Chocolate Flashcards
Can you name two fat crystals associated with chocolate tempering?
Alpha & Beta
What are the main components of milk chocolate?
- Milk powder
- cocoa butter
- sugar
- vanilla
Transfer sheet
Readymade sheet of plastic printed with coloured cocoa butter, made specifically to have chocolate spread on top, crystallised & removed to leave the cocoa butter print on the surface of the chocolate.
Dark chocolate tempering temperatures?
Heat to 45°C
Cool down to 27 °C
Heat to 32 °C
Milk chocolate tempering temperatures?
Heat to 45°C
Cool to 26°C
Heat to 29-30°C
White chocolate tempering temperatures?
Heat to 45°C
Cool to 25°C
Heat to 28-29°C
What is chocolate couverture made of?
Cocoa solids
Cocoa butter
Sugar
Milk Powder (if it’s milk chocolate couverture).
Emulsifier (Lecithin)
What is compound chocolate made of?
Compound chocolate is a product made from a combination of cocoa, vegetable fat and sweeteners. It is used as a lower-cost alternative to pure chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter.
Chocolate couverture make-up?
High-quality couverture consists of the same ingredients as any other chocolate bar, just in slightly different proportions.
Couverture is made up of: Cocoa solids: the main component of milk and dark chocolate.
Cocoa solids come from the cocoa bean, which is fermented, dried, and roasted
Name the three type of cocoa beans?
- Criollo
- Forastero
- Trinitario
Dark chocolate ingredient percentages?
- 70% cocoa liquor, cocoa solids and cocoa butter
- The remaining 30% will be sugar, vanilla and other ingredients
Milk chocolate ingredient percentages?
Milk chocolate is made of between 35% to 55% cocoa mass, 20% milk powder, and 20% to 25% sugar.
White chocolate ingredients percentages?
30.5% cocoa butter, 49.4% sugar, and 15% whole milk powder.
What is the purpose of tempering chocolate?
The purpose of tempering chocolate is to pre-crystallise the cocoa butter in it.
During tempering, the cocoa butter in the chocolate takes on a stable crystalline form.
This guarantees a perfect finished product with a satin gloss and a hard snap.
Chocolate tempering is necessary for a longer shelf-life, and more of a resistance to warm temperatures in your chocolate.
What is chocolate tempering?
Tempering chocolate is the process of carefully heating and cooling chocolate to achieve its most optimal chemical structure.
Resulting in the most smooth, shiny, and tasty chocolate possible. perfectly tempering chocolate also results in durability – the chocolate will have a crisp “snap” when broken or bitten and will not melt or lose its shape easily in your hands.
