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.

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Presentation transcript:

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”

TYPES OF CHOCOLATE 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 Chocolate Chips or Morsels Milk Chocolate 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

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

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

Three Significant factors when tempering chocolate Time If rushed it will not crystallize properly Temperature Appropriate heating and cooling Stirring Continuous stirring or movement

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

STORING Up to a year Avoid Heat Moisture Odors Light

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

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

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

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