Transcript Chocolate Power Point

Chocolate
Mastering how to melt it!
Types of Chocolate
Chocolate Vocabulary
• Cacao refers to the tree from which the
beans are harvested and processed.
• Cocoa refers to what is produced after the
bean is processed.
• Cocoa Butter refers to the fat content that
is present in the cacao beans
The most popular confections
• Bittersweet
• semisweet
• Milk chocolate produced in bars
the most popular confections
Types of Chocolate
Unsweetened Chocolate
• This is chocolate in the purest form.
• Made from the cacao beans that have been
fermented, dried, roasted and then ground,
• It consists of approximately 50% cocoa
butter.
• This is mainly used for cooking and baking
and generally not for eating.
Bittersweet Chocolate
• This chocolate is produced by blending at
least 35% chocolate liquor with up to 50%
cocoa butter, sugar and vanilla.
• Bittersweet chocolate is dark in color and
used for baking.
Semisweet Chocolate
• This variety of chocolate used the same
percentages of liquor and cocoa butter as
the bittersweet
• Additional sugar added.
Milk Chocolate
• Milk chocolate is a very sweet chocolate
• Produced by combining chocolate liquor
with cocoa butter, vanilla and sugar.
• Milk solids added which gives the
chocolate a lighter color and smoothness.
White Chocolate
• White chocolate really isn't a chocolate at all due
to the fact that it does not contain chocolate
liquor.
• Made from cocoa butter, sugar, vanilla and milk.
• Has the same consistency as chocolate,
• White in color and is still commonly used in
baking and cooking.
Cocoa Powder
• This powder is produced after the chocolate liquor has
been pressed and removed of almost all of its cocoa
butter.
• What is left is then processed to form cocoa powder.
• Two varieties of cocoa powder: unsweetened, or natural,
and Dutch-processed.
• Dutch-process has an alkali agent added to neutralize
the acids that are present.
• This produces a reddish colored powder that dissolves
easily in water.
• Unsweetened powder is very bitter due to the acids and
produces a deep chocolate flavor to recipes
Chocolate Chips
• Chocolate chips are a processed
chocolate available in all flavor varieties
and shapes.
• A good chip will hold its shape when
baked in cookies, cakes, etc.
• It comes as mini, chunked, semisweet and
white chocolate chips.
Melting Chocolate
• Melting chocolate so that it is creamy and smooth can be
a challenge at times.
• It is important to not let the chocolate get exposed to any
moisture.
• The moisture will cause the chocolate to become stiff
and coarse, rather than creamy and smooth.
• Make sure any pans, bowls, or utensils that come in
contact with the chocolate are completely dry.
• Just a couple of drops of water can cause the chocolate
to tighten.
• Steam, condensation, and even the humidity in the air
can cause a problem.
• Chocolate can be melted in several different ways
Double Boiler Method
• A double boiler can easily be used to melt chocolate.
See the steps below.
• Place 1-2 inches of water in the bottom of a sauce pan
and allow it to boil.
• Remove the saucepan from the heat and wipe of the rim
of the pan to eliminate any moisture that may be able to
come into contact with the top portion of the double
boiler.
• Add chopped chocolate or chips into the top portion of
the double boiler and place it on top of the sauce pan.
• Stir this constantly in order for the heat to be dispersed
evenly. The chocolate will melt from the indirect heat
(steam) of the boiled water.
In a Saucepan on Top of the
Stove
• Break the chocolate up into small pieces
and place in a heavy saucepan.
• Heat over low heat until melted.
• Stir frequently while melting to prevent
scorching.
• If scorching does begin to occur, turn the
heat down on the stove.
Warm water
• Place the chocolate in a heatproof bowl or
cup
• Place the container in a shallow pan
containing hot water.
• Allow it to sit until the chocolate has
melted.
• Stir occasionally.
Microwave Method
• Using a microwave to melt chocolate
should be done only when melting a small
amount.
• Choose a microwave safe bowl
• Place the chopped chocolate or chocolate
chips into the bowl.
2nd Step Microwave Method
• Microwave on the medium setting
• Melt chips in short time increments until
almost melted.
3rd Step Microwave Method
• When most of the chips have softened..
• stir the chocolate with a rubber spatula to
disperse the heat until the remainder has
melted.
Tips
• Be very careful when melting milk chocolate and
white chocolate so that it doesn't overheat.
• Since these two chocolates contain milk solids it
is very easy for them to quickly separate and
become grainy.
• Chocolate melts best at 104º to 113ºF (40º to
45ºC).
• Temperatures beyond this point, the chocolate
will burn or separate.
• If it does burn the only thing you can do is throw
it out and begin again.