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Chapter 20 Chocolate and Decorative Work

On baking chocolate

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Chapter 20

Chocolate and Decorative Work

Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme

Chocolate

• Cleaned, dried, cured, roasted cocoa beans are crushed to yield chocolate nibs.

• Nibs are crushed into chocolate liquor or chocolate mass.

• Cocoa butter is the fat in chocolate mass

• Removing cocoa butter from the mass creates cocoa powder.

Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme

Tasting Chocolate

• Three types of cocoa beans exist:– Forastero, a hardy, abundant African variety used as a base– Criollo and Trinitario, aromatic varieties used for flavor

• Most chocolates are blends

• Besides flavor, chocolate is evaluated on:– Appearance– Smell– Break– Texture

Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme

Types of Chocolate

• Unsweetened• Bittersweet and semisweet• Couverture• Sweet• Milk• Chocolate chips, chunks and pistoles or calets• Cocoa powder • Cocoa butter• White chocolate• Gianduja• Imitation chocolate or chocolate-flavored coating

Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme

Tempering Chocolate

• Is the controlled process of melting, cooling and reheating chocolate so that is retains a rich shine and crisp snap when eaten.

• Several methods are used:– Seeding– Tabling– Microwave oven– Cocoa butter

Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme

Handling Tempered Chocolate

• Tempered chocolate lends itself to being piped, shaped and formed easily.

• Incorrectly tempered or improperly stored chocolate may develop a graish white surface known as bloom.– Fat bloom occurs when chocolate is out of temper– Sugar bloom occurs when moisture collects on the

surface of the chocolate

Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme

Chocolate Candies

• Chocolate candies are divided into two categories based on the way they are made:– Dipped – Molded

Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme

Marzipan

• Is a mixture of almond paste, sugar and glucose or corn syrup that may be colored and used like modeling clay.

• It can be rolled and cut into various shapes or used to cover cakes and pastries.

• It is the perfect medium for edible decorations.• Uniformity and detail are the hallmarks of good

craftsmanship.

Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme

Decorative Sugar Work

• A number of doughs, pastes and syrups made from sugar are used in decorative work.

• Caramelized sugar can de piped or drizzled into decorative shapes.

• Spun sugar is long, fine, hairlike threads of sugar made by flicking a hot concentrated sugar syrup rapidly across dowels.

• Caramel forms candy centers

Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme

Nougatine

• Nougatine is a blend of caramelized sugar, sliced toasted almonds and butter.– It is used as an ingredient in petits fours, chocolates,

creams and mousses.– It can be formed into decorative cups for serving ice

creams or sorbets

Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme

Pastillage

• Pastillage is made from sugar, cornstarch and gelatin.

• Although edible, its use is primarily decorative.

• Pastillage can be rolled and shaped into infinite designs.

• It is primarily used to make decorative showpieces.

Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme

Specialty Cakes

• Specialty cakes are one outlet the pastry has for creative expression.

• When planning a specialty cake, take in mind:– how long the cake will be displayed at room

temperature– visible decorations should compliment the flavors and

textures of the cake and fillings

Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme

Convenience Products

• Many high-quality chocolate products are available.

• Select those made from:– the highest quality chocolate – the highest percentage of cocoa butter and solids – the lowest amount of hydrogenated fats and artificial

flavorings

• Powdered nougatine is also available.