Part 1- Chocolate Flashcards
1
Q
Why don’t we use chips for melting and reshaping?
A
Not made for melting.
2
Q
What is compound coating?
A
No butter, replaced so you don’t need to temper.
3
Q
How should you melt chocolate?
A
Slowly, no water can come in contact, double boiler or microwave.
4
Q
What are the 3 main steps to temper chocolate?
A
- melt
- cool
- rewarm
5
Q
How and where is Cocoa grown?
A
Near equator, along the trunks of cacao trees.
6
Q
Explain how the beans are fermented.
A
Yeast is naturally present- as they sit the yeast ferments, which develops flavor.
7
Q
What are cocoa solids?
A
Chocolate bits without the fat or butter.
