Manufacting
fermentation of cocoa beans purpose
What is to enhance the flavovr
Method using chocolate coins
What is the vaccination or seeding method
2 main enemies to chocolate
What is moisture and heat
Chocolate, fruit, nut, sugar, liquid based
What is types of fillings
Couverture is another word for
The purpose of drying the cocoa beans
What is to reduce moisture or prevent spoilage
The temperature to heat milk chocolate up
What is 110F
This is what you store chocolate in
What is aluminum foil or plastic
Ingredients in Gananche
Temperature to drop dark chocolate in seeding method
What is 90F
The ingredients for dark chocolate
What is Chocolate liquor, sugar, cocoa butter, lecithin
Symptom of untempered chocolate
What is too warm, takes too long to set, runny, shows a lot of feet
The temperature chocolate should be stored
What is 55F to 65F
What is nuts, sugar, chocolate
Shelf Life for white chocolate
The purpose of the refining process
What is to crush particles into a small size
Characteristics of tempered chocolate
What is no fat bloom, hard surface, good gloss, clean snap when broken
The shelf life for milk chocolate
What is 6 months
A ganache will separate or curdle
What is when it overheats, over mixed, liquid to low, fat content high, or cream or mix was not fresh
What is sugar bloom