Chapter 22 Chocolate Introduction Brief History of Chocolate

Chapter 22 Chocolate

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 CHAPTER 22

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 CHAPTER 22

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 CHAPTER 22

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 CHAPTER 22

Processing the Bean into Chocolate Liquor, Cocoa Butter and Cocoa Powder CHAPTER • 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 22

Processing the Bean into Chocolate Liquor, Cocoa Butter and Cocoa Powder CHAPTER • Roasting 22 – 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

Processing the Bean into Chocolate Liquor, Cocoa Butter and Cocoa Powder CHAPTER • Grinding 22 – 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

Processing the Bean into Chocolate Liquor, Cocoa Butter and Cocoa Powder CHAPTER • Pressing Chocolate Liquor 22 – 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

Processing the Bean into Chocolate Liquor, Cocoa Butter and Cocoa Powder CHAPTER • Processing Chocolate Liquor 22 – 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

Chocolate Couverture Production CHAPTER • 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 22

Chocolate Couverture Production CHAPTER • 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 22

Cocoa Products • To regulate the quality standards, many countries have Standards of Identity for Chocolate • Standards of Identity: Chocolate CHAPTER 22

Cocoa Products CHAPTER • Understanding Chocolate Percentages 22 – 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

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 CHAPTER 22

Cocoa Products CHAPTER • Understanding Chocolate Percentages 22 – 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

Cocoa Products • Understanding Chocolate Percentages CHAPTER 22 – 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

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 CHAPTER 22

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 CHAPTER 22

Working with Chocolate • Storage of Chocolate CHAPTER 22 – 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

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 CHAPTER 22

Working with Chocolate CHAPTER • Tempering Chocolate 22 – 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

Working with Chocolate CHAPTER • Tempering Chocolate 22 – 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

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 CHAPTER 22

Working with Chocolate • Tempering Chocolate CHAPTER 22 – 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

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 CHAPTER 22

Applications Using Chocolate Couverture CHAPTER • 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 22

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 CHAPTER 22

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 CHAPTER 22

Applications Using Chocolate Couverture CHAPTER • Molded Chocolates 22 – 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

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

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 CHAPTER 22

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 CHAPTER 22

Applications Using Chocolate Couverture CHAPTER • 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 22

Applications Using Chocolate Couverture • Enrobing Chocolate CHAPTER 22 – 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

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 CHAPTER 22

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 CHAPTER 22

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 CHAPTER 22

Specialty Processes for Decorative Work • Chocolate Transfer Sheets CHAPTER 22 – 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

Specialty Processes for Decorative Work • Chocolate Curls and Bows • Chocolate Cigarette – Single- or duo- toned CHAPTER 22

Specialty Processes for Decorative Work • Casting Chocolate CHAPTER 22 – 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

Composing and Assembling Chocolate Centerpieces and Showpieces • Combination of techniques, the vision of the artist and the ability to construct the components CHAPTER 22 • The theme • Visual balance • Structural integrity • Construction techniques • Chocolate spray can be applied after assembly

Health and Chocolate • Benefits of dark chocolate – Antioxidant known as flavonoids • Type of fat used – Cocoa butter – Monounsaturated fat – Saturated fat CHAPTER 22

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 CHAPTER 22