© 2009 cengage learning. all rights reserved. chapter 22 chocolate
TRANSCRIPT
Chapter 22
Chocolate
CHAPTER
22
Introduction: Brief History of Chocolate
• Cacao bean and Theobrama Cacao
• Cacao was brought to the Europe in the early 16th century.
• By the end of 19th century, the first eating chocolate was produced, and large cacao plantations were established
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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Cocoa Products• To regulate the quality standards, many
countries have Standards of Identity for Chocolate
• Standards of Identity: Chocolate
CHAPTER
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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
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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
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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
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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
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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
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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
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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
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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
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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
CHAPTER
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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
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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
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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
CHAPTER
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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Specialty Processes for Decorative Work
• Chocolate Curls and Bows
• Chocolate Cigarette
– Single- or duo- toned
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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
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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
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Health and Chocolate• Benefits of dark chocolate
– Antioxidant known as flavonoids
• Type of fat used
– Cocoa butter
– Monounsaturated fat
– Saturated fat
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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