Chocolate Flashcards
History of Chocolate
The Mayas of Yucatan and the Aztecs of Mexico cultivated cocoa long
before its introduction to Europe.
The Aztecs considered chocolate as an aphrodisiac and today many
consumers belief this still to be true.
7 Growing Regions / Countries
Brazil, Mexico & Peru, Ecuador, Venezuela, Grenada, Ivory coast
predominantly.
Scientific name of the Cocoa tree
Theobroma cacao
Cocoa powder
“Dutched” (Alkalized)
* 22 24% coco butter content
* Treated with alkali = pH neutral
* Dark color
* Strong flavor
* Easy dispersion into icings and batters
* Expensive most commonly used
Fat Bloom
Incorrectly tempered chocolate. Grey streaks, not firming, cocoa butter leak.
Sugar Bloom
Moisture spots. Sugar “draws” moisture, do not refrigerate
Scorched
Over-heated, “burned” taste
Coverture composition
Cocoa Mass / Powder - Naturally reddish brown in colour with no taste, acidic in natre.
Cocoa Butter (Light yellow fat) - composed of glycerides
Tempering
Melt couverture to 40 - 45°C (Lindt video says 48°C)
Cool to 27 - 29°C (Below 28°C)
Warm to working temprature - 31 - 32°C
Cocoa Mass / Powder
Naturally Reddish Brown in colour with no
taste, acidic in nature.
Cocoa Butter
Light yellow fat. Composed of Glycerides
Composition for Dark Coating
Composition for White Coating
Storage for chocolate
COOL, DARK AND DRY
These are the optimum conditions:
* Do not store chocolate or coatings in refrigerators.
* Keep away from heat and odor
* producing substances.
* Keep covered in foil for best protection.
Chocolate Summary
- Chocolate = Couverture
- Coating is not chocolate
- Couverture needs to be tempered
- Careful with the temperature graph
- Tempered chocolate has shine and crispiness
