●
For reset
●
To stop after started (Hold)
1
2
3
Preparations
Ingredients
Chocolate (milk chocolate)
Chocolate (white chocolate)
Chocolate (black chocolate)
①
Install blade in the bread pan.
②
Break the chocolate and put them into the bread pan.
③
Add in cream and honey.
(for about
13 cm x 13 cm x 1 cm (L x W x H))
1303 kcal
1186 kcal
1416 kcal
Milk chocolate
(Chocolate plate available in the market)
Whipping cream
(a butterfat content of about 35%)
Honey
White chocolate
(Chocolate plate available in the market)
Whipping cream
(a butterfat content of about 35%)
Honey
Black chocolate
(Chocolate plate available in the market)
Whipping cream
(a butterfat content of about 35%)
Honey
3 pieces
(165 ~ 174
g
)
50 mL
10
g
4 pieces
(160 ~ 180
g
)
50 mL
10
g
3 pieces
(165 ~ 174
g
)
70 mL
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 mL Milk: 10 mL
●
Be sure to use the amount described in the
above.
Otherwise, the grease may become separated
or the chocolate will become too soft.
1
2
3
4
5
6
Select menu “13”
Start
Manually remove the blade.
Pour it with a rubber spatula
cooling until it sets
Cut into appropriate sizes
Please see P.13
for the baking
procedure.
When you hear beep sounds, press
“Stop”
, take out
the bread pan and use a rubber spatula to eliminate the
chocolates stuck on the blade.
●
Perform Additional Mixing if the chocolate is
not fully melted (P.42).
●
Using a metal spatula or tong etc may damage
the surface of blade.
●
Splinkle coco powder or sugar powder on the cut
chocolates.
into a pan placed with a plastic wrap or a cooking paper.
Keep them in a refrigerator for more than 2 hours for
Making chocolate
D
esse
rt
Dessert
Baking cake
Making chocolate
41