Transcript Folie 1 - SBSZ

Produits gastronomiques
Gastronomic products
Le chocolat
Chocolate
Produced at:
Lycée Professionnel Les Franchises; Rue Eugène Gallion; F-52200 Langres
For:
LEONARDO PILOTPROJECT (supported by the European Union)
“Introduction to Bilingual Teaching at Vocational Colleges“
Autors: A.Desgranges- F. Goldite
LE CHOCOLAT
CHOCOLATE
THE STORY OF COCOA
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In Central America cocoa beans were used by the Mayas as a means of
exchange..
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In the Aztec period the beans were crushed and mixed with water in order to
obtain a beverage which was not sweetened but seasoned with pepper.
Conquistador Cortès tasted cocoa beans in the Aztec country and brought
some back to Spain - so the members of the nobility started to drink cocoa
but they chose to sweeten it.
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Cocoa became a popular drink all over Europe. However it was served to
the rich only as it was a very expensive product.
Until the 1850s, chocolate was only served as a beverage. Later, it was
discovered that the addition of cocoa powder to sugar and cocoa butter
changes chocolate properties turning it into a hard product.
Since 1900 Switzerland has become the homeland of chocolate in
everybody’s mind.
HOW CHOCOLATE IS MADE
Cocoa beans
washing sorting
crushing
Roasting
grinding
Cocoa paste
Pressing
Sieving

COCOA BUTTER

Crushing the inner nibs

Mixing
Crushing – refining
conching
Regulating temperature
Moulding
COCOA POWDER
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HARD CHOCOLATE
HOW CHOCOLATE IS MADE
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The basic product is the cocoa bean : the bean is first roasted and then
crushed
The cocoa butter is extracted from the beans and serves to smoothen the
paste obtained.
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The paste is pressed and cocoa butter collected. The remaining
product is used to make cocoa powder.
Black chocolate is obtained by adding cocoa butter and sugar to
the paste
milk chocolate is obtained by mixing the paste with sugar and
milk. It is then crushed et conched –
White chocolate is obtained by adding milk and sugar to the
cocoa butter
Cooking with chocolate
chocolate drinks - they can be hot or cold
The starters - chocolate soup prepared with cocoa powder
is served in Guatemala
Main courses - Sweet and sour hare served with a bitter chocolate
sauce
Desserts Black Forest cream cake , chocolate mousse
Guess the name of this cake
Préparation:
cooking :
50 min
30 min
serves 8 persons:
ingredients for the chocolate sponge cake
- 6 large eggs
- 250 g sugar
- 80 g flour
- 80 g starch
- 1 bag of baking powder
- 60 g black chocolate
For the whipped cream:
- 3 small cartons of fresh cream
- sugar
-For decoration:
-1 tin of preserved cherries
- Rum or Kirsch
- Black and white chocolates
Method ?