Zoku CHOCOLATE STATION User Manual
WELCOME
The Zoku® Chocolate Station is a
great way to add chocolate shells and
sprinkles to your Zoku® Quick Pops®.
Designed specifically to work with the
Zoku® Quick Pop® Maker, the Chocolate Station allows you to easily dip
and drizzle chocolate on your Quick
Pops®. On the back of this sheet are
some recipes to get you started. So
dip, drizzle, and sprinkle away to your
heart’s content!
Important Safeguards
Please read all instructions carefully before using. SAVE THESE INSTRUCTIONS
FOR FUTURE REFERENCE.
WARNING: THIS PRODUCT IS NOT A
TOY. TO AVOID INJURY, CLOSE ADULT
SUPERVISION IS NECESSARY AT ALL
TIMES WHEN ANY APPLIANCE IS
USED BY OR NEAR CHILDREN.
WARNING: CHOKING HAZARDBreakage of the parts could result in
a choking hazard for small children.
Keep small parts away from children
under 3 years of age.
WARNING: Do not use chocolate mixtures that are over 120˚F (49˚C). DO
NOT USE IN THE MICROWAVE.
1
2
3
4
5
1. Lid: Cover the unit to store chocolate
at room temperature.
2. Dip: Pour chocolate into cavity to
create pops with hard chocolate shells.
DO NOT FILL PAST FILL LINE.
3. Drizzle: Use the Drizzle Spoon to
drizzle chocolate over your pops.
4. & 5. Sprinkle: Two dipping trays for
your favorite toppings, such as sprinkles. chopped nuts, coconut flakes, and
shaved chocolate.
DrizzleDip
Sprinkle
Cleaning Instructions
Dishwasher safe.
Do not wash with harsh cleaners or
scouring pads or the unit may get
scratched.
To wash and dry the interior of the
unit, remove the sprinkle trays from
the bottom and follow steps below.
Insert the end
of the drizzle
spoon into the
slot as shown
Chocolate
Station
RECIPES &
INSTRUCTIONS
www.zokuhome.com
©2011–2012 by Zoku, LLC
Zoku, LLC Hoboken, NJ 07030
www.zokuhome.com
Rotate to separate the top from
the base.
All Rights Reserved.
U.S. and International
Patents Pending.
THE POP BASES
These pop recipes are perfect when paired with chocolate.
THE QUICK SHELLS
Use these delicious Quick Shell recipes to dip
and drizzle on your pops.
DIP, DRIZZLE, & SPRINKLE
Now put it all together!
LET’S
DIP!
RECIPES BY:
JACKIE ZOROVICH &
KRISTINA SACCI
IN A HURRY?
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.
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 saucepan 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 occasionally to prevent skin from forming.
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.
CHOCOLATE BASE
Makes 6 pops
INGREDIENTS
1 cup (8 oz / 237 mL) water
1
2
/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.
IN A HURRY?
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.
NOTE: Keep the Quick Shells between
80°F – 120°F (27°C - 49°C). If the chocolate gets lumpy it means it is too cool. If it
doesn’t stick to the pops, then it is too hot.
CHOCOLATE QUICK SHELL
3
Yields
/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
THE TOPPINGS
Decorate your pops with sprinkles, chopped
nuts, coconut flakes, and more!
Chopped nutsSprinkles Coconut flakes
PEANUT BUTTER QUICK SHELL
3
Yields
/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 melted. Remove from heat and let cool completely
before applying to pops.
WHITE CHOCOLATE QUICK SHELL
3
Yields
/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.
KEY
THE TOPPINGS
Sprinkles
Nuts
Coconut Flakes
Cinnamon
THE QUICK SHELLS
Chocolate
Peanut Butter
White Chocolate
THE BASES
Ice Cream
Coffee
Coconut
Vanilla
Mint
Chocolate
Strawberry
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