Cooking Stage
Ms. Schatz cooked her candy she demo-ed to this stage.
300-310 F
The name for the paste that is created by cocoa beans.
Chocolate liquor
3 Musketeers are an example of this type of candy
(soft) nougat
This type of chocolate contains no cocoa powder or liquor
White chocolate
Silicone or wooden
If I wanted caramel syrup, I would cook it to this temperature.
230-233 F
This makes chocolate, chocolate
Chocolate liquor
This old fashion candy is soft, sweet, and puffy
Divinity
What percentage of unsweetened chocolate is cocoa butter?
5%
What temperature should chocolate be served at?
Room temp.
What happens to soft crack candy when it is removed from water?
It is pliable
The trees where cocoa beans come from.
Cacao trees
Gummy bears are cooked to this stage?
This is the most common chocolate to use in recipes
Semi-sweet
Interfering agents are fat, corn syrup, and _________
cream of tartar
A color change happens in this stage.
Caramel stage
What do you call the liquid that forms?
cocoa butter
Why is fondant a candy?
It is cooked to soft ball stage
What would you call chocolate sauce?
ganache
The melting point of chocolate.
100-110 F
Fudge is cooked to this stage.
soft-ball
All cocoa products are a basis of __________
nibs
hard candies, hard-crack stage
This chocolate works well with fruity, and nutty flavors
White chocolate
Why would you add butter to the sides of the pot when making candy?
To help avoid crystallization