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.
7
CHM 36715 - 120501
Assembly page 7/34
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MAKING MOLDED CHOCOLATE PIECES
1.
Melt chocolate according to previous instructions, see “Melting”.
2.
Holding the stainless steel bowl by the handle (2) (caution: bowl
may be hot), carefully pour the melted chocolate into each
cavity of the desired mold.
3.
Press the chocolate into the molds using the flat knife supplied.
4.
Let the filled mold chill or cool for 10-15 minutes.
5.
To remove the finished chocolate pieces, invert the mold onto a
flat surface or countertop. Tap mold gently until pieces fall out. If
the pieces do not remove easily from mold, let them chill for an
additional 5 minutes.
Note:
Use a tsp. of chocolate approximately to fill each mold cavity
with melted chocolate.
DIPPING
1.
Melt the chocolate according to the instructions above (see
“Melting Chocolate”).
2.
Dip the desired food, such as fruit, cookies, pretzels,
marshmallows, etc. into the melted chocolate. (For soft items
such as fruit, insert a wooden or plastic skewer into the item first
for easier handling, or a 2-prong fork made especially for dipping
in chocolate)
3.
Place the dipped items on a waxed paper-lined cookie sheet.
Chill 10-15 minutes to allow the candy to harden before serving.
4.
The spiral dipping tool is made more especially for preparing
truffles. Nest the heart of the truffle in the spiral fork, and then dip
in the melted chocolate to cover it entirely. Lift the spiral tool and
allow excess chocolate to drip off. Flip truffle onto a tray; let cool
before covering in cocoa powder.
