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Pastry 23A (CSCA)

Chocolate

TermDefinition
BLOOMING A whitish coating on chocolate caused by separated cocoa butter when the chocolate goes out of temper
TEMPERING The process of melting/cooling chocolate to prepare it for dipping, coating, molding; bring back to temper. The purpose of tempering is to retain shine and crispness when it hardens, re-chain the fat molecules as it melts, and make it easy to unmold.
GANACHE Ganache is a blending of pure chocolate and cream. It can also include butter, liqueur or other flavorings
CHABLON A thin layer of chocolate / base for chocolate when dipping with a fork that gives support and keeps the fork from sticking
GUITAR A tool used for cutting chocolates
COCOA NIBS Roasted, hulled, and crushed cocoa beans before being processed into chocolate.
COUVERTURE Chocolate containing a very high percentage (>30%) of cocoa butter. High ratio of cocoa butter produces a smooth chocolate that melts/tempers easily, is silky/mellow on the tongue. Couverture is the preferred chocolate for tempering/enrobing.
Temp ranges for dark chocolate 1) 122°-131°F 2) 84°F 3) 89°F
Temp ranges for milk chocolate 1) 113°-122°F 2) 82°F 3) 86°F
Temp ranges for white chocolate 1) 104-113°F 2)79°F 3) 82°F
Created by: CSCAStudy
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