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UHC72M Working with chocolate

Unit reference number: K/615/0908

Level: 2

Guided Learning (GL) hours: 30

Overview

The aim of this unit is to develop learners’ knowledge, understanding and practical skills in using techniques and methods when working with chocolate. They will learn how to temper chocolate and why it is important to temper chocolate correctly. Learners will use the chocolate items produced to decorate and finish other products. Learners will understand how to store items correctly.

Learning outcomes

On completion of this unit, learners will: LO1 Know the different types of chocolate

LO2 Know how to prepare chocolate items

LO3 Know how to finish chocolate items

LO4 Be able to produce chocolate items

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Assessment requirements

Learners must complete all four assessment requirements related to this unit:

1. Portfolio 2. Graded practical assessment 3. External examination 4. Graded synoptic assessment

1. Portfolio

Learners must produce a portfolio. At a minimum the portfolio must contain evidence that the learners have:

Tempered all types of chocolate - White

- Milk

- Dark

Used a minimum of 7 finishing techniques and methods to decorate and finish products - Piping

- Moulding and shaping

- Cutting pastillage shapes

- Use of chocolate pastille to make flowers

- Chocolate cigarette

- Chocolate ganache – use as filling, topping, as an alternative to buttercream for piping

- Chocolate acetate motifs

- Chocolate shavings

- Chocolate glaze

- Piped chocolate motifs and run-outs

The portfolio must be completed prior to learners undertaking the graded practical skills test. Whilst treatment portfolios will not be graded, they may be sampled by the VTCT External Quality Assurer (EQA). Evidence from the graded practical assessment must also be presented in the portfolio.

2. Graded practical assessment

Learners must carry out a complete practical assessment which will be observed, marked and graded by centre assessors. The grade achieved in the graded practical assessment will be the grade awarded for the unit. The graded practical assessment must take place in a real or realistic working environment. At a minimum the graded practical assessment for this unit must cover:

Production of a range of chocolate items

Use of a range of chocolate finishing techniques and methods

Recorded professional discussion can also be used as an assessment method attached to the graded practical assessment and is particularly useful for gathering evidence for criteria related to evaluation and reflection. Professional discussions should be planned and recorded.

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3. External examination

Whilst the theory content of LO1, LO2 and LO3 may be naturally assessed in the graded practical assessment, it will be tested by an external examination towards the end of the period of learning. External examinations will test knowledge and understanding from across the whole vocational area (mandatory units). Learners should use the unit content section of this unit to aid revision since exam questions will test the full breadth of this section. External examinations will be set and marked by VTCT and will contribute to the overall qualification grade.

4. Graded synoptic assessment

In the last term or final third of their qualification, learners will be required to undertake a graded synoptic assessment. This will require learners to carry out a range of practical skills from across the whole vocational area (mandatory units). Assessment coverage will vary year on year, although all mandatory units will be covered over time. VTCT will set a brief for centres which will detail the food items to be used in the graded synoptic assessment. Grading descriptors for the synoptic assessment will also be provided by VTCT. The graded synoptic assessment will be marked and graded by centre staff and externally verified by VTCT. The graded synoptic assessment will contribute to the overall qualification grade.

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Unit content

LO1 Know the different types of chocolate

Learners must know how and where cocoa is grown:

Growing - The cocoa tree bears fruit on its trunk and branches

- The fruit contain the cocoa beans and these are called pods

- The beans are made up of a seed coat, a kernel and a germ

Top 4 cocoa beans producing countries - Cote d’Ivoire

- Ghana

- Indonesia

- Nigeria

Learners must know the content of different types of chocolate:

White - Low content of cocoa solids without the non-fat ingredients from the cacao

bean

Milk - Contains 10-20% cocoa solids which includes cocoa and cocoa butter and

more than 12% milk solids

Dark - Contains up to 12% milk solids and a high content of cocoa solids with little or

no milk

Sweet dark - Contains 35-45% cocoa solids. A type of dark chocolate that is similar to

semisweet

Semi-sweet dark chocolate - Contains 40-62% cocoa solids. Used in baking

Bittersweet dark chocolate - Must contain at least 35% cocoa solids. Good quality bittersweet chocolate

contains 60-85% cocoa solids and the higher the percentage of cocoa solids the lower the sugar content. A good balance of flavour between sweet and bitter

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Unsweetened dark chocolate - Contains almost 100% cocoa solids and up to 50% cocoa butter. Only used

for cooking

Chocolate modelling paste/chocolate pastiche - A chocolate paste used to make flowers/models decorations

Learners must know characteristics of chocolate:

Cocoa butter content, also known as Theobroma oil is used to make chocolate. Extracted from the cocoa bean

Couverture is chocolate made with pure cocoa butter as the only fat content

Fluidity – lecithin is added to chocolate to increase fluidity of liquid chocolate

Taste – affected by the percentage of cocoa solids, amount of sugar and the amount of cocoa butter

Learner must know the types of food products that can be finished with chocolate:

Used as a decoration e.g. decorating cakes and cupcakes, piping chocolate onto biscuits, dipping food items into chocolate, used as filling for gateaux

As an accompaniment, e.g. chocolate cigarettes to serve with ice cream

Used as a garnish, e.g. chocolate shavings to garnish a chocolate cake

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LO2 Know how to prepare chocolate items

Learners must know how to melt chocolate:

The fat crystals in cocoa butter melt and the chocolate becomes a liquid

Chocolate begins to melt at 25o C

Using a bain-marie - Place the chocolate in a bowl over a pan of hot water. The bowl must not

come into contact with the water as this burns the chocolate and the water must not get into the chocolate as this will cause chocolate seize

Using a chocolate melting pot - In line with operating manual

- In line with organisational procedures

Using a microwave oven - Place the broken pieces of chocolate into a microwave-safe bowl

- Melt your chocolate on a low (50%) power setting

- Melt for approximately one minute for one ounce of chocolate, three minutes for eight ounces of chocolate, three and a half minutes for one pound of chocolate, four minutes for two pounds

- Stir at one minute intervals and remove chocolate from microwave before all the chocolate has melted and the stir until smooth

Methods of pre-crystallizing chocolate - Table top pre-crystallizing – chocolate is melted to 45°C, pour 2/3rd onto a

work surface. Cool by moving the chocolate around with a palette knife and a scraper. The rest of the chocolate remains in the bain-marie. Once the chocolate begins to cool it will thicken and stable crystals will form. Once the chocolate temperature drops below 27°C return to the bain-marie, mix with the remaining chocolate and use as required

- The seeding method – use pre-crystallised chocolate. Chocolate is melted to 45°C and stirred well. Add 15-20% of the pre-crystallised chocolate and stir well. Chocolate is ready when it reaches:

Dark chocolate – 31°C to 32°C

Milk chocolate – 30°C to 31°C

White chocolate – 28°C to 29°C

Learners must know about tempering chocolate: Tempered chocolate is glossy and when you break it comes apart with a crisp snap

To temper dark chocolate it needs to be heated to between 88-89°F (31°C)

To temper milk and white chocolates it needs to be heated to between 84-86°F (29-30°C)

Learners must know why it is important to temper chocolate:

Tempering chocolate stops the chocolate from ‘blooming’. This means that the fat has come to the surface of the chocolate. Untempered chocolate will have streaks, or has mottled white and grey patches. Untempered chocolate is very difficult to work with as it melts very easily and is soft

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Learners must know tools and equipment used to make chocolate items:

Appropriate for task - Mixing bowls

- Scales

- Grater

- Knives

- Spoons

- Spatulas

- Palette knives

- Cutters

- Scraper

- Saucepan

- Piping bag and nozzles

- Moulds

- Microwave

- Chocolate melting pot

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LO3 Know how to finish chocolate items

Learners must know chocolate finishing techniques and methods:

Piping – different shapes, different styles

Dipping – e.g. chocolate lollies, fruit, dough products

Moulding and shaping – making figures to use as decoration

Cutting pastillage shapes – e.g. making flowers

Chocolate shaving – made from pre-crystallised chocolate spread on a marble slab – a sharp knife is drawn across the chocolate to create shavings

Chocolate cigarette – made from pre-crystallised chocolate and spread on a marble slab, the knife is drawn across the chocolate to create one continuous curl

Chocolate ganache – made from chocolate, cream and butter. Other flavours may be added, e.g. liquors. The ganache is cooled and whipped before used for pipping

- Spreading, pouring, piping

- Flavoured – e.g. with liquor, salted chocolate ganache, hazelnut essence, ginger snap, coffee essence

Chocolate acetate motifs – pipping designs onto acetate, design and transfer to products

Chocolate glaze – use to cover cakes, biscuits and dough products

Piped chocolate motifs and run-outs – pipped design to use as decorations on cakes

Learners must know dish requirements when producing chocolate items:

Design specification, design picture, design photograph, size, shape, uniformity of pieces, correct construction/assembly

Learners must know how to store chocolate items:

Chocolate - Chocolate is best stored for a short period of time

- Milk and white chocolate have a shorter shelf life than dark chocolate

- Chocolates made with cream or butter fillings have a very short storage life

- Chocolate should be stored at between 10-15oC at a constant temperature

- Stored in a cool, dry place

- Completely sealed from light and air

- Labelled/dated

- Recording important labelling information

- In line with current regulations (allergen information)

Stored in a well-ventilated area with no strong odours - Finished products need to be protected from foreign smells, flavours, light, air

and humidity

Learners must know problems that can occur when storing finished chocolate products:

Fat bloom - A thin layer of fat crystals form on the surface of the chocolate which is

caused when fats in the chocolate crystallise or when the fats in the ganache/filling migrate to the chocolate layer

- Chocolate loses its sheen and develops a soft, milky white bloom

Sugar bloom - A rough, coarse layer of sugar on top of the chocolate

- Caused by condensation, if the chocolate is stored at too low a temperature or if the chocolate is left in a refrigerator for too long

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LO4 Be able to produce chocolate items

Comply with uniform and personal appearance standards:

Wear the correct uniform to comply with health and safety, food safety, Personal Protective Equipment (PPE) regulations

- The uniform must be clean

- Hair must be tied back and put under a hat or hair net

- Facial hair must be covered with a beard net

- Clean apron must be used to prevent cross-contamination

- Nails must be short, clean and unpolished to prevent cross-contamination

- No jewellery should be worn

- No strong smelling perfume or body spray as this will affect the flavour of delicate food items

Comply with food safety and food hygiene standards:

Learners should make sure food is safe to eat - Make sure nothing is added or removed and food is not treated in a way that

makes it harmful to eat

- Unsafe food must be withdrawn and reported to supervisor

- Records should be kept as to where food was obtained and this information should be shown on demand – known as traceability

Food additives - Only use an approved additive

- Only use if it is approved for use in that food

- Ensure the food additive does not exceed the maximum permitted level

Materials and packaging that can be reasonably expected to come into contact with food are called ‘food contact materials’. These can include packaging, food processing equipment, cookware and work surfaces

Ensure food contact materials do not transfer anything to food they touch

Ensure food contact materials do not change the food they touch

To keep food safe from bacteria, follow HAACP. Bacteria that cause serious health problems are

- E.coli O157 and campylobacter

- Salmonella, especially with the storage and handling of eggs Apply hazard analysis and critical control points (HACCP):

To avoid hazards. This keeps food safe from biological, chemical and physical safety hazards

Hazard Analysis Critical Control Points (HACCP) are an internationally recognised food safety management. The emphasis is on identifying the critical points in a process where food safety problems (or hazards) could arise. Steps can then be put in place to prevent things going wrong. Keeping records is also an important part of HACCP systems

Produce and follow mise en place work plan:

Plan work to timescales - Mise en plan work plan should be realistic and adjusted when necessary

Follow work plan to ensure mise en place is prepared on time and to meet dish requirements

Work with accuracy – reduced waste, maximum yield

Work consistency

Use appropriate skills and techniques

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Produce chocolate items in line with design requirements:

Melt chocolate

Temper chocolate - White

- Milk

- Dark Use finishing techniques and methods to decorate products to meet design requirements:

Piping

Moulding and shaping

Cutting pastillage shapes

Chocolate shavings

Chocolate cigarette

Chocolate ganache

Chocolate acetate motifs

Chocolate glaze

Piped chocolate motifs and run-outs

Correct colour, texture and flavour - Item specifications

- Appearance

- Presentation of products

- Check final presentation before being used

Implement correct storage procedures - Refrigerated/frozen at correct temperature, covered, labelled, dated

- Airtight container, labelled, dated

Identify strengths and areas for improvement to the chocolate item:

Taste, texture, appearance, flavour combinations

Appropriate use of skills, techniques and methods

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Assessment criteria

Assessment criteria will be applied to the graded practical assessment. In order to Pass this unit, learners must at a minimum achieve all Pass criteria. The pass criteria relate to the proficient demonstration of skills and knowledge. All criteria within a given grade must be achieved to be awarded that grade.

Learning outcome

The learner must:

Pass

The learner can:

Merit

To achieve a merit grade, in addition to achievement of the pass criteria, the learner can:

Distinction

To achieve a distinction grade, in addition to achievement of the pass and merit criteria, the learner can:

LO4 Be able to produce chocolate items

P1 Comply with uniform and personal appearance standards

M1 Use the work space effectively

M2 Use skills with confidence and accuracy whilst minimising waste

M3 Use effective team working skills to prepare the dish

D1 Create a finished item that reflects attention to detail and creativity

D2 Explain recommendations for the improvements that could be made to the item

P2 Comply with food safety and food hygiene standards

P3 Apply hazard analysis and critical control points (HACCP)

P4 Produce and follow mise en place work plan

P5 Produce chocolate items in line with design requirements

P6 Use finishing techniques and methods to decorate products to meet design requirements

P7 Identify strengths and areas for improvement to the chocolate item

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Assessment guidance

Assessors must use the amplified assessment guidance in this section to judge whether assessment criteria have been achieved in the graded practical assessment.

P1 Comply with uniform and personal appearance standards

Learners must be professionally presented for practical sessions and assessments. They need to wear the correct uniform and PPE. The uniform must be clean. Hair must be tied back and under a hat and hair and/or beard nets must be worn if appropriate. The learner must have: minimum make-up, no jewellery, no strong smelling perfume/body spray, short and clean unpainted nails.

P2 Comply with food safety and food hygiene standards

Learners must show that they can work within the current food safety regulations throughout the assessment. Their working methods and behaviour must minimise the risk of cross-contamination and follow appropriate routines and procedures to avoid potentially severe health hazards.

P3 Apply hazard analysis and critical control points (HACCP)

Learners must follow the HACCP procedures throughout the practical assessment.

P4 Produce and follow mise en place work plan

Learners must be able to follow their work plan which must detail the resources needed, the required ingredients to cook and finish the dish and an outline of tasks with time allocations.

The work plan must be realistic and sufficiently detailed. Learners need to follow the plan during mise en place, and make adjustments, as appropriate.

P5 Produce chocolate items in line with design requirements

Learners will have thought about the design during their mise en place work plan so they will have a clear idea of the overall look, flavours and the techniques they need to use.

They will be able to temper chocolate successfully using their preferred method. The chocolate items will be well made and ready to use to finish the product, e.g. the dark chocolate shards made to garnish a white chocolate and raspberry cheesecake are shiny, brittle and snap with a sharp sound as they should. Chocolate ganache used to cover a cake is smooth and the correct consistency. The chocolate roses made from the ganache are well constructed with a clean finish and look realistic.

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P6 Use finishing techniques and methods to decorate products to meet design requirements

Learners will use a variety of techniques and methods to finish their product with chocolate e.g. learners piped chocolate motifs and placed these around the side of the cake, they have made dark, milk and white roses and used a cutter to make tempered chocolate leaves for the top of the cake.

Learners need to show that they can use a range of finishing techniques and methods. However they must show constraint and think about the overall look, taste and texture on the finished item.

P7 Identify strengths and areas for improvement to the chocolate item

Learners must be able to identify the main strengths of the chocolate item and areas that may need some improvement e.g. learners decorated a Valentine’s day chocolate cake and decided on a hearts and flowers as a theme.

Identified strengths may include white tempered chocolate that was used to create some solid heart shapes using a mould and the hearts were successfully de-moulded. Learners used a dark chocolate ganache for pouring over the cake and they have whipped some ganache and piped flowers on one edge of the cake. They carefully place the white chocolate hearts amongst the flowers and piped in white chocolate ‘Be my valentine’ on the other side of the cake. They are really pleased with the overall look of the cake.

Areas to improve may include whether the presentation would be improved by making milk and white chocolate flowers as these would have looked better against the dark chocolate ganache covering the cake.

The cake filling is chocolate, the flavour could have been improved if the filling had a touch of Amaretto or brandy to break up the chocolate.

M1 Use the work space effectively

Throughout the mise en place and service learners should work effectively and hygienically.

The bench/work space should be clear and cleaned at the end of each task. Learners should dispose of any waste as they go along and their tools and equipment should be cleaned and put away, when they have finished using them.

The work space should be organised and set out to allow them to work in a logical order. Learners must show they can work in a disciplined way, following their mise en place work plan.

M2 Use skills with confidence and accuracy whilst minimising waste

Learners must demonstrate that their skills reach a consistently high standard. Learners must demonstrate skills with efficiency, by working systematically and methodically when preparing decorative items, whilst also minimising waste.

Learners must work at a pace that is representative of a real working environment, completing the tasks within the set timescales. Learners must carry out finishing techniques with precision, e.g. piping should be accurate on all products and show consistency of shape and placement.

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M3 Use effective team working skills to prepare the dish

Learners must show that they can communicate effectively with others to ensure that the dishes reach the pass at the correct time by talking to and working with their own and other section teams. Learners will clearly show they can manage their time and use their skills to finish items at the correct time and work as part of the kitchen team (not just in their section team), to contribute to the smooth running of the service.

D1 Create a finished item that reflects attention to detail and creativity

Learners are able to discuss their approach to the practical assessment. Learners will show they understand how their performance has impacted on the overall quality and presentation of products including their skills level.

Learners will identify areas for improvements and explain recommendations to improve the finished item. This could focus on the flavour or colour combinations or the presentation of the finished products, e.g. learners covered a cake in a rich and glossy pouring ganache which looks amazing. They then used chocolate ganache flowers over the top of the cake starting with a large one in the centre and smaller flowers towards the outside edge of the cake. They have used a combination of white, milk and dark chocolate flowers and roses. They trail some of the smaller flowers and buds down the side of the cake and onto the board to give it a natural look.

D2 Explain recommendations for the improvements that could be made to the item

The final products must have the appearance of professionally finished products suitable for a service situation. The presentation and finishing are faultless. The shape and size of the decoration compliment the product and enhance its appearance. The overall look of the product should be consistent and of the highest standard, the decorative items and overall look of the products is professional.

The learner may think that the overall look of the cake could have been improved if they had placed larger flowers in the centre of the cake and placed the smaller flowers all over the top and sides of the cake rather than just down one side of the cake. This would have created more of a ‘wow’ factor. The learner could have also piped a message on the cake e.g. “Happy Birthday” or “Happy Valentine’s day” on the board, to match the specific occasion.

When the cake was cut the ganache filled layers were even and created a perfect look. An improvement may be that the learner would cut back slightly on the amount of ganache used in each layer to ensure the best balance of flavours, ganache and cake.

They could also have added another flavour to the filling to cut through the chocolate, e.g. Bailys Irish cream, Amaretto or hazelnut essence.

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Resources

The special resources required for this unit are access to a real or realistic working environment. Recommended text books:

Professional Patisserie: Neil Rippington, Mick Burke, Chris Barker Hodder Education ISBN-10: 1444196448/ISBN-13: 978-1444196443

Recommended website:

Information about Cocoa industry: http://www.worldcocoafoundation.org/

Delivery guidance

Teachers are encouraged to use innovative, practical and engaging delivery methods to enhance the learning experience. Learners may benefit from:

Meaningful employer engagement so they relate what is being learned to the real world of work and understand commercial competency and the use of products, tools and equipment when working with chocolate and using finishing techniques and methods

Work experience within a professional kitchen so they can practise their skills in a real environment

Using interactive information and technology, systems and hardware so they can learn about concepts and theories, research current trends, research product knowledge and produce visual aids

Links with other units

This unit is closely linked with the following units:

UHC70M Food safety and hygiene in the kitchen

Food safety and hygiene in the kitchen should be embedded in all practical session and learners need to know how to follow the regulations and guidelines to create a safe working environment and to produce food that is safe to eat and sell. UHC70M Food safety and hygiene in the kitchen should be delivered before, and applied through UHC72M Working with chocolate.

UHC52M Planning and preparing for service

Planning is the key to success, therefore learners will be required to create and follow a mise en place time plan for their practical assessments, as included in this unit’s specification. The learner will need to show that they have planned the production of the chocolate items they plan to use and they have sketched a design as to what the finished item will look like. There is an opportunity to assess UHC72M Working with chocolate with UHC52M Planning and preparing for service for both the portfolio evidence and the graded practical. UHC52M Planning and preparing for service should be delivered before UHC72M Working with chocolate.

UHC64M Desserts

Learners can use the products they produce from UHC72M Working with chocolate to finish products produced for UHC64M Desserts. There is an opportunity to assess UHC72M Working with chocolate with UHC64M Desserts for both the portfolio evidence and the graded practical. The UHC64M Desserts unit can be delivered before UHC72M Working with chocolate unit.

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UHC67M Biscuits, cakes and sponges

Learners can use the products they produce from UHC72M Working with chocolate to finish products produced for UHC67M Biscuits, cakes and sponges. There is an opportunity to assess UHC72M Working with chocolate with UHC67M Biscuits cakes and sponges for both the portfolio evidence and the graded practical. UHC67M Biscuits cakes and sponges can be delivered before UHC72M Working with chocolate.

Graded synoptic assessment

At the end of the qualification of which this unit forms part, there will be a graded synoptic assessment which will assess the learner’s ability to identify and use effectively in an integrated way an appropriate selection of skills, techniques, concepts, theories, and knowledge from a number of units from within the qualification. It is therefore necessary and important that units are delivered and assessed together and synoptically to prepare learners suitably for their final graded assessment.