Foodpairing - Bartscher SB 325 Instruction Manual

Termination of operation
•
If the device is not used anymore, turn the function switch to position „0". The screw
conveyor will be switched off and the chocolate will flow into the bowl.
•
Rotate the temperature knob counterclockwise until it stops in order to switch off the
heating process.
•
Disconnect the device from power supply (pull the plug!) and let it cool down.
•
Tranfer chocolate from the bowl to an appropriate container for futher use or place it
in waste container/plastic bag for disposal together with household waste.
CAUTION!
Never pour chocolate to the drainage system. Risk of clogging!

5.5 Foodpairing

•
Serve light sour fruit along with sweet chocolate and sweet fruit with dark chocolate.
•
We suggest to pair chocalate with the following fruit types:
apples, apricots, bananas, strawberries, swet cherries, kiwi, coconut,
mango, melon, peaches, grapes etc.
•
Different types of pastries suit fantastically to be covered with chocolate. We suggest
to pair chocalate with the following pastries:
biscuits, crisp bread, ladyfingers, waffles, rusks, etc.
•
In order to dress you chocolate bites you can add different ingredients for glazing or
garnishing. The following ones may suit this end:
colorful crumbles,
chopped pistachios,
grated orange or lemon peels,
coconut flakes,
brittle,
almonds flakes, etc.
•
You can refine your basic chocolate mixture with different ingredients. Add liquid
ingredients to chocolate before it melts - never add cold liquids to the warm
chocolate mixture.
The following liquid ingredients can be used:
cream liqueurs (eg Batida de Coco, Bailey, eggnog or Kahula)
liqueurs (eg amaretto, Creme de Cacao (Bols) or Grand Marnier)
brandies (eg raspberry liqueur, cherry brandy or grappa nut).
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