Assessments - 1, GPA: 4
(
)
)
|
Facilidade de uso
6. Allow the chocolate fountain to flow for at least 5 minutes before adding extra oil or adjusting feet. Note: If the mixture is not flowing correctly see troubleshooting on page 9. Do not leave chocolate in the fountain overnight in the 'warm' setting. This setting is not a high enough temperature to keep the chocolate from hardening. Using your 'Choccy' Chocolate Fountain 6 Chocolate Measurements & Melting tips Recommended quantities for Choccy are as follows: 1 kg chocolate melts and . cup canola oil We recommend using good quality chocolate melts. Other chocolates that are high in cocoa solids work well also. Note: Chocolate varies in quality; the recommended oil quantities may need to be adjusted to make the chocolate flow correctly. Canola oil quantities can vary from 125ml to 250ml. Microwave melting method Note: Please allow for extra chocolate top ups if using with lots of people. Combine chocolate and oil in a heat proof bowl. Heat in microwave on medium/low for 3 minutes. Stir chocolate mixture and heat for a further 1 minute. Repeat, until chocolate mixture has completely melted and is smooth and warm. Note: DO NOT overheat chocolate. This will cause the chocolate to seize and harden. If this occurs chocolate must be thrown away. Stove top melting method Combine chocolate and oil in a heat proof bowl. Place bowl over a saucepan of simmering water. Note: Water should not touch base of bowl. Stir chocolate and oil until chocolate mixture has completely melted and is smooth and warm. 7 Care & Cleaning To clean the chocolate tower and screw 1. Ensure that Choccy is positioned to the OFF position and remove the plug from the power point. 2. Remove the screw and chocolate tower from the center of Choccy. Drain the excess chocolate by holding over the base until the parts have stopped dripping. Note: Do not throw excess chocolate down drains. Package and dispose in rubbish bin. Note: For food safety reasons it is not recommended to keep any remaining chocolate after it has been eaten from. 3. Place the screw and chocolate tower in warm soapy water before the chocolate sets on to the parts. Screw and tower are top shelf dishwasher safe. 4. Rinse chocolate tower and screw in hot water and dry parts thoroughly. To clean the base 1. Pour the chocolate from the base of the chocolate fountain into a disposable container. Note: Do not throw excess chocolate down drains. Package and dispose in rubbish bin. 2. Wipe out the base of the fountain with a warm cloth. Do not use abrasive sponges. 8 Troubleshooting Problem Possible cause Suggested solution The chocolate does not cover the tiers completely The fountain is not level Ensure that the fountain and tiers are level using the adjustable feet Not enough chocolate Make sure that there is 1kg of chocolate and . cup canola oil The chocolate is not hot enough Make sure that chocolate and oil are warm enough. Chocolate should be approximately 60°c Not enough oil Make sure that the oil has been added. If still thick add another 1 tablespoon oil at a time until chocolate has thinned Chocolate is flowing unevenly and is not sheeting The fountain is not level Ensure that the fountain and tiers are level using the adjustable feet There is a draft hitting the chocolate Fountain must be indoors and away from any breeze. Close windows Chocolate has stopped flowing Food stuck in base of fountain Turn machine off and unplug. Pour excess chocolate into a bowl and check for lumps of food. Separate parts and remove food. Reassemble unit and replace chocolate Chocolate has gone very hard during melting Chocolate has burnt/seized. If chocolate has seized during the melting, it has become too hot. The chocolate will become grainy and firm up. It will look like a dull, thick paste. Chocolate must be thrown away and start again. There is a white film around the base of the chocolate There is nothing wrong with the chocolate, it is just from the churning process that happens when the chocolate is cycled through the unit. 9 Serving Suggestions There are many different foods to serve with Choccy. Make sure that all pieces are quite large and serve with skewers. Here are some suggestions: • Strawberries (wash and dry well) • Sliced bananas • Apple wedges • Mini cakes (see recipes) • Marshmallows • Wafer sticks • Biscotti • Dry fruits such as dates, figs and pineapple • Kiwi fruit • Liquorice • Mini meringues 10 Recipes Chocolate fudge sauce Makes 1 litre 400g dark chocolate, chopped 100g marshmallow, chopped 600ml cream 1. Place all ingredients in medium saucepan; stir over low heat without boiling, until combined. 2. Assemble Choccy as directed on page 4. Pour fudge sauce into preheated base and turn unit on. Note: We recommend that this mixture does not run in Choccy for longer than 1 hour. Caramel sauce Makes 1.25 litres 400g butter, chopped 2 cups firmly packed brown sugar 500ml cream 1. Melt butter in small saucepan, add sugar and cream, stirring over low heat, until combined. All...