tree bearing yellow pods from trunk and main branches
What is the tropical cocoa tree?
100
choc product whereby cocoa butter removed
What is cocoa powder?
100
Favorite eating choc; contains, sugar, flavorings and milk solids
What is milk chocolate?
100
choc containing not less than 15% choc liquor 'German choc'
What is sweet chocolate?
100
controlled process of melting choc, cooling, and reheating within set temp ranges. - rechains molecoles and solid crystals when heated above certain temp
What is tempering?
200
Carribean, parts of Sfrica, Asia & Latin America
What is the places that the cocoa bean tree grows?
200
stirring melted chocolate with large stone or metal rollers to create a smooth teture
What is conching?
200
small choc chips designed to eliminate choipping
What are pistols or callers?
200
choc liquor approx. 53% fat
What is cocoa butter?
200
two-thirds choc melted in microwave or bain marie; reaches 118 removed from heat, remaining choc added and stirred
What is the seeding method of tempering?
300
Ripened cocoa bean pods, scooped out beans, dried beans in sun and ferment, clean, dry, cure and roast beans, crush to remove choc nib, roast to thick paste called choc mass
What is the procedure after picking beans?
300
pure chocolate solids w/o any sugar or milk solids; usually 53% cocoa butter and 47% cocoa solids
What is unsweetened chocolate?
300
not product of albino cocoa bean; does not contain any chocolate; best of this product has a minimum of 3% cocoa butter, max 55% sugar, 20% milk solids
What is white chocolate?
300
cool, consitenet temp, away from strong odors, do not refrig or freeze
What is the best way to store choc?
300
113-120 melt cool 78 temper 87
What are the temps for tempering dark choc couverturr?
400
melt 10-12 seconds at time, stir and repeat till all choc melted.
What is microwave tempering method?
400
ability of chocolate to flow when melted; affected by ration of cocoa butter or fat in chocolate
What is fluidity?
400
product made with hydrogenated veg oils, as little as 8% defatted cocoa powder and as much as 55% sugar; melts at higher temps and requires no tempering
What is imitation chocolate?
400
90m degrees for dark choc; 87 degrees for white choc and milk
What is the temp that causes choc to crystalize and become unstable?
400
104-115 melt cool 78 temper 87
What are temp for tempering milk or white choc couverture?
500
grayish white surface; incorrectly stored or tempered choc can develop
What is a bloom?
500
blend of hazelnut paste and chocolate containing 25-38% cocoa mass, milk solids and sugar
What is giandjua?
500
at least 35% chocolate mass plus additional cocoa butter, flavorings and smulsifiers, semisweet sweeter than bittersweet
put chopped choc in stainless bowl over bain marie melt to 120 dark, 115 for white or milk; constantly stir. Pour 2/3 on marble scrape and turn till cools when reaches 78, reheat till reaches 86-90