1. © 2009 Cengage Learning. All Rights Reserved. Chapter 22 Chocolate

2. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Introduction: Brief History of Chocolate Cacao bean and Theobrama Cacao Cacao was brought to the Europe in the early 16 th century. By the end of 19 th century, the first eating chocolate was produced, and large cacao plantations were established

3. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. The Importance of the Bean Theobrama Cacao – Native to northern South America and Central America Breeds of cacao –Criollo –Forastero –Trinitario The major producing area: West Africa, South East Asia and South America –Map of world highlighting cacao producing regions

4. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. The Importance of the Bean Cacao Preparation –Harvest Only mature pods are harvested by machete The beans are removed from the pod Drawing of mature and split cacao pod –Fermentation Cacao becomes “cocoa” when fermentation process is initiated Heap fermentation Box fermentation Fermentation of the bean

5. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. The Importance of the Bean Cacao Preparation –Drying After fermentation, the beans are washed and dried to lower the moisture content The method varies by region –Storage and Shipping Away from odor and excessive humidity which lowers the quality

6. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Processing the Bean into Chocolate Liquor, Cocoa Butter and Cocoa Powder Involves five steps to transform the solid bean form into liquid Manufacture in the country of origin or in the country of processing Cleaning –Remove foreign materials –Agitate the beans and blow out lighter pieces of debris rise on top –Magnetic devices attracts metal pieces

7. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Processing the Bean into Chocolate Liquor, Cocoa Butter and Cocoa Powder Roasting –Develops the flavor and color –Lowers the bitterness and acidic elements –Different temperatures and temperature combinations can develop unique characteristics –Kills bacteria and enzymes Winnowing –Separates and removes the shell and germ from the bean

8. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Processing the Bean into Chocolate Liquor, Cocoa Butter and Cocoa Powder Grinding –After going through a two-step process, the particle is small enough for further processing into chocolate –First process: an impact mill breaks up the nibs into smaller pieces –Reduce the size of the cocoa paste using a disc mill or ball mill –Chocolate liquor is obtained after grinding

9. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Processing the Bean into Chocolate Liquor, Cocoa Butter and Cocoa Powder Pressing Chocolate Liquor –Only half of the cocoa butter is pressed out of the liquor –The remaining solid is processed into cocoa powder –Cocoa Butter Solid at room temperature and melts at room temperature Used in various pastry applications

10. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Processing the Bean into Chocolate Liquor, Cocoa Butter and Cocoa Powder Processing Chocolate Liquor –Cocoa Powder Processed from the cocoa cake left over after cocoa butter is pressed out Used in various pastry and beverage applications “Dutched” Cocoa Powder –Made with chocolate liquor or cocoa beans that have been treated with alkali –Less likely to clump and has intensified color

11. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Chocolate Couverture Production Couverture grade chocolate only contains cocoa butter as fat Made with chocolate liquor, sugar, extra cocoa butter and additional ingredients Refiner Mill –All of the solid particles are coated with fat after being processed through cylindrical rollers with increasing pressure –The particle size of 15-25 microns

12. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Chocolate Couverture Production Conche –Achieve a finer texture and improve flavor, viscosity and flow property –The chocolate is warmed and constantly agitated, pressed against the side of tank –The process lasts for 8 hours to 2 days Tempering and Molding –Tempered chocolate has a firm and crisp texture and shiny finish –Pre-crystallize a portion of chocolate, and set up the reminder of the chocolate –Schematic of chocolate production from bean to bar

13. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Cocoa Products To regulate the quality standards, many countries have Standards of Identity for Chocolate Standards of Identity: Chocolate

14. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Cocoa Products Understanding Chocolate Percentages –Chocolates are referred with percentages of cocoa ingredients (cocoa liquor) in the chocolate –The higher the percentage of cocoa, the more bitter the chocolate will taste –Chocolate Liquor Also know as cocoa mass and cocoa paste More coco butter is often added to improve the flow property Can be processed into cocoa powder and cocoa butter, or unsweetened chocolate, or can be further processed into dark or milk chocolate

15. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Cocoa Products Understanding Chocolate Percentages –Cocoa Powder Made from chocolate liquor by pressing out a portion of the fat Most cocoa powder is alkalized during processing –Dark Chocolate Made from chocolate liquor, additional cocoa butter and sugar, often vanilla and lecithin Most quality dark chocolate contains between 55-80% cocoa Sweet, Semi-Sweet and Bittersweet

16. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Cocoa Products Understanding Chocolate Percentages –Dark Chocolate Sweet Chocolate –Made from chocolate liquor (at least 15%), cocoa butter and sugar Semi-Sweet –Contains higher percentage (50-64%) of cocoa –Suitable for confectionary work, pastry and entremets Bittersweet –Contains about 64-85% cocoa content –Used for chocolate confections, baked goods and entremets

17. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Cocoa Products Understanding Chocolate Percentages –Milk Chocolate Made from chocolate liquor, sugar, milk solids, vanilla and lecithin Average cocoa content of 10-45% In the U.S., milk chocolate must contain at least 10% cocoa mass and 12% milk solid by law –White Chocolate Contains no cocoa solids Made from cocoa butter, milk solids, sugar and flavoring ingredients Must contain at least 20% cocoa butter and 14% milk solids

18. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Cocoa Products Understanding Chocolate Percentages –Specialty Chocolates Gianduja, flavored chocolates Addition of spices, dried fruits and nuts –Origin Chocolates Made using beans from one growing region Unique and unadulterated flavor –Coating and Compound Chocolate Design for using without tempering Has less sheen, less appealing taste and mouth feel Convenient, does not require skill of tempering

19. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Cocoa Products Understanding Chocolate Percentages –Properties of Cocoa Butter in Chocolate When well-tempered, cocoa butter is responsible for the melting/setting properties, shine and crisp snap If the chocolate is not well-tempered, fat bloom occurs on the surface Form V crystals

20. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Working with Chocolate Storage of Chocolate –Must always be well wrapped and stored in cool and dry place, away from direct sunlight Melting Chocolate –Guideline: Heat dark chocolate to 120°F, milk and white chocolate to 110°F –Follow the manufacture’s guideline –Do not overheat the chocolate –When using bain-marie, the heat should be moderate to avoid creating excessive steam –Microwave –Slow melting at 135°F for dark, 125°F for milk and white chocolate

21. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Working with Chocolate Tempering Chocolate –Process of melting and pre-crystallizing the cocoa butter –Poorly crystallized, improperly stored and old chocolate can form fat blooms –The ideal ambient temperature is 70°F –Seed, table and mechanical method

22. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Working with Chocolate Tempering Chocolate –Seed Method Melted, de-crystallized chocolate is “seeded” with crystallized cocoa butter A quarter of the weight of melted chocolate is added in seed, and unstable cocoa butter begin crystallizing around the stable form of cocoa butter Continue stirring until all of the added chocolate has been melted Check the temperature of the chocolate and test strip

23. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Working with Chocolate Tempering Chocolate –Table Method Requires a marble slab Chocolate is melted to an appropriate temperature, and ¾ of the chocolate is poured onto the marble slab to cool to a proper temperature The chocolate is then scraped into the reserved chocolate and stir for at least a minute

24. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Working with Chocolate Tempering Chocolate – Mechanical Methods Manual and Automatic Machines Continuous tempering or batch-tempering unit Reacting to the Initial Temper –Under-tempered »Takes longer time to set »Add more pre-crystallized cocoa butter –Over-tempered »Set too quickly »Fully de-crystallized chocolate can be added »Apply direct heat to the too cool chocolate

25. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Working with Chocolate Tempering Chocolate –Maintaining Form V Closely monitor the temperature Maintain the temperature with a heat gun, bain-marie or by adding 120°F chocolate Continue stirring the chocolate –Lack of stirring and excessive stirring can result in over crystallization

26. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Applications Using Chocolate Couverture Ganache –Smooth emulsion made from chocolate and liquid like cream, milk or fruit puree –Used for cake, icing or as a center of chocolate –Ingredients Optimal flavor and shelf life Long shelf life can be achieved by using inverted sugar rather than fresh cream or fruit puree

27. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Applications Using Chocolate Couverture Ganache –Ingredients of Ganache Cream –A fat content of 35% –Too much fat does not form a good emulsion, and too little fat lacks creaminess Chocolate –Couverture-grade chocolate should be chosen –Select based on flavor combination with additional ingredients Inverted Sugar –Retains moisture and creamy texture –7-10% total weight of the filling

28. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Applications Using Chocolate Couverture Ganache –Ingredients of Ganache Butter –When properly introduced, butter adds texture and body –Should be soft and pliable when added Nut Pastes –Can be made in-house or purchased –Added after the emulsion is formed Alcohol –Acts as preservative and flavor enhancer –5-10% of the total weight –Added after the emulsion is formed

29. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Applications Using Chocolate Couverture Process for Basic Ganache –Bring the cream and inverted sugar to a boil –Pour over the chocolate and stir with a rubber spatula to form an emulsion –Soft butter is added when the temperature reaches to 95°F –Add alcohol at the end as stirring –Basic Ganache Process

30. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Applications Using Chocolate Couverture Molded Chocolates –Lining the Mold Hold the mold in one hand, and chocolate is ladled evenly over the cavities Remove the excess chocolate, and clean top and side of the mold Tap the mold to remove the air bubble, then invert over the reserved chocolate. Tap to remove excess chocolate scrape off the mold and place upside-down on a sheet of parchment paper

31. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Applications Using Chocolate Couverture Depositing Filling –Soft, pipable consistency –The ganache should not be above 80-82°F –Deposit the ganache up to 2mm from the top of the mold –Allow to crystallize in the mold for 24-48 hours before closing

32. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Applications Using Chocolate Couverture Closing the Molds –Ladle a sufficient quantity of chocolate over the cavities –Tap to remove air bubbles and remove excess chocolate

33. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Applications Using Chocolate Couverture Extracting Molded Candies –Place the plaque in refrigerator for 20 minutes before extracting –Turn the plaque over in one swift motion –Transfer the candies to appropriate storage containers or packed as needed

34. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Applications Using Chocolate Couverture Enrobed Chocolate –Ganache or praline centers coated with a thin layer of chocolate –Hand dipping or using enrobing machine –Firmer ganache is prepared in sheet and must be cut before enrobing

35. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Applications Using Chocolate Couverture Enrobing Chocolate –Preparing the Ganache Preparing the Base –Brush a mixture of 90°F chocolate with 10% cocoa butter onto a parchment paper over the footprint of the candy frame –Allow to set for 10 minutes or until dry before ganache is placed Portioning of the Ganache –Portion by weight –Spread out with a palette knife, fill flush with the top of the frame –Allow the ganache to crystallize

36. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Applications Using Chocolate Couverture Enrobing Chocolate –Preparing the Ganache Cutting and Spacing the Ganache –Remove from the frame, cut an separate to slightly dry surface –Cut with a guitar or a ruler and knife –Allow to rest for at least three hours before enrobing to dry the surface

37. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Applications Using Chocolate Couverture Enrobing Chocolate –Enrobing the Ganache Enrobing by hand hand dipping process Enrobing by machine The chocolate must be well-tempered –Decorating Candies Textured, cocoa butter or house-made transfer sheets Base ingredients like candied fruits and nuts Chocolate piping

38. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Specialty Processes for Decorative Work Chocolate Transfer Sheets –Plastic sheets printed on one side with colored cocoa butter –Spread a thin and even layer over a printed side of the sheet –Cut into desired shapes just before it sets –Let set under a weight to avoid warping –Remove the sheet after 24 hours

39. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Specialty Processes for Decorative Work Chocolate Transfer Sheets –Textured Sheets Easily cut into strips or shapes for custom works –House-Made Transfer Sheets Apply a design with white, milk or dark chocolate on a plastic sheet Spread a thin and even layer of chocolate, and process as the same as cocoa butter transfer sheets

40. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Specialty Processes for Decorative Work Chocolate Curls and Bows Chocolate Cigarette –Single- or duo- toned

41. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Specialty Processes for Decorative Work Casting Chocolate –Deposit tempered chocolate into molds or templates Molding Large Pieces –Brush the large mold with chocolate until thick enough to support the weight Spraying Chocolate and Cocoa Butter –Couverture is thinned with cocoa butter –Warm the chocolate to 120°F when spraying a frozen element, and the temperature should be 90°F when spraying room temperature elements

42. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Composing and Assembling Chocolate Centerpieces and Showpieces Combination of techniques, the vision of the artist and the ability to construct the components The theme Visual balance Structural integrity Construction techniques Chocolate spray can be applied after assembly

43. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Health and Chocolate Benefits of dark chocolate –Antioxidant known as flavonoids Type of fat used –Cocoa butter –Monounsaturated fat –Saturated fat

44. CHAPTER 22 © 2009 Cengage Learning. All Rights Reserved. Conclusion Many applications for confections, pastries, breads and savory food Understanding working property of chocolate and variations in chocolate characteristics Observation of temperature and controlling crystallization