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. 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

3. 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

4. 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

5. 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

6. Three Significant factors when tempering 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. STORING
Up to a year
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 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

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?