CHOCOLATE

Outcomes
Manufacture

Tempering

Tabliering

Types of Chocolate

Storage

Presentation title 2
 Reference
Understanding Food Principles and Preparation – Chapter 25

Presentation title 3
 Introduction
• Eaten in various forms – bars of chocolate, sauces, desserts, drinks
• Starting with cocoa or cacao tree – tropical plant – thought to originate
in Amazon – South America
• Now cultivated primarily in West Africa and Brazil

Presentation title 4
Presentation title 5
Presentation title 6
 Chocolate Production
• Cocoa beans are
• FERMENTED
• DRIED
• ROASTED
• GROUND TO PRODUCE COCOA LIQUOR

Liquor is the either

A) Hardened to produce 100% chocolate ( bitter)
B) Pressed to produce cocoa butter ( used in chocolate making) or cocoa
powder ( chocolate cakes and drinks)

Presentation title 7
 Chocolate as we know it is…….
Chocolate liquor plus sugar, cocoa butter,
milk
Then CONCHING and TEMPERING
• Chocolate manufacture
• Fermentation of the beans – allows for the casing to soften to make it
easy to remove and to start the development of flavour
• Beans are dried ( to 7% of the water content) = further development of
flavour and colour. Easy to transport in this form
• Beans and mixed and roasted to further develop flavour
• Germ and hull removed to leave “nibbs”
• Nibbs contain 54% cocoa butter and they are the pressed ( ground ) to
release cocoa liquor
• Grinding /pressing is important to the final “mouthfeel” of the chocolate
• Cocoa butter in the cocoa liquor has a melting point close to body
temperature – “melt-in the mouth” appeal and the snap at room temp
9
10
11
 Conching
• Conching = kneading
• Development of flavour and consistency ( texture)
• Chocolate before processing is NOT smooth and is ACIDIC
• Conching allows for the escape of volatile distasteful components
• Too much conching = bland chocolate
• Process –
• Heat ( between 21° C and 71°C)
• Knead and aerate to increase smoothness and flavour
• At this point ingredients can be added – flavouring, cocoa butter and
lecithin
• Formed into blocks and can be stored for 12 months 12
• Tempering

• Process of heating and cooling to specific temperatures

• Done to produce an even smooth colour and high gloss

• Ability to contract in any mold ( be shaped in a shaped container)
• Stability – so that it does not melt too easily
• Improves it shelf life
• Give the “snap” when bitten or broken

• NOTE – Untempered chocolate or poorly tempered chocolate =

BLOOM

13
Chocolate Bloom

14
 Tempering Process
• 3 basic Steps
• Step 1 – Melting to 51°C
• Step 2 – Cooling to 32°C ( point of crystallisation)
• Step 3 – Rewarming to convert any unstable crystals

• Can be done my machine or on a cold marble slab by hand – moving

chocolate back and forth
• Aim to form small fine crystals – this gives the chocolate a smooth
texture and a higher melting point so the chocolate is resistant to
temperature change ( more stable)
Presentation title 15
 Enrobe
• To coat in molten ( melted/liquid) chocolate

16
 Factors Affecting Tempering
• 1. Chocolate Product – must have a certain amount of fat – too little fat
content and cannot produce smooth glossy appearance

• 2. Temperature – high humidity affects the cooling and solidification –

cool clears days are better than hot humid days

• 3. Timing – must use at least 500g of chocolate to ensure that it cools

down as slowly….too little chocolate with cool down too quickly and the
desired results will not be achieved.

17
 Three ways of tempering
• 1. Tabliering –
• Heat chocolate ( Double Boiler – why?)
Stir with wooden spoon or rubber spatula – Why?
Temp = 46-49°C
NOTE – should not exceed 52°C
• Pour a 1/3rd onto a marble counter and moved backwards and
forward to cool to 26°C
• Add back into the rest and warmed to 29-32°C

18
 Tempering the Table ( Tabliering Method)
• https://www.youtube.com/watch?v=gljctcMsogI

Presentation title 19
 The Seeding Method
• Already tempered chocolate is heated in a double boiler to melt it and
then removed from the heat and more un-melted tempered chocolate is
added and then both are cooled to 26°C for 2 minutes before being
warmed again to 29 – 32°C

• Watch: https://www.youtube.com/watch?v=34vckZ_GIlU

20
 Cold Water Tempering
• Heat chocolate in a double boiler and then place the bowl over a bowl
of ice to cool – stirring all the time as you lower into the ice
• Then reheat to 32°C

Presentation title 21
 Types of Chocolate

Baking Cocoa Milk Chocolate White

Sweet Chocolate
Chocolate Chocolate
Removal of cocoa Lighter colour and
Sugar and added milder flavour – Not really chocolate
Chocolate liquor butter
cocoa butter 10% chocolate – not cocoa liquor
formed into slabs The remaining or cocoa – has
liquor ( minimum)
Minimum of 35% liquor is dried and cocoa butter
cocoa liquor made into a powder Increased cocoa
butter
May have sugar, Often referred to as
lecithin, cocoa Dutch cocoa – Additional milk
butter added treated with an solids and sugar
alkali = varies in
colour

Presentation title 22
 Imitation or Cheap Choclate

• Replaces cocoa butter with other fat forms

Presentation title 23
 Storage
• Dark Chocolate - Keeps for 12
months in cool dark place if well
sealed and not exposed to great
temperature variations and
humidity

• Milk and White Chocolate – 8

months – because of the milk
content

Presentation title 24