SCS Good COOKING Chocolate Melting Pot User manual

We thank you for purchasing our Good Cooking Chocolate Melting
Pot. This product is designed to make your chocolate activities fun
and hassle free.To fully enjoy your experience using the Chocolate
Melting Pot, we suggest you carefully read through this User
Manual and keep it on hand for future reference.
Chocolate Melting Pot
User Manual
1
Important Safety Instructions
1. The Good Cooking Chocolate Melting Pot is an indoor appliance. DO NOT use
OUTDOORS.
2. Do not use the appliance if the plug or cable is damaged.
3. Pull the plug out of the outlet to disconnect. DO NOT pull the cord.
4. Do not use the device near hot surfaces, such as ovens or stoves.
5. Do not touch the plug with wet hands.
6. Always use the correct voltage.
7. The appliance is designed solely for melting chocolate at a maximum
temperature of 140°F/60°C.
8. Avoid contact with any metal parts when the appliance is in use
because they can get too hot to handle or touch.
9. Do not store pots near household chemicals.
10. Avoid contact with any metal parts when the appliance is in use.
They can get too hot to handle.
11. Unplug the appliance when not in use.
12. Do not leave appliance unattended.
13. Heat up contents ONLY in the pots.
14. DO NOT place pots in the microwave to preheat.
15. Do not place any accessories in microwave.
If the power cord is damaged and/or is malfunctioning, please contact
the manufacturer. (See last page for contact details) Do not attempt to repair or
remove covers as it may expose you to danger.
Any questions or concerns may be addressed to:
SCS Direct Inc
9 Trefoil Drive
Trumbull, CT, 06611

Chocolate Melting Pot and Accessories
Contents:
1 x Basic Unit including:
1 x Melting Pot
1 x Draining Rack
1 x Plastic Spatula
1 x Flat Fork
1 x Truffle Fork
10 x Forks
10 x Plastic Skewers
Decorating Kit:
9 x Molds (Including large heart)
12 x Cellophane bags for gift giving
40 x Foils for wrapping up chocolates
12 x Ties for gift bags
50 x Lollipop sticks
1 x Manual
2
Base
Position 0- Off
Position 1- Keep Warm
Position 2- Melt
Melting Pot
Spatula
Chocolate Molds
Flat Fork
Plastic Skewers Fondue Forks
Drying Rack Truffle
Fork
7
CHOCOLATE PRALINES
7 oz. cooking chocolate, 3 oz. soft butter, 2 egg yolks, 1/16 whipping
cream (sweet), 1.7 oz. each of cocoa powder and grated nuts
Melt the chopped cooking chocolate in the Chocolate Melting Pot. In a separate
bowl mix the soft butter, the egg yolks and the whipping cream with the melted
chocolate. Allow to cool down, then form balls and roll them in cocoa powder and/or
in grated nuts.
MOCHA RUM TRUFFLES
7 oz. household chocolate, 3.5 oz. butter, 3.5 oz. icing sugar, 1 sachet of
vanilla sugar, 2 tbs. instant mocha powder, 2 tbs. rum, 2 tbs. mocha coffee
liqueur, cocoa powder, instant mocha powder
Melt the chopped cooking chocolate in the Chocolate Melting Pot. In a bowl mix
the soft butter, icing sugar and vanilla sugar. Add the mocha powder, the rum and
thecoffee liqueur and thoroughly mix with the melted chocolate. Cool over night.
Form small balls and roll them in a mixture of cocoa powder and instant mocha
powder. Store in a cool place and use up quickly!
MARZIPAN CONFECTIONERY/CHOCOLATES
8.8 oz. dark chocolate couverture, 7 oz. raw marzipan, approx. 1.7 oz.
icing sugar, chopped candied fruit or walnut halves, almonds, etc.
Knead the marzipan well with the icing sugar then roll it out to a thickness of
3/8” with a rolling pin and cut into squares or triangles, etc. Melt the chopped
chocolate couverture in the Chocolate Melting Pot. Dip the cutpieces into the
chocolate one by one and transfer them to the draining rack using the flat
chocolate-making fork. Decorate with a piece of candied fruit or a nut.
CHOCOLATE CAKE
7 oz. cooking chocolate, 8.8 oz. soft butter, 5 oz. icing sugar, 3 whole
eggs plus 3 egg yokes, 3 stiffly beaten egg whites, 7 oz. flour, 1 sachet
of vanilla sugar
Mix the soft butter with the icing sugar. Mix in the three whole beaten eggs. Add
the egg yolks and vanilla sugar, slowly fold in the stiffly beat egg whites and then
the flour. Melt all of the chopped chocolate in the Chocolate Melting Pot. Mix this
with the other mixture and fill this into a buttered and floured cake tin. Bake for
approx. 1 hour in a pre-heated oven at 392° F.
Large Heart

Molds Recipes
4
The molds must be dry and at room temperature. Melt the chopped chocolate
(max. approx a cup) in the Chocolate Melting Pot and pour the liquid chocolate
as precisely as possible into the molds. Smooth with the spatula and remove
excess chocolate. Allow to cool in the refrigerator or several hours until the
chocolate is really hard. Then gently press the chocolate shapes out of the
molds.
LARGE HEART-SHAPED MOLD
The mold must be dry and at room temperature. Melt approx. a cup of the
chopped chocolate in the Chocolate Melting Pot. 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 heart shaped mold. The entire plastic
mold should be thickly coated. Using a pastry brush or a spatula spread the
chocolate around the mold, smoothing the surface or swiveling the mold until
the chocolate begins to set. Allow to cool for several hours until the chocolate
shell is ready hard. Then gently press the chocolate heart out of the mold and fill
it with fruit, ice cream, whipped cream, etc.
5
Decorating Kit
Lollipop Sticks
Some of the chocolate molds have an area to place a lollipop stick before you
pour in the chocolate. To create a lollipop chocolate, place the stick in the mold,
pour in your chocolate and let sit for 15-20 minutes.
Colored Foils
Most chocolate candy purchased in a store comes wrapped in foil. We have
provided 40 sheets in 4 different colors so you can wrap up your chocolate
shapes into foils. Place the chocolate shape in the middle of the foil. It must be
laid on the non-color side. Then fold over until your chocolate is completely
covered by the foil. Try pressing down where the foil stands up to make it look
more professional.
Cellophane Bags
If you have made the decision to give away some of your chocolate creations, you
will probably need something to put them in. That is why we have included 12
cellophane bags for you to place these chocolate treats into for giving away.
Twist Ties
Also included for your bags are twisty ties to seal up lollipops and chocolate
molds.
MARBLED CHOCOLATE DIP
4 oz. white chocolate pieces, 4 oz. semi-sweet chocolate or dark chocolate, fresh
fruit. In one pot melt white chocolate pieces on position 2. In the other pot melt
semi-sweet or dark chocolate pieces on position 2. After both sides are melted,
stir them. Then, slowly pour the white chocolate pot into the dark melted
chocolate pot. Take a spoon and make swirls to create the melted marbled
chocolate effect. Finally, switch to position 1 and dip fresh fruit pieces into the
mixture. *Or you can pour the mixture into any mold and refrigerate. Refrigerate
for 10-15 minutes.
MOUSSE AU CHOCOLAT
5.3 oz. cooking chocolate, 3 whole eggs, 0.5 lt. Cream
Melt the chopped chocolate couverture in the Chocolate Melting Pot. Beat the
eggs and cream in a separate bowl until the mixture is warm and frothy. Allow it
to set for a minute and whip again until warm and frothy. Add in the melted
chocolate and gradually fold in the stiffly whipped cream. Keep cool for several
hours.
PEANUT BUTTER/WHITE CHOCOLATE DISCS
5 oz. peanut butter baking pieces, 5 oz. white chocolate pieces, vanilla
cream-filled sandwich cookies
In one pot melt the peanut butter pieces on position 2. In the other pot melt
the white chocolate pieces on position 2. While the pieces are melting, take
apart each sandwich cookie. Use a knife to scrape off the vanilla cream on both
sides of the cookie. After the peanut butter and white chocolate pieces are
melted, keep it warm by switching to position 1 while spreading each mixture
onto the cookies. Put melted peanut butter alone on a sandwich cookie or
combine with the melted white chocolate. Place the sandwich cookies in the
refrigerator to harden.
CHOCOLATE FONDUE WITH FRUIT
5 oz. cooking chocolate, 1 tbs. cream, 1 tbs. soft butter
The following fruits can be used: grapes, strawberries, blueberries, blackberries,
raspberries, gooseberries, banana slices, pieces of apple or pear, gooseberries,
and dried fruits like dates, figs, apricots, prunes, cranberries, raisins, and nuts.
Note: The fruit should be at room temperature. Melt the chopped chocolate in
the Chocolate Melting Pot. Add the cream and butter. Mix well and keep warm
in the Chocolate Melting Pot. The fruit must always be ripe, clean and dry
(otherwise this will dilute the fondue). The individual pieces of fruit are spread
on skewers and dipped into the chocolate.

Cleaning
Helpful Tips
3
Operating Instructions
1. Place the application on an even surface and lower the melting pot into the
recess.
2. Plug in the appliance. To preheat, turn the front switch to Position 2 (approx
110° F) for about 10 minutes.
3. Position 1 is used to keep the melted chocolate warm (approx 86° F) for
chocolate fondue, for example.
4. The chocolate or chocolate couverture should be finely chopped to shorten
the melting time. Stir occasionally during the melting process.
5. Turn the front switch to 0 after using the unit. Unplug from the socket.
General Instructions
Your Chocolate Melting Pot is only designed to keep the chocolate warm, or to
melt finely chopped dark, milk or white chocolate/chocolate couverture up to
a maximum of approximately one cup per pot. It is not designed for cooking.
If the melted chocolate needs to be further processed, always use another
vessel and allow the chocolate to cool down a little first.
Both the appliance and the melting pots much be completely dry and at room
temperature prior to use.
Never add water to the chocolate. If the mass is too thick, reheat by turning to
Position 2. If too thin, add more finely chopped chocolate.
To obtain a nice shine on chocolate icing, add about a 1/2 tsp of cocoa butter
or coconut butter to the chocolate.
Some recipes call for the addition of sugar or honey. Use sparingly as
chocolate already contains sugar.
• Wipe the exterior of the Deluxe Chocolate Melter with a damp cloth.
Pat Dry. DO NOT PLACE DEVICE IN DISHWASHER.
• Rinse the melting pot the and molds with hot water. Pat Dry.
• Melting pot and plastic molds are NOT dishwasher safe.
• DO NOT use any sharp instruments to clean the appliance or the molds.
It could cause damage.
• For storage, keep the unit in a dry and ventilated area.
1. Spray cooking spray into each melting pot before adding the chocolate.
2. Rinse the melting pots with hot water after each use.
3. Wash all molds in hot water and re-use.
6
CHOCOLATE COATED FRUIT OR BISCUITS
7 oz. dark (or white) chocolate couverture, fruit, dry biscuits or wafers
The following whole fresh fruits can be used: grapes, strawberries, blueberries,
blackberries, raspberries, gooseberries, apple, bananas, fresh
figs, cape gooseberries, kumquats, and dried fruits like dates, figs, apricots,
prunes, cranberries, raisins, and nuts.
Note: The fruit should be at room temperature. Melt the chopped chocolate
couverture in the Chocolate Melting Pot. Allow it nto cool. Melt the chocolate
again to ensure it is thin enough. This process will also give the chocolate coating
a beautiful shine. The fruit must always be ripe, clean and absolutely dry
otherwise the chocolate coating will not hold. The fruit can be dusted with a light
coating of cornmeal to reduce the effects of escaping moisture. Dip the pieces of
fruit halfway into the liquid chocolate couverture and allow them to dry well on a
draining rack or cool in the refrigerator.
CHOCOLATE RUMBLE
4 oz. cooking chocolate, 1 Tbsp. corn syrup, 1 oz. heavy cream, shredded coconut
Pour the cream and corn syrup into the pot. Mix it together while stirring in the
chocolate pieces and coconut. Melt the chocolate mixture on position 2 and
continue stirring. You can use any fruit or wafer to dip in the Chocolate Rumble.
NOUGAT CREAM SANDWICH SPREAD
3.5 oz. cooking chocolate, .7 oz. soft butter, 8.8 oz. hazelnut cream
Melt the chopped chocolate in the Chocolate Melting Pot. Pour the melted
chocolate into a dry bowl. Add the hazelnut cream and soft butter. Stir until the
mixture takes on the consistency of cream. You may add 2 tsp. of honey if desired.
Pour the mixture into a clean jar and store in the refrigerator.
REAL CHOCOLATE LEAVES AS DECORATION FOR CAKES
3.5 oz. of dark chocolate couverture, green leaves from a deciduous tree, prefera-
bly with pronounced veins (e.g. rose or vine)
Melt the chopped chocolate couverture in the Chocolate Melting Pot. Dip the
uppersurface of the washed leaves flat in the chocolate or carefully apply a
coating of chocolate on one side using a brush. The other side of the leaf must be
coated chocolate. Wipe off any excess chocolate and place the leaves over the
handle of a wooden spoon with the chocolate coated side uppermost and allow
them to dry on the draining rack. Then gently peel the leaves off the spoon.