Chapter 20

1. Chapter 20 Chocolate and Decorative Work

2. Chocolate • Cleaned, dried, cured, roasted cocoa beans are crushed to yield chocolate nibs. • Nibs are crushed into chocolate liquor or chocolate mass. • Cocoa butter is the fat in chocolate mass • Removing cocoa butter from the mass creates cocoa powder.

3. Tasting Chocolate • Three types of cocoa beans exist: • Forastero, a hardy, abundant African variety used as a base • Criollo and Trinitario, aromatic varieties used for flavor • Most chocolates are blends • Besides flavor, chocolate is evaluated on: • Appearance • Smell • Break • Texture

4. Types of Chocolate • Unsweetened • Bittersweet and semisweet • Couverture • Sweet • Milk • Chocolate chips, chunks and pistoles or calets • Cocoa powder • Cocoa butter • White chocolate • Gianduja • Imitation chocolate or chocolate-flavored coating

5. Tempering Chocolate • Is the controlled process of melting, cooling and reheating chocolate so that is retains a rich shine and crisp snap when eaten. • Several methods are used: • Seeding • Tabling • Microwave oven • Cocoa butter

6. Handling Tempered Chocolate • Tempered chocolate lends itself to being piped, shaped and formed easily. • Incorrectly tempered or improperly stored chocolate may develop a graish white surface known as bloom. • Fat bloom occurs when chocolate is out of temper • Sugar bloom occurs when moisture collects on the surface of the chocolate

7. Chocolate Candies • Chocolate candies are divided into two categories based on the way they are made: • Dipped • Molded

8. Marzipan • Is a mixture of almond paste, sugar and glucose or corn syrup that may be colored and used like modeling clay. • It can be rolled and cut into various shapes or used to cover cakes and pastries. • It is the perfect medium for edible decorations. • Uniformity and detail are the hallmarks of good craftsmanship.

9. Decorative Sugar Work • A number of doughs, pastes and syrups made from sugar are used in decorative work. • Caramelized sugar can de piped or drizzled into decorative shapes. • Spun sugar is long, fine, hairlike threads of sugar made by flicking a hot concentrated sugar syrup rapidly across dowels. • Caramel forms candy centers

10. Nougatine • Nougatine is a blend of caramelized sugar, sliced toasted almonds and butter. • It is used as an ingredient in petits fours, chocolates, creams and mousses. • It can be formed into decorative cups for serving ice creams or sorbets

11. Pastillage • Pastillage is made from sugar, cornstarch and gelatin. • Although edible, its use is primarily decorative. • Pastillage can be rolled and shaped into infinite designs. • It is primarily used to make decorative showpieces.

12. Specialty Cakes • Specialty cakes are one outlet the pastry has for creative expression. • When planning a specialty cake, take in mind: • how long the cake will be displayed at room temperature • visible decorations should compliment the flavors and textures of the cake and fillings

13. Convenience Products • Many high-quality chocolate products are available. • Select those made from: • the highest quality chocolate • the highest percentage of cocoa butter and solids • the lowest amount of hydrogenated fats and artificial flavorings • Powdered nougatine is also available.