1. Chocolate Y2.U8.5

2. Process

3. 10° North & South of Equator Cocoa produces yellow fruit pods, each containing about 40 almond sized cocoa beans Beans are sun dried and fermented Roasted Winnowed and cracked into nibs

4. Commercial Nibs are crushed into thick paste Chocolate mass (53% fat/cocoa butter) Chocolate liquor (refined) Cocoa is made by separating the cocoa butter from mass Natural/alkalized Eating Chocolate is made by adding cocoa butter, sugar, milk solids, vanilla to chocolate liquor Conched: run through heavy roller for smoothness and flavor development Tempered Bean to Bar Nibs are refined/conched in melanger with sugar and optional cocoa butter, milk solids, vanilla Tempered

5. Cocoa Cocoa Types NaturalAverage pH 5.4 -5.8. Deep chocolate flavor, tends to be bitter. Light brown in color. Absorbs less water, less readily than Dutched. Baking soda is often added to recipe to balance pH and deepen and redden color. DutchedAverage for lightly Dutched pH 6.8 – 7.2. Average for moderately Dutched 7.2 - 7.5. Dutch process. Treated with alkali to balance pH. Lighter chocolate flavor and less bitter than natural. Deep brown in color. Absorbs more water, more readily than atural. Usually used in conjunction with baking powder. BlackAverage pH 7.6 – 8.1. Highly Dutched. Dark brown in color. Light chocolate flavor. Often blended with other cocoa. Used primarily for color. (Oreo.) COCOA POWDER FAT CLASSIFICATION ProductFat Percentage High Fat (Breakfast) 22 -24 Moderate Fat10 - 12 Low Fat<10 Fat Free≤.5

6. Cocoa COCOA VOLUME/WEIGHT EQUIVALENT Cocoa, Unsweetened VolumeWeight GramOunce Dip & Sweep 1 Cup94.973.35 1 Tbsp. 5.935.2093 1 tsp. 1.978.0697 ½ tsp..989.0348 Spoon & Sweep 1 Cup86.43.0476 1 Tbsp. 5.4.1904 1 tsp. 1.8.0634 ½ tsp..9.0317

7. Type

8. CHOCOLATETYPES TypePercent Cocoa (includes cocoa solids and cocoa butter) Notes Unsweetened (Chocoalte Liquor) 97 – 100 50-60% cocoa butter. Bittersweet ≥35 - 85 Higher quality bittersweets generally range from 60-85% chocolate liquor. Sugar is not regulated and varies by manufacturer. < 12% milk solids. Semi-sweet ≥35 - 62 Sweet Dark (German Sweet) ≥15 - 35 High percentage of sugar (often 60%). <12 % milk solids. Milk ≥10 ≥12% milk solids. ≥3.39% butter fat. White 0 ≥20% cocoa butter. ≥3.5% milk solids. ≤14% butter fat. ≤50% sugar. Couverture Contains a high percentage of cocoa butter, allowing for better snap, gloss and taste. Usually a minimum of 31% cocoa butter. Available in bittersweet, semi-sweet, milk, and white. Gianduja Made from chocolate and nut paste (hazelnut, almond, peanut). Compound (summer coating) Cocoa butter is replaced with vegetable and/or palm oil. Good melting qualities, does not require tempering. Poor taste and mouth feel qualities. Note on Chocolate Percentages: Percent Cocoa refers to the amount of the product that comes from cocoa beans. Most of the rest of the product is sugar. Percent Cocoa can indicate sweetness. The percent of chocolate liquor and added cocoa butter affects taste and viscosity. Percent Cocoa does not necessarily indicate quality.

9. TEMPERING CHOCOLATE Basic Method 1. Melt to melt to temperature (see temperature chart). All crystal types melted. 2. Cool, while stirring, to the cool to temperature (see temperature chart). 3. Warm to the work with temperature (see temperature chart). 4. Maintain work with temperature. Table Method 1. Melt to melt to temperature (see temperature chart). 2. Pour 2/3 chocolate on marble slab and cool, while stirring, to the cool to temperature (see temperature chart). 3. Return table chocolate to rest of chocolate and stir. Bring to work with temperature (see temperature chart). 4. Test a small sample and maintain work with temperature. Seed Method 1. Melt to melt to temperature (see temperature chart). 2. Cool, by adding tempered chocolate, 15-20% (pieces or block) while stirring constantly, to the work with temperature (see temperature chart). 3. Test a small sample (look for quick set, no streaks, correct temperature, no un-melted seed, good viscosity) if needed, add more seed. 4. If chocolate becomes too cool, carefully warm to work with temperature and retest. CHOCOLATE TEMPERATURES Temperature° F. 63  Type I crystals melt. 70  Type II crystals melt. 74-76  White, cool to. 79  Type III crystals melt. 80-82  Milk, cool to.  White, work with. 82-84  Dark, cool to. 82  Type IV crystals melt. 86-88  Milk, work with. 88-90  Dark, work with 93  Type V crystals melt. 97  Type VI crystals melt 104  White, melt to 113- 115  Milk, melt to. 118- 120  Dark, Melt to ≥122  Dark chocolate burns

10. Temper from PS text 1.Heat to 105°F. 2.Add Chocolate pieces until temperature drops to 87°F. 3.Heat to 92°F.