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Pastry > Chocolate > Flashcards

Chocolate Flashcards

1
Q

How much fat does the cocoa bean contain?

A

54%

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2
Q

How much protein does the cocoa bean contain?

A

14%

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3
Q

How much starch does the cocoa bean contain?

A

7%

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4
Q

What does the cocoa tree need to survive?

A

Protection from sun and wind along with moisture and warmth.

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5
Q

What countries produce cocoa beans?

A

Countries close to the equator ex: Mexico, Venezuela, Ecuador, Brazil and West Africa.

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6
Q

How long do the fruit take to ripen?

A

4-6 months

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7
Q

How long do cocoa beans ferment for?

A

3-9 days

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8
Q

What does the fermenting of the cocoa bean do?

A

Removes the raw bitter taste

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9
Q

What do the sugars in cocoa beans convert to during fermentation?

A

Acid (mainly lactic and acetic)

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10
Q

What temperature is roasting done at?

A

125F (52C)

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11
Q

What happens to the bean when it is roasted?

A
  1. Gets its chocolaty flavor

2. Rich brown color

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12
Q

How do you know that the cocoa beans are ready to be dried?

A

They turn a rich brown color.

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13
Q

How are the cocoa beans kept from spoiling?

A

By drying them.

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14
Q

By what 2 ways can cocoa beans be dried?

A
  1. By laying them on trays

2. By matting and leaving them in the sun

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15
Q

Once the beans are shelled and roasted what is done to it?

A

The nib is ground into a paste.

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16
Q

When the nib is ground into a paste and the cocoa butter in the nib melts, what is achieved?

A

Cocoa liqueur

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17
Q

When the cocoa liqueur is fed into the hydraulic press to remove some cocoa butter, what is achieved?

A

Cocoa cake (contains 6-24% of the initial cocoa butter)

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18
Q

If the cocoa cake is broken into smaller pieces what is this process called?

A

Kibbled, or powder if it is broken down further

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19
Q

What is added to the powder to make chocolate?

A
  1. Sugar
  2. Extra cocoa butter
  3. Spices
  4. Milk
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20
Q

What is cocoa mass?

A

A pliable paste, it is obtained after the beans are roasted, cleaned and winnowed to remove the husks, and are then milled.

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21
Q

What is cocoa butter?

A

It is the extracted product achieved when pressing the cocoa mass under heated rollers.

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22
Q

How is cocoa powder made?

A

By grinding cocoa cake very finely.

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23
Q

Can chocolate flavored substitutes be considered chocolate?

A

No.

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24
Q

What is conching?

A

Blending ingredients that were mixed into a “dough” slowly under a controlled heat for up to 48 hours.

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25
Q

What homogenizes the chocolate?

A

The process of conching.

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26
Q

How can you achieve the right viscosity of couverture chocolate?

A

By adding more extracted cocoa butter (an emulsifier and one or more flavorings are added at this stage)

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27
Q

What is couverture chocolate made of?

A
  1. Cocoa mass
  2. Highly refined sugar
  3. Extracted cocoa butter
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28
Q

What does the addition of extracted cocoa butter give couverture chocolate?

A
  1. Molding quality
  2. Flavour
  3. High price
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29
Q

The name couverture applies to chocolate made with what percent of cocoa butter?

A

No less than 31%

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30
Q

Does couverture chocolate need to have extracted cocoa butter?

A

No, but it can.

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31
Q

What percent of cocoa butter does couverture chocolate need?

A

At least 18%

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32
Q

What does tempering control?

A

The final gloss and crispiness of the finished product.

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33
Q

What temperature is the chocolate first melted to when tempering chocolate?

A

45C-50C / 104F-113F

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34
Q

After it is melted to the right temperature, what temperature should chocolate be cooled to when tempering?

A

Below 28C / 82.4F

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35
Q

What do B-from (B-crystals) assure?

A
  1. Gloss
  2. Shrinkage
  3. Hard crackle (crispiness)
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36
Q

After cooling the chocolate during the tempering process, what temperature should it be increased to?

A

Above 29C (the 3 forms of unstable crystals start melting at this temperature) Max = 34.5C

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37
Q

At what temperature do B-crystals start multiplying?

A

31C-32C

38
Q

What is the touch method?

A

A method used by experience chefs to check the temperature of the chocolate by placing it on the back of their hand or on their lips.

39
Q

What is milk couverture made with?

A
  1. Chocolate liqueur
  2. Cocoa butter
  3. Sugar
  4. Milk solids
  5. Lecithin
  6. Vanilla
40
Q

What is bitter or dark couverture made with?

A
  1. Chocolate liqueur
  2. Cocoa butter
  3. Sugar
  4. Lecithin
  5. Vanilla
41
Q

What percentage of chocolate liqueur and sugar does bittersweet chocolate contain?

A

70% chocolate liqueur

30% sugar

42
Q

What percentage of chocolate liqueur and sugar does semisweet chocolate contain?

A

60% chocolate liqueur

40% sugar

43
Q

What percentage of chocolate liqueur and sugar does sweet dark chocolate contain?

A

50% chocolate liqueur

50% sugar

44
Q

Is white chocolate considered chocolate?

A

No, it does not contain any chocolate liqueur.

45
Q

What is white chocolate made with?

A
  1. Cocoa butter
  2. Sugar
  3. Milk solids
  4. Lecithin
  5. Vanilla
46
Q

What is bakers covering (aka confectioners coating) chocolate?

A

A type of chocolate that replaces the cocoa butter with another type of fat. (it will harden without tempering but will not shine or be crisp)

47
Q

What are the methods of melting couverture?

A
  1. Tempering machine
  2. Bain marie
  3. In a microwave
48
Q

What are the tempering methods?

A
  1. Mable method (tabling)
  2. Vaccination method
  3. Direct tempering (microwave/tempering machine)
49
Q

What is the advantage of chopping couverture before tempering?

A

It will be quicker

50
Q

What will happen if there is water with your chocolate when tempering?

A

It will seize.

51
Q

What are 2 things to consider when tempering with a bain marie?

A
  1. Don’t boil the water

2. Ensure the bowl is not touching or floating on the water

52
Q

What does cocoa butter do in chocolate?

A

It binds all the other ingredients.

53
Q

What happens if you don’t scrape the sides of the bowl when tempering chocolate?

A

It will crystallize and spoil.

54
Q

What temperatures should be followed when tempering dark chocolate?

A
  1. Warm to 45-50C
  2. Cool below 28C
  3. Re-heat to at least 31C
55
Q

What temperatures should be followed when tempering milk and white chocolate?

A
  1. Warm to 43-46C
  2. Cool to 27-29C
  3. Re-warm to 29-30C for milk
    Re-warm to 28-29C for white
56
Q

What factors can affect the tempering of chocolate?

A
  1. Room temperature
  2. Weather conditions
  3. Quality of the chocolate being tempered
57
Q

Explain the marbling method.

A
  1. Pour 2/3 of the chocolate on the marble.
  2. Move the chocolate around using a palate knife and
    a metal scraper until it begins to thicken.
  3. When it reaches 27-28C it should be put back into
    the bowl.
  4. Stir until the cool and warm chocolates reach a
    combined temperature of 31-32C.
58
Q

Explain the vaccination method.

A
  1. Mix 1/3 grated couverture with 2/3 melted couverture
    at 45-50C and stir well.
  2. If the temperature is still to high (above 28C) add
    more grated couverture
  3. Warm to 30-32C so it is ready to be worked with.
59
Q

What are the 2 types of direct tempering methods?

A
  1. Microwave

2. Tempering machine

60
Q

What are important tips for working and storing couverture?

A
  1. Don’t melt above 50C.
  2. Avoid steam.
  3. Always stir couverture after tempering (NEVER beat it)
  4. Store at room temperature.
  5. Always close package airtight.
  6. If it is left liquid for days, cocoa butter and solids separate, it is best to let it harden.
  7. Cannot be re-melted if grainy.
  8. Keep away from odors.
  9. White couverture is light-sensitive
61
Q

What is the ideal working temperature for dark couverture?

A

32C (90F)

62
Q

What is the ideal working temperature for milk couverture?

A

31C (88F)

63
Q

What is the ideal working temperature for white couverture?

A

30C (86F)

64
Q

Should a mold be cleaned again even if it already looks clean?

A

Yes, sometimes you can’t see dust or dirt that has been picked up.

65
Q

What is the best way to clean a chocolate mold?

A

Wipe them with cotton wool smeared in olive oil and then follow with a clean cotton wool to remove the oil and polish them at the same time.

66
Q

What temperature should the molds be warmed to before being used?

A

21C

67
Q

What is the ideal cooling temperature for chocolate in a mold?

A

14-18C

68
Q

What is the best storing temperature for chocolate in a mold?

A

18-20C in a dry place.

69
Q

What are the 2 types of bloom?

A
  1. Sugar Bloom

2. Fat Bloom

70
Q

What is sugar bloom?

A

Rough and granular to the touch, it is caused by the crystallizing of the sugar by overheating or moisture becoming incorporated.

71
Q

What is fat bloom?

A

Grayish-white greasy coating that is formed on the chocolate when it is improperly tempered. It develops when cocoa butter separates when poorly tempered or using the couverture when it is still too warm. It may be re-tempered as it does not affect the taste.

72
Q

What could cause the couverture to be too heavy?

A
  1. Influence of steam
  2. Moist base when chopped
  3. Cooled too much when tempering
  4. Leaving tempered couverture too long without using it
73
Q

What could cause lumps/sugar crystals in the couverture?

A

The influence of condensed water.

74
Q

What could cause the couverture to not blend together properly?

A

If it was left several days without stirring.

75
Q

What could cause the enrobed pralines to be dull and grey?

A

It took too much time for the couverture to set. Enrobed products should be stored in a cooler room.

76
Q

What causes stripes to appear on the enrobed products?

A
  1. If the couverture was not properly mixed

2. If the working temperature is too low

77
Q

What causes the pralines to be dull and unappetizing?

A
  1. Working temperatures are too high
  2. Couverture dries too slow
  3. Interiors are too cold
78
Q

What causes the couverture to be frothy?

A

Couverture was either stirred too vigorously or beaten.

79
Q

Natural flavoring: GIANDUJA

A

Almonds or hazelnuts mixed with icing sugar rolled into an an oily mass. Add melted couverture or cocoa butter, mill until smooth.

80
Q

Natural flavoring: PRALINE

A

Boil sugar until 108C then add nuts (plain or roasted). Thickened praline mass has couverture added.

81
Q

Natural flavoring: NOUGAT (CROQUANT)

A

Make light caramel and add the almonds, more almonds are used if ground. (flake almonds: 1 part-2 parts sugar/ ground almonds 1 part-4 parts sugar)

82
Q

BOILED FILLING

A

Include: caramel, fudge and butterscotch based on sugar and glucose.
Butter and milk provide textural variations.
Boiling temperature makes it soft or hard.

83
Q

CREAMS & FONDANTS

A

Made with commercial or homemade icing fondant and are flavored with fruit puree or other flavorings.

84
Q

CROQUANT

A

Lightly boiled caramel sugar with the addition of nuts. In France, Croquant is known as Nougat.

85
Q

GIANDUJA

A

Flavorful filling that uses very finely ground nuts (almonds, filberts (dates), walnuts) sugar and dark or milk couverture.

86
Q

MARZIPAN

A

Chef Richards favorite! Ground almond and sugar mixture heated over a bain marie and cooked until it comes off the side. Once dry, cool it quickly and then add the sugar syrup.

87
Q

PRALINE

A

Similar to GIANDUJA except you start with boiled sugar (108C) nuts are added and then if required, couverture can be mixed in.

88
Q

NOUGAT

A

White nougat (nougat montélimar) is a mixture of egg whites, boiled sugar or honey with the addition of nuts and chopped pieces of candied fruit.

89
Q

GANACHE

A

Ganache is a mixture of boiled dairy cream, couverture and flavorings .

90
Q

What are the three types of ganache?

A
  1. Soft
  2. Medium
  3. Hard

Pastry (9 decks)

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