TAILIEUCHUNG - Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 21

Learning objectives of this chapter include: Explain additional criteria used when choosing suppliers, describe the relationship between suppliers and buyers, describe the relationship between salespersons and buyers. | 21 Chocolates and Confections Learning Objectives Explain how to melt chocolate. Describe the different techniques for properly tempering chocolate. Explain how to prepare cream ganache, butter ganache, and egg ganache. Explain the technique for forming truffles and other ganache confections. Describe the methods for finishing truffles and confections. Explain how to prepare molded chocolates. Identify different nut-based confections, like Rochers and Gianduja. Explain how to properly cook sugar using both the wet and dry methods. Identify the sugar stages and corresponding temperatures. Identity types of sugar-based confections 1 Melting Chocolate Chocolate that is to be melted should be finely chopped. A hot water bath is usually used to melt chocolate, but be careful not to allow any moisture to come in contact with the chocolate. Before tempering, chocolate must be heated to the following temperatures to ensure that all of the fat crystals melt: Dark chocolate: 110° to 120°F/43° to 49°C Milk and white chocolate: 105° to 110°F/41° to 43°C - A heavy chef’s knife is generally best for chopping chocolate, but some pastry chefs prefer to use a long serrated knife because the serrated blade breaks the chocolate into fine shards ideal for melting 2 Working with Couverture Couverture is chocolate that contains a minimum of 32 percent cocoa butter. Is thinner than other chocolates when melted. Ideal for enrobing and dipping confections. Recrystallization must take place with a specific time. Ensure ambient temperature is between 65° and 70°F/18°and 21°C Confections that are too warm will cause the chocolate to bloom. Tempering Chocolate Purchased chocolate is already in temper, and once melted, must be retempered. Tempered chocolate is glossy with a good snap. Dipping or coating confections in tempered chocolate prevents moisture migration and increases shelf life. Tempering is a process of cooling and agitation in order to form stable fat crystals. - First, the .

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