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.