Contents: 1. A full set of double boiler (nonstick size 13.5CM * 10CM) 2. 7 plastic molds of following shapes: a. Flowers b. Spoon c. Sea Shells d. Flag Torch e. Teddy Bear Cartoon f. Heart Lollipop Mold g. Donut 3. One Plastic Ladle 4. Two Plastic Dipping Fork 5. 25 lollipop sticks 6. Small Squeeze Bottle 7. One Lid 8. 2 Handles along with screws
Chocolate Double Boiler
PLEASE NOTE!! - Although chocolate making is relatively safe for the entire family to participate, adult supervision is required.
Product Name: DIY chocolate pot set Packing: 12 Weight: 0.852kg Dimensions: non-stick pan size 13.5CM * 10CM Includes: 1. A full set of double boiler (nonstick size 13.5CM * 10CM) 2. 7 plastic molds of following shapes: a. Flowers b. Spoon c. Sea Shells d. Flag Torch e. Teddy Bear Cartoon f. Heart Lollipop Mold g. Donut 3. One Plastic Ladle 4. Two Plastic Dipping Fork 5. 25 lollipop sticks 6. Small Squeeze Bottle 7. One Lid 8. 2 Handles along with screws 9. Few other supporting stuff Step By Step Instructions to boil chocolate: 1. Add approximately 1 inch of water to your lower pot. You do not want the water to touch the upper pot when it is in position. 2. Place the pot on a medium heat source. Note - If possible, avoid boiling the water as this will create water vapor (steam) which will increase the humidity in the area. Optimal usage is when the water just begins to bubble. 3.Place approximately half your desired amount of chocolate in the upper pot. 4. Once the water is hot (but not boiling) turn off the heat and place the upper pot atop the lower pot. 5. Use a spoon the stir the chocolate until is is mostly melted. 6. Add some more chocolate. 7. Repeat steps 5 and 6 until the desired amount of chocolate has been melted. 8. If the water cools too much during this process, remove the upper pot and reheat the lower pot before continuing. 9. Once enough chocolate has been melted, pour your molds or dip normally. Optimum pouring temperature is approximately 90 degrees F. Keep the process Slow And Steady: When it comes to chocolate making, slow and steady wins the race. Rushing the process will often cause setbacks or ruined chocolate so take your time and do it right the first time.
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