144
Chocolate making
Please see P. 93
for the baking
procedure.
1
2
3
őTo reset
ő To stop after starting (Hold)
Ingredients
(
for about 13 cm × 13 cm × 1 cm (L × W × H))
Chocolate (milk chocolate)
1303 kcal
Milk chocolate
(Chocolate plate available in the market)
165 ∼ 174
g
(3 pieces)
Whipping cream
(a butterfat content of about 35%)
50
g
DŽmLDž
Honey 10
g
Chocolate (white chocolate)
1186 kcal
White chocolate
(Chocolate plate available in the market)
160 ∼ 180
g
(4 pieces)
Whipping cream
(a butterfat content of about 35%)
50
g
DŽmLDž
Honey 10
g
Chocolate (black chocolate)
1416 kcal
Black chocolate
(Chocolate plate available in the market)
165 ∼ 174
g
(3 pieces)
Whipping cream
(a butterfat content of about 35%)
70
g
DŽmLDž
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
DŽmLDž
Milk: 10
g
DŽabout 10 mLDž
ő Be sure to use the amount described above.
Otherwise, the grease may become separated
or the chocolate will become too soft.
Select menu “22”
1
2
Start
3
őPerform Additional Mixing if the chocolate is not fully
melted (P. 145).
őUsing a metal spatula, tongs, or other metal utensil
may damage the surface of blade.
When you hear beep sounds, press ഖဂ (Cancel),
take out the bread pan and use a rubber spatula to
eliminate the chocolate stuck on the blade.
Manually remove the blade.
4
Pour it using a rubber spatula
into a pan lined with plastic wrap or cooking paper.
6
őSplinkle cocoa powder or sugar powder on the cut
chocolates.
Cut into appropriate sizes
5
Keep in a refrigerator for more than 2 hours for
cooling until it sets
Preparations
Ɨ Install blade in the bread pan.
Ƙ Break the chocolate and put them into the bread pan.
ƙ Add in cream and honey, and then install bread pen into main unit.
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