It's all about getting to know your (history, etc etc) chocolates . . . choosing the best out of best chocs, the science of how crystallization breaks down when its heat up/cool downs, tempering in a correct method and final how to enjoy eating it ! XDI know everyone loves chocolates, especially dark one. . . so do you know what contains in a dark chocolates ? well, they have cocoa liquor which gives the color, cocoa butter, lecithin, vanilin and sugar.
Of all pastries product, chocolates is the hardest items to deal with. When it comes to tempering, PHEW ! . . . it needs time, understanding and patient. There are 'important' tempering temperature that has to be aware of !
for dark choc : melt up to (45°C-50°C), then add in tempered choc until temp falls to 28°C, where signs of thickening occur, then gently heating it up to 32°C,
milk choc : 45°C then brings down to 28°C and then to 32°C,
white choc : 40°C then to 28°C and up to 32°C
It is best to to temper the choc with the right temperature or else, fat bloom may occur after it sets or the chocs might not even set !
Here, we've learn a few methods of tempering choc, which includes ;
(a) Vaccination - Part of chocs is completely dissolved and then add in some tempered (hard) chocs into it until it slightly thickens and then slowly heat up until the ideal heat.
(b) Tabling - Pour about 2/3 of completely dissolved choc onto the marble slab, spread the choc until the choc cools down an thickens, then scrape and add back to the remaining warmed choc and then again bring it to slowly heat up until 32°C.
(c) water bath (not recommended) because water may keep contact with the chocolates. Chocolates greatest ENEMY is direct heat and water !
(d) direct warming in a very gentle heat !
On day 1 :
*Chef Karin's easter bunny, squirrel, shell and lil chocolates*
*Chef Karin's easter bunny, squirrel, shell and lil chocolates*
*Mine & Dylan's*
*Esther with her chocolate writing*chocolate writing,
chocolates figurine with easter bunny and santa clause moulds
coffee, cointreau, wattleseed and cinnamon ganache
Writing was the hardest part, it's hard to control the tips and getting the chocolate flows smoothly. ARGHHHH ! i know. . PRACTICE MAKES PERFECT !
dAY 2 :
*My Chocs- filled with coffee ganache*
as usual, practicing in tempering chocs,
we filled our chocolates with ganache that we made on day 1. It was real fun to make my own
chocolates but im not happy with the messiness- all over the bench, floor and my uniforms. LOL!
day 3 :
tempering choc,
more..and more writing practice,
we made traditional florentine today !
*Florentines*Basic recipe :
(A)
75 g unsalted butter
75 g castor sugar
20 g honey
25 g glucose
25 g cream
(B)
170 g flaked almonds
15 g mixed peel
25 g glace cherries
10 g bakers flour
Boil all of the ingredients (A) in a pot. Remove from heat, then add in remaining (B) ingredients. Bake at 180°C until golden color. When cool, coat one side with tempered couverture choc.
(A)
75 g unsalted butter
75 g castor sugar
20 g honey
25 g glucose
25 g cream
(B)
170 g flaked almonds
15 g mixed peel
25 g glace cherries
10 g bakers flour
Boil all of the ingredients (A) in a pot. Remove from heat, then add in remaining (B) ingredients. Bake at 180°C until golden color. When cool, coat one side with tempered couverture choc.
