Chocolate Making - Panasonic SD-PT1002 Operating Instructions Manual

Chocolate making

Preparations Install bread blade in the bread pan.
Break the chocolate and put them into the bread pan.
Add in cream and honey, and then place bread pen into main unit.
Ingredients
(for approx. 13 cm × 13 cm × 1 cm (L × W × H))
Chocolate (milk chocolate)
Milk chocolate
(Chocolate plate available in the market)
Whipping cream
(a butterfat content of approx. 35%)
Honey
Chocolate (white chocolate)
White chocolate
(Chocolate plate available in the market)
Whipping cream
(a butterfat content of approx. 35%)
Honey
Chocolate (black chocolate)
Black chocolate
(Chocolate plate available in the market)
Whipping cream
(a butterfat content of approx. 35%)
Honey
* 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 g (mL)
Milk: 10 g (approx. 10 mL)
Be sure to use the amount described above.
Otherwise, the grease may become separated
or the chocolate will become too soft.
EN74
1
1
165 - 174 g
(3 pieces)
50 g mL
( )
10 g
2
160 - 180 g
(4 pieces)
50 g mL
( )
10 g
3
165 - 174 g
(3 pieces)
70 g mL
( )
10 g
4
5
6
Select menu '30'
Start
Press (Cancel) when you hear beep sounds, take
out the bread pan and use a rubber spatula to
eliminate the chocolate stuck on the bread blade.
Manually remove the bread blade.
Perform Additional Mixing if the chocolate is not fully
melted (P. EN75).
Using a metal spatula, tongs, or other metal utensil
may damage the surface of bread blade.
Pour it using a rubber spatula
into a pan lined with plastic wrap or cooking paper.
Keep in a refrigerator for more than 2 hours for
cooling until it sets
Cut into appropriate sizes
Splinkle cocoa powder or sugar powder on the cut
chocolates.
2
3
To reset
To stop after starting (Hold)
Please see P. EN11
for the making
procedure.