chocolate questions
BACA Hons Chocolate questions No 3
1. Describe the creation of handmade chocolate pralines to include:
Cocoa butter decoration
Application of tempered chocolate to the mould
Creation and application of the filling
Completion and storage
Moulds are cleaned with water and dried and then cleaned with cotton wool or tissue to ensure everything is removed from them. The moulds have to be absolutely clean or the chocolate will pick up anything that’s in the mould. They are then sprayed with coloured cocoa butter.
Application of tempered chocolate to the mould.
The correct temperatures for tempering chocolate.
Chocolate variations.
Dark chocolate – bring to 46 down to 29 and back up to 31
Milk chocolate – bring to 46 down to 28 and back up to 30
White chocolate- bring to 40 down to 27 and back up to 29
The chocolate must be tempered correctly and it must be poured into the mould and the excess chocolate is poured out. It is then allowed to set in the refrigerator before a second layer of chocolate is poured into the mould.
Chocolate Type:
Milk Chocolate
Ganache:
Blackcurrant
Decoration:
Sprayed Dark Red Cocoa Butter
Mould:
Martellato MA1619 Polycarbonate mould
Size:
Length: 29mm Width: 29mm Height: 18mm
Ingredients: Filling x 3 Yield:18 per chocolate mould
X6 = 108
100g Blackcurrant puree
20g Minuka honey +15
150g FT Milk chocolate
20g Butter
Method
1. Bring blackcurrant puree to boil
2. Melt chocolate to 40°C and add the honey, butter and puree
3. Cool to 20°C
4. Place in piping bag and store at 3°C
The chocolate is tempered to the correct temperature depending on which chocolate you are using. The milk chocolate in this case was tempered correctly then poured into the mould. The blackcurrant ganache was then piped into moulds and the tempered chocolate poured over to seal the sweet.
Once completed the pralines are stored in an in plastic wrap.
This will protect the
1. Describe the creation of handmade chocolate pralines to include:
Cocoa butter decoration
Application of tempered chocolate to the mould
Creation and application of the filling
Completion and storage
Moulds are cleaned with water and dried and then cleaned with cotton wool or tissue to ensure everything is removed from them. The moulds have to be absolutely clean or the chocolate will pick up anything that’s in the mould. They are then sprayed with coloured cocoa butter.
Application of tempered chocolate to the mould.
The correct temperatures for tempering chocolate.
Chocolate variations.
Dark chocolate – bring to 46 down to 29 and back up to 31
Milk chocolate – bring to 46 down to 28 and back up to 30
White chocolate- bring to 40 down to 27 and back up to 29
The chocolate must be tempered correctly and it must be poured into the mould and the excess chocolate is poured out. It is then allowed to set in the refrigerator before a second layer of chocolate is poured into the mould.
Chocolate Type:
Milk Chocolate
Ganache:
Blackcurrant
Decoration:
Sprayed Dark Red Cocoa Butter
Mould:
Martellato MA1619 Polycarbonate mould
Size:
Length: 29mm Width: 29mm Height: 18mm
Ingredients: Filling x 3 Yield:18 per chocolate mould
X6 = 108
100g Blackcurrant puree
20g Minuka honey +15
150g FT Milk chocolate
20g Butter
Method
1. Bring blackcurrant puree to boil
2. Melt chocolate to 40°C and add the honey, butter and puree
3. Cool to 20°C
4. Place in piping bag and store at 3°C
The chocolate is tempered to the correct temperature depending on which chocolate you are using. The milk chocolate in this case was tempered correctly then poured into the mould. The blackcurrant ganache was then piped into moulds and the tempered chocolate poured over to seal the sweet.
Once completed the pralines are stored in an in plastic wrap.
This will protect the