Table of Contents
It is important that chocolate is handled correctly because it plays such a major role in dessert making.
For best results, always use good-quality chocolate that has a cocoa butter content of at least 32 per cent.
CHOCOLATE CHARACTERISTICS
It is easiest to chop and grate chocolate when it is cool and firm.
In warm weather, refrigerate it first, and take the extra precaution of holding it in a piece of baking parchment or foil.
All utensils should be absolutely dry.
CHOPPING
Work blade of chef’s knife backwards and forwards over chocolate.
GRATING
Hold chocolate firmly; work it down against the coarsest grid.
TYPES OF CHOCOLATE
Professional pastry chefs use different kinds of chocolate from the home cook.
This is because they often need a chocolate that is not only malleable for intricate shaping but also able to hold its shape.
The cocoa butter content of chocolate determines its ability to cut and shape, and it also gives the chocolate its flavour.
BAKER'S CHOCOLATE
Also called baker’s covering and pâte à glacer, this has had all the cocoa butter removed and replaced by hydrogenated vegetable oil, resulting in a chocolate that is very easy to use, with good setting and cutting properties, but a fatty flavour and a matt finish.
It is best for making flexible decorations, such as the ribbons, and can be used without tempering.
BAKER'S CHOCOLATE
The pastry chef’s favourite for any recipe that calls for chocolate, couverture contains a high percentage of cocoa butter (at least 32%) and so has a high gloss and a fine flavour.
It is more difficult to work with than baker’s chocolate – it must always be tempered before use- but it looks and tastes much better.
If you are unable to get couverture, substitute an unsweetened or semisweet (also called bittersweet and plain) chocolate with the highest cocoa butter content you can find, and temper it before use.
MELTING
Chocolate is best melted in a bain marie over a very low heat. If it becomes too hot it will turn grainy and scorch; if splashed with water, it will harden or “”seize”” and acquire a dull finish.
Chop chocolate into rough, even-sized pieces. Place the pieces in a dry heatproof bowl and set the bowl over a pan of hot (not simmering) water. When the chocolate starts to melt, stir it with a wooden spoon until smooth.
MAKING GANACHE
This creamy chocolate mixture can be used as an icing and filling for cakes, and can be flavoured with a few drops of liqueur or coffee if you like.
For successful results with ganache, use a good-quality chocolate, such as couverture, that contains a high percentage of cocoa butter.
1. Chop and melt 300 g chocolate. Heat 150 ml double cream; pour over.
2. Stir the cream and chocolate together using a wooden spoon.
3. When they are evenly combined, beat until smooth and glossy.
TEMPERING
This technique is for chocolate that has a high cocoa butter content.
It provides the consistency and sheen required for many decorative items. Melting, cooling and re-warming breaks down the fat to produce glossy, struck-free chocolate that sets very hard.
1. Slowly melt the chocolate in a bowl over a pan of hot (not simmering) water. Stir until smooth, to a temperature of 45°C.
2. Set bowl of chocolate over another bowl filled with ice cubes. Stir until the chocolate cools and the temperature drops to 25°C.
3. Warm the chocolate again over a pan of hot water for 30-60 seconds, until it reaches a working temperature of 32°C.
MAKING CUPS
This technique is for chocolate that has a high cocoa butter content.
It provides the consistency and sheen required for many decorative items. Melting, cooling and re-warming breaks down the fat to produce glossy, struck-free chocolate that sets very hard.
MAKING SHAPES
When preparing chocolate for cutting, work quickly so the chocolate does not set too soon.
Once smoothed and settled to an even layer, you can place a second sheet of baking parchment on top of the chocolate, then invert the paper sheets so the new sheet is on the bottom.
This will stop the chocolate curling up as it dries. Peel off the top sheet before cutting. Layer shapes with piped ganache; fill boxes with fresh fruits.
1. Ladle tempered chocolate on to a baking sheet lined with baking parchment.
2. Quickly spread a layer about 2 mm thick, using a paddling motion with a large angled spatula. Cool until cloudy, but not set.
3. Before chocolate sets and becomes brittle, dip a biscuit cutter in hot water, dry, then cut rounds. Use a knife for other shapes. Let shapes set on baking parchment.
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