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.
12
TKG CHM 1000 - 100831
Assembly page 12/40
Fax +32 2 359 95 50
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In the meantime, prepare the chocolate as follows:
Combine 1.7lbs / 27 oz. / 0.8kg of chocolate chips or chocolate cut into pieces with 1 cup of
cooking oil (for example canola oil) in a saucepan. Heat the preparation in a bain-marie and
let it melt. Stir regularly until you obtain a nice hot liquid chocolate without lumps.
The chocolate needs to be completely melted and must be of a thin consistency before
pouring it into the fountain. This will allow a proper flow of the chocolate. To check the
consistency of the chocolate, dip a large spoon into the chocolate. The chocolate should flow
smoothly off the back of the spoon. If the preparation is too thick, add more oil; if the
preparation is too thin, add a little more chocolate.
CAUTION: chocolate burns very easily; keep an eye on the chocolate when it is melting.
Never add cold or cool liquids to the melted chocolate in the fountain. This will disrupt and stop
the flow of chocolate.
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Once the chocolate is completely melted and is of the proper consistency, pour it into the
bowl located at the base of the tower.
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Then turn the switch all the way to the left to position “HEAT + MOTOR”. The motor and the
heater should now be running at the same time.
•
The melted chocolate will be drawn under the tower and pulled up by the auger through
the tower tier. The chocolate will then begin to flow to the top of the tower tier and flow
evenly over the sides of each tier.
•
You can now dip fruit pieces, marshmallows or cookies in the chocolate flow to coat them
with melted chocolate.
•
IMPORTANT: The unit must be level in order for the chocolate to flow evenly and properly.
Check the fountain consistently so as to avoid food pieces falling into the chocolate. Food
pieces will stop the flow of chocolate.
•
To extend the life of the unit, be sure to properly follow all cleaning instructions after every
use (see chapter “CLEANING AND MAINTENANCE”). Make sure the chocolate is flushed
from the tower tier while washing the fountain to avoid chocolate build-up. Do not apply
cleansing abrasives to the fountain or use an abrasive cloth, sponge, scouring pad or the
like on the fountain.
RECIPES
Your appliance can be used as a chocolate fountain, but is also suitable for other ingredients.
The following recipes give you an idea of what you can do with your appliance, but of course
there are many other possibilities.
Syrup
Running syrup in your fountain gives the fondue a translucent look.
Ingredients
- 8 cups of apricot preserves
- 2 cups of butter-flavoured syrup
- 6 cups of light corn syrup
Preparation
Simmer all ingredients in a separate saucepan over medium heat for about 5 minutes, stirring
frequently. Cool for 10 minutes and then blend in the blender. Strain and cool to room
temperature (thin with hot water if necessary).
When the mixture is ready, pour it in the fountain. Do not switch on the heating function
beforehand as this might thicken the syrup.
