Chocolate5.4

Chocolate Chocolate is produced from cocoa beans picked Chocolate is produced from cocoa beans picked

from cacao treesfrom cacao trees To make chocolate, the cocoa beans are To make chocolate, the cocoa beans are

roasted, the outer shells are loosened and the roasted, the outer shells are loosened and the bean is cracked into small pieces called bean is cracked into small pieces called nibs.nibs. The cocoa beans are then crushed into a paste, The cocoa beans are then crushed into a paste, which is unsweetened called which is unsweetened called chocolate liquor.chocolate liquor. The chocolate liquor is pressed, results in The chocolate liquor is pressed, results in cocoa buttercocoa butter.. The cocoa solids are ground The cocoa solids are ground into into cocoa powdercocoa powder..

To make eating chocolate combine cocoa butter To make eating chocolate combine cocoa butter with chocolate liquor. with chocolate liquor. http://www.fieldmuseum.org/chocolate/about.html

Video on Making Chocolate

process of making chocolate - Yahoo! Search Results.url

http://www.exploratorium.edu/exploring/exploring_chocolate/

http://www.exploratorium.edu/exploring/exploring_chocolate/

Storing Chocolate

Store chocolate, wrap it carefully, keeping Store chocolate, wrap it carefully, keeping it in a cool, dry, well-ventilated area.it in a cool, dry, well-ventilated area.

Do not refrigerate chocolate, it causes Do not refrigerate chocolate, it causes moisture on the chocolate, you can freeze moisture on the chocolate, you can freeze chocolate to prevent flavor loss.chocolate to prevent flavor loss.

Bloom = white coating that sometimes Bloom = white coating that sometimes appears on the chocolate, indicating that appears on the chocolate, indicating that some of the cocoa butter has melted and some of the cocoa butter has melted and then recrystallized on the surfacethen recrystallized on the surface

It has no effect on the quality, just its appearanceIt has no effect on the quality, just its appearance

Handling Chocolate

Chocolate must be handled very delicately, Chocolate must be handled very delicately, contains two distinct types of fat that melt at contains two distinct types of fat that melt at different temperatures.different temperatures.

Chocolate melting process is called Chocolate melting process is called temperingtempering Melting the chocolate by heating it gently and gradually to Melting the chocolate by heating it gently and gradually to

ensure hat both fats will melt smoothly, having a good ensure hat both fats will melt smoothly, having a good shineshine

To temper chocolate: it is chopped into coarse pieces and To temper chocolate: it is chopped into coarse pieces and placed in a stainless steel bowl over water simmering over placed in a stainless steel bowl over water simmering over a very low heat. Once the temperature of the chocolate a very low heat. Once the temperature of the chocolate reaches 105reaches 105°F, remove it from the heat. More chocolate °F, remove it from the heat. More chocolate pieces are then added and stirred until the temperature pieces are then added and stirred until the temperature drops to 87°F, it is then placed back on the heat to have drops to 87°F, it is then placed back on the heat to have its temperature reach 92°F.its temperature reach 92°F.

Tempered chocolate will coat items w/an even layerTempered chocolate will coat items w/an even layer Look at page 247-248 for description of choc. and Look at page 247-248 for description of choc. and

productsproducts

Questions

1.1. A white coating that sometimes appears A white coating that sometimes appears on the surface of chocolate is called?on the surface of chocolate is called?

2.2. Cocoa beans that are crushed into a Cocoa beans that are crushed into a paste and left unsweetened are called?paste and left unsweetened are called?

3.3. Properly stored in a cool, dry, well-Properly stored in a cool, dry, well-ventilated area, chocolate will keep for ventilated area, chocolate will keep for several______?several______?

4.4. What are the three critical temperatures What are the three critical temperatures for chocolate and what does each for chocolate and what does each temperature represent when tempering temperature represent when tempering chocolate?chocolate?

5.5. If tempered chocolate becomes grainy or If tempered chocolate becomes grainy or scorched, the chocolate must be _______?scorched, the chocolate must be _______?

Dessert Sauces, Creams, Fruit

Desserts, and Tortes5.5

Dessert Sauces

Sauces are used to add flavor, Sauces are used to add flavor, moisture and eye appeal to dessertmoisture and eye appeal to dessert

Vanilla sauce known as crème anglaise, Vanilla sauce known as crème anglaise, made from milk, egg yolks and sugar – made from milk, egg yolks and sugar – (CURDLE)(CURDLE)

CaramelCaramel ButterscotchButterscotch ChocolateChocolate Fruit SauceFruit Sauce Sabayon (fragile foam of egg yolks, sugar, Sabayon (fragile foam of egg yolks, sugar,

and Marsala wine)and Marsala wine)

Creams

Pastry creamsPastry creams = more dense = more dense than custards and are frequently than custards and are frequently used as the filling for pastries such used as the filling for pastries such as éclairs.as éclairs.

These creams can also be used as a These creams can also be used as a soufflé basesoufflé base

Eggs sugar, flour or cornstarch, milk Eggs sugar, flour or cornstarch, milk and/or cream are cooked together into a and/or cream are cooked together into a very thick, smooth mixturevery thick, smooth mixture

Creams Continued

Bavarian CreamsBavarian Creams = are made by = are made by combining three basic ingredientscombining three basic ingredients

1.1. Vanilla sauceVanilla sauce2.2. GelatinGelatin3.3. Whipped creamWhipped cream The sauce is combined with gelatin, until The sauce is combined with gelatin, until

dissolved and then cooled over an ice-dissolved and then cooled over an ice-water bath until it mounds slightly when water bath until it mounds slightly when dropped from a spoon. Lastly whipped dropped from a spoon. Lastly whipped cream is folded in to the mixture and cream is folded in to the mixture and poured into moldspoured into molds

Bavarian Cream may be used as single Bavarian Cream may be used as single items, or as fillings for a variety of items, or as fillings for a variety of pastries.pastries.

Fruit Desserts

Poached Fruits Poached Fruits = Combined with = Combined with the liquid, which is usually a mixture the liquid, which is usually a mixture of sugar, spices and wine. The fruit of sugar, spices and wine. The fruit and liquids are then heated together and liquids are then heated together until the fruit is tender. The fruit is until the fruit is tender. The fruit is fully poached when the skin is easily fully poached when the skin is easily pierced with a forkpierced with a fork

The greater amount of sugar in the liquid the The greater amount of sugar in the liquid the more firm the fruit will bemore firm the fruit will be

Good fruits to use for poaching are apples and Good fruits to use for poaching are apples and pearspears

Poached fruit desserts include Peach Melba and Poached fruit desserts include Peach Melba and Pears Belle HelenePears Belle Helene

Tortes

TorteTorte = elegant, rich, many- = elegant, rich, many-layered cake often filled with layered cake often filled with buttercream or jam.buttercream or jam.

GenoiseGenoise = French sponge cake, is = French sponge cake, is normally used in preparing a tortenormally used in preparing a torte

It is split into layers, and each layer is then It is split into layers, and each layer is then topped with butter cream or jam fillingtopped with butter cream or jam filling

The layers are placed back together, and The layers are placed back together, and the entire cake is coated with simple syrup the entire cake is coated with simple syrup and then frosted.and then frosted.

Questions

1.1. Define the following terms:Define the following terms:1.1. Vanilla sauceVanilla sauce2.2. GenoiseGenoise3.3. Poached fruitPoached fruit4.4. TorteTorte5.5. SabayonSabayon6.6. Pastry CreamPastry Cream

2.2. Bavarian cream is made from what?Bavarian cream is made from what?3.3. What dessert could you used pastry What dessert could you used pastry

creams for?creams for?4.4. What are two fruits that are good for What are two fruits that are good for

poaching?poaching?