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Textbook Chapters > Chapter 23 - Chocolate > Flashcards

Chapter 23 - Chocolate Flashcards

1
Q

Define: Chocolate

A

Any product made from fermented, roasted, ground cocoa beans. Often sugar, flavorings, or other ingredients are added.

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2
Q

Define: Cocoa Beans

A

The seed of the cacao tree. Fermented, roasted, ground to make cocoa and chocolate products.

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3
Q

Define: Cocoa Butter

A

A white or yellowish fat found in natural chocolate

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4
Q

Define: Chocolate Liquor

A

Unsweetened chocolate, consisting of cocoa solids and cocoa butter. Also called Cocoa Mass

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5
Q

Define: Cocoa

A

The dry powder that remains after cocoa butter is pressed out of chocolate liquor.

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6
Q

Define: Conching

A

A step in the manufacturing of chocolate. The purpose is to create a fine, smooth texture.

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7
Q

State the 12 steps of chocolate production

A
  1. Harvest
  2. Ferment
  3. Dried
  4. Shipped
  5. Clean
  6. Roast
  7. Shell
  8. Grind and Cool
  9. Separate cocoa powder from cocoa butter
  10. Sugar and other ingredients added to cocoa powder
  11. Conch
  12. Temper
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8
Q

What two steps comprise conching?

A
  1. The removal of any additional moisture and refining of flavour.
  2. Addition of cocoa butter back and mixed until desired texture is reached.
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9
Q

What is the difference between Couverture and Coating or Baking Chocolate?

A

Genuine Couverture contains cocoa butter and no other fat. Coating or Baking Chocolate has part or most of the cocoa butter replaced with with other fats in order to make it easier to handle. Couverture Chocolate must also be tempered whereas coating chocolate does not.

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10
Q

What is another name for couverture chocolate?

A

Confectioners’ Chocolate

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11
Q

What are the components of dark couverture?

A

Total Cocoa Solids (Nonfat cocoa solids, cocoa butter) and sugar. Some will also have a bit of vanilla or lecithin.

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12
Q

What do the numbers on the package of couverture mean? Ex. 65/35/38

A

cocoa solids/sugar/total fat content in percentages

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13
Q

What percentage of cocoa butter must couverture have?

A

At least 31%

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14
Q

What number determines the viscosity or thickness of chocolate?

A

The percentage of fat in chocolate determines the viscosity. The higher the fat content the thinner the chocolate will be when melted.

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15
Q

What determines whether dark chocolate is refered to as semisweet, bittersweet, or extra-bittersweet?

A

The cocoa solids and sugar content determine the title of the chocolate. Higher percentage of cocoa solids means less sugar.

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16
Q

What is the percentage of cocoa solids in semisweet chocolate?

A

50-60%

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17
Q

What is the highest practical percentage of cocoa content in chocolate?

A

85%

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18
Q

What are the components of milk chocolate couverture?

A

~ Total Cocoa Solids (Nonfat cocoa solids and cocoa butter)
~ Sugar
~ Milk Solids

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19
Q

What are the typical percentages of cocoa solids and sugar in milk chocolate couverture?

A

36% and no more than 55%

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20
Q

What are the components of white couverture?

A

~ Cocoa Butter
~ Sugar
~ Milk Solids
~ Flavouring

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21
Q

What does white couverture not contain?

A

Nonfat cocoa solids, therefore it techanically can not be called chocolate.

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22
Q

What is Tempering?

A

The process of melting and cooling chocolate to a specific temperature to prepare it for dipping, coating, or molding. The process of creating stable beta crystals in chocolate.

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23
Q

Why is tempering necessary?

A

Tempering is necessary because cooled chocolate can form 6 different types of crystals, however only 2 of these are considered stable. Through the tempering process more stable crystals are formed.

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24
Q

What chocolate crystals are considered stable? Which are considered unstable? Why?

A

Crystals V and VI are considered stable.
Crystals I, II, III, and IV are considered unstable.
The stability of the crystal depends on it’s melting point. Stable crystals have higher melting points.

25
Q

At what temperature does each chocolate crystal form?

A 
I = 17C
II = 21C
III = 26C
IV = 28C
V = 34C
VI = 36C
26
Q

What characteristics do high melt-point crystals give chocolate?

A

Shine and Snap

27
Q

What qualities will unstable crystals give chocolate?

A

It will set slowly, have a dull surface showing streaks of cocoa butter, and have a poor, crumbly texture.

28
Q

What is Chocolate Bloom?

A

A whitish coating on chocolate caused by separated cocoa butter.

29
Q

What are the 3 steps to tempering chocolate?

A
  1. Melt
  2. Cool or Precrystalize
  3. Rewarm
30
Q

What are the critcal temperatures for tempering dark chocolate couverture?

A 
Melting = 46-49C
Precrystallizing = 27-29C
Rewarming = 31-32C
31
Q

What are the critical temperatures for tempering milk chocolate couverture?

A 
Melting = 43-46C
Precrystallizing = 26-28C
Rewarming = 30-31C
32
Q

What are the critical temperatures for tempering white couverture?

A 
Melting = 43-46C
Precrystallizing = 26-28C
Rewarming = 29-30C
33
Q

Describe the melting stage.

A

~ The chocolate is put in a bowl and put over hot water to melt (double broiler because chocolate is easily destroyed by heat).
~ Stir constantly.
~ The chocolate must be brought to a temperature high enough to melt all of the fats.

34
Q

Describe the Cooling/Precrystallizing stage.

A

~ Chocolate is removed from heat.
~ All or part is cooled until it is thick and pasty at which many stable fat crystals have formed.
~ Chocolate is stirred so that the crystals are well distributed throughout the chocolate.

35
Q

Describe the Rewarming stage.

A

~ After cooling the chocolate is too thick to work with.
~ Set it over warm water again and stir until it is the proper temperature and thickness for use.
~ Warm only until the temperature is above the melting point of form IV crystals. At this point all unstable crystals have melted and the chocolate contains only stable crystals.

36
Q

What happens if if the chocolate gets warmer than the recommended temperature?

A

If the chocolate becomes too warm, too many form V crystals will melt and the chocolate is no longer tempered. The three step process must be repeated.

37
Q

If tempered chocolate is at the correct temperature for molding but is too thick, how should it be thinned?

A

At this point the chocolate should be thinned with a little melted cocoa butter NOT by heating it!

38
Q

What temperature should the work area be when working with tempered chocolate?

A

Between 18-25C. If too cold the chocolate will set to quickly and if it is too warm the chocolate will not set fast enough.

39
Q

What are the two methods for tempering chocolate in the pastry shop?

A
  1. Tablage

2. Seeding

40
Q

What are the steps in tempering chocolate using the tablage method?

A
  1. With a heavy knife, chop the chocolate into small pieces and place them in a DRY stainless steel bowl.
  2. Set the bowl in a pan of warm water, and stir so the chocolate melts uniformly.
  3. Continue stirring until the chocolate is completely melted and the correct temperature.
  4. Remove the bowl from the hot water bath and wipe all traces of moisture form the bottom of the bowl.
  5. Pour about 2/3rds of the chocolate onto a marble slab. With a metal scraper and a spatial spread the chocolate and quickly scrape it back together. Continue this process until the chocolate is cooled uniformly.
  6. When the chocolate cools to the proper temperature, it will become thick and pasty. Quickly scrape it back into the bowl with the remaining melted chocolate.
  7. Mix and reheat the chocolate over hot waterto the proper rewarming temperature.
41
Q

What are the steps in tempering chocolate using the seeding method?

A
  1. Chop the chocolate to be melted into small pieces and place in a DRY stainless steel bowl.
  2. Cut fine shreds or shavings from a block of tempered chocolate and set them aside.
  3. Melt the chopped chocolate over a hot water bath stirring constantly.
  4. Remove the bowl from the heat and wipe all traces of water from the bottom of the bowl. Stir in some of the shaved chocolate.
  5. When these shavings are nearly all melted, add a few more shavings. Continue adding and stirring until the melted chocolate is cooled to the proper tempering point. Do not add the shavings too fast or they may not all melt.
  6. Rewarm the chocolate until it is the proper temperature.
42
Q

What are 4 characteristics of a good chocolate mold?

A

Clean, Dry, Shiny and Scratch Free

43
Q

What type of mold is used to create hollow chocolate products?

A

Two-Part Molds are used. They can be completely enclosed or open bottomed.

44
Q

What techniques are used to mold chocolate?

A
  1. Brushing the inside of the mold with tempered chocolate and letting it set.
  2. Filling the mold with tempered chocolate until it runs over the edge, then invert over the container of tempered chocolate leaving just a coat on the inside of the mold.
45
Q

What material can be used to polish chocolate molds?

A

Cheesecloth or cotton wool

46
Q

What is the procedure for making chocolate cutouts?

A
  1. Polish a sheet of acetate
  2. Pour a thin layer of chocolate and spread with a palette knife
  3. Let chocolate stand until it clouds over and becomes firm but not hard
  4. Cut designs with a small, sharp knife
  5. Let stand until chocolate peels away easily from the acetate
47
Q

What is the procedure for making curled cutouts?

A
  1. Place a transfer sheet, rough side up, on a work surface
  2. Spread with a layer of tempered chocolate
  3. When the chocolate is set but not hard, cut into desired shapes
  4. Lay a sheet of parchment over the chocolate and roll it up diagonally
  5. Set the roll ina curbed mold to secure it while it hardens
  6. When the chocolate has hardened, peel off the acetate and carefully separate the cutouts
48
Q

What is the procedure for making chocolate strips?

A
  1. Using a palette knife spread chocolate in an even layer on an acetate strip
  2. Carefully lift the strip and run your fingers along its edges to remove excess chocolate and make a neat, straight edge
49
Q

What is the procedure for making a chocolate bow?

A
  1. Cut strips of acetate to the desired size
  2. Spread with tempered chocolate
  3. Allow the chocolate to cloud over and partially set, then bend into a teardrop shape and fasten the end with a paperclip
  4. Let set and harden completely
  5. Peel the acetate form the bows
  6. Cut the ends to points so they will easily fit together on the box
  7. Assemble and hold steady until the chocolate sets
50
Q

What is the procedure for making chocolate cigarettes and shavings?
Does the chocolate have to be tempered?

A
  1. Spread chocolate in a long strip on a slab of marble
  2. Allow the chocolate to set
  3. Hold a metal scraper and push it forward so that the chocolate curl ups ahead
    * * for shavings score the strip with a knife then let set and use a knife to scrape up the curls **

No it does not

51
Q

What is the procedure for making chocolate fans?

Must the chocolate be tempered?

A
  1. Heat a clean 1/2-sheet pan at 325C for 4 minutes
  2. Turn the sheet upside down and spread a thin layer of chocolate on the bottom
  3. Let stand until the chocolate looks cloudy, then refrigerate until set
  4. Remove from the refrigerator and let set until room temperature
  5. Push the scraper against the tray while holding one corner down with your thumb so the chocolate gathers
  6. Carefully neaten the ruffles
52
Q

What is the procedure for making chocolate petals?

A
  1. Spread a thin layer of chocolate on a marble slab or other flat surface
  2. When the chocolate has set but is not yet hard, hold the bottom edge of a round cutter and scrape up curled petals by pulling the cutter toward you
53
Q

What is the usual ratio of couverture:cocoa butter for chocolate spray?

A

2:1 by weight

54
Q

Define: Chocolate Truffles

A

A small ball of chocolate ganache served as a confection.

55
Q

What are the two methods for dipping small chocolates?

A
  1. With a dipping fork

2. Hand-Dipping

56
Q

What are the two methods for molding small chocolates?

A
  1. Brush tempered chocolate inside of the molds

2. Pour tempered chocolate into the molds to fill, then pour the chocolate out leaving a layer coating the molds.

57
Q

What are 2 techniques used to decorate small chocolates?

A
  1. Spray the inside of th mold with coloured cocoa butter.
  2. Spatter streaks of a contrasting colour of tempered chocolate into the molds. Let set before coating them further.
  3. With a paper cone, pipe fine lines of a contrasting colour of tempered chocolate into the molds and let set.
  4. Brush the insides of the molds very lightly with a contrasting colour of tempered chocolate to create a marbled effect.
58
Q

What are 3 techniques that can be used to make decorative design on chocolate cutouts using two colours of chocolate?

A
  1. Flick or splatter
  2. Pipe latticework design with a paper cone
  3. Pipe large dots with a paper cone
  4. Scrape base layer with a comb scraper
  5. Use a transfer sheet
  6. Marble effect

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