Zoku CHOCOLATE STATION - Manual (Page 2)

COCONUT BASE
Makes 6 pops
INGREDIENTS
3 / 4 cup + 2 Tbsp (7 oz / 207 mL)
coconut milk (not lite)
1 / 4 cup (2 oz / 60 mL) 2% milk
3 Tbsp (45 mL) water
3 Tbsp + 1 tsp (50 mL) sugar
MAKE THE COCONUT BASE Whisk together
the coconut base until sugar has dissolved.
VANILLA BASE
Makes 6 pops
INGREDIENTS
8 oz (237 mL) vanilla pudding
(2 individual serving cups)
1 / 2 cup (4 oz / 118 mL) whole or
2% milk
1
1 / 2 Tbsp (22 mL) sugar
3 / 4 tsp (3.7 mL) vanilla extract
MAKE THE VANILLA BASE Whisk together
the vanilla base ingredients until sugar has
dissolved.
MINT BASE
Makes 6 pops
INGREDIENTS
1
1 / 2 cups (12 oz / 355 mL) whole milk
3 Tbsp (45 mL) agave nectar
1 tsp (5 mL) peppermint extract
1 / 2 tsp (2.5 mL) vanilla extract
1 pinch of salt
MAKE THE MINT BASE Whisk together the
mint base ingredients.
COFFEE BASE
Makes 6 pops
INGREDIENTS
1
1 / 3 cup (10 1 / 2 oz / 310 mL) 2% milk
1 / 4 cup (60 mL) sugar
2 Tbsp (30 mL) instant espresso powder
1 / 3 cup ( 2 1 / 2 oz / 74 mL) heavy cream
MAKE THE COFFEE BASE In a medium sauce-
pan over low heat, warm the milk (do not
boil). Whisk in the espresso powder and sugar
until dissolved. Remove from heat and let
cool slightly (about 10 min.). Stir in the heavy
cream. Refrigerate until cool, stirring occa-
sionally to prevent skin from forming.
CHOCOLATE BASE
Makes 6 pops
INGREDIENTS
1 cup (8 oz / 237 mL) water
2
1 / 2 oz (71 g) bittersweet chocolate
1 / 3 cup (80 mL) sugar
1 pinch of salt
1 /
3 cup (2 1 /
2 oz / 80 mL) 2% milk
1 Tbsp (15 mL) half & half
MAKE THE FUDGE BASE In a medium sauce-
pan over low heat, whisk together the water,
chocolate, sugar, and salt until the chocolate
has completely melted (do not boil) and
chocolate granules have dissolved, about 5
minutes (test by dipping a clean spoon into
the mixture; if you don’t see many chocolate
specks, it’s ready to come off the heat). Let
cool slightly (about 10 min.). Whisk in milk and
half & half. Refrigerate until cool.
STRAWBERRY BASE
Makes 6 pops
INGREDIENTS
1
1 / 2 cup (12 oz / 340 g) hulled,
quartered strawberries
4 Tbsp (60 mL) low fat vanilla yogurt
4 Tbsp (60 mL) 2% milk
4 Tbsp (60 mL) sugar
MAKE THE STRAWBERRY BASE Combine
yogurt, milk, and sugar into a blender, blend
until sugar has been dispersed throughout
the mixture. Add strawberries and puree until
smooth.
RECIPES BY:
JACKIE
ZOROVICH &
KRISTINA SACCI
THE POP BASES THE QUICK SHELLS DIP, DRIZZLE, & SPRINKLE
THE TOPPINGS
CHOCOLATE QUICK SHELL
Yields 3 /
4 cup (177 mL)
INGREDIENTS
2 / 3 cup (4 oz / 113 g) semi-sweet chocolate chips*
1 / 3 cup (2 1 / 2 oz / 79 mL) refined coconut oil
MAKE THE CHOCOLATE QUICK SHELL In a double
boiler over barely simmering water, whisk together
the chocolate and coconut oil until the chocolate
has completely melted. Remove from heat and let
cool completely before applying to pops.
*For a Milk Chocolate Quick Shell, substitute with
milk chocolate chips
These pop recipes are perfect when paired with chocolate.
Use these delicious Quick Shell recipes to dip
and drizzle on your pops.
Decorate your pops with sprinkles, chopped
nuts, coconut flakes, and more!
Now put it all together!
LET’S
DIP!
Chopped nuts Sprinkles Coconut flakes
Ice Cream
Coffee
Coconut
Vanilla
Mint
Chocolate
Strawberry
Chocolate
Peanut Butter
White Chocolate
Sprinkles
Nuts
Coconut Flakes
Cinnamon
THE BASES
KEY
THE QUICK SHELLS
THE TOPPINGS
To make a simple ice cream pop, follow the
recipe below combining equal amounts ice
cream to whole milk.
NOTE: If the ice cream
is not combined with milk, the pops will be
too soft to pull out of the Quick Pop Maker
and they will get stuck. Make sure the pops
are completely frozen before attempting to
release them.
ICE CREAM BASE
Makes 6 pops
INGREDIENTS
3 / 4 cup (6 oz / 177 mL) melted ice cream
3 / 4 cup (6 oz / 177 mL) whole milk
MAKE THE ICE CREAM BASE Mix
together the ice cream base ingredients.
Simply pour Magic Shell* into the
Chocolate Station, then dip and drizzle
your pops. Read instructions on the
Magic Shell* package for best results.
*Magic Shell is a registered trademark of The J.M.
Smucker Company.
IN A HURRY? IN A HURRY?
NOTE: Keep the Quick Shells between
80°F – 120°F (27°C - 49°C). If the choco-
late gets lumpy it means it is too cool. If it
doesn’t stick to the pops, then it is too hot.
PEANUT BUTTER QUICK SHELL
Yields 3 / 4 cup (177 mL)
INGREDIENTS
1 / 3 cup (2 1 / 2 oz / 79 mL) smooth peanut butter
1 / 3 cup (2 1 / 2 oz / 79 mL) refined coconut oil
MAKE THE PEANUT BUTTER QUICK SHELL
In a double boiler over barely simmering water,
whisk together the peanut butter and coconut
oil until the peanut butter has completely melt-
ed. Remove from heat and let cool completely
before applying to pops.
WHITE CHOCOLATE QUICK SHELL
Yields 3 / 4 cup (177 mL)
INGREDIENTS
2 / 3 cup (4 oz / 113 g) white chocolate chips
1 / 3 cup (2 1 / 2 oz / 79 mL) refined coconut oil
MAKE THE WHITE CHOCOLATE QUICK SHELL
In a double boiler over barely simmering water,
whisk together the white chocolate and coconut
oil until the white chocolate has completely
melted. Remove from heat and let cool com-
pletely before applying to pops.