1. Chapter 21 Chocolate and Decorative Work On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

2. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Chocolate Cleaned, dried, cured, roasted cocoa beans are crushed to yield chocolate nibs. Nibs are crushed into chocolate liquor paste or chocolate mass. Removing cocoa butter from the mass creates cocoa powder.

3. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Tasting Chocolate Three types of cocoa beans exist: –One hardy, abundant African variety used as a base –Two flavorful aromatic varieties used for flavor Most chocolates are blends Besides flavor, chocolate is evaluated on: –Appearance –Smell –Break –Texture

4. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Types of Chocolate Unsweetened Bittersweet and semisweet Couverture Sweet Milk Chocolate chips, chunks and pistoles or calets Cocoa powder or cocoa butter White chocolate Gianduja Imitation chocolate or chocolate-flavored coating

5. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Tempering Chocolate Is the controlled process of melting, cooling and reheating chocolate. Several methods are used: –Seeding –Tabling –Microwave oven Tempered chocolate lends itself to being piped, shaped and formed easily.

6. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Chocolate Candies Chocolate candies are divided into two categories based on the way they are made: –Dipped –Molded

7. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 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.

8. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Nougatine and Decorative Sugar Work 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. Spun sugar is long, fine, hairlike threads of sugar made by flicking a hot concentrated sugar syrup rapidly across dowels.

9. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 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 Nougatine powder is also available.