Chef

Mic

hael

Sco

tt

Le

ad C

hef I

nstr

ucto

r AES

CA

Bou

lder

Plated Dessert Components

Chocolate

Sauces

Mousses

Soufflé

Chef

Mic

hael

Sco

tt

Le

ad C

hef I

nstr

ucto

r AES

CA

Bou

lder

Mousse

Chocolate based• Melted chocolate or ganache• Melted chocolate with additional ingredients for a richer base

• Sabayon• Eggs• Butter

Others• Fruit or nut purees• Gelatin

The Foam• Whipped egg whites• Whipped cream• Whipped egg whites and cream

Chef

Mic

hael

Sco

tt

Le

ad C

hef I

nstr

ucto

r AES

CA

Bou

lder

Important Mousse Tips

Sacrificing: adding small amount of foam to base in order to lighten it so the remainder of the foam, retains more air.Folding: incorporating the foam using an up and down motion not stirring.The Set: once the mousse is complete it must be placed into a mold or serving vessel to set, once set do not mix. Never portion or pipe a mousse once it is set or it will deflate.Adding flavors: Flavors can be added in many ways from infusing into cream/milk, adding liquor to whipped cream, adding flavor to ganache base.

Chef

Mic

hael

Sco

tt

Le

ad C

hef I

nstr

ucto

r AES

CA

Bou

lder

Sauces

Fruit puree (Coulis)• Thickened by reduction, sugar or slurry• Slurry can create a skin or lumpy saucesCream sauces• Crème Anglaise• Flavored AnglaiseChocolate• Thinned ganache• Sugar syrups with cocoaCaramel sauce• Caramelized sugar with heavy cream

Chef

Mic

hael

Sco

tt

Le

ad C

hef I

nstr

ucto

r AES

CA

Bou

lder

Soufflé

Base• Chocolate• Custard• BéchamelWhipped egg whites are folded into baseBaking vessel• Must have straight sides• Buttered and dusted• Sweet = sugar, coconut, cookie/cake crumbs or nuts• Savory = grated cheese, nuts

Frozen Soufflé: not a true soufflé but a mousse or cream set with gelatin in a mold so it resembles a risen soufflé

Chef

Mic

hael

Sco

tt

Le

ad C

hef I

nstr

ucto

r AES

CA

Bou

lder

What is ChocolateThe cacao tree is native to South America and was used to make a bitter hot beverage mixed with chili and spices by the Aztecs• Theobroma: food of the Gods• Cacao seeds are separated from the pods and fermented in the

sun to mellow the bitter flavors• Seeds are dried, husked and the cocoa been or Nib is processed

into chocolate or cocoa powder• Cocoa Solids refers to cocoa powder and cocoa butter together• Processed chocolate refers to cocoa solids with additives i.e. milk,

sugar, lecithin, preservatives, flavorings, stabelizers Labeling: % cocoa solids• Dark, milk, unsweetened, bittersweet, semi sweet• White chocolate is not considered true chocolate as it contains

no cocoa powder

Chef

Mic

hael

Sco

tt

Le

ad C

hef I

nstr

ucto

r AES

CA

Bou

lder

Chef

Mic

hael

Sco

tt

Le

ad C

hef I

nstr

ucto

r AES

CA

Bou

lder

Working With Chocolate

Tempering: the process of melting chocolate and establishing the perfect crystal formation.• Helpful tips when working with chocolate• Chocolate will burn and become grainy if heated over 120 F ̊�• Small amounts of water will cause chocolate to seize up• Temperature abuse will cause chocolate to bloom

• Bloom: sugars and fats separate from set chocolate• Compromises quality of finished product

The Perfect Tempered Chocolate (3 S’s)

• Snap• Shine

• Silky mouth feel