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Describethe conditions required for storing chocolate.
Storage temperature: 15ºC
The ideal storage temperatureis between 12ºC and 20ºC. The storage area should be dry; couverture should bekept in packaging that is kept out of light and air.
Listthe melting temperature of dark couverture.
Melting temperature: 45ºC
Listthe processing temperatures for all three basic couvertures.
Dark: 30ºC - 33ºC Callebaut811
Milk: 30ºC - 32ºC Callebaut823
White: 29ºC -31ºC Callebaut WNV
Thequantity of milk fat has an influence on the processing temperature of milk andwhite couverture, list the difference.
The higher the quantity of milk fats (milk and white couverture), the lower the processing temperature.
Whatis the outcome of brisk or irregular cooling?
Makes couverture dull andcan create condensation marks.
Listthe ideal temperature for cooling after processing?
10ºC– 15ºC
Whatwill occur if you pour couverture into a mould at 45C? Explainthe reason behind.
- It will take a particular long time before the couverture sets and hardens.
- When it has hardened, it will not have a sheen but will have a grainy lumpy structure and a greyish colour.
- The couverture will remain (partially) stuck to the mould.
The reason behind this is that the cocoa butter in thecouverture forms crystals, but not the right ones, not the so-called stableform of crystal. And it is precisely this form of stable crystals that willcoagulate the cocoa butter or couverture into a hard shiny product with a goodeven colour.
By pre-crystallising the couverture,the right type of cocoa butter crystals are created and the couverture willindeed turn into a hard, shiny product with an attractive even colour and the couverturewill turn easily out of the mould.
Pre-crystallisingalso refers to?
Referredto as tempering couverture - creating stable crystals in the couverture.
Listthe three ways of pre-crystallising.
- Melting to exact temperature
- Tabling
- Vaccination
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