ChocolateY2.U8.5

Process

• 10° North & South of Equator

• Cocoa produces yellow fruit pods, each containing about 40 almond sized cocoa beans

• Beans are sun dried and fermented

• Roasted

• Winnowed and cracked into nibs

• Commercial• Nibs are crushed into thick

paste• Chocolate mass (53%

fat/cocoa butter)• Chocolate liquor (refined)

• Cocoa is made by separating the cocoa butter from mass• Natural/alkalized

• Eating Chocolate is made by adding cocoa butter, sugar, milk solids, vanilla to chocolate liquor• Conched: run through heavy

roller for smoothness and flavor development• Tempered

• Bean to Bar• Nibs are refined/conched in

melanger with sugar and optional cocoa butter, milk solids, vanilla• Tempered

CocoaCocoa TypesNatural Average pH 5.4 -5.8. Deep chocolate flavor,

tends to be bitter. Light brown in color. Absorbs less water, less readily than Dutched. Baking soda is often added to recipe to balance pH and deepen and redden color.

Dutched Average for lightly Dutched pH 6.8 – 7.2. Average for moderately Dutched 7.2 - 7.5. Dutch process. Treated with alkali to balance pH. Lighter chocolate flavor and less bitter than natural. Deep brown in color. Absorbs more water, more readily than atural. Usually used in conjunction with baking powder.

Black Average pH 7.6 – 8.1. Highly Dutched. Dark brown in color. Light chocolate flavor. Often blended with other cocoa. Used primarily for color. (Oreo.)

COCOA POWDER FAT CLASSIFICATION

Product Fat Percentage

High Fat (Breakfast)

22 -24

Moderate Fat 10 - 12

Low Fat <10

Fat Free ≤.5

Cocoa

COCOA VOLUME/WEIGHT EQUIVALENT

Cocoa, Unsweetened

Volume Weight

  Gram Ounce

Dip & Sweep

1 Cup 94.97 3.35

1 Tbsp. 5.935 .2093

1 tsp. 1.978 .0697

½ tsp. .989 .0348

Spoon & Sweep

1 Cup 86.4 3.0476

1 Tbsp. 5.4 .1904

1 tsp. 1.8 .0634

½ tsp. .9 .0317

Type

CHOCOLATE TYPESType Percent Cocoa

(includes cocoa solids and cocoa butter)Notes

Unsweetened(Chocoalte Liquor) 97 – 100

50-60% cocoa butter.

Bittersweet ≥35 - 85 Higher quality bittersweets generally range from 60-85% chocolate liquor. Sugar is not regulated and varies by manufacturer. < 12% milk solids.

Semi-sweet≥35 - 62

Sweet Dark(German Sweet) ≥15 - 35

High percentage of sugar (often 60%). <12 % milk solids.

Milk ≥10 ≥12% milk solids. ≥3.39% butter fat. White

0≥20% cocoa butter. ≥3.5% milk solids. ≤14% butter fat. ≤50% sugar.

Couverture 

Contains a high percentage of cocoa butter, allowing for better snap, gloss and taste. Usually a minimum of 31% cocoa butter. Available in bittersweet, semi-sweet, milk, and white.

Gianduja 

Made from chocolate and nut paste (hazelnut, almond, peanut).

Compound(summer coating)  

Cocoa butter is replaced with vegetable and/or palm oil. Good melting qualities, does not require tempering. Poor taste and mouth feel qualities.

Note on Chocolate Percentages:Percent Cocoa refers to the amount of the product that comes from cocoa beans. Most of the rest of the product is sugar. Percent Cocoa can indicate sweetness. The percent of chocolate liquor and added cocoa butter affects taste and viscosity. Percent Cocoa does not necessarily indicate quality.

  

TEMPERING CHOCOLATEBasic Method1. Melt to melt to temperature (see temperature chart). All crystal types melted.2. Cool, while stirring, to the cool to temperature (see temperature chart).

3. Warm to the work with temperature (see temperature chart).

4. Maintain work with temperature.Table Method1. Melt to melt to temperature (see temperature chart).

2. Pour 2/3 chocolate on marble slab and cool, while stirring, to the cool to temperature (see temperature chart).3. Return table chocolate to rest of chocolate and stir. Bring to work with temperature (see temperature chart).4. Test a small sample and maintain work with temperature.

Seed Method1. Melt to melt to temperature (see temperature chart).

2. Cool, by adding tempered chocolate, 15-20% (pieces or block) while stirring constantly, to the work with temperature (see temperature chart).

3. Test a small sample (look for quick set, no streaks, correct temperature, no un-melted seed, good viscosity) if needed, add more seed.4. If chocolate becomes too cool, carefully warm to work with temperature and retest.

CHOCOLATE TEMPERATURESTemperature° F. 63 Type I crystals melt.70 Type II crystals melt.74-76 White, cool to.79 Type III crystals melt.80-82 Milk, cool to.

White, work with.

82-84 Dark, cool to.82 Type IV crystals melt.86-88 Milk, work with.88-90 Dark, work with93 Type V crystals melt.97 Type VI crystals melt104 White, melt to113-115

Milk, melt to.

118-120

Dark, Melt to

≥122 Dark chocolate burns

Temper from PS text

1. Heat to 105°F.

2. Add Chocolate pieces until temperature drops to 87°F.

3. Heat to 92°F.