Salton, Inc Melted Bliss SGCM1 - Manual (Page 8)

7
INSTRUCTIONS FOR USING THE LARGE HEART-SHAPED MOLD
1. The Mold must be dry and at room temperature. Melt the
chopped chocolate or chocolate couverture in the Chocolate
Treat Maker according to the Instructions in this manual. Stir
until the mixture is completely melted.
2. To ensure that the consistency of the melted chocolate is
thick, add some of the chopped chocolate later, stirring
continually and then pour into the Large Heart-shaped Mold.
You may also spoon the chocolate into the Mold for greater
control of the chocolate's flow.
3. The entire Large Heart-Shaped Mold should be thickly coated.
Use a nylon tipped decorating brush, a pastry brush, a spatula
or the back of a teaspoon to spread the chocolate around in
the mold, smoothing the surface until the chocolate begins to
set. Allow to cool for several hours until the chocolate shell is
really hard.
4. Gently press the chocolate Heart out of the Mold
INSTRUCTIONS FOR MAKING TREATS WITH TASTY FILLINGS
1. The Mold must be dry and at room temperature. Melt the
chopped chocolate or chocolate couverture in the Chocolate
Treat Maker according to the Instructions in this manual. Stir
until the mixture is completely melted.
2. Turn the Dial to LO.
3. Using a nylon tipped decorating brush, paint the chocolate
mixture into the Mold. Paint enough chocolate into the Molds
so that you cannot see through the chocolate when you hold
up to the light.
4. Place Mold in refrigerator until hard. Remove Mold from
refrigerator and fill with the desired filling (see filling recipes
listed in the Recipe Section of this manual) then return to
refrigerator until filling is firm.
5. Remove Mold from refrigerator and brush on a final of melted
chocolate. Smooth off excess chocolate with the spatula and
lightly tap Mold on counter several times to eliminate air
bubbles.
6. Refrigerate until hard.
7. Press gently to release the filled chocolates from the Mold.