tempering chocolate

BACA Hons Chocolate questions No 3

1. Describe the creation of hand made chocolate pralines to include:
Cocoa butter decoration
Application of tempered chocolate to the mould
Creation and application of the filling
Completion and storage

Answers: Reusable learning objects – chocolate
Leroux S., Maitre Chocolat and Design Techniques for Chocolate Editions Francoise Blouard 2008 (box set containing two books)
Frédéric B Fusion Chocolate (Hardcover - 2006)

2. List the following pieces of specialist chocolate equipment and state their function. Ans Class notes

Product
Function and use
1.

2

3

4

5

6

7

8

10

13

14

15

16

3. State two faults and two causes of poorly tempered chocolate, and why temperature is critical during the preparation of chocolate pralines.
Fat bloom and sugar bloom are two faults of poorly tempered chocolate.
Answers: Reusable learning objects – chocolate
Leroux S., Maitre Chocolat and Design Techniques for Chocolate Editions Francoise Blouard 2008 (box set containing two books)
Frédéric B Fusion Chocolate (Hardcover - 2006)
Class notes
4. State 3 reasons for fermenting the cocoa beans:
It removes some of the bitterness.
Enhances the flavor.
Prevents the beans from germinating during storage.

5. List 4 reasons for roasting the cocoa beans:
Enhances the flavor.
It further dries the beans.
Darkens the colour.
Loosens the shell for easier removal of the skin.
6. State why the cocao beans are broken and why shell/husk is removed . Name the resultant pieces.
The resultant pieces are nibs, “cocao grue”

7. Describe each of the following types of chocolate
Dark
Milk
White
Chocolate liquor
Sugar
Extra cocoa butter
Vanilla
Lecithin
Chocolate liquor
Sugar
Extra cocoa butter
Dried or condensed milk
Vanilla
Lecithin

Sugar
Cocoa butter
Dried or condensed milk
Vanilla
Lecithin

8. State four