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CHOCOLATE

CHOCOLATE. “Once you understand how chocolate behaves and you master a few simple skills, it is one of the most rewarding types of specialty work in the pastry”. Unsweetened Chocolate Cocoa Powder Unsweetened chocolate has been pressed to remove cocoa butter

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CHOCOLATE

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  1. CHOCOLATE “Once you understand how chocolate behaves and you master a few simple skills, it is one of the most rewarding types of specialty work in the pastry”

  2. Unsweetened Chocolate Cocoa Powder Unsweetened chocolate has been pressed to remove cocoa butter Cream-colored fat from the cocoa bean Bittersweet and Semisweet Chocolate Cocoa butter, sugar, vanilla and other flavorings added to chocolate liquor TYPES OF CHOCOLATE

  3. Types of Chocolate • Chocolate Chips or Morsels • Special blend of chocolate • Less cocoa butter • Retain shape • Milk Chocolate • Milk powder and then adding it to dark chocolate • 12% milk solids and 10% chocolate liquor

  4. Types of Chocolate • White Chocolate • Not a true chocolate • Cocoa butter, sugar, milk powder and flavorings • Compound or coating chocolate • Vegetable fat instead of cocoa butter

  5. Working with Chocolate • Melting • Small even pieces • Avoid water and condensation • Use double boiler • Pot with water and stainless steel bowl • Tempering • The process of properly crystallizing chocolate • When used by itself • Gives shiny appearance • Prevents cocoa butter from separating out and causing white swirls

  6. Three Significant factors whentempering chocolate • Time • If rushed it will not crystallize properly • Temperature • Appropriate heating and cooling • Stirring • Continuous stirring or movement

  7. HOW TO TEMPER CHOCOLATE • MELT • Bring to a temp of 100F - 120F • STIR • Constant movement until it cools • 80F • Tabling method • TEST • Chocolate should become firm in 3-5 min • Smooth and shiny with no white swirls

  8. Up to a year STORING • Avoid • Heat • Moisture • Odors • Light

  9. Ganache • An emulsion made with chocolate and cream • Fillings and glaze • Heavy cream is heated before adding to chocolate

  10. GANACHE • Ratio (chocolate : cream) • Heavy • 2:1 • Center for truffles, glazes • Medium • 1:1 • Candy filling, cake and pastry fillings, sauce, glaze • Light • 1:2 • Cake and pastry fillings, whipping ganache

  11. Flavored Ganache • Flavor cream with vanilla, cinnamon…. • Part of the cream can be replaced with fruit puree

  12. What are the 7 variations of chocolate commonly used in baking? • What is tempering chocolate? • What is ganache?

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