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INSTRUCTIONS FOR THE MOLDS
The molds must be dry and at room temperature. Melt the chopped chocolate
(max. 8.8 oz./250g) in the CHOCOLATIERE 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 for several hours until the chocolate is
really hard. Then gently press the chocolate shapes out of the molds.
INSTRUCTIONS FOR THE LARGE HEART-SHAPED MOLDS
The mold must be dry and at room temperature. Melt approx. 5.3 oz./150g of the
chopped chocolate in the CHOCOLATIERE. 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 heartshaped 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.
DECORATING KIT
The Deluxe Chocolatiere Kit also includes your very own decorating kit!
We all know that making and designing chocolate is fun, but for some, we cannot
eat all the chocolate we create. We thought, why not provide a decorating kit that
will allow you to give some of your chocolate creations to family and friends.
INCLUDED
50 LOLLIPOP STICKS
Everyone love a chocolate lollipop candy. You will notice 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.
40 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. Your friends and family will think they were bought from
an expensive chocolate shop.
HOW TO USE FOILS
Simply 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.
12 CELLOPHANE BAGS (Assorted Sizes)
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.
12 TWISTY TIES
Also included for your bags are twisty ties to seal everything up so nothing falls
out. You wouldn’t want to lose anything you spent all that time creating!
1. 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.
2. ICE CREAM SUNDAE
8 oz. milk chocolate pieces, any favorite ice cream, cherries, whipped
cream
In both pots melt the chocolate pieces on position 2. Stir occasionally until
completely melted. Pour onto ice cream in a dish and add your favorite toppings.
INSTRUCTIONS FOR USE (cont.) INSTRUCTIONS FOR USE (cont.)
76
RECIPES
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