CHOCOLATE Flashcards
[ CACAO ] Chocolate is a na______ product mad of these ingreients:
1. Chocolate l_____: Cocoa beans with their sh_____ removed that have been fe_______, roasted, and gr_____ until they liquefy. This liquid is made up of cocoa b______ and cocoa so_____, both are naturally present in the bean
2. Cocoa Bu______: : Natural f__ from the cocoa bean, extra cocoa butter enhances chocolate’s flavor and mouth_____
3. Sugar
4. Lecithin: An emul____, often made from s__, that makes the ingredients blend together.
5. Vanilla or vanillin and other fl_____
natural
1. Chocolate liquor: shells, fermented, ground, butter, solids
2. Cocoa Butter: fat, mouthfeel
4. emulsifier ( chất nhũ hóa ) , soy
5. flavors
[ CACAO ] IT ALSO MY INCLUDE:
1. Fruits, N___ and other Add-ins: For sp______ chocolates
2. Powdered M____: For milk chocolate
- nuts, specialty
- milk
[ CACAO ] VARIETIES OF CACAO
1. Forastero
2. Criollo
3. Trinitario
4. Nacional
- Forastero
- Criollo
- Trinitario
- Nacional
[ TYPES AND VARIETIES ] DARK CHOCOLATE
1. Cocoa Percentage: Dark chocolate must contain at least 1_% chocolate li____ but usually contains closer to about _0%.
2. Description: Dark chocolate is simple in com_______. In recent years, dark chocolate has surged in popularity thanks to several articles being published about its h______ benefits.
3. Taste: It is often sl______-sweet and chocolatey, with notes of baked br______, red fruit, and br_____ spice (think cinnamon or allspice).
4. Application: Due to its chocolate-fo_______ flavor profile, dark chocolate is great for baking when your recipe needs a rich, cho_____ flavor.
- 15%, liquor, 50%
- composition, health
- slightly sweet, brownie, brown
- chocolate-forward, chocolatey
[ TYPES AND VARIETIES ] MILK CHOCOLATE
1. Cocoa Percentage: must contain at least 1% chocolate liquor and 12% m____
2. Description: is made by combining chocolate liquor with su_____, and m___.
3. Taste: Milk chocolate often has a flavor profile that can be described as s_____ and cho________, with notes of cooked milk and ca__________ sugar and a vanilla aftertaste.
4. Application: It can be eaten by itself or is also great for co_____, baking, and de________. Has a shelf life of 1 months.
- 10%, milk
- sugar, milk
- sweet, chocolatey, caramelized
- cooking, decorating, 16 months
[ TYPES AND VARIETIES ] WHITE CHOCOLATE
1. Cocoa Percentage: must contain at least 2__% cocoa
bu____ and 14% m___, and no more than 5_% sugar.
2. Description: It is made by combining sugar, cocoa bu_____, milk, va_____, and lec____ (an emulsifier).
3. Taste: Predominately s_____, with bold notes of sweetened co________ milk and vanilla.
4. Application: It can be eaten by itself or is also great for cooking, b______, and decorating. The da_____-forward flavor profile adds a subtle ri_______ to any dish, while still letting other flavors shine through.
- 20% cocoa butter, 14% milk, 55% sugar
- cocoa butter, vanilla, lecithin
- sweet, condensed
- baking, dairy-forward, richness
[ TYPES AND VARIETIES ] BITTERSWEET AND SEMI-SWEET CHOCOLATE
1. Cocoa Percentage: must contain more than _5% chocolate li____, although they generally contain at least 50% co____ liquor.
2. Description: It rose to popularity when people began claiming that you should eat d___ chocolate with a cocoa content of _0% or more.
3. Taste: The chocolate’s flavor profile can vary greatly, depending on where the cacao is gr____, some can be fr____-forward or have a deep ea_____ flavor.
4. Application: Bittersweet and semisweet are inter__________ when baking, depending on the recipe and t____ preferences.
- 35% chocolate liquor, cocoa
- dark, 70%
- grown, fruit-forward, earthy
4.interchangeable, taste
[ TYPES AND VARIETIES ] COUTERTURE CHOCOLATE
1.Cocoa Percentage: Must contain a min 5 % cocoa so____ and 3 % cocoa bu_____.
2. Description: Couverture chocolate is gr______ to a finer texture during the production process and contains a greater percentage of co_____ butter relative to the other ingredients. This high ratio makes it ex_______, but it also means that the resulting chocolate is sm_____ and melts quickly and evenly.
3. Taste: Smooth and r____ flavors, mi___ enough to not overpower other tastes.
4. Application: Used primarily by pro_________ bakers or confectioners. Couverture is ideal for tem_______ and dipping, and this is where it really shines
- 35% cocoa solids, 31% cocoa butter
- ground, cocoa, expensive, smooth
- rich, mild
- professional, tempering
[ TYPES AND VARIETIES ] GIANDUJA CHOCOLATE
1. Cocoa Percentage: Gianduja must contain at least 30% ha______ or a______ mixed with cacao li_____.
2. Description: Often described as the ancestor of Nu_______. Gianduja is the name given to a Eu_______ style of chocolate made from chocolate and nut p____. Hazelnut paste is most common, but gianduja can also be made with al______ paste.
3. Taste: Very similar in taste to Nutella.
4. Application: Gianduja chocolate can be used as a fl________ or as a substitute for m____ or dark chocolate. At room temperature, it is soft enough to be ro_____ or cut but is too soft to use for mo______ chocolates.
- hazelnut, almond, liquor
- Nutella, European, paste, almond
- flavoring, milk, rolled, molding
[ APPLICATION AND TECHNIQUES ] GLAZING
A glaze is a coating, in this case, chocolate, applied to food typically by di______, dri_______, or with a br______.
- Heat up the required amount of Chocolate Glaze to 4°C.
- Take your pastries (which you’ve placed on a gr____ and frozen at -1°C) from the freezer and apply the glaze immediately.
- Let the glaze dr__ for a few minutes. When it has stopped dripping, remove the pastries from the grill and place them on a dessert pl___ or cake bo____
dipping, dripping, brush
- 40oC
- grill, -18oC
- drip, plate, board
[ APPLICATION AND TECHNIQUES ] TEMPERING
Proper “tempering”, he_______ and co_____ chocolate to sta_______ it for making candies and confections, gives the chocolate a smooth and glo_____ finish, keeps it from easily me______ on your fingers, and allows it to set up beautifully for dipped and chocolate-covered treats.
1. Pay attention to the tem________.
2. By using a candy thermometer will ensure that the chocolate does not go above 130°F/ 5°C.
3. Be sure that your work su______, p____, and t_____ are absolutely dr before melting chocolate. Even a drop of w_____ or other liquid can cause chocolate to “se____ up”.
heating, cooling, stabilize, glossy, melting
1. temperature
2. 55oC
3. surfaces, pans, tools, dry, water, “ seize up “
[ APPLICATION AND TECHNIQUES ] ENROBING
1. Enrobing is a pr______ that involves cov_____ a confection or snack with chocolate or chocolate co_______.
2. This process is sl_____ and involved ma________ dipping the pieces into melted chocolate by h____.
3. A chocolate enrobing ma_____ can do this job much faster and more accurately.
4. Using a be__ system to pass the center or confection under a cur_____ of tempered chocolate to quickly create a chocolate covering.
- process, covering, coatings
- slow, manually, hand
- machine
- belt, curtain
[ APPLICATION AND TECHNIQUES ] DIPPING
Dipping tru_______ and other candy centers in chocolate adds a beautiful and delicious fi_______ touch. Without the chocolate coating, many candies are just too s____ or st_____ to package, tran_____, or eat.
1. Choose the chocolate: in this case, ca___ coating is best. If real chocolate is used, the chocolate must be evenly ch______ in order for it to heat properly without over_______.
2. Te_____ the chocolate so that it has a smooth finish and a satisfying sn___.
3. Di_____ the tool under the truffle or candy center and lift it up gently.
- Dr__ the truffle into the melted chocolate and push it just u_____ the sur_____ of the chocolate.
- Li___ it out of the chocolate with the fo___ and t__ the fork several times against the side of the bowl.
- Sl___ the bottom of the fork over the lip of the bowl to remove any ex_____ chocolate.
- Pl_____ the fork over the prepared baking sheet, and ti__ the fork so the ed____ of the truffle touches the sheet.
- Smoothly slide the fork out from under the truffle.
4. Allow the Chocolate to s__
5.Tr____ and Store the Candies
truffles, finishing, soft, sticky, transport
1. candy, chopped, overheating
2. temper, snap
3. dipping
- Drop, under, surface
- Lift, fork, tap
- Slide, excess
- Place, tilt,edge
4. set
5. Trim
[ TYPES AND VARIESTIES ] 6
1. D____ Chocolate
2. M____ chocolate
3. W____ chocolate
4. B_____ and S______ chocolate
5. Con______ chocolate
6. Gian_____ chocolate
- Dark chocolate
- Milk chocolate
- White chocolate
- Bittersweet and Semi-sweet chocolate
- Converture chocolate
- Gianduja Chocolate
