Minions Styrofoam Carving

 

Cut the styrofoam into 3 part. Then, glue it. 

Draw the image of Minions and the cut it with knife. 

Smooth the surface of styrofoam with sand paper. 

Lastly colored the styrofoam and dry it.

Carrot Carving Nurizan bt. Ahmed

CHOCOLATE MAKING

TYPE OF CHOCOLATE

COMPOUND

•Compound chocolate is a less-expensive chocolate product replacement made from a combination of cocoa, vegetable fat, and sweeteners.
•Often used in lower-grade candy bars, compound chocolate is designed to simulate enrobed chocolate on a product. It costs less than chocolate, as it uses less expensive hard vegetable fats and tropical fats such as coconut oil and palm kernel oil in place of the more expensive cocoa butter as its fat source.

- Dark /Bitter /Plain
- Milk Chocolate
- White Chocolate



COUVERTURE

•Couverture chocolate is a very high quality chocolate that contains extra cocoa butter (32-39%). The higher percentage of cocoa butter, combined with proper tempering, gives the chocolate more sheen, firmer "snap" when broken, and a creamy mellow flavor.
•Couverture is used by professionals for dipping, coating, molding and garnishing.
•To have a desirable finished products, the covertures chocolate need to be tempered.


WHAT IS TEMPERING?

•Tempering is a process given to induce the desired stable fat crystal of cocoa butter in the chocolate which involves controlled cooling and shearing action.



THEORY OF TEMPERING

•Cocoa butter can form different types of fat crystal : alpha (), gamma (Y), Beta prime & Beta (), Beta (VI)/form VI
•Every fat crystal has different melting point
•The desired fat crystal is beta ()
•Beta () is formed by doing cooling and give shear stress to the chocolate (the tempering process).




Melting point of fat crystal :
• y 16 - 18°C
•  21 - 24°C
• ’ 27 - 29°C
•  33 - 35°C (Stable form)



WHO NEEDS TEMPERING?
•Real chocolate/couverture chocolate, which is using cocoa butter as the main fat ingredient NEEDS tempering
•Chocolate with CBE (Cocoa Butter Equivalent) substitution




WHY TEMPERING?
To form chocolate with :
•Better stability during storing process avoid fat bloom, better heat stability
•Good contraction which is needed for demoulding process
•Good appearance and texture glossy and snap
•Good melting behaviour (smooth texture in mouth and melt in body temperature





TEMPERING TEMPERATURE
•30 -31 C
DARK CHOCOLATE
•28-30 C
MILK CHOCOLATE
•27-29 C
WHITE CHOCOLATE




TEMPERING METHODS
•Marble Table Method/Tablage/French Method
1) Melt the chocolate perfectly 40-45 C
2) Pour 2/3 of chocolate onto marble table
3) Fold the chocolate back & forward





TEMPERING METHODS
•Seeding Method
1) Melt the chocolate perfectly 40-45 C
2) Add the chopped chocolate Composition 1:3 1 –chopped chocolate 3 – melted   chocolate
3) Stir well the chocolate until reach the right temperature 29-31 C (depend on chocolate type)




TEMPERING MACHINE
•Each compartment will bring the chocolate to a certain cooling stage at the beginning of tempering process
•At the final stage, the compartment will heat up the chocolate at a certain temperature to ensure the melting of the unstable low melting point crystal.



PRODUCTS FROM CHOCOLATE.

CHOCOLATE ARTWORK

  CHOCOLATE ARTWORK

TEMPERING

Process of preparing couverture for dipping, coating, molding and other purpose is called ‘tempering’. The objective of tempering is to create a very fine fat crystal structure in the chocolate. In a melted, tempered chocolate, the high melt point fats have begun to solidify into fine crystal that are distributed throughout the melted chocolate. When the chocolate is left to cool, the chocolate sets or solidifies quickly because the fine crystals act as seeds around which the rest of the chocolate crystallizes.

Tempered chocolate sets quickly and has a good texture and shine. Melted, untempered chocolate takes a long time to set. Its textures will not be as good. Its surface will be cloudy because some of the cocoa butter floats to the surface and makes a whitish coating called bloom.

Tempering Steps:

a.     Melting – chocolate is placed in a bowl and set over hot water to melt. It should not be set over direct heat because the chocolate is easily burned, which destroys both the texture and the flavor. Stir constantly while the chocolate is melting.

b.     Cooling or precrystallizing – when the chocolate is melted, it is removed from the heat. All or part of the chocolate is then cooled until it is thick and pasty. At this point, fine fat crystals have formed.

c.     Rewarming – at this point, the chocolate is too thick for dipping, molding or most other uses and must be warm slightly before it is ready to be used.

Procedure For Tempering Chocolate:

(Tablage)

Method :
1	In all stages of this procedure, do not let even a trace of moisture come in contact with the chocolate.
2	With a heavy knife, chop the chocolate into small pieces. Place the pieces in a dry stainless steel bowl.
3	Set the bowl in a pan of warm water. Stir the chocolate constantly so its melt uniformly.
4	Continue stirring until the chocolate is completely melted and reaches the proper temperature.
5	Remove the bowl from the water bath. Wipe all traces of moisture to avoid contaminating the chocolate.
6	Pour about 2/3 of the chocolate onto a marble slab. With a metal scrapper and a spatula, spread out the chocolate and quickly scrape it back together, continuing to mix the chocolate so that it cools uniformly.
7	When the chocolate cools to the proper temperature (26˚-29˚c), it will become thick and pasty. Quickly scrape it back into the bowl with the remaining chocolate.
8	Mix and reheat the chocolate over hot water to the proper rewarming temperature (29˚-32˚c).

(Seeding or Injection)

Method :
1	Chop the chocolate to be melted into small pieces.
2	Cut fine shreds or shavings from a block of tempered chocolate and set them aside.
3	Melt the chopped chocolate.
4	Remove the melted chocolate from the water bath. Stir in some of the shaved chocolate.
5	When these shaving are nearly all melted, add a few more shaving. Continue adding and stirring until the melted chocolate is cooled down to the proper tempering point and all the added shavings are melted. Do not adding the shaving too fast or they may not all melt
6	Rewarm the chocolate.

Finished Product

a.     Chocolate box

b.     Chocolate modeling

c.     Chocolate praline

d.     Chocolate truffle

Chocolate Tools

Chocolate mold, dipping forks, cotton wool, spatula, metal scraper, marble slab and brush.

CHOCOLATE MODELLING

500 gm                      Compound Chocolate

175 gm                      Liquid Glucose

50 gm                        Sugar syrup

Method:

1.      Bring the glucose and sugar syrup to boiling point.

2.      Remove from the stove and add chopped chocolate.

3.      Stir until it produced a dough-like texture.

HAZELNUT TRUFFLES

500 gm                      Compound Chocolate

250 gm                      Anchor Cream

125 gm                      Butter

200 gm                      Roasted Hazelnut

Couverture chocolate for coating.

CHOCOLATE PRALINE

1	Prepare the molds by holding them over steam, then brushing with cotton wool to make sure they are clean, smooth and dry.
2	Brush the insides lightly with tempered dark couverture to create a marbled or stippled effect
3	Coat with tempered white couverture.
4	Let set. Repeat this step to make a thicker coating. After each layer, it is essential to remove excess chocolate by scrapping the flat top of the mold with a metal scraper. This should be done before the chocolate becomes too hard. Failure to do this will mar the appearance of the finished product and may make it impossible to seal them properly.
5	Pipe in the ganache filling.
6	Do not fill the molds too full, and do not get any filling on the top edge of the chocolate. Doing so will make it impossible to seal the candies with the final layer of chocolate.
7	Using paper cone, cover with tempered couverture.
8	Scrapes off excess chocolates.
9	If the filling is soft, it is necessary to use the paper cone for this step. For firmer fillings, scrape a layer of tempered couverture back and forth over the top of the mold until the chocolates are sealed.

Chocolate Maple Walnut Praline

QUANTITY	UNIT	INGREDIENT
1 1\2	Cup	walnut
1\2	Cup	Maple syrup
2	Cup	Castor sugar
1\2	tsp	Fresh lemon juice
2	Ounces	Unsweetened chocolate

Method:

1.      Preheat the oven to 325°F Toast the walnuts on a baking sheet in the preheated oven for 8 minutes. Remove from the oven and cool to room temperature.

2.      Heat the maple syrup in a 1 ½-quart saucepan over medium-heat. When the syrup begins to boil, reduce the heat to medium and continue to boil as it thickens for 10 minutes, stirring occasionally with a metal spoon. Remove the very hot syrup from the heat. Immediately add the walnuts to the syrup and stir to combine. Transfer the glazed walnuts to a baking sheet with sides. Use the metal spoon to spread the walnuts evenly over one half of the baking sheet. Set aside.

3.      Place the sugar and lemon juice in an 8-quart saucepan. Stir with a whisk to combine (the sugar will resemble moist sand) Caramelize the sugar by heating for 10 to 10 ½ minutes over medium-high heat, stirring constantly with a wire whisk to break up and lumps (the sugar will first turn clear as it liquefies, the light brown as it caramelizes). Remove the saucepan from the heat, add the unsweetened chocolate, and stir to dissolve. Immediately and carefully pour the chocolate caramelized mixture over the walnuts, covering all the nuts.

4.      Harden at room temperature for at least 30 minutes.

5.      Invert the praline onto a clean, dry cutting board (it should pop right out of the baking sheet). Use a sharp serrated knife to cut the praline (use a sawing motion) into desired sized pieces. Store the praline in a tightly sealed plastic container until ready to devour.

Decorative sugar artwork

DECORATIVE SUGAR ARTWORK

• ·         When syrups are boiled until nearly all the water is evaporated, the sugar becomes solid when cools. This process enables us to make decorative pieces out of sugar that is boiled to 149˚c or more and shaped while still hot.

• ·         Sugar that is boiled in a syrup undergoes a chemical change called inversion; which a molecule of double sugar combines with molecules off water and changes into two molecules of simple sugar (dextrose and levulose). Invert sugar resist recrystallization, and plain sucrose, (granulated sugar) crystallize easily.

• ·         The temperature to which syrup is boiled is also important. The higher the temperature, the harder the sugar will be. The temperature ranges recommended is 155˚-160˚c, and the actual temperatures used for the pulled and blown sugar was 160˚c.

• ·         Cooking the sugar to a higher temperature makes it harder and more brittle and thus more difficult to work.  Cooking to a lower temperature makes softer sugar that is easier to work, but the pieces may not hold up as well, especially in humid climate.

Guidelines:

•  Use pure white granulated cane sugar.
•  Place the sugar and water in a clean, heavy pan. Place the mixture over low heat and stir gently until the sugar is dissolved.
• When the sugar is dissolved, raise the heat to moderately high and do not stir anymore. To prevent crystallization, use a clean pastry brushed dipped in hot water to wash any sugar crystals down the side of the pan. Do not let the brush touch the syrup.
• Always use a sugar thermometer.
•  Add coloring and tartaric acid solution at the temperatures specified in the recipes.           
•  Liquid colors in an acid solution should no be used. For the best results, use powdered colors and dissolve them in a little water or alcohol. Good quality paste colors can also be used

TOOLS FOR SUGAR WORK:

Sugar lamp, sugar thermometer, rubber gloves, blowpipe, cut off wire whip, blow torch.

1.  Spun Sugar

Spun sugar is a mass of threadlike or hair like strands of sugar used to decorate cakes and showpieces. Spun sugar should be made just before it is needed because it does not keep well. It gradually absorbs moisture from the atmosphere and becomes sticky.

Procedure:

a.     Prepare the syrup. When the correct temperature is reached, remove the pan from the heat and allow the syrup to stand for a few minutes until it is slightly cooled and thickened.

b.     Dip the cut off wire whip in the syrup and tap lightly to remove excess. Wave or flick the whip vigorously over the wooden rod so that the sugar is thrown off in fine, long threads.

c.     Repeat until the desired amount of spun sugar is hanging from the rod. Carefully lift the mass from the rod.

d.     Coil the sugar, or shape as desired for decoration.

e.     If the syrup cools too much to spin, simply rewarm it over low heat.

2.    Poured sugar

Poured sugar also called cast sugar, is boiled sugar that is allowed to harden in various shapes. Usually it is cast in flat sheets like glass, although like nougatine, it can be bent and shaped while it is hot and pliable. The syrup can also be colored before it finishes cooking.

An easy way to make a mold of any shape is to roll heat resistant plasticine into a rope and work it to the desired shaped on and oiled marbled slab or silicone ma. Whatever mold used, it should be lightly oiled to prevent the sugar from sticking.

Once the edges of the sugar shape have hardened enough, remove the mold. When the entire shape has hardened enough, slide a palette knife under it to detach it from the work surface.  To bend cast sugar, remove it from the work surface while it is still soft enough to be pliable. If it gets too hard, simply place it on an oiled baking sheet and heat it in an oven just until it is pliable. Then bend as desired, or use and oiled mold to shape it.

Procedure:

a.     Prepare the syrup as in the formula. Color the syrup as desired.

b.     When the syrup reaches the proper temperature, briefly plunge the base of the saucepan into cold water to stop the cooking. Let stand for a moment.

c.     Place a lightly oiled mold on a sheet of parchment. Pour the hot syrup into the mold to the desired thickness.

d.     Before the sugar cools, it can be marbled with another color.

3.    Pulled Sugar

Pulled sugar is a sugar that is boiled to the hard crack stage, allowed to harden slightly, then pulled or stretched until it develops a pearly sheen.

After it has been heated to the proper temperature, it must again be pulled and folded until it is cooled to a workable temperature and even in texture. Test the sugar by pulling a bit from the edge of the ball with thumb and forefinger and attempting to break it off. If it breaks off cleanly, the sugar is ready. This pulling and folding procedure is called pearling. If this is not done, it will not be possible to work the sugar properly.

Tools For Pulled Sugar:

a.     Sugar thermometer, for accurate control of the temperature of the boiling syrup.

b.     Sugar lamp or other warmer, to keep the stock of sugar warm and soft.

c.     Scissors and knife, lightly oiled, for cutting the sugar.

d.     Alcohol lamp, for melting sugar in order to fasten pieces together.

e.     Blowpipe, for blowing sugar; a pipe with a bulb for inflating is easier to use than one that is blown with the mouth.

f.        Silicone mat or oiled marble slab, for pouring out the cooked syrup.

g.     Hair dryer or fan, for cooling sugar items.

h.     Rubber gloves, to protect from burns when handling hot sugar.

Stages Of Doneness In Sugar Cooking:

STAGE	TEMPERATURE (˚c)
Thread	110
Soft ball	115
Firm ball	118
Hard ball	122-127
Small crack	130-132
Crack	135-138
*Hard crack	143-155
caramel	160-170

Pulled Sugar

Quantity	Unit	Ingredient
500	Gm	Sugar
250	Gm	Water
100	Gm	Glucose
A few drops		Strawberry essence
A few drops		Red coloring
A few drops		Banana essence
A few drops		Yellow coloring
60	Gm	Icing sugar
60	gm	Potato starch

Method:

1.      Bring sugar and water to boil to dissolve the sugar.

2.      Add glucose, bring to boil over medium high heat.

3.      Divide the syrups into 3 saucepan to color them.

4.      Allow to boil without stirring until it reach 132˚C.

5.      Remove from heat immediately and pour each color into different silicone mat.

Spun Sugar

Quantity	Unit	Ingredients
300	Gm	Sugar
150	Gm	Water
60	Gm	Glucose
A few drop		Coloring

Method:

1.      Bring sugar and water to boil to dissolve the sugar.

2.      Add glucose, bring to boil over medium high heat.

3.      Allow to boil without stirring until it reaches 132˚C.

4.      Remove from heat immediately.

Pour Sugar

Quantity	Unit	Ingredients
500	Gm	Sugar
250	Gm	Water
100	gm	Liquid glucose
A few drop		Coloring

Method:

1.      Make syrup of the sugar, water and glucose.

2.      Boil to 125˚c and add coloring if desired.

3.      Continue to boil to 165˚c. if desired, a few drops of another color could be added at this point without mixing to create a marbled effect.

4.      Stop the cooking immediately by plunging the base of the pan into cold water. Remove from the cold water and allow to stand for 2-3 minutes to thicken slightly.

5.      Pour into desired mold until approximately 5mm thick.

6.      Once edge has set enough, remove rings. Score lightly with an oiled knife.

7.      Use a little reheated sugar as glue to attached pieces together.