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14 Cards in this Set
- Front
- Back
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Fermenting
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takes place when cocoa beans are covered and left to ferment for several days. This enhances the flavor, removes some bitterness, and prevents the beans from germinating during future storage.
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Roasting
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this is done in different ovens which can change character, similar to coffee. Certain times and temperatures will affect the final flavor of the chocolate. This enhances the flavor, dries the beans more, darkens the color, and losens the shell for easy removal.
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Liquor Mill
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This is when the beans are ground in heated disk mills. This causes the cocoa butter to melt, turning the beans into a liquid substance resembling melted dark chocolate. (chocolate liquor) solidifies like chocolate.
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Mixing of Ingredients
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Chocolate Liquor is mixed with other ingredients:
i. Sugar ii. Extra Cocoa Butter iii. Vanilla iv. Lecithin v. Milk |
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Refining
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when the mixture is pressed between steel rollers to reduce particle size. (makes chocolate smoother)
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Conching
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kneads chocolate for up to three days, this makes the chocolate smoother, less harsh, more fluid when melted, and causes it to exhibit better melting properties when eaten.
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i. Chocolate Liquor
ii. Sugar iii. Extra Cocoa butter iv. Vanillla v. Lecithin |
Ingredients of Dark Chocolate
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i. Chocolate Liquor
ii. Sugar iii. Extra Cocoa Butter iv. Vanilla v. Lecithin vi. Dried or condensed milk |
Ingredients of Milk Chocolate
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i. Cocoa Butter
ii. Sugar iii. Vanilla iv. Lecithin v. Dried or condensed milk |
Ingredients of White Chocolate
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How much cocoa butter is present in Cocoa beans?
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55%
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What is the purpose of adding lecithin to chocolate?
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to emulsify ingredients in the chocolate, and to increase the fluidity of the chocolate.
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What is the purpose of adding cocoa butter to chocolate?
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to increase smoothness and fluidity of the chocolate.
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What is chocolate Couverture?
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has a higher percentage of cocoa butter ( at least 31%), it’s more fluid when melted and harder when set. It can be used in the production of bonbons and centerpieces
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What is a confectioner's coating?
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a chocolate-like substance. It contains little to no cocoa butter and does not need to be tempered and does not taste as good as chocolate. Cannot be used to produce bonbons.
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