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Baking 10 (CSCA)

CSCA - Chocolate

TermDefinition
WHY DOES CHOCOLATE SEIZE? If burned, moisture contaminates chocolate, cold liquid is added to melted chocolate. Add fat to rescue chocolate that seizes.
HOW DO YOU TEMPER CHOCOLATE? Heat chocolate to 120F. Cool by agitation and adding cool chocolate until temperature reaches 80F. Reheat chocolate to working temperature of 88F to 90F for dark chocolate and 85F for milkand white chocolate. Repeat entire process if temp falls below 80F.
FAT BLOOM Occurs when chocolate is stored in warm areas. Cocoa butter melts and solidifies and grey streaks form.
SUGAR BLOOM Occurs when chocolate is stored in a damp area. Sugar crystals appear on top and harden.
Created by: CSCAStudy