1. Chocolate 5.4

2. Chocolate Chocolate is produced from cocoa beans picked from cacao trees Chocolate is produced from cocoa beans picked from cacao trees To make chocolate, the cocoa beans are roasted, the outer shells are loosened and the bean is cracked into small pieces called nibs. The cocoa beans are then crushed into a paste, which is unsweetened called chocolate liquor. The chocolate liquor is pressed, results in cocoa butter. The cocoa solids are ground into cocoa powder. To make chocolate, the cocoa beans are roasted, the outer shells are loosened and the bean is cracked into small pieces called nibs. The cocoa beans are then crushed into a paste, which is unsweetened called chocolate liquor. The chocolate liquor is pressed, results in cocoa butter. The cocoa solids are ground into cocoa powder. To make eating chocolate combine cocoa butter with chocolate liquor. To make eating chocolate combine cocoa butter with chocolate liquor. http://www.fieldmuseum.org/chocolate/about.html

3. Video on Making Chocolate http://www.exploratorium.edu/exploring/exploring_chocolate/

4. Storing Chocolate Store chocolate, wrap it carefully, keeping it in a cool, dry, well-ventilated area. Store chocolate, wrap it carefully, keeping it in a cool, dry, well-ventilated area. Do not refrigerate chocolate, it causes moisture on the chocolate, you can freeze chocolate to prevent flavor loss. Do not refrigerate chocolate, it causes moisture on the chocolate, you can freeze chocolate to prevent flavor loss. Bloom = white coating that sometimes appears on the chocolate, indicating that some of the cocoa butter has melted and then recrystallized on the surface Bloom = white coating that sometimes appears on the chocolate, indicating that some of the cocoa butter has melted and then recrystallized on the surface It has no effect on the quality, just its appearance It has no effect on the quality, just its appearance

5. Handling Chocolate Chocolate must be handled very delicately, contains two distinct types of fat that melt at different temperatures. Chocolate must be handled very delicately, contains two distinct types of fat that melt at different temperatures. Chocolate melting process is called tempering Chocolate melting process is called tempering Melting the chocolate by heating it gently and gradually to ensure hat both fats will melt smoothly, having a good shine Melting the chocolate by heating it gently and gradually to ensure hat both fats will melt smoothly, having a good shine To temper chocolate: it is chopped into coarse pieces and placed in a stainless steel bowl over water simmering over a very low heat. Once the temperature of the chocolate reaches 105°F, remove it from the heat. More chocolate pieces are then added and stirred until the temperature drops to 87°F, it is then placed back on the heat to have its temperature reach 92°F. To temper chocolate: it is chopped into coarse pieces and placed in a stainless steel bowl over water simmering over a very low heat. Once the temperature of the chocolate reaches 105°F, remove it from the heat. More chocolate pieces are then added and stirred until the temperature drops to 87°F, it is then placed back on the heat to have its temperature reach 92°F. Tempered chocolate will coat items w/an even layer Tempered chocolate will coat items w/an even layer Look at page 247-248 for description of choc. and products Look at page 247-248 for description of choc. and products

6. Questions 1. A white coating that sometimes appears on the surface of chocolate is called? 2. Cocoa beans that are crushed into a paste and left unsweetened are called? 3. Properly stored in a cool, dry, well- ventilated area, chocolate will keep for several______? 4. What are the three critical temperatures for chocolate and what does each temperature represent when tempering chocolate? 5. If tempered chocolate becomes grainy or scorched, the chocolate must be _______?

7. Dessert Sauces, Creams, Fruit Desserts, and Tortes 5.5

8. Dessert Sauces Sauces are used to add flavor, moisture and eye appeal to dessert Sauces are used to add flavor, moisture and eye appeal to dessert Vanilla sauce known as crème anglaise, made from milk, egg yolks and sugar – (CURDLE) Vanilla sauce known as crème anglaise, made from milk, egg yolks and sugar – (CURDLE) Caramel Caramel Butterscotch Butterscotch Chocolate Chocolate Fruit Sauce Fruit Sauce Sabayon (fragile foam of egg yolks, sugar, and Marsala wine) Sabayon (fragile foam of egg yolks, sugar, and Marsala wine)

9. Creams Pastry creams = more dense than custards and are frequently used as the filling for pastries such as éclairs. Pastry creams = more dense than custards and are frequently used as the filling for pastries such as éclairs. These creams can also be used as a soufflé base These creams can also be used as a soufflé base Eggs sugar, flour or cornstarch, milk and/or cream are cooked together into a very thick, smooth mixture Eggs sugar, flour or cornstarch, milk and/or cream are cooked together into a very thick, smooth mixture

10. Creams Continued Bavarian Creams = are made by combining three basic ingredients Bavarian Creams = are made by combining three basic ingredients 1. Vanilla sauce 2. Gelatin 3. Whipped cream The sauce is combined with gelatin, until dissolved and then cooled over an ice-water bath until it mounds slightly when dropped from a spoon. Lastly whipped cream is folded in to the mixture and poured into molds The sauce is combined with gelatin, until dissolved and then cooled over an ice-water bath until it mounds slightly when dropped from a spoon. Lastly whipped cream is folded in to the mixture and poured into molds Bavarian Cream may be used as single items, or as fillings for a variety of pastries. Bavarian Cream may be used as single items, or as fillings for a variety of pastries.

11. Fruit Desserts Poached Fruits = Combined with the liquid, which is usually a mixture of sugar, spices and wine. The fruit and liquids are then heated together until the fruit is tender. The fruit is fully poached when the skin is easily pierced with a fork Poached Fruits = Combined with the liquid, which is usually a mixture of sugar, spices and wine. The fruit and liquids are then heated together until the fruit is tender. The fruit is fully poached when the skin is easily pierced with a fork The greater amount of sugar in the liquid the more firm the fruit will be The greater amount of sugar in the liquid the more firm the fruit will be Good fruits to use for poaching are apples and pears Good fruits to use for poaching are apples and pears Poached fruit desserts include Peach Melba and Pears Belle Helene Poached fruit desserts include Peach Melba and Pears Belle Helene

12. Tortes Torte = elegant, rich, many-layered cake often filled with buttercream or jam. Torte = elegant, rich, many-layered cake often filled with buttercream or jam. Genoise = French sponge cake, is normally used in preparing a torte Genoise = French sponge cake, is normally used in preparing a torte It is split into layers, and each layer is then topped with butter cream or jam filling It is split into layers, and each layer is then topped with butter cream or jam filling The layers are placed back together, and the entire cake is coated with simple syrup and then frosted. The layers are placed back together, and the entire cake is coated with simple syrup and then frosted.

13. Questions 1. Define the following terms: 1. Vanilla sauce 2. Genoise 3. Poached fruit 4. Torte 5. Sabayon 6. Pastry Cream 2. Bavarian cream is made from what? 3. What dessert could you used pastry creams for? 4. What are two fruits that are good for poaching?