Chocolate Flashcards
How and where is cocoa grown?
Near equator, along the trunks of cacao trees.
Explain how the beans are fermented.
Yeast is naturally present- as they sit the yeast ferments, which develops flavor.
What is conching?
Nibs or diced pieces of cocoa are pulverized to a paste. Sugar is added.
What is tempering?
Process of taking chocolate through a series of temperatures, which will allow it to set properly.
When cocoa butter is in “temper”- how can you tell?
Shine, snap, smooth, mouth feel.
What are cocoa solids?
Chocolate bits without the fat or butter.
Name and describe four types of chocolate.
Unsweet - cocoa butter and solid
Dark - cocoa butter, solid, and sugar
Milk - cocoa butter, solid, sugar, and milk
White - cocoa butter, sugar, and milk
Why don’t we use chips for melting and shaping?
Not made for melting.
What is compound coating?
No butter, replaced so you don’t need to temper.
How should you melt chocolate?
Slowly, no water can come in contact- double boiler or microwave.
What are the three main steps to temper chocolate
Melt
Cool
Re-warm
What are the two methods for tempering?
Explain both
Seeding - adding unmelted
Table - cooling on stone
When should you temper chocolate?
When don’t you need to temper chocolate?
Temper chocolate? -solid pieces
When don’t you need to temper?
- added to a recipe
What is tempering? What is tempering?
Process of taking chocolate through a series of temperatures, which will allow it to set up properly.
