CHOCOLATE Once you understand how chocolate behaves and

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”

TYPES OF CHOCOLATE Unsweetened Chocolate n Cocoa Powder n – Unsweetened chocolate has been pressed to remove cocoa butter § Cream-colored fat from the cocoa bean n Bittersweet and Semisweet Chocolate – Cocoa butter, sugar, vanilla and other flavorings added to chocolate liquor

Types of Chocolate n Chocolate Chips or Morsels – Special blend of chocolate – Less cocoa butter § Retain shape n Milk Chocolate – Milk powder and then adding it to dark chocolate § 12% milk solids and 10% chocolate liquor

Types of Chocolate n White Chocolate – Not a true chocolate – Cocoa butter, sugar, milk powder and flavorings n Compound or coating chocolate – Vegetable fat instead of cocoa butter

Working with Chocolate n n Melting – Small even pieces – Avoid water and condensation – Use double boiler § Pot with water and stainless steel bowl Tempering – The process of properly crystallizing chocolate – When used by itself – Gives shiny appearance – Prevents cocoa butter from separating out and causing white swirls

Three Significant factors when tempering chocolate n Time – If rushed it will not crystallize properly n Temperature – Appropriate heating and cooling n Stirring – Continuous stirring or movement

HOW TO TEMPER CHOCOLATE n MELT – Bring to a temp of 100 F - 120 F n STIR – Constant movement until it cools – 80 F § Tabling method n TEST – Chocolate should become firm in 3 -5 min n Smooth and shiny with no white swirls

STORING n n Up to a year Avoid – – Heat Moisture Odors Light

Ganache n An emulsion made with chocolate and cream – Fillings and glaze n Heavy cream is heated before adding to chocolate

GANACHE n Ratio (chocolate : cream) – Heavy § 2: 1 – Center for truffles, glazes – Medium § 1: 1 – Candy filling, cake and pastry fillings, sauce, glaze – Light § 1: 2 – Cake and pastry fillings, whipping ganache

Flavored Ganache Flavor cream with vanilla, cinnamon…. n Part of the cream can be replaced with fruit puree n

n What are the 7 variations of chocolate commonly used in baking? n What is tempering chocolate? n What is ganache?