Be sure to use the amount described in the
above.
Otherwise, the grease may become separated
or the chocolate will become too soft.
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2
3
4
5
6
Select menu “13”
Start
Manually remove the blade.
Pour it with a rubber spatula
cooling until it sets
Cut into appropriate sizes
Please see
P.EN11
for the baking
procedure.
When you hear beep sounds, press “Stop”, take out
the bread pan and use a rubber spatula to eliminate the
chocolates stuck on the blade.
● Perform Additional Mixing if the chocolate is
not fully melted (P.EN40).
● Using a metal spatula or tong etc may damage
the surface of blade.
● Splinkle coco powder or sugar powder on the cut
chocolates.
into a pan placed with a plastic wrap or a cooking paper.
Keep them in a refrigerator for more than 2 hours for
Making chocolate
Dessert
Dessert
Baking cake Making chocolate
EN39
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