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
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.
(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
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
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)