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Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Chocolate
• Cleaned, dried, cured, roasted cocoa beans are crushed to yield chocolate nibs.
• Nibs are crushed into chocolate liquor or chocolate mass.
• Cocoa butter is the fat in chocolate mass
• Removing cocoa butter from the mass creates cocoa powder.
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Tasting Chocolate
• Three types of cocoa beans exist:– Forastero, a hardy, abundant African variety used as a base– Criollo and Trinitario, aromatic varieties used for flavor
• Most chocolates are blends
• Besides flavor, chocolate is evaluated on:– Appearance– Smell– Break– Texture
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Types of Chocolate
• Unsweetened• Bittersweet and semisweet• Couverture• Sweet• Milk• Chocolate chips, chunks and pistoles or calets• Cocoa powder • Cocoa butter• White chocolate• Gianduja• Imitation chocolate or chocolate-flavored coating
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Tempering Chocolate
• Is the controlled process of melting, cooling and reheating chocolate so that is retains a rich shine and crisp snap when eaten.
• Several methods are used:– Seeding– Tabling– Microwave oven– Cocoa butter
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Handling Tempered Chocolate
• Tempered chocolate lends itself to being piped, shaped and formed easily.
• Incorrectly tempered or improperly stored chocolate may develop a graish white surface known as bloom.– Fat bloom occurs when chocolate is out of temper– Sugar bloom occurs when moisture collects on the
surface of the chocolate
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Chocolate Candies
• Chocolate candies are divided into two categories based on the way they are made:– Dipped – Molded
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Marzipan
• Is a mixture of almond paste, sugar and glucose or corn syrup that may be colored and used like modeling clay.
• It can be rolled and cut into various shapes or used to cover cakes and pastries.
• It is the perfect medium for edible decorations.• Uniformity and detail are the hallmarks of good
craftsmanship.
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Decorative Sugar Work
• A number of doughs, pastes and syrups made from sugar are used in decorative work.
• Caramelized sugar can de piped or drizzled into decorative shapes.
• Spun sugar is long, fine, hairlike threads of sugar made by flicking a hot concentrated sugar syrup rapidly across dowels.
• Caramel forms candy centers
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Nougatine
• Nougatine is a blend of caramelized sugar, sliced toasted almonds and butter.– It is used as an ingredient in petits fours, chocolates,
creams and mousses.– It can be formed into decorative cups for serving ice
creams or sorbets
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Pastillage
• Pastillage is made from sugar, cornstarch and gelatin.
• Although edible, its use is primarily decorative.
• Pastillage can be rolled and shaped into infinite designs.
• It is primarily used to make decorative showpieces.
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Specialty Cakes
• Specialty cakes are one outlet the pastry has for creative expression.
• When planning a specialty cake, take in mind:– how long the cake will be displayed at room
temperature– visible decorations should compliment the flavors and
textures of the cake and fillings
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Convenience Products
• Many high-quality chocolate products are available.
• Select those made from:– the highest quality chocolate – the highest percentage of cocoa butter and solids – the lowest amount of hydrogenated fats and artificial
flavorings
• Powdered nougatine is also available.