On baking chocolate

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1. Chapter 20 Chocolate and Decorative Work 2. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 ã All rights reserved. On Baking: A…
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  • 1. Chapter 20 Chocolate and Decorative Work
  • 2. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Chocolate • Cleaned, dried, cured, roasted cocoa beans are crushed to yield chocolate nibs. • Nibs are crushed into chocolate liquor or chocolate mass. • Cocoa butter is the fat in chocolate mass • Removing cocoa butter from the mass creates cocoa powder.
  • 3. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Tasting Chocolate • Three types of cocoa beans exist: – Forastero, a hardy, abundant African variety used as a base – Criollo and Trinitario, aromatic varieties used for flavor • Most chocolates are blends • Besides flavor, chocolate is evaluated on: – Appearance – Smell – Break – Texture
  • 4. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Types of Chocolate • Unsweetened • Bittersweet and semisweet • Couverture • Sweet • Milk • Chocolate chips, chunks and pistoles or calets • Cocoa powder • Cocoa butter • White chocolate • Gianduja • Imitation chocolate or chocolate-flavored coating
  • 5. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Tempering Chocolate • Is the controlled process of melting, cooling and reheating chocolate so that is retains a rich shine and crisp snap when eaten. • Several methods are used: – Seeding – Tabling – Microwave oven – Cocoa butter
  • 6. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Handling Tempered Chocolate • Tempered chocolate lends itself to being piped, shaped and formed easily. • Incorrectly tempered or improperly stored chocolate may develop a graish white surface known as bloom. – Fat bloom occurs when chocolate is out of temper – Sugar bloom occurs when moisture collects on the surface of the chocolate
  • 7. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Chocolate Candies • Chocolate candies are divided into two categories based on the way they are made: – Dipped – Molded
  • 8. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Marzipan • Is a mixture of almond paste, sugar and glucose or corn syrup that may be colored and used like modeling clay. • It can be rolled and cut into various shapes or used to cover cakes and pastries. • It is the perfect medium for edible decorations. • Uniformity and detail are the hallmarks of good craftsmanship.
  • 9. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Decorative Sugar Work • A number of doughs, pastes and syrups made from sugar are used in decorative work. • Caramelized sugar can de piped or drizzled into decorative shapes. • Spun sugar is long, fine, hairlike threads of sugar made by flicking a hot concentrated sugar syrup rapidly across dowels. • Caramel forms candy centers
  • 10. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Nougatine • Nougatine is a blend of caramelized sugar, sliced toasted almonds and butter. – It is used as an ingredient in petits fours, chocolates, creams and mousses. – It can be formed into decorative cups for serving ice creams or sorbets
  • 11. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Pastillage • Pastillage is made from sugar, cornstarch and gelatin. • Although edible, its use is primarily decorative. • Pastillage can be rolled and shaped into infinite designs. • It is primarily used to make decorative showpieces.
  • 12. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Specialty Cakes • Specialty cakes are one outlet the pastry has for creative expression. • When planning a specialty cake, take in mind: – how long the cake will be displayed at room temperature – visible decorations should compliment the flavors and textures of the cake and fillings
  • 13. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Convenience Products • Many high-quality chocolate products are available. • Select those made from: – the highest quality chocolate – the highest percentage of cocoa butter and solids – the lowest amount of hydrogenated fats and artificial flavorings • Powdered nougatine is also available.
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