Chocolate and Chocolate and CocoaCocoa

Chocolate ProductionChocolate Production

Harvest cocoa beans

Ferment to develop flavor

dry

Roasting – beans are cracked, shells are removed

NIB – broken particle of cocoa

Grinding – form a paste; cocoa butter is released; choco liquor

Hydraulic pressing – separate cocoa butter and cocoa powder

Ferment to develop flavor

To manufacture chocolate - To manufacture chocolate - ConchingConching

Cocoa powder is blended with sugar Cocoa powder is blended with sugar and milk solid in case of milk and milk solid in case of milk chocolate – grounded and blended chocolate – grounded and blended togethertogether

- removes additional moisture and - removes additional moisture and refines the flavorrefines the flavor

Cocoa butter is added back, and the Cocoa butter is added back, and the liquid mass is grounded and mixed liquid mass is grounded and mixed to develop a fine, smooth textureto develop a fine, smooth texture

Genuine couverture – contains cocoa Genuine couverture – contains cocoa butter and no other fat; also known as butter and no other fat; also known as confectioner’s chocolateconfectioner’s chocolate

Coating chocolate- chocolate that had part Coating chocolate- chocolate that had part or most of the cocoa butter is replaced or most of the cocoa butter is replaced with other fat in order to make it easier to with other fat in order to make it easier to handle & in order to reduce cost.n milkhandle & in order to reduce cost.n milk

Milk chocolate couverture – contains milk Milk chocolate couverture – contains milk solid, cocoa solids, and sugarsolid, cocoa solids, and sugar

White couverture – cannot be called White couverture – cannot be called chocolate, it contains no cocoachocolate, it contains no cocoa

Series of numbers on packaging of a Series of numbers on packaging of a professional couverture signifies the ratio of professional couverture signifies the ratio of cocoa solids to sugar, to the total fat content cocoa solids to sugar, to the total fat content ex: 65/35/38 – 65% cocoa solid to 35% sugar ex: 65/35/38 – 65% cocoa solid to 35% sugar and 38% total fat content – indicating the and 38% total fat content – indicating the thickness or viscosity of chocolatethickness or viscosity of chocolate

The higher the fat content, the thinner the The higher the fat content, the thinner the chocolate chocolate

The quantity of cocoa solids and sugar The quantity of cocoa solids and sugar determines whether the couverture is referred determines whether the couverture is referred to as semisweet, bitter or extra bitter.to as semisweet, bitter or extra bitter.

Tempering Tempering A process of preparing chocolate A process of preparing chocolate

for dipping, coating and molding.for dipping, coating and molding. Couverture is tempered to create Couverture is tempered to create

a very fine fat-crystal structure a very fine fat-crystal structure that gives it a shine and a snapthat gives it a shine and a snap

Melted but untempered chocolate Melted but untempered chocolate will be cloudy, with a whitish will be cloudy, with a whitish coating when it coolscoating when it cools

Three Steps of Tempering Three Steps of Tempering CouvertureCouverture

1.1. (Melting)(Melting) Melt the chocolate in a pan Melt the chocolate in a pan over warm water to avoid burningover warm water to avoid burning

2.2. (Tempering)(Tempering) Remove the chocolate Remove the chocolate from the heat and allow it to temper, from the heat and allow it to temper, or cool until it is thick and pasty.or cool until it is thick and pasty.

3.3. (Rewarming)(Rewarming) Rewarm the tempered Rewarm the tempered chocolate in a pan over warm water chocolate in a pan over warm water until it is the right texture for dippinguntil it is the right texture for dipping

Critical Temperature for Critical Temperature for Tempering ChocolateTempering Chocolate

ProcessProcess Dark Dark chocolate chocolate couverturecouverture

Milk choco Milk choco & white & white couverturecouverture

MeltingMelting 50 – 55 °C50 – 55 °C 45 – 50 °C45 – 50 °C

Tempering Tempering (cooling)(cooling)

27 - 29 °C27 - 29 °C 26 -28 ° C26 -28 ° C

RewarmingRewarming 30 – 32 °C30 – 32 °C 29 – 30 °C29 – 30 °C

Procedure for Tempering Procedure for Tempering Chocolate (Tablage)Chocolate (Tablage)1.1. In all stages, do not let even a trace of In all stages, do not let even a trace of

moisture come in contact with the moisture come in contact with the chocolatechocolate

2.2. With a heavy knife, chop the chocolate With a heavy knife, chop the chocolate into small pieces. Place the pieces in a into small pieces. Place the pieces in a dry stainless-steel bowldry stainless-steel bowl

3.3. Set the bowl in a pan of warm water. Set the bowl in a pan of warm water. Stir the chocolate constantly so it melts Stir the chocolate constantly so it melts uniformuniform

4.4. Continue stirring until the chocolate is Continue stirring until the chocolate is completely melted and reaches the completely melted and reaches the proper temperatureproper temperature

5.5. Remove the bowl from the water Remove the bowl from the water bath. Wipe all traces of moisture from bath. Wipe all traces of moisture from the bottom of the bottom of the bowl the bottom of the bottom of the bowl to avoid contaminating the chocolateto avoid contaminating the chocolate

6.6. Pour about 2/3 of the chocolate onto Pour about 2/3 of the chocolate onto a marble slab. With a metal scraper a marble slab. With a metal scraper and a spatula, spread the chocolate and a spatula, spread the chocolate and quickly scrap it back together, and quickly scrap it back together, continuing to mix the chocolate so it continuing to mix the chocolate so it cools uniformlycools uniformly

Procedure for Tempering Procedure for Tempering ChocolateChocolate

7.7. When the chocolate cools, it will When the chocolate cools, it will become thick and pasty. Quickly become thick and pasty. Quickly scrape it back into the bowl with scrape it back into the bowl with the remaining melted chocolatethe remaining melted chocolate

8.8. Mix and reheat the chocolate over Mix and reheat the chocolate over hot water to the proper rewarming hot water to the proper rewarming temperature. Do not warm it above temperature. Do not warm it above recommended temperature. The recommended temperature. The chocolate is now ready for use. chocolate is now ready for use.

Procedure for Tempering Procedure for Tempering ChocolateChocolate

1.1. Chop the chocolate to be melted into Chop the chocolate to be melted into small piecessmall pieces

2.2. Cut fine shreds or shavings from a Cut fine shreds or shavings from a block of tempered chocolate and set block of tempered chocolate and set them asidethem aside

3.3. Melt the chopped chocolateMelt the chopped chocolate

4.4. Remove the melted chocolate from Remove the melted chocolate from the water bath. Stir in some of the the water bath. Stir in some of the shaved chocolateshaved chocolate

Procedure for Tempering Procedure for Tempering Chocolate (seeding or Chocolate (seeding or

injecting)injecting)

5.5. When these shavings are nearly all When these shavings are nearly all melted, add a few more shavings. melted, add a few more shavings. Continue adding and stirring until the Continue adding and stirring until the melted chocolate is cooled down to the melted chocolate is cooled down to the proper tempering point and all the proper tempering point and all the added shavings are melted. Do not add added shavings are melted. Do not add the shavings too fast or they not all the shavings too fast or they not all melt. melt.

6.6. Rewarm the chocolate as in method 1.Rewarm the chocolate as in method 1.

Procedure for Tempering Procedure for Tempering Chocolate (seeding or Chocolate (seeding or

injecting)injecting)

Molding ChocolateMolding Chocolate Chocolate molds because it contracts as it cools, Chocolate molds because it contracts as it cools,

pulling slightly away from the mold and allowing it pulling slightly away from the mold and allowing it to be easily removedto be easily removed

Small, single-section molds made of metal or plastic Small, single-section molds made of metal or plastic can be used for solid or filled chocolatecan be used for solid or filled chocolate

Two part molds are used to make hollow itemsTwo part molds are used to make hollow items-completely enclosed molds or molds with open -completely enclosed molds or molds with open

bottombottom To make chocolate cutouts, pour chocolate onto a To make chocolate cutouts, pour chocolate onto a

sheet of acetate or parchment, spread thin, and cut sheet of acetate or parchment, spread thin, and cut into desired shapes once it is set but not hardinto desired shapes once it is set but not hard

Molding ChocolateMolding Chocolate To make chocolate cutouts, pour To make chocolate cutouts, pour

chocolate onto a sheet of acetate or chocolate onto a sheet of acetate or parchment, spread thin, and cut into parchment, spread thin, and cut into desired shapes once it is set but not desired shapes once it is set but not hardhard

Molding ChocolateMolding Chocolate To make shavings or curls, spread a thin To make shavings or curls, spread a thin

layer of chocolate onto a marble slab and layer of chocolate onto a marble slab and let it set, then push a metal scraper let it set, then push a metal scraper across the top to shave off each curlacross the top to shave off each curl

To prepare piping chocolate, add a To prepare piping chocolate, add a small amount of warm simple syrup small amount of warm simple syrup to tempered chocolateto tempered chocolate

Modeling chocolate is made from Modeling chocolate is made from melted chocolate combined with half melted chocolate combined with half its weight of corn syrup warmed to its weight of corn syrup warmed to the temperature of the chocolatethe temperature of the chocolate

Molding ChocolateMolding Chocolate

Procedure for Molding Procedure for Molding Chocolate EggsChocolate Eggs

1.1. Polish the insides of the molds with Polish the insides of the molds with cotton woolcotton wool

2.2. Using a clean dry brush, brush the Using a clean dry brush, brush the inside of the mold with tempered inside of the mold with tempered chocolate. Be sure to cover the inside chocolate. Be sure to cover the inside of the mold completely with an even of the mold completely with an even layerlayer

3.3. Let the mold stand until the chocolate Let the mold stand until the chocolate is partially set. It should be firm but not is partially set. It should be firm but not hard.hard.

Procedure for Molding Procedure for Molding Chocolate EggsChocolate Eggs

4.4. Using a metal scraper, scrape off the Using a metal scraper, scrape off the excess chocolate from the top of the excess chocolate from the top of the mold, so the half egg has a smooth, mold, so the half egg has a smooth, sharp edge. sharp edge.

5.5. Let stand in a cool place until the Let stand in a cool place until the chocolate is completely set and hard.chocolate is completely set and hard.

6.6. Turn the mold over and tap it gently to Turn the mold over and tap it gently to unmold the eggunmold the egg

7.7. To avoid getting fingerprints on the To avoid getting fingerprints on the shiny surface of the unmold chocolate, shiny surface of the unmold chocolate, handle it with disposable plastic gloves.handle it with disposable plastic gloves.

Procedure for Molding Procedure for Molding Chocolate EggsChocolate Eggs

8.8. To glue two halves together to make a whole To glue two halves together to make a whole hollow egg, use one of these two methods:hollow egg, use one of these two methods:- Using a paper cone, filled with tempered - Using a paper cone, filled with tempered chocolate, pipe a fine line of chocolate onto chocolate, pipe a fine line of chocolate onto the edge of one of the halves, then perss the the edge of one of the halves, then perss the two halves togethertwo halves together- Place one of the halves open- side down on - Place one of the halves open- side down on a warm baking sheet for just an instant to a warm baking sheet for just an instant to melt the edge slightly, then fasten the two melt the edge slightly, then fasten the two halves togetherhalves together

9. Use point of the small knife to trim excess 9. Use point of the small knife to trim excess chocolate from the seamchocolate from the seam

Procedure for Molding Procedure for Molding Chocolate EggsChocolate Eggs