1. Chapter 20 Chocolate and Decorative Work

2. 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.

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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.

9. 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

10. 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

11. 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.

12. 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

13. 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.