EN54
Chocolate making
1
3
2
Ingredients
(for about 13 cm × 13 cm × 1 cm (L × W × H))
1
Select menu “21”
2
Start
3
When you hear beep sounds, press ถᄂ (Cancel), take
out the bread pan and use a rubber spatula to
eliminate the chocolate stuck on the blade.
Manually remove the blade.
ɑPerform Additional Mixing if the chocolate is not fully
melted (P. EN55).
ɑUsing a metal spatula, tongs, or other metal utensil may
damage the surface of blade.
4
Pour it using a rubber spatula
into a pan lined with plastic wrap or baking paper.
5
Keep in a refrigerator for more than 2 hours for
cooling until it sets
6
Cut into appropriate sizes
ɑSplinkle cocoa powder or sugar powder on the cut
chocolates.
Chocolate (milk chocolate)
Milk chocolate
(Chocolate plate available in the market)
165
ȋ
174
g
(3 pieces)
Whipping cream
(a butterfat content of about 35%)
50
g
(mL)
Honey 10
g
Chocolate (white chocolate)
White chocolate
(Chocolate plate available in the market)
160
ȋ
180
g
(4 pieces)
Whipping cream
(a butterfat content of about 35%)
50
g
(mL)
Honey 10
g
Chocolate (black chocolate)
Black chocolate
(Chocolate plate available in the market)
165
ȋ
174
g
(3 pieces)
Whipping cream
(a butterfat content of about 35%)
70
g
(mL)
Honey 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
g
(mL)
Milk: 10
g
(about 10 mL)
ɑ Be sure to use the amount described above.
Otherwise, the grease may become separated
or the chocolate will become too soft.
ɑ To reset
ɑ To stop after starting (Hold)
Preparations
ʗ
Install blade in the bread pan.
ʘ
Break the chocolate and put them into the bread pan.
ʙ
Add in cream and honey, and then install bread pen into main unit.
Please see P. EN11
for the baking
procedure.
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