Flashcards in Science of Chocolate Deck (14):
main ingredients of chocolate?
cocoa butter, cocoa powder/liquor (milk solids/fat)
minor ingredients in chocolate?
sugar, emulsifiers, flavour
why use cocoa butter?
unique melting profile-->melts sharply at mouth temp to give unique flavour release and sensation
this type of fat is used in candy, not chocolate
why does cocoa butter melt sharply?
TAG composition-->mostly POS and the other TAG all have similar melting points, so it is a melting point and not a melting range
process of cocoa bean-->chocolate
harvest from pods-->ferment and dry-->roast-->deshell-->grind cocoa nibs and melt into cocoa liquor-->hydraulic pressing into cocoa butter and cocoa cakes-->blend ingredients-->conching-->liquid chocolate-->molding-->tempering
what is tempering?
a series of time-temperature sequences to ensure the right crystal form
chocolate properties to consider?
demolding, snap, gloss, uniform melting in mouth, resistance to bloom
what is chocolate bloom?
white "moldy" appearance, not a health hazard and doesn't change taste
how many different crystal forms are there for cocoa butter?
6 (5 is best form)
how to determine crystal form of chocolate?
what is the tempering sequence?
1) melt 2) cool (no crystallization) 3) form mix of crystals 4) melt out unstable polymorphs and crystallize desirable polymorph
diff types of chocolate?
unsweetened, semi-sweet, bittersweet, sweetened, milk chocolate, white chocolate (technically not chocolate)