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23 Cards in this Set
- Front
- Back
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How can you tell if chocolate has been tempered properly?
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It should break with a crisp snap. The chocolate should have a gloss and solidity.
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What are the steps for tempering chocolate?
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1. melting
2. cooling 3. rewarming |
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What are three methods for tempering chocolate?
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1. tabling
2. seeding 3. microwave |
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What temperature do you melt dark chocolate?
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Between 115 - 120 F.
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What temperature do you cool dark chocolate?
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Between 80 - 82 F.
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What temperature do you rewarm dark chocolate?
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Between 87 - 90 F.
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What temperature do you melt milk or white chocolate?
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Between 110 - 115 F.
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What temperature do you cool milk or white chocolate?
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Between 78 - 80 F.
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What temperature do you rewarm milk or white chocolate?
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Between 85 - 87 F.
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How do you test chocolate to see if it has been tempered properly?
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Drop a small amount and the table and it should set within five minutes.
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What is the process for tempering chocolate using the tabling method?
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1. Heat chocolate to 115 F.
2. Place 2/3 of the chocolate on marble slab and work it back and for to cool and thicken it. 3. Place back in bowl containing 1/3 left of the chcolate and stir. |
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What is the process for tempering chocolate using the seeding method?
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1. Heat 80% of the chocolate to 115 F.
2. Take the remaining 20% chocolate and pulse in Robocoup to small pieces. 3. Remove chocolate from stove and place remaining 20% chocolate into the melted chcolate. 4. Stir around a little and let set about 5 minutes. Should be ready by now. |
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What is mycryo?
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What is freeze-dried cocoa powder. May substitute mycryo for gelatin.
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What is the benefit of using mycryo?
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What can be used to temper chocolate.
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What does the % of chocolate mean?
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How much cocoa butter and chocolate liquior is in the chocolate.
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What does chocolate consist of?
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1. cocoa butter
2. chocolate mass (chocolate liquior, ground beans) 3. sugar 4. flavoring 5. lecithin |
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What would 50% chocolate consist of?
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50% cocoa butter and chocolate mass and 50% of the remaining ingredients.
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What flavor does cocoa butter have?
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No flavoring.
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What flavor would chocolate have if you had 40% cocoa butter and 10% chocolate mass comprising 50%?
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A mild flavor.
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What flavor would chocolate have if you had 10% cocoa butter and 40% chocolate mass comprising 50%?
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You would have a strong flavor and the mouthfeel would be crappy and would not set up firmly.
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What determines mouthfeel?
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How much cocoa butter is in the chocolate.
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What is couverture chocolate?
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It is high quality chocolate with a higher cocoa butter content, 32%.
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What is mouthfeel?
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The texture and other sensations of the chocolate in the mouth. In general, a good chocolate will be smooth and dissolve into liquid in the mouth. A less good chocolate will be grainy, gritty, or waxy
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