Team FOSC 1 Gebrauchsanleitung Seite 6

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USE
With the chocolate maker you can make your own chocolates in the shape of chocolate slabs
or filled pralines. Moreover it is suitable for chocolate fondue or to maker chocolate coating for
cakes, pies and cookies. To make chocolate slabs and filled pralines, you will find a wide range
of moulds with several motives.
To switch on the appliance, put the switch in off position (0) and insert the plug in the power
socket. Then put the switch to the desired position. The pilot light will come on, indicating that
the appliance is in use.
HOW TO PREPARE CHOCOLATE SLABS AND PRALINES
Chocolate slabs
With 250 grams (0.5 lb) you will reach the max. capacity of the bowl.
Break 150 grams (0.3 lb) of chocolate into pieces and put them in the bowl. Set the switch to its
first position and wait until the chocolate is completely melted. To improve the melting process,
stir regularly.
Then break the remaining 100 grams (0.2 lb) into small pieces. Set the switch to its second
position and wait a couple of minutes. Add the chocolate pieces to the melted chocolate. Stir
until everything is melted.
Remove the bowl and pour the melted chocolate in the moulds. Spread the chocolate with
the spatula and move the moulds gently to eliminate the air bubbles. This way the chocolate
can be spread properly.
Replace the bowl in the appliance.
Put the moulds on a plate and put this plate in the fridge so that they can cool down.
After they have cooled down, you can take the moulds out of the fridge and remove the
chocolate slabs by pressing gently on the convex part of the mould.
Filled pralines
Melt the chocolate as described here above and pour it in the moulds. Note that the deeper
moulds are the most suitable ones for making filled pralines.
Do not put the moulds in the fridge after you have filled them with melted chocolate.
Instead, turn the moulds upside down after having poured chocolate in them and let the
viscous chocolate run on baking paper. This chocolate can be melted again and reused
afterwards.
In each mould there is a thin chocolate shell. Put this shell in the fridge till it becomes hard.
When it is hard, you can fill it. For slightly liquid fillings we advise you to use a piping bag. The
filling should stop at least 2 mm before the edge of the shell, so that the bottom of the praline is
not too unsteady.
Pour some more chocolate in the moulds. Gently move the moulds to and fro to remove the
air bubbles and spread the chocolate with the spatula.
Put the whole in the fridge till the pralines are hard enough.
Some examples of fillings: pudding, yoghurt, marzipan, eggnog or cocktail fruit, Smarties, nuts
or raisins.
The use of dark or white chocolate will determine the colour of your pralines.
Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. 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.
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