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chocolate and cocoa

chocolate and cocoa

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  • 1. Chocolate and Cocoa
  • 2. Chocolate Production Harvest cocoa beans Ferment to develop flavor dry Roasting – beans are cracked, shells are removed NIB – broken particle of cocoa Grinding – form a paste; cocoa butter is released; choco liquor Hydraulic pressing – separate cocoa butter and cocoa powder Ferment to develop flavor
  • 3. To manufacture chocolate - Conching
    • Cocoa powder is blended with sugar and milk solid in case of milk chocolate – grounded and blended together
    • - removes additional moisture and refines the flavor
    • Cocoa butter is added back, and the liquid mass is grounded and mixed to develop a fine, smooth texture
  • 4.
    • Genuine couverture – contains cocoa butter and no other fat; also known as confectioner’s chocolate
    • Coating chocolate- chocolate that had part or most of the cocoa butter is replaced with other fat in order to make it easier to handle & in order to reduce cost.n milk
    • Milk chocolate couverture – contains milk solid, cocoa solids, and sugar
    • White couverture – cannot be called chocolate, it contains no cocoa
  • 5.
    • Series of numbers on packaging of a professional couverture signifies the ratio of cocoa solids to sugar, to the total fat content ex: 65/35/38 – 65% cocoa solid to 35% sugar and 38% total fat content – indicating the thickness or viscosity of chocolate
    • The higher the fat content, the thinner the chocolate
    • The quantity of cocoa solids and sugar determines whether the couverture is referred to as semisweet, bitter or extra bitter.
  • 6. Tempering
    • A process of preparing chocolate for dipping, coating and molding.
    • Couverture is tempered to create a very fine fat-crystal structure that gives it a shine and a snap
    • Melted but untempered chocolate will be cloudy, with a whitish coating when it cools
  • 7. Three Steps of Tempering Couverture
    • (Melting) Melt the chocolate in a pan over warm water to avoid burning
    • (Tempering) Remove the chocolate from the heat and allow it to temper, or cool until it is thick and pasty.
    • (Rewarming) Rewarm the tempered chocolate in a pan over warm water until it is the right texture for dipping
  • 8. Critical Temperature for Tempering Chocolate 29 – 30 °C 30 – 32 °C Rewarming 26 -28 ° C 27 - 29 °C Tempering (cooling) 45 – 50 °C 50 – 55 °C Melting Milk choco & white couverture Dark chocolate couverture Process
  • 9. Procedure for Tempering Chocolate (Tablage)
    • In all stages, do not let even a trace of moisture come in contact with the chocolate
    • With a heavy knife, chop the chocolate into small pieces. Place the pieces in a dry stainless-steel bowl
    • Set the bowl in a pan of warm water. Stir the chocolate constantly so it melts uniform
    • Continue stirring until the chocolate is completely melted and reaches the proper temperature
  • 10.
    • Remove the bowl from the water bath. Wipe all traces of moisture from the bottom of the bottom of the bowl to avoid contaminating the chocolate
    • Pour about 2/3 of the chocolate onto a marble slab. With a metal scraper and a spatula, spread the chocolate and quickly scrap it back together, continuing to mix the chocolate so it cools uniformly
    Procedure for Tempering Chocolate
  • 11.
    • When the chocolate cools, it will become thick and pasty. Quickly scrape it back into the bowl with the remaining melted chocolate
    • Mix and reheat the chocolate over hot water to the proper rewarming temperature. Do not warm it above recommended temperature. The chocolate is now ready for use.
    Procedure for Tempering Chocolate
  • 12.
    • Chop the chocolate to be melted into small pieces
    • Cut fine shreds or shavings from a block of tempered chocolate and set them aside
    • Melt the chopped chocolate
    • Remove the melted chocolate from the water bath. Stir in some of the shaved chocolate
    Procedure for Tempering Chocolate (seeding or injecting)
  • 13.
    • When these shavings are nearly all melted, add a few more shavings. Continue adding and stirring until the melted chocolate is cooled down to the proper tempering point and all the added shavings are melted. Do not add the shavings too fast or they not all melt.
    • Rewarm the chocolate as in method 1.
    Procedure for Tempering Chocolate (seeding or injecting)
  • 14. Molding Chocolate
    • Chocolate molds because it contracts as it cools, pulling slightly away from the mold and allowing it to be easily removed
    • Small, single-section molds made of metal or plastic can be used for solid or filled chocolate
    • Two part molds are used to make hollow items
    • -completely enclosed molds or molds with open bottom
    • To make chocolate cutouts, pour chocolate onto a sheet of acetate or parchment, spread thin, and cut into desired shapes once it is set but not hard
  • 15. Molding Chocolate
    • To make chocolate cutouts, pour chocolate onto a sheet of acetate or parchment, spread thin, and cut into desired shapes once it is set but not hard
  • 16. Molding Chocolate
    • To make shavings or curls, spread a thin layer of chocolate onto a marble slab and let it set, then push a metal scraper across the top to shave off each curl
  • 17.
    • To prepare piping chocolate, add a small amount of warm simple syrup to tempered chocolate
    • Modeling chocolate is made from melted chocolate combined with half its weight of corn syrup warmed to the temperature of the chocolate
    Molding Chocolate
  • 18. Procedure for Molding Chocolate Eggs
  • 19.
    • Polish the insides of the molds with cotton wool
    • Using a clean dry brush, brush the inside of the mold with tempered chocolate. Be sure to cover the inside of the mold completely with an even layer
    • Let the mold stand until the chocolate is partially set. It should be firm but not hard.
    Procedure for Molding Chocolate Eggs
  • 20.
    • Using a metal scraper, scrape off the excess chocolate from the top of the mold, so the half egg has a smooth, sharp edge.
    • Let stand in a cool place until the chocolate is completely set and hard.
    • Turn the mold over and tap it gently to unmold the egg
    • To avoid getting fingerprints on the shiny surface of the unmold chocolate, handle it with disposable plastic gloves.
    Procedure for Molding Chocolate Eggs
  • 21.
    • To glue two halves together to make a whole hollow egg, use one of these two methods:
    • - Using a paper cone, filled with tempered chocolate, pipe a fine line of chocolate onto the edge of one of the halves, then perss the two halves together
    • - Place one of the halves open- side down on a warm baking sheet for just an instant to melt the edge slightly, then fasten the two halves together
    • 9. Use point of the small knife to trim excess chocolate from the seam
    Procedure for Molding Chocolate Eggs