Chapter 22

1. Chapter 22 Chocolate © 2009 Cengage Learning. All Rights Reserved.

2. 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 © 2009 Cengage Learning. All Rights Reserved.

3. 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 © 2009 Cengage Learning. All Rights Reserved.

4. 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 © 2009 Cengage Learning. All Rights Reserved.

5. 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 © 2009 Cengage Learning. All Rights Reserved.

6. 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 © 2009 Cengage Learning. All Rights Reserved.

7. 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 © 2009 Cengage Learning. All Rights Reserved.

8. 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 © 2009 Cengage Learning. All Rights Reserved.

9. 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 © 2009 Cengage Learning. All Rights Reserved.

10. 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 © 2009 Cengage Learning. All Rights Reserved.

11. 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 © 2009 Cengage Learning. All Rights Reserved.

12. 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 © 2009 Cengage Learning. All Rights Reserved.

13. Cocoa Products • To regulate the quality standards, many countries have Standards of Identity for Chocolate • Standards of Identity: Chocolate © 2009 Cengage Learning. All Rights Reserved.

14. 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 © 2009 Cengage Learning. All Rights Reserved.

15. 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 © 2009 Cengage Learning. All Rights Reserved.

16. 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 © 2009 Cengage Learning. All Rights Reserved.

17. 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 © 2009 Cengage Learning. All Rights Reserved.

18. 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 © 2009 Cengage Learning. All Rights Reserved.

19. 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 © 2009 Cengage Learning. All Rights Reserved.

20. 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 © 2009 Cengage Learning. All Rights Reserved.

21. 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 © 2009 Cengage Learning. All Rights Reserved.

22. 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 © 2009 Cengage Learning. All Rights Reserved.

23. 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 © 2009 Cengage Learning. All Rights Reserved.

24. 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 © 2009 Cengage Learning. All Rights Reserved.

25. 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 © 2009 Cengage Learning. All Rights Reserved.

26. 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 © 2009 Cengage Learning. All Rights Reserved.

27. 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 © 2009 Cengage Learning. All Rights Reserved.

28. 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 © 2009 Cengage Learning. All Rights Reserved.

29. 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 © 2009 Cengage Learning. All Rights Reserved.

30. 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 © 2009 Cengage Learning. All Rights Reserved.

31. 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 © 2009 Cengage Learning. All Rights Reserved.

32. 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 © 2009 Cengage Learning. All Rights Reserved.

33. 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 © 2009 Cengage Learning. All Rights Reserved.

34. 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 © 2009 Cengage Learning. All Rights Reserved.

35. 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 © 2009 Cengage Learning. All Rights Reserved.

36. 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 © 2009 Cengage Learning. All Rights Reserved.

37. 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 © 2009 Cengage Learning. All Rights Reserved.

38. 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 © 2009 Cengage Learning. All Rights Reserved.

39. 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 © 2009 Cengage Learning. All Rights Reserved.

40. Specialty Processes for Decorative Work • Chocolate Curls and Bows • Chocolate Cigarette • Single- or duo- toned © 2009 Cengage Learning. All Rights Reserved.

41. 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 © 2009 Cengage Learning. All Rights Reserved.

42. 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 © 2009 Cengage Learning. All Rights Reserved.

43. Health and Chocolate • Benefits of dark chocolate • Antioxidant known as flavonoids • Type of fat used • Cocoa butter • Monounsaturated fat • Saturated fat © 2009 Cengage Learning. All Rights Reserved.

44. 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 © 2009 Cengage Learning. All Rights Reserved.