Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International USA. The pages must be reproduced and
folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don’t change the page numbering. Keep the
language integrity.
Print only what is inside the frame.
6
CHM 36715 - 120501
Assembly page 6/34
Fax +1 305 430 9692
MICROWAVE METHOD
If you want a quicker method to melt the chocolate:
1.
Melt 1-2 pounds of chocolate in a microwave-safe bowl (on half
power for 45 seconds. Stir. NEVER put the stainless steel bowl
directly into microwave oven!
2.
Continue heating the chocolate on half power at 45-second
intervals until completely melted.
Note:
Stir chocolate between each heating, as melted chocolate
will keep its shape and not appear to be melted until stirred.
3.
Transfer the melted chocolate to the stainless steel bowl (10) and
place it in the base (9). Turn the control dial to “I” (WARM).
Chocolate will remain melted up to 12 hours, keep stirring
occasionally.
HINTS AND TIPS ABOUT CANDY MAKING
•
WATER OR MILK DOES NOT MIX WELL WITH CHOCOLATE! Never
bring chocolate or finished chocolate pieces into contact with
water, moisture or water-based products. (If chocolate comes in
contact with water the chocolate will “seize” and become
unusable.)
•
Store the chocolate and finished pieces in a dark, cool, dry
place. Never store in refrigerator or freezer as these places are
humid and might react with the chocolate.
•
Make sure the chocolate molds, spoons and other utensils are
clean and dry before using with the Chocolate Fondue.
•
Keep the chocolate and finished pieces away from strong odors
(like onions, smoke, etc.), as the chocolate will absorb nearby
odors and this will be reflected in the chocolate’s taste.
•
The chocolate fondue device is great to keep the chocolate at
the perfect temperature for an extended period of time, which is
not possible when melting chocolate in the microwave or in a
pan. Also, it gives better results than bain-marie, because the
steam or humidity spread by the water in the bain-marie is not
good for the chocolate.
