American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Section Nine Unit 17 Chocolate

2 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Objectives Review the manufacturing process for chocolate Describe the standards for chocolate products Demonstrate how to purchase, store, and use chocolate Explain how to temper chocolate Discuss ways to enrobe and decorate with chocolate Describe various types of Ganache

3 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Terms to Know Specific terms to know from this unit: Baker’s chocolate Bittersweet chocolate Cacao Chocolate Chocolate liquor Cocoa butter Compound/Coating Conching Couverture Fat bloom Ganache Lecithin Milk chocolate Nibs Roasting Semi-sweet chocolate White chocolate

4 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved History of Chocolate Originally brought back to Europe by Cortes, the Spanish conquistador, who was introduced to it by the Aztec Emperor Montezuma II in 1527 Spread throughout the Spanish empire, including the Caribbean and West Africa Processing has changed over the years

5 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Origins of Chocolate Chocolate comes from the cacao tree Grown within 20° north and south of the equator The fruit of the cacao tree is called a pod, each with cacao beans Early Mesoamerica used cacao beans as currency

6 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Cacao Bean to Chocolate Harvesting – Cut and collected Fermentation – Covered with banana leaves and fermented for 3-10 days Drying – Spread out in the sun to dry Once dried, the cacao beans are packaged into burlap sacks

7 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Cacao Bean to Chocolate (continued) Roasting – Varying temperatures and times affect flavor and color Grinding – The shells are removed, revealing the roasted middle – called “nibs” Refining – Final grinding process Conching – Long process of mixing, agitating, and aerating heated liquid chocolate

8 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved What is “Chocolate?” Chocolate refers to bar, baking, or bitter chocolate Semi-sweet chocolate is referred to as Couverture, compound, or coating chocolate Government regulations require minimum percentages of cocoa butter to be chocolate If cocoa is substituted, another name (fudge, devil’s food, or chocolate-flavored) must be used

9 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved What is “Chocolate?” (continued) Chocolate and chocolate-flavored cakes are made with chocolate and cocoa powders When using cocoa powder with <22% cocoa butter, the cake is chocolate-flavored Chocolate cakes are required to contain cocoa with >22% cocoa butter

10 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Chocolate Products Baker’s cocoa – Powdered form with 22-24% cocoa fat Baker’s or unsweetened chocolate

11 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Chocolate Products (continued) Cocoa butter Couverture chocolate – Generally contains 30-40% cocoa butter

12 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Chocolate Products (continued) Milk chocolate – Includes 14% milk solids White chocolate – Chocolate product with no chocolate liquor content

13 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Chocolate Products (continued) Chocolate coating/ compound – also called chocolate glaze Other types: Cocoa powder

14 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Chocolate – Methods Melting methods Double boiler Microwave Cut the chocolate into small pieces before meting When using chocolate, water, steam, or moisture cannot contact the chocolate – it will ruin it

15 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Chocolate – Methods (continued) Tempering Required prior to using for dipping, coating, or molding Process of heating, cooling, and then reheating When using double boiler: Keep water at 120°-130°F (50°-55°C) Do not let chocolate get above at 130°F (55°C) or it will scald Stir constantly

16 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Chocolate – Methods (continued) Storing Store in a cool, dark place 65°-68°F (18°-20°C) Keep well covered to protect it from odors, moisture, and light Keep in relatively dry environment (55-60% relative humidity) Do not refrigerate Shelf life = 6-8 months Blooms may form on surface (means cocoa butter has separated), but the quality of the chocolate is still acceptable

17 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Chocolate – Methods (continued) Working with couverture chocolate Do not melt above 122°F (50°C); keep water in double boiler at 140°F (60°C) Avoid contact with steam After melting, couverture must be well stirred, but not beat (it will entrap air and become foamy) Temper to 83°-86°F (28°-30°C) Work at room temperature Store properly, as couverture is highly susceptible to moisture and odors Vegetable fats do not combine with couverture

18 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Chocolate – Methods (continued) Troubleshooting If the chocolate becomes grainy or hard, it is likely due to moisture (water or steam) or applying at too low a temperature If the temperature is too low, re-temper and then re-apply It is also possible to add a small amount of cocoa butter to correct the problem If the chocolate remains grainy, it cannot be used for fine finishing work, but save it for use in fillings and sauces

19 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Ganache Combination of chocolate, heavy cream, and sweeteners used for: Fillings Icings Glazes Ganache will thicken as it cools Keep refrigerated until use

20 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Basic Ganache for Icing Ingredients Weights Notes EnglishMetric Heavy cream2 lb900 g Bring heavy cream to a boil; remove from heat. Add cream to chocolate and stir constantly until melted. Chocolate (fine chop) 3 lb1360 g

21 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Ganache for Glazing Ingredients Weights Notes EnglishMetric Heavy cream1 lb450 g Bring heavy cream and corn syrup to a boil; remove from heat. Add cream to chocolate and stir constantly until melted. Corn syrup2 oz60 g Dark chocolate (chopped) 1 lb, 8 oz680 g

22 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Ganache for Cake Filling Ganache for Glazing Ingredients Weights Notes EnglishMetric Heavy cream9 oz260 g Chop chocolate into small pieces. Bring heavy cream to a boil; remove from heat. Add cream to chocolate and stir constantly until melted. Cool to 98°F (37°C); whisk in butter. Add liqueur (orange, raspberry, and almond are most popular). Chocolate, bittersweet (chopped) 1 lb450 g Butter, softened1 lb450 g Liquor of choice3 oz90 g

23 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Soft Ganache for Whipping Ingredients Weights Notes EnglishMetric Heavy cream1 lb, 8 oz680 g Bring heavy cream and milk to a boil; add butter. Add cream to chocolate and stir constantly until melted. Strain and cool in ice bath. Store in refrigerator for 24 hours before whipping. Milk8 oz230 g Butter2 oz60 g Chocolate, dark (chopped) 1 lb, 4 oz570 g

24 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Boston Cream Pie Invented in 1871 at the Parker House Hotel by Chef Ward Simple chocolate glaze over sponge cake with pastry cream filling

25 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Boston Cream Pie Ingredients Weights Notes EnglishMetric One 10-inch sponge cake layer Slice cake layer in half. Fill cake with pastry cream. Reassemble cake and cover with chocolate glaze. Pastry cream1 pint470 ml Chocolate glaze6 oz170 g

26 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Chocolate Decorations Piping chocolate forms Chocolate curls Chocolate rolls

27 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Chocolate Decorations (continued) Chocolate shapes Chocolate dipping

28 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Chocolate Truffles Ingredients Weights Notes EnglishMetric Heavy cream1 lb450 g Combine cream sugar and butter. Bring mixture to a boil. Remove from heat and add finely chopped chocolate, stirring until melted. Chill overnight in refrigerator before shaping into truffles. Dip in chocolate or dust with cocoa powder. Sugar2 oz60 g Butter2 oz60 g Semi-sweet chocolate 2 lb900 g

29 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Chocolate Molding Important to have clean and properly conditioned molds Condition by washing in warm water with a mild detergent, rinsed thoroughly, air dried, and then dried/buffed with a non-abrasive cloth Keep molds free from scratches – any surface imperfection will show in the chocolate

30 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Summary Chocolate comes from the cocoa bean, which is fermented, dried and roasted before it is ground and cooked to form chocolate liquor There are many chocolate products, each with specific uses Basic rules: Cut chocolate into small pieces before melting Water and chocolate do not mix Do not leave chocolate unattended during melting – it is easily scalded and cannot tolerate excess heat

31 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Summary (continued) Basic rules (continued): Working with chocolate generally requires the chocolate to be tempered Store chocolate in a cool, dry place – wrapped to protect it from light, odors, and moisture Do not store chocolate in the refrigerator Properly tempered chocolate can be molded, piped, and glazed to decorate and glaze cakes, tortes and candies

32 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Exercises Review of chocolate making process Chocolate in acid-alkaline reactions Review of types of chocolate products Chocolate melting procedures Double boiler Microwave Chocolate tempering procedures Chocolate and water do not mix

33 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Exercises (continued) The effects of heat and moisture on the flavor and appearance of chocolate Working with couverture chocolate Troubleshooting working with chocolate Making chocolate decorations Chocolate dipping and coating methods Chocolate molding methods

34 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Equipment Needed Chocolate working equipment Pans and bowls (as needed) Double boiler assemblies Racks Refrigerators Ingredients (as needed)