Download - Chocolate Science Workshop
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WELCOME
TO THE WORLD OF
CHOCOLATES
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INTRODUCTION: PART 1Cacao and Chocolates
Origin
GrowthPlantTree
FruitCacaoTy es o! Cacao
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" the origins o! the world#s $ost!a%orite !ood in taste and &a%orcan 'e traced as !ar 'ac( as
)*** years ago when it wasdisco%ered in the %oca'ularyte+ts o! the O,-.C/ at thePaci0c coast o! Guate$ala
" a!ter the Ol$ecs the -ayansthe Toltecs and the A2tecsCi%ili2ations ca$e in ne+t
" 3y the 14**s the s read o!Cacao lant culti%ation started
ORIGIN
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" 'y 145* the %ery 0rst cacaorocessing
lant was set u in / ain
and started the s read o!cacao as chocolates in .uro e
" 'y 16** it was during thisti$e that the Cacaotree got its 3otanical na$e7Theo'ro$a cacao8 whichliterally $eans 7Food o! the
Gods8"
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" 'y 15** industriali2ation started whichled to the !actory scale roduction o!
chocolates" In 15;5
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" 'y 15>4 $il( chocolate wascreated" 'y 1>** =ershey#s 7(isses8 was
launched into the $ar(et " 'y 1>?* during the ;nd world war=ershey and Ghirardelli su liedA$erican !orces with chocolates
asart o! their !ood nutrition ac( @
" It was also 'y this ti$e that -arsInc@ introduced the - -s@
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" Tro ical 3elt: 7generally8 at ;*degrees u and down theeBuatorial latitude lane o! thelanet
" Cli$ate Change: 7reduced8 to1* to 14 degrees u down thelane
GROET=
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" Phili ines: .nde$ic wides read" -indanao: Pri$ary /ource %ast
land lantations cacao hy'rids
ri$arily e+ orted to the U/ !orco$$erciali2ed roduction" Others: Cagayan North nati%e
gra!ted) years growing ti$e twice a year
cro har%esting eriods@" Cala'ar2on also rich
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P,ANT3otanical Ta+ono$ic No$enclature :
" 16**/ 7Theo'ro$a cacao8
7Food o! theGods8
/wedish Natural /cientistCarolus ,inaeus
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TR..
" wide"'ranchede%ergreen
" grows a%eragely to aheight o!
6@4 $eters or ;4 !eet " gra!ted ty e: 4 $eters
ht@ " can acco$$odate
around ;** trees erhectare 'eing inter"cro ed
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FRUIT " co$$only (nown as cacao od
or 7ca'osse8 in the A$ericas " generally o%oid in sha e warty
and leathery in te+ture " ri$arily grows out o! the trun( twigs !ro$ an orchid"li(e &ower
a od o! 9 to 1; inches in length
" ) to ? in@ dia$eter 4** g$s wt@
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" a%erage ?* seeds ni'sal$ond"li(e $ucilaginousul ed 'eans that is !airly
so!t in(ish or ur le incolor " highly si$ilar to santol
or atis !ruit when its !reshlyo ened and when eatenit#s sweet and hairy in te+ture
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THP./ OF CACAO
Criollo (ree"yo"yo" the least roduced o! all
the three co$$on%arieties worldwide
" trees are not %ery disease"resistant with red oryellow ods and ointedti s
" 'eans are considered toha%e a 0ner &a%or and is
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Forastero" the $ost co$$on and ro'ust ty e" >4 o! the world#s cacao roduced
" co$$only !ound in the country" least rone %ariety to lantdiseases" considered as the 7 'ul( 'eans 8 " 7 'asic 'lend 8 o! al$ost all 7 artisanchocolatiers 8
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Trinitario" ty ically a cross"'reed o! thecriollo and the !orastero
" ca$e !ro$ the island o! Trinidad" roduced $ore widely than criolllo" 0ner &a%or than !orastero highlyco$ ara'le to criollo and alsoconsidered as a 7&a%or 'ean8
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Other Ty es:" $ostly !ound in the ,atin
A$erican countries" $ainly 7 surrogate 8 or
7 su'stitute 8 %arietiesTheo'ro$a 'icolorTheo'ro$a grandi&oru$
andTheo'ro$a s eciosu$
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INTRODUCTION: PART ;
Processing Cacao to Chocolates
=ar%esting EinnowingFer$entation GrindingDrying Re0ning
Cleaning ConchingRoasting Te$ ering
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7I! you wor( with your handsyou#re a ,a'orerJ
i! you wor( with your handsand $ind you#re aCra!ts$anJ 'utJ
i! you wor( with your handsyour $ind and with yourheart you#re an Artisan8@
PR.,UD.
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=AR
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F.R-.NTATION" the rocess 'y which the seeds#ul are $ade to sweat 'yliBue!action
" ta(es around 9"1* days" 'eans start to de%elo the &a%orslowers the 'itterness o! the ni's" 94 o! the weight is lost
" hu$idity is lowered to 9"5" longer you !er$ent the 'etter thede%elo $ent o! taste and aro$a
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F.R-.NTATION PROC.//:The presence of sugar, low pH (acidity) and
anaerobic (low oxygen content) conditions
+ + + Yeasts (from the air)
Sugars are converted into a lcohol & carbon dioxide
+ + + Bacteria
Alcohol via oxi
Acetic acid produces heat at accommodates avor development
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DRHING
" the rocess isri$arily done to lowerdown the hu$idity or$oisture content to 9'y direct sunlight" once dried it is then sortedand Kute sac(ed !or storage" drying the seeds to 9 alsore%ents $oisture a'sor tion
during storage
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C,.ANING
" The rocess 'y which other!oreign o'Kects or $aterialsare re$o%ed acBuired duringthe re%ious rocedures that
the seeds ha%e undergone@
" Air suctions $agneticse arators and 'rushes areusually utili2ed@
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ROA/TING" hu$idity is !urther lowered downto ;") where the aro$a colorand taste are de%elo ed and
enriched" during this stage theshell s(in hus( o! the seeds areloosened and crac(ed o en'e!ore winnowing" 'etter to roast the 'eans at lowte$ e" rature !or longer eriods o!ti$e 'ut a%oid o%er roasting
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EINNOEING" this rocess ser%es to se arate the'eans into the desired innerortion o! the 'ean ni' and the
outer art s(in or shell" $anually the 'eans are e+ osedto strong air currents using !ans tore$o%e the unwanted $aterials
" standard winnowing $achines$a(es use o! the co$'ined actiono! air as iration and sie%ing
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GRINDING" the ni's are ground initially into adar( 'rown &uid aste which iscalled the chocolate liBuor and
with !urther grinding will 'e a'leto achie%e its desired article si2e" once solidi0ed it is the7Unsweetened8 or 7Pure8
Chocolates L 7ta'lea8" the liBuor no alcohol content has; arts cocoa $ass cocoa 'utter
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R.FINING
" this ste !urther reduces thearticle si2e to a'out ;4")*$icrons a'out *@**1 o! aninch @ In so$e cases e+tracocoa 'utter is added to the$i+ture still retaining the
%iscosity o! the chocolate
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" co$ letes the eBual dis ersion o!the cocoa solids with the cocoa'utter and ro$otes the !ull
de%elo $ents o! the cacao &a%ors" !or co$$ercial $anu!acturersthis only lasts or done in a !ewhours
" !or artisans $a(ers last !or ) to 6days non"sto with a controlleds eed and te$ erature
CONC=ING
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T.-P.RING
" de0nitely the $ost i$ ortant o!all the rocess in%ol%e therocessing o! chocolates
" re%ents the cocoa 'utter !ro$a earing on the sur!ace which isco$$only (nown as 7'loo$ing8" 'loo$ing is the a earance o!white coloration on the sur!aceo! the chocolate 'loc( !attycocoa 'utter
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INTRODUCTION: PART )Ty e o! Chocolates
Unsweetened /weetened:
dar( 'ittersweet se$i"sweet and sweet-il( white cou%erture and
co$ ounded chocolatesCocoa Powder: natural ordutched and Cocoa 3utter
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THP./ OF C=OCO,AT./Unsweetened:
" so$eti$es called as 'itter chocolate'a(ing chocolate or ure chocolate" 1** Cacao Content M 4* cocoa'utter 4* cacao $ass" no sweeteners &a%ors or e$ulsi0ers" not alata'le on its own when eatendue to its 'itterness and acidity" this is the chocolate 'ase o! allchocolate con!ections
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/weetened:Dar(: has at least 1* sugar as'inder )4">> cacao content3ittersweet: has at least ;*sugar ; 4; to 9; cacao content /e$i"sweet: has at least )*
sugar 9) to 6; Cacao Content
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-il(:" )9 to ?9 Cacao Content" contains at least 1*unsweetened chocolate 1;$il( solids )@)> $il( !at" $ade !ro$ real chocolate and
whole $il( thus it tastescrea$y sweet s$ooth with aless ronounced chocolate&a%or
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Ehite Chocolate:" technically s ea(ing this is7NOT8 a chocolate since it does
not contain any cocoasolids liBuor at all" this only contains sugar cocoa'utter $il( soy lecithin ane$ulsi0er and %anilla e+tract" there are ti$es that %egeta'le!ats are already added as er$anu!acturer
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Cou%erture Chocolates:" a French word $eaning 7co%ering8are usually used 'y ro!essionals tocoat candies and use to gla2e ca(es@" it contains no less than )4 to ?*cocoa 'utter which has the highestcontent co$ ared to the others" $ore dee color and glossy shine" gi%es that 7$elt in your $outh8!eeling" ha%e to 'e te$ ered 'e!ore usage
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Co$ ound Chocolates:" chocolates that contains no cocoa'utter at all
" uses %egeta'le !ats a $i+turetro ical and or hydrogenated !ats" ideally reco$$ended !or use intro ical countries" it doesn#t readily $elt in roo$te$ erature unli(e the cou%erturechocolates
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Cocoa Powder:" the roduct when the cocoa orchocolate liBuor has undergonehydraulic ressing thus sBuee2ing outthe cocoa 'utter content and onlylea%ing the cocoa $ass or solids andis now also called the 7 ressed ca(e8" ca(e undergoes ul%eri2ationthrough se%eral grit si2es o! 7dru$rollers8" this is now the 7Natural8 cocoaowder
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The Dutch rocessed cocoa is thenatural cocoa owder treatedwith an al(ali agent thus called
al(ali2ed to neutrali2e so$e o!the harsh acidic co$ ounds o!the original cocoa and alsoenhances the color to gi%ea dar( and stronger &a%or thanthe $ilder &a%or o! the naturalcocoa@
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Cocoa 3utter:" also called the Theo'ro$a oil" a ale"yellow or i%ory"crea$
colored oily liBuid" a ure edi'le %egeta'le!at e+tracted !ro$ the cocoa liBuor" has a so!t sweet cocoa aro$a andis one o! the $ost sta'le !ats(nown" used in the cos$etic industry
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F,OE C=ARTProcessed Cacao Ni's: Chocolate
Paste ,iBuor
=ydraulic Press
Cocoa 3utter Cocoa Powder
Dutched Pul%eri2ed Natural
Cou%erture Co$ ound C = O C O , A T . /
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INTRODUCTION: PART ?
Other Facets o! Chocolates
Choosing the RightChocolates
A earance Aro$a/na Te+tureFla%or and A!tertaste
Co$$ercial ArtisanChocolates
/torin Chocolates
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C=OO/ING T=. C=OCO,AT.ey !actors in%ol%ed: A earance:" ha%e a s$ooth %el%ety no lu$ s
e%enly colored un'le$ished andglossy or lustrous loo(" sur!ace should not 'e dull or ha%egrayish"white strea(s or dotswhich are signs o! 7'loo$ing8" has not 'een ro erly te$ ered
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Aro$a:" the chocolate should ha%e arich and &a%or!ul s$ell with noche$ical or $usty s$ell no'urnt or harsh scents at all@ "chocolate tend to a'sor' the
odors o! their 7neigh'oring8ite$s li(e her's and s ices sowra and store the$ in cool drylace se arate !ro$ the others
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/na :
" the chocolate should
'rea( 0r$ly cleanly inone crac(ing $otion and$ust not cru$'le 'end ore%en s linter
" and as re%iously ointedout this is the outco$e o!a good te$ eredchocolate@
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Te+ture:" the chocolate should 'e
s$ooth %el%ety crea$ynot grainy and greasy onthe alate@
" when 'eing eaten itshould $elt al$osti$$ediately
" to !eel the te+ture don#t
chew it while it is in your
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Fla%or:" the $ain &a%or to 'e !elt $ust 'ethat o! the chocolate and not o!
the indi%idual ingredients that wasused li(e %anilla nuts and s icesor anything that has 'eena'sor'ed during storage
" it $ust ha%e a rich har$oniouswell" 'alanced and leasing &a%or@" it should not 'e too 'itter norsweet@
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A!tertaste:" the taste should ha%e a7lingering8 and 7 leasing8chocolaty eQect $a(ing you tocra%e !or $ore@ " no 'itter nor'urnt a!tertaste
" no a!tertaste o! e%en the other!ood ite$s that has 'een storedtogether with it $ust 'e storedse arately
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CO--.RCIA, ARTI/ANC=OCO,AT./
=a%e you e%er i$agined 7how co$eso$e chocolates are chea whilethe others are Buite e+ ensi%e 8
=a%e you e%er as(ed whatchocolates are 7 co$$ercially 8roduced which one arero!essionally or are 'eing $ade
'y 7 Artisans 8=ere are so$e oints to answer
these BuestionsJ
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First and !ore$ost is thesource o! the cacao 'eanswhere they rocure it@
" $ ost co$$ercial 'rands !ro$the
United /tates gets their
cacao su lies $ostly !ro$the Asian countries
" al$ost all .uro ean artisan
'rands get theirs !ro$ the
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/econdly the way they rocess thecacao into chocolates" all cacao rocessed into chocolates
undergo the sa$e rocedure" conching co$$ercial ones arerocessed in shorter ;") days ti$ewhile it ta(es a wee( or $ore !or the
artisan 'rand $a(ers continuously" co$$ercial ones are (een only onthe taste 'ut the Artisan are (een on
'oth the taste and te+ture
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Thirdly is that so$eco$$erciali2ed 'rands su'stitutesso$e ingredients
" li(e cocoa 'utter !orhydrogenated !ats or %anillawith 7%anillin8" the artisan would always use the
'est there is in s ite o! it 'einggrown 7naturally8 7organically8
or e%en roduced through a7!air" trade8 $anner
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Another distinction would 'e the way they'lend their chocolates a%aila'le worldwide" the 'lends that they $a(e are highly
reliant or de endent !ro$ theirorigins 'ecause o! their indi%idualtaste !ro$ where co$e !ro$@" $ostly artisan 'lends are $ade !ro$
urely A!rican sources 'arely Asian" the co$$ercial ty es are al$ost
urely Asian in origin
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/TORING C=OCO,AT./" the ro er way to store your stoc(o! chocolates should it 'e in 'ars orin owder !or$ is to lace the$ ina cool dry and odor"!ree lace andaway !ro$ direct heat and sunlight" use containers with air"tightlysealed lids to a%oid $oisture
a'sor tion" !oil wra ers $ust not 'e used asac(aging due to the resence o!so$e $etallic co$ ounds
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INTRODUCTION: PART 4
Che$istry o! ChocolatesTheo'ro$ineTheo'ro$ine CaQeine/erotonin.ndor hins
Fla%onoids -ineralsOthers
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Che$istry o! Chocolates
" C 6 = 5 N ? O ;" ) 6"Di$ethyl"Santhine ; 9"Dihydro+y") 6"Di$ethyl" Purine" -olecular Eeight is: 1*5@16" Theo'ro$ine is the ri$ary$ethyl+anthine o! T. cacao
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Theo'ro$ine" ri$ary sychoacti%eco$ onent o! un rocessedcacao including caQeine" 'elongs to a class o! al(aloid$olecules (nown as$ethyl+anthines" $ethyl+anthines naturallyoccur in as $any as si+ty
diQerent lant s ecies
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Theo'ro$ine CaQeine" a stereo"iso$er with their onlydiQerence on the C=) $ethylco$ onent !or caQeine and = !ortheo'ro$ine@Co$ arati%e oints:T: Rarely causes allergy non"addicti%ewith no withdrawal sy$ to$s u onarting o! its usageC: uite a nu$'er has 'een re ortedlyallergic and addicti%e with withdrawalsy$ to$s !ro$ caQeine
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T: gentle $ild eQect with a %ery slowonset 'ut last long in !act 4* o!it can 'e seen in the 'lood ON,H
a!ter 9"1* hours !ro$ the ti$e o!inta(e
C: Intense strong eQect so$eti$eBuite sudden or !ast eQect in onset4* concentration is alreadye%ident as early as ;"4 hours whichra idly dissi ates so$eti$escausing so$e al itations
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/erotonin" a $onoa$ineneurotrans$itter is also called
4"hydro+ytry ta$ine 4"=T" $ain che$ical re"cursor istry to han
" ri$arily !ound in the GI tract'lood latelets and the CN/" chocolates causes the releaseo! serotonin !ro$ the 'rain
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.ndor hins" a(a@ endogenous $or hine areo ioid e tides that !unction
as neuro" trans$itters" ri$arily roduced 'y theituitary and hy othala$us
during e+ercise eating !oodli(e chocolates e+cite$entorgas$ lo%e and ain" so"called 7 lo%e che$ical 8 andde0nitel 'eco$es an
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Fla%onoids" a(a Vitamin P causes theer$ea'ility o! the %ascular
ca illary walls o! the 'lood%essels thus lessening theincrease o! the 'lood ressurecardio" rotecti%e and due to
its %asodilatory eQects it canalso ease $igraine attac(s" also !ound to ha%e anti"in&a$$atory anti"allergic
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" also (nown !or the anti"o+idant ro erties which are strongerthan those o! %ita$in C and .
" as anti"o+idants cacao 'eansha%e 1* &a%anols content" In cocoa owder it has twice thea$ount o! anti"o+idants in redwine and three ti$es than that!ound in green tea" hel 'alance 'lood ressure and
reduces 'lood clotting or
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-inerals" also rich in sul hur which isthe 7 'eauty and healing$ineral 8 'y 'uilding strongnails shiny hair and ha%ing'eauti!ul s(in due to cocoa
'utter" It also deto+i0es the li%ersu orts the healthy !unctions
o! the ancreas ro$otes
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A lications Gadgets !orChocolates
Chocolates: 'ar 'loc( orsla'
Cocoa owder 7 ressedca(e8 itchen Utensils Gadgets
-easure$ents
INTRODUCTION: PART 9
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ITC N UT N/I /
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ITC=.N UT.N/I,/ GADG.T/
Generally al$ost all (itchenutensils used in 'a(ing are alsoused in cocoa or chocolates
s ecially in decorating with a !ew1"; s ecial gadgets@
" te$ ering $achine !orcou%erture chocolates" $elting $achine which is usuallyutili2ed !or co$ ound chocolates
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-.A/UR.-.NT/
The techniBues o! $easuring eithersolids or liBuids dry or wet will notonly 'e de endent on the$easuring de%ices 'ut also on howit will 'e $easuredIdeally ingredients $ust 'e$easured using digitali2ed
electronic scales since 'a(ing is ane+act science=a%e yoursel! a %aried ta'ulatedguide on $easure$ents
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INTRODUCTION: PART 6
Eor(ing TechniBues !orChocolates
-elting ChocolatesDirect: /auce anIndirect: Dou'le 3oiler-icrowa%e
Te$ ering Chocolates-olding ChocolatesDecorating with Chocolates
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-.,TING C=OCO,AT./-elting Te$ eratures:Dar( chocolates: ?9 to ?5 degrees C-il( chocolates: ?* to ?4 degrees C
Ehite chocolate: )6 to ?) degrees CPrecaution:" while $elting the chocolate N.
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-.,TING -.T=OD/
Direct: /auce an" can 'e used when you are in ahurry
" $elting on direct 0re $ay causethe chocolate to 7'urnout8 due tothe e%a oration o! the !at content" caution is needed so only $elt itin s$all Buantities at low 0re" not reco$$ended as a $ethoddue to the ris(s in%ol%ed
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Indirect: Dou'le 3oiler" reBuires two containers one !or thewater and the other !or the chocolate
" It would 'e highly reco$$endedthat the %essel !or the chocolate 'e$ade o! a heat" roo! glass since itretains heat during $elting whilewor(ing" si$$ering water should not touchthe 'otto$ o! the an only the%a ors
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-icrowa%e" $ay 'e a good way o! $eltingsince it $elts it !aster 'ut ithas its downside" chocolates do easily 'urn" o!ten chec( the %olu$e o!chocolates the te$ eraturethe wattage and the ti$eduration o! e+ osure
" also 'e sure o! what (ind o!
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-elting with ,iBuids" alternati%e 'ut use!ulco$$on $ethod" o!ten !aster and $orecon%enient" o!ten s eeds u $elting ti$e re%ents co$$on ro'le$so%erheating" should ne%er 'e $elted with%ery s$all a$ounts o! liBuid
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" ensure liBuids are war$ not 'oilingwhen you add the$ to chocolate" i$$ersion 'lender does an e+cellent
Ko' o! creating a s$ooth e$ulsionwithout incor orating air 'u''les" !ood rocessors 'lenders andelectric $i+ers can 'e used at lows eeds" $elting chocolate along with liBuidsli(e $il( crea$ water or liBueurs
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A!ter $elting the chocolates!ro$ the te$ eratures gi%ena'o%e you ha%e stir the$
regularly 'ringing thete$ erature down to thete$ eratures o!J
Dar( chocolates: ?9"?5 to )1"); dC
-il( chocolates: ?*L?4 to )*")1 dC
Ehite chocolate: )6"?) to ;5"
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" Chocolate does not stay te$ ered itcools down in which it again solidi0esall o! the crystals has !or$ed again'ut can 'e re"te$ ered" Te$ ering doesn#t i$ act taste" Hou te$ er chocolate to $a+i$i2ethe loo( and !eel o! the chocolate" Te$ ering also deter$ines the 0nalgloss hardness and contraction o!the chocolate s ecially during$olding
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-OU,DING
" diQerent si2es sha esdesigns $ediu$ li(elastic silicone or
olycar'onatesPlastics:
" chea est and $ost easily
accessi'le " %eryco$$on non"e+clusi%e usageo! the design "does not gi%e you a welldesigned roduct " to
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" not that de enda'le in ter$s o! its longuse since regular use will cause crac(ingo! the $aterial and it 'eco$es rigid inte+ture due to !reBuent washing using
corrosi%e detergents or hard $aterials" ne%er our anything on to the $olds withte$ eratures higher than 6* dC $aycause it to war and 'e de!or$ed
" hand washing it with war$ water and$ild dishwashing soa is ideal
" allow it to dry co$ letely 'e!ore usingand a%oid it !ro$ dust e+ osure
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Polycar'onate /ilicone" $olds that are the $ost de enda'leones 'ecause o! their easiness o! use
" no ainted s rayed or 'rushedlu'ricants used" dura'le &e+i'le consistent and highlyre roduci'le roducts can 'e $ade
" 9 to 1* ti$es the cost o! the ordinarylastic $olds yet ;* ti$es its dura'ilityand e ciency in usage $aintenance
D CORATING EIT=
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D.CORATING EITC=OCO,AT./
Decorati%e TechniBues:
Chocolate Chun(s Dri22ling
Chocolate Cu s GratingChocolate Cutouts Pi ingChocolate ,ea%es /crolling
Coating /BuigglesCurling /tencilingDi ing
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Other Decorati%e TechniBues:Te+tured /heets:has a re!or$ed design te+ture
which is $ade o! a lia'lelastic sheets where the di edchocolate roduct is laced onits to and let dried and once ithas 'een re$o%ed the designhas already 'een $ar(ed on thesur!ace o! the chocolate@
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INTRODUCTION: PART 5
/torage !or Chocolates:
-oisture: The %ery critical
oint in storage@ It directlyaQects the storage ti$e o!the 'eans@ The higher the$oisture the lesser ti$e !orstorage in raw 'ean !or$@The $oisture content Once ithas 'een achie%ed then it$ust 'e $aintained at all
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INTRODUCTION: PART 5
/torage !or Chocolates:
" It is also reBuired that it
$ust 'e stored totallyse arated !ro$ the other !oodand 'e%erage ingredients
since chocolates readilya'sor's their odors or!ragrances and totallyre laces its owncharacteristics in ter$s o! its
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INTRODUCTION: PART >
Pac(aging !or Chocolates:
" Ideally the ac(aging
$ediu$ that will 'e used isso$ething that resist thea'sor tion o! $oisture itdoes not deteriorate easilythrough ti$e not easilytorn 'y hand and the $ediu$
l d $ t ' 'l t