May 21, 2013
We reviewed the methods of tempering chocolate again in class (as we will be doing this tomorrow in the kitchen) and then moved on to market forms of chocolate and indicators of quality chocolate.
The first market form of chocolate that we talked about was unsweetened, bitter and baking chocolate. The Chef went and got some crushed cocoa nibs and put a nickel size amount in each of our hands. We were then instructed on the count of three to all put the nibs in our mouths at the same time. The Chef thought he was quite funny as he faked putting it in his mouth as we did in ours. At first it tasted a little like bitter chocolate but than as you continued to chew, it became very bitter and not a good taste. Many of the students ended up spitting them out. This is why the addition of some sugar is necessary.
We discussed couverture (ku-ver-tuer), which means to cover or coat in French. It contains a higher percentage of cocoa butter used for molding, praline, candies, showpieces, dipping and coating truffles (yum).
After discussing the different market forms we moved on to indicators of quality chocolate. These are aroma, appearance, melting point, snap, and taste. We also discussed storage of chocolate. The three enemies of chocolate are water, heat, and sunlight. This is why you see chocolate wrapped in foils as this helps minimize sunlight exposure.
The first market form of chocolate that we talked about was unsweetened, bitter and baking chocolate. The Chef went and got some crushed cocoa nibs and put a nickel size amount in each of our hands. We were then instructed on the count of three to all put the nibs in our mouths at the same time. The Chef thought he was quite funny as he faked putting it in his mouth as we did in ours. At first it tasted a little like bitter chocolate but than as you continued to chew, it became very bitter and not a good taste. Many of the students ended up spitting them out. This is why the addition of some sugar is necessary.
We discussed couverture (ku-ver-tuer), which means to cover or coat in French. It contains a higher percentage of cocoa butter used for molding, praline, candies, showpieces, dipping and coating truffles (yum).After discussing the different market forms we moved on to indicators of quality chocolate. These are aroma, appearance, melting point, snap, and taste. We also discussed storage of chocolate. The three enemies of chocolate are water, heat, and sunlight. This is why you see chocolate wrapped in foils as this helps minimize sunlight exposure. 
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