1. Chocolate, Confections, and Frozen Desserts
SPRING 2018
CHOCOLATE
Chocolate, Confections, and Frozen Desserts

2. Explore the principles of chocolate, tempering, decorating, candy making, the art of frozen desserts, and sugar work.
Demonstrate an understanding of the scientific processes of involved in producing chocolate confections and sugar candies.
Course Objectives
Develop and understanding of recipe conversions and terminology.

3. Chocolate What is Chocolate?
A preparation of the seeds of cacao, roasted, husked, and ground, often sweetened and flavored, transformed into beverages, candies, syrups, and sauces.

4. History of Chocolate
In 1828, a Dutch chemist found a way to make powdered chocolate by removing half the natural fat (cacao butter) from chocolate liquor, pulverizing what remained and treating the mixture with alkaline salts to cut the bitter taste. His product became known as “Dutch cocoa,” and it soon led to the creation of solid chocolate.
In 1847 the first modern chocolate bar is created by Joseph Fry, he discovered that he could make a moldable chocolate paste by adding melted cacao butter back into Dutch cocoa.
The Latin name for the cacao tree, Theobroma cacao, means “food of the gods.”
Historians estimate that chocolate has been around for about 2000 years, but recent research suggests that it may be even older.
By the 17th Century chocolate was a fashionable drink throughout Europe, with the addition of sugar or honey.

5. History of Chocolate
In 1868, a little company called Cadbury was marketing boxes of chocolate candies in England.
Milk chocolate hit the market a few years later, pioneered by another name – Nestle.
In America, chocolate was valued so high during the early wars that it was included in soldiers’ rations.

6. History of Chocolate
Chocolate manufacturing is a more than 4-billion-dollar industry in the United States, and the average American eats at least half a pound per month.
In the 20th century, the word “chocolate” expanded to include a range of affordable treats with more sugar and additives than actual cacao in them.

7. History of Chocolate
Recently, there’s been a “chocolate revolution,” marked by an increasing interest in high-quality, handmade chocolates and sustainable, effective cacao farming and harvesting methods. Major corporations like Hershey’s have expanded their artisanal chocolate lines by purchasing smaller producers known for premium chocolates

8. Chocolate Preparations we will be Exploring in this Class:
Tempering
Candy Bars
Candy Disks
Truffles
Bon Bons
Decorating
Filligrees
Decorating Techniques
Garnishes
Chocolate Preparations we will be Exploring in this Class: