Panasonic SD-PT1002 - Chocolate Making

EN74
ӪTo reset
ӪTo stop after starting (Hold)
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3
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Chocolate making
Ingredients
(for approx. 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 approx. 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 approx. 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 approx. 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
(approx. 10 mL)
Ӫ Be sure to use the amount described above.
Otherwise, the grease may become separated
or the chocolate will become too soft.
Select menu ‘30’
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2
Start
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ӪPerform Additional Mixing if the chocolate is not fully
melted (P. EN75).
ӪUsing a metal spatula, tongs, or other metal utensil
may damage the surface of bread blade.
Press 《嶋 (Cancel) when you hear beep sounds, take
out the bread pan and use a rubber spatula to
eliminate the chocolate stuck on the bread blade.
Manually remove the bread blade.
4
Pour it using a rubber spatula
into a pan lined with plastic wrap or cooking paper.
6
ӪSplinkle 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
΍ Install bread blade in the bread pan.
Ύ Break the chocolate and put them into the bread pan.
Ώ Add in cream and honey, and then place bread pen into main unit.
Please see P. EN11
for the making
procedure.