Let’s dip – Zoku CHOCOLATE STATION User Manual

Page 2

COCONUT BASE

Makes 6 pops
INGREDIENTS

cup + 2 Tbsp (7 oz / 207 mL)

coconut milk (not lite)

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)

cup (4 oz / 118 mL) whole or

2% milk
1

Tbsp (22 mL) sugar

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

cups (12 oz / 355 mL) whole milk

3 Tbsp (45 mL) agave nectar
1 tsp (5 mL) peppermint extract

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

cup (10

oz / 310 mL) 2% milk

cup (60 mL) sugar

2 Tbsp (30 mL) instant espresso powder

cup ( 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

oz (71 g) bittersweet chocolate

cup (80 mL) sugar

1 pinch of salt

cup (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

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

cup (177 mL)

INGREDIENTS

cup (4 oz / 113 g) semi-sweet chocolate chips*

cup (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

cup (6 oz / 177 mL) melted ice cream

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?

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

cup (177 mL)

INGREDIENTS

cup (2

oz / 79 mL) smooth peanut butter

cup (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

cup (177 mL)

INGREDIENTS

cup (4 oz / 113 g) white chocolate chips

cup (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.