EN74
ɑTo reset
ɑTo stop after starting (Hold)
1
3
2
Chocolate making
Ingredients
(for about 13 cm × 13 cm × 1 cm (L × W × H))
Chocolate (milk chocolate)
Milk chocolate
(Chocolate plate available in the market)
165
∼
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
∼
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
∼
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.
Select menu “30”
1
2
Start
3
ɑPerform Additional Mixing if the chocolate is not fully
melted (P. EN75).
ɑUsing a metal spatula, tongs, or other metal utensil
may damage the surface of blade.
Press 取消 (Cancel) when you hear beep sounds,
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
ɑSplinkle 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
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.
To Next Page
Loading...
