steaming and baking as per the requirements of the bread in question. Hard crust bread is baked until the internal temperature of the bread reaches 93° C to 98.8° C. If the bread starts to change from golden brown to black – it is moving from caramel to carbon, so this would mean you have to remove the bread before it reaches the internal temperature. Or, the bread can be covered with foil to avoid the excessive browning on the outside to help the bread cool through on the inside. Soft bread is baked until the internal temperature is at least 82.2° C. Step 11: Fat wash Fat wash depends on what fat is used in the dough. They include, but are not limited to; Butter Olive Oil (Mixed with water - 1:1 ratio) Washes help to achieve a shiny external appearance. They also help to increase shelf life and preserve moisture in the bread. It also helps soften the crust of bread Step 12: Cooling A very important step to making bread. It is imperative to cool bread down before slicing into it because the product undergoes carryover cooking as it cools down. This why when you cut into the loaf when it is right out of the oven, even one that is completely baked, it will seem doughy or unbaked. Post Baking: Storing and Eating In most bakeries, factory outlets, restaurants and cafes; once the bread is baked, it is usually stored and kept ready to use for service. Lean crusty breads are stored in plastic wrap and using zip lock bags to store in the freezer. Soft, enriched breads are best stored in plastic and either frozen or kept in a cool dark place. Equipment required for bread making • Oven with steam • Proofer • Dough kneader • Sheeter • Weighing scales • chiller • Mixing bowls • Rolling pins • Loaf tins • Baking trays • savarin moulds • Brioche moulds Yeast Yeast is a living organism (fungus) that multiplies and produces ferments by converting starch and sugars into carbon dioxide and alcohol. This process is used in baking and the production of beverages. Yeast is available as fresh yeast, dried yeast and brewer’s yeast. Brewer’s yeast is used in the production of beer, wine and spirits. Fresh and dried yeast is used in baking. Dried yeast is more concentrated and requires only ~ 50% of the yeast in a recipe. Handling yeast Yeast requires: A. Food – Sugar, Starch B. Warmth – 35° C C. Moisture – Water, Milk
321 www.iccadubai.ae Yield: 355 g Ingredients Method Mixing 1. Sift the flour and yeast into a mixing bowl and add sugar and salt. 2. Add in the yoghurt and melted butter and incorporate the wet ingredients into the dry. 3. Add water gradually and make a soft dough. Knead the dough well on a lightly floured work surface. 4. Brush the top on the dough with oil and cover it. Proofing 5. Rest the dough for 30-40 minutes in the prover or until the dough doubles in volume at room temperature Pre-shaping and Portioning 6. Divide into 8 pieces and make them into round dough balls 7. Roll them into thin discs, using flour on the work surface to avoid the dough from sticking Cooking 8. Cook both sides of the rolled out dough on a hot tawa for a few minutes Finishing 9. Spread some butter on top and sprinkle with chopped coriander Tawa Naan Naan Dough All purpose flour 250 g Yeast 5 g Salt 2.5 g Sugar 5 g Yoghurt 30 g Water (lukewarm) 80 – 100 g Butter 15 g Finishing Butter/Ghee A/R Coriander A/R Sea Salt A/R
322 Diploma in Advanced Culinary Arts | Baking & Patisserie Notes 1. To multiply the recipe, multiply all ingredients proportionately 2. For commercial production of bread, the temperatures and proving times mentioned in the recipe must be followed. 3. For home baking, the temperatures mentioned have to be increased by 20° C, since home ovens are slightly weaker than industrial grade. Equipment Measuring scale Measuring spoon set Mixing bowls Sieve Tawa Baking paper Baking tray Oven mitts/gloves Rolling pin Pastry Brush Key Learning Sieving Kneading Proofing Baking Tawa Naan
323 www.iccadubai.ae Yield: 355 g Ingredients Method Mixing 1. Sift the flour into a mixing bowl and add sugar, salt and baking powder 2. Slowly incorporate the wet ingredients into the dry mix. Add in the yoghurt, milk, water and eggs and knead well to form a smooth dough 3. Lastly, add in the oil and knead the dough until all the oil absorbs completely Pre-shaping and Portioning 4. Divide into 6 pieces and make them into round dough balls 5. Roll them into a large rectangular shape and brush with melted butter 6. Fold it on top of itself, folding about 1-inch pieces at one time, like a paper fan 7. Roll the folded stack into a circle and cover it. Proofing 8. Prove the pre shaped doughs for 20 – 30 minutes in a prover or at room temperature till the dough ball double in size Final Shaping 9. Roll out into a round shape and brush it with butter and sprinkle with flour 10. Fold it in half, brush the top with butter and sprinkle with flour and fold it in half again. 11. Roll out the quarters to about 5 mm thick triangular shape pieces Cooking 12. Cook the rolled out parathas on a heated tawa/crepe pan using oil 13. Once they are cooked and are still hot, crush the flatbread between your hands to open up the layers. Paratha (Warqi) Paratha Dough All purpose flour 250 g Baking Powder 0.5 g Salt 2.5 g Sugar 2.5 g Yoghurt 25 g Milk 25 g Egg 25 g Water 90 g Vegetable Oil 15 g Spreading Flour A/R Butter/Ghee A/R Whilst Cooking Vegetable Oil A/R
324 Diploma in Advanced Culinary Arts | Baking & Patisserie Notes 1. To multiply the recipe, multiply all ingredients proportionately 2. For commercial production of bread, the temperatures and proving times mentioned in the recipe must be followed. 3. The Prover should be set between 27-35° C 4. For home baking, the temperatures mentioned have to be increased by 20° C, since home ovens are slightly weaker than industrial grade. 5. To prove the dough without a prover, the dough has to rest until it doubles in volume. The timing may vary depending on how cold or warm the bread making environment is. Equipment Measuring scale Measuring spoon set Mixing bowls Sieve Tawa / Saute pan Rubber Spatula Tongs Baking Tray Oven mitts/gloves Key Learning Sieving Kneading Proofing Paratha (Warqi)
325 www.iccadubai.ae Yield: 6 - 10 portions Ingredients Method 1. For the batter, mix all the dry ingredients and blend it well. 2. Combine all the liquid together. 3. Add liquid gradually to the dry and whisk until smooth. Allow to rest for 30 minutes before use. 4. If the recipe contains egg white, foam it to firm peak ( just before using). Fold into the batter, use immediately. 5. Prepare the selected fruits and cut them even pieces. 6. Heat oil to 160-170° C in a large saucepan or deep fryer. 7. Push the fruit pieces into corn flour, and then dip them into the selected fritter batter and place into the hot oil. 8. Fry them golden brown on medium heat. 9. Transfer them onto kitchen towel. 10. Dust them with icing sugar/ caster sugar/ cinnamon/ cinnamon sugar and place them onto serving dish. Toffee Sauce 1. For caramel sauce, bring the cream to boil. 2. Caramelize the sugar in a large, dry saucepan. It is good, when it is smooth and runny, deep brown, not black and has the first thin white foam appearing on the surface. Take off the heat. 3. Add the sea salt. For toffee sauce, add the butter as well. 4. Add the cream little by little and mix it carefully after each addition. 5. When all the cream is incorporated well, boil it again to make it smooth. Fruit Fritters Fresh fruit 200 g Corn flour A/R Fritter batter 150-200 g Oil (deep frying) A/R Caramel/toffee sauce A/R Dusting sugar A/R Fritter Batter with Baking Powder Corn flour 50 g AP flour 25 g Sugar 1 tsp / 5 g Salt 1/8 tsp / 0.5 g Baking powder ¼ tsp / 1 g Egg 50 g Milk 55 g Oil 5 g Vanilla extract ¼ tsp / 1 g Fritter Batter with Egg Whites AP Flour 125 g Sugar 1 tsp /4 g Salt ¼ tsp / 1 g Milk 155 g Egg yolk 18 g Oil 15 g Egg white 30 g Toffee Sauce Fresh fruit 200 g Corn flour A/R Fritter batter 150-200 g Oil (deep frying) A/R
326 Diploma in Advanced Culinary Arts | Baking & Patisserie Notes 1. To multiply the recipe, multiply all ingredients proportionately. 2. Fritters are pourable batter mixtures. They are deep fried, dusted with sugar and served with fruit preserves, cream or sauces. They are served freshly, just after baking, warm. 3. Fruit fitters are fresh fruits deep fried covered with fritter batter and dusted with cinnamon sugar or sugar. 4. They are also served with sauces. 5. Pancakes, waffles, and crepes are similar pourable consistency batters. They are baked in Special frying pan or machine without or just a thin layer of fat. 6. The method of the above-mentioned mixtures is the same. It is called Muffin Method. Equipment Measuring scale Measuring spoon set Mixing bowls Whisk Deep saucepan Spider / Slotted spoon Oven mitts/gloves Key Learning Coating Frying Fruit Fritters
327 www.iccadubai.ae Notes 1. To multiply the recipe, multiply all ingredients proportionately. 2. Traditionally this dish contains orange liqueur, such as Cointreau and Brandy (about 1/3 of the liquid can be substituted), and boil together with the rest to remove the majority of the alcohol. 3. Suzette Souffle Crepes are filled with orange curd and french meringue mixture and baked in hot oven. Served with Suzette sauce. Equipment Measuring scale Measuring spoon set Mixing bowls Whisk Ladle Sieve Skillet Rubber spatula Tongs Key Learning Sieving Whisking Yield: 2 - 3 portions Ingredients Method 1. Bring juice and zest to a boil in a sauce pan. 2. Make golden brown caramel from the sugar in a separate sauce pan, take off the heat and add the butter. 3. Mix it and add heated juice. Cook until the sugar melts. 4. Place the crepes into the sauce 1 by 1 and quickly fold them into quarters and place onto serving dishes. 5. Give 2-3 pcs per portion. Pour over some sauce and decorate with candied orange peel and berries. Serve hot. Crepe Suzette Crepes 4 – 6 pcs Sauce Orange juice 130 g Orange zest 2 tsp Lemon juice ½ tsp Caster sugar 60 g Butter 25 g To Serve Cream Chantilly 60 g
328 Diploma in Advanced Culinary Arts | Baking & Patisserie Yield: 4 – 6 pieces Ingredients Method 1. Mix dry ingredients together. 2. Add eggs and just enough milk to get a soft dough consistency batter. 3. Mix with a whisk until combines and lump free. 4. While continuously mixing, add the rest of the milk and melted butter or oil gradually into the batter until getting to heavy cream consistency. If necessary, add some extra water or milk. If lumpy, pour it through a strainer. Allow it to rest for about 2 hours in the fridge before frying. 5. Frying Crepes: Preheat 15-18 cm crepe pan on high heat. Take off the heat and brush with melted butter or oil and get rid of the excess. Pour 40-60 ml batter into the lifted pan and spread it fast on the bottom. Dump out the excess, if any. It has to be thin. Place it back to the heat and cook until shaking the pan, it moves around and the bottom is golden brown (1-1.5 minutes). Flip over and bake the other side. 6. Slide ready crepes onto plates and continue baking them and stacking them up as they are ready. Use extra butter as necessary. 7. Allow them to cool down and cover them. Keep them refrigerated until use. Crepe Batter Flour (A P) 100 g Sugar 1 tsp Salt 1/8 tsp Eggs 1 pcs Milk 200 g Clarified butter / oil 50 g
329 www.iccadubai.ae Notes 1. To multiply the recipe, multiply all ingredients proportionately. 2. Crepe butter is liquid consistency unleavend batter. 3. Chocolate version of crepe batter can be made substituting 10-12% of flour with the same amount of cocoa powder Equipment Measuring scale Measuring spoon set Mixing bowls Whisk Ladle Sieve Skillet Rubber spatula Tongs Key Learning Sieving Whisking Crepe Batter
330 Diploma in Advanced Culinary Arts | Baking & Patisserie
331 www.iccadubai.ae Etymology The word "chocolate" comes from the Aztecs in Mexico. It is derived from the Nahuatl word xocolatl which is an amalgamation of two words. The first half of the word means "bitter", and the second half means "water". The Aztecs used to associate chocolate with their goddess of fertility. Chocolate has also been associated with the Mayan god of fertility. Another theory behind the name is that Spaniards coined the word by taking the Mayan word Cocoa and Chocolate
Diploma in Advanced Culinary Arts | Baking & Patisserie 332 chocol and replacing the Mayan term for water with the Aztec term, “atl." History Chocolate is native to Tropical South America, cacao bean has been cultivated for well over 3000 years in Central America and Mexico, with its earliest documented use in 1100 BC. Chocolate was usually made into beverages in both Mayan and Aztec cultures. Recent studies have also found that the white pulp that surround the beans were most likely used as a source of fermentable sugars for alcoholic drinks. It was also considered an important luxury good in Mesoamerica and the cocoa beans were even used as currency. It has also been used to treat diarrhoea for hundreds of years in European and South American cultures. It was not until the 16th century, the Spanish conquest of the Aztecs, that chocolate could be imported to Europe, where it quickly became a favourite of the rich. To keep up with a high demand for the new wonder drink, Spanish armies began enslaving Mesoamericans to produce cacao. Even when cacao harvesting become a regular business, only royalty and the well-connected could afford to drink this expensive product. Before long, the Spanish began growing cacao beans and using an African workforce to help manage and tend to them. The situation was different in England. Anyone with money could buy it. The first ever “chocolate house” in the world opened its doors in London (1657). In 1689, Hans Sloane developed a milk chocolate drink (in Jamaica) which was initially only used by apothecaries. This beverage was later sold to the Cadbury brothers. For so long,, the chocolate making process remained unchanged. On the arrival of the Industrial Revolution, many changes occurred in terms of improved machinery and equipment. In the 1700s, mechanical mills were created that squeezed out cocoa butter, which in turn helped create hard, durable chocolate. Soon after the revolution cooled down, companies began advertising and sold many of the chocolate treats that we continue to see even today. The Cocoa Plant and its sources The Cocoa bean which gives us both Cocoa and chocolate is grown on the “Theobroma Cacao” or ‘Cocoa Tree’. The first cocoa trees most probably originated in the Amazon Forest more than four thousand years ago. It is cultivated only in West Africa, northern and central South America the Caribbean and some parts of Asia between the tropics of Cancer and Capricorn. The cocoa tree is extremely sensitive and so the young seeds are grown in special nurseries, after a few months they are transplanted to the Cocoa plantation. They need protection from wind and excessive sunlight. This is often provided by banana, coconut or lemon trees known as ‘Cocoa Mothers’ which are planted nearby.
333 www.iccadubai.ae By the time the tree is four (or) five years old it has dark glossy leaves and ripe fruit in the form of pods growing on both the branches and the trunk. The fruits are about 3-4 inches wide and 6-10 inches long and are elongated oval in shape. Cacao varieties Cacao trees are small, under story trees that need rich, well-drained soils. The three main varieties of cacao beans used in the production of chocolate, namely; 1) Criollo (the rarest and most expensive, native to Central America) 2) Forastero (most commonly grown bean, native to the Amazon Basin) 3) Trinitario (a natural mix of Criollo and Forastero, from Trinidad) The main producers and exporters of the cocoa seeds are West Africa (74% of the world production) North central and South America (24% of the world’s production) Asia (3% of the world’s production)
334 Diploma in Advanced Culinary Arts | Baking & Patisserie Processing of Cocoa Roasting Winnowing Alkalization Grinding the Nibs Extraction of Butter Mixing or Melangeur Refining Conching Tempering Pressed Cake Pulverized Sieved Cocoa Powder Storage Moulding Storage of Chocolate Fermentation Drying the Beans Cleaning Collecting the Pod
335 www.iccadubai.ae Collecting the Pods The pods (Cocoa fruits) have to be cut from the trees with the help of large steel knives. They are then collected in baskets and taken to be opened. Once split open the beans and pulp are scooped out. Inside the pods are between 20 and 50 plump almond shaped seeds surrounded by the whitish pulp. These seeds are the precious cocoa beans. At first the beans are creamy white in colour but as they are exposed to the air they changed to purple. Fermentation The pulp and the seeds are put into large heaps either on the ground or in the boxes or the baskets (sweat boxes), where the temperature is allowed to raise 40-50° C. The white pulp ferments and produces alcohol and then acetic acid. The fermentation is stopped as soon as the mass of the beans passes in to the acid stage. The process takes about two to six days. The beans turn brown and become separated from the pulp. There are several reasons for the fermentation. • To kill the germ. • Prevents the germination of the seed and decomposition of the bean itself • To improve enzyme reaction to help in the reducing of bitterness and developing of flavour. Drying the Beans This is done either by laying the beans out in the sun for two or three days and occasionally turning them over or by passing them through a mechanical drying chamber. When completely dried the beans should have a moisture content of less than 4%. Cleaning It is necessary to clean cocoa beans after delivery to remove any earth fragents or broken beans and other foreign matter that may be present. Beans from the storage hoppers should travel over a conveyor belt and have current air flow to remove the lighter material. They should then be passed to high energy vibratory screens of different mesh size which incorporate hot air of predetermined velocity, should then be blown through meshed conveyor belts that cause the beans to float, leaving behind any heavier contaminants. Roasting This stage is essential to develop the flavour and aroma of the bean and give it an even colour. Suitable roasting temperature is 114° C to 140° C. A short roast for 20 minutes at 200° C may give a better product than longer but lower temperature conditions. Five changes occur during the roasting of cocoa beans • Development of flavouring components which enhance both cocoa taste and aroma. • Textural changes in the shell. • Development of colour • Removal of moisture • Chemical changes in the bean constituents Winnowing The purpose of winnowing is to separate the shell and germ and to split the cocoa bean into its natural segments (cocoa nibs)Cocoa beans are first cracked. Then air is passed to blow
336 Diploma in Advanced Culinary Arts | Baking & Patisserie away the lighter shell. The de-shelled beans (now mostly broken) are referred to as nibs. The nib and remaining shell fragments should be passed through the germ separator. Here vibratory perforated screen cylinders or sieves can be used to separate the germ from the nib. Alkalization This is the stage which further develops the flavour and colour. The nib should be soaked in a alkaline solution which is held in suitable non corrosive vats and then dried. The alkaline chemicals used are ammonia, potassium and sodium bicarbonate. Grinding This process may be carried out using granite rolls, roll refiners or rotating and fixed steel disc pulverisers. The nibs are ground into considerably smaller particles, a process which helps release a large amount of fat and results in the mass becoming a thick syrup. Extraction of Cocoa butter The cocoa fluid or mass is then fed into felt-lined steel pans fitted with a movable perforated lid. When subjected to hydraulic pressure some of the fat is forced through the filter leaving behind a solid residue known as press cake. The press cake is used for producing cocoa powder. This is then removed, cooled (to set the colour), pulverized and lastly sieved. It becomes a very fine powder a small quantity of salt and flavouring (vanilla) is usually added before it is marketed as the familiar cocoa powder. Processing of chocolate The processing of chocolate includes the first nine stages as for the processing of cocoa and involves further stages. Mixing or Mélangeur The chocolate mass is thoroughly mixed with powdered sugar in the mélangeur. A mélangeur (French mixer) of traditional design consists of two vertically positioned rotating heavy rollers standing on horizontally heated beds. During loading the mélangeur should be heated to 40° C the mixing operation is carried out at 50° C to 60° C. Mixing should not be longer than 20-25 minutes. During the mixing process the chocolate mix becomes homogeneous. Refining This is done by passing the mixture through a series of five heavy steel rollers to reduce the size o f the individual non- fat particles further, So that the chocolate will be very smooth to the palate. Each roller operates at different speeds, arranged to cause the chocolate to flow from the lowest vertically upwards to the top roll. The lowest roll is operated at the slowest speed. Feed rate and temperatures should be kept constant. The latter may be fixed within the range 20° C to 40° C. Refined chocolate should be removed from the top roll by accurately positioning the scraper, blades and discharge into containers. Conching It is the final stage and concerned with producing a standard quality of chocolate.
www.iccadubai.ae 337 Conching is the process of mechanical agitation of chocolate mass and cocoa butter with additional cocoa butter. This stirring process takes place in large drums or conches, from the Spanish conch meaning shell in which the chocolate is heated and kneaded with rollers at a temperature of 60-70° C Tempering The final process is called tempering. Uncontrolled crystallization of cocoa butter typically results in crystals of varying size, some or all large enough to be clearly seen with the naked eye. This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken. The uniform sheen and crisp bite of properly processed chocolate are the result of consistently small cocoa butter crystals produced by the tempering process. This process is a method of inducing cocoa butter to crystallize in a stable form in the fluid chocolate mass which is necessary to ensure a long shelf life. Incorrectly tempered chocolate has a short shelf life, poor gloss and low stability. A fault known as bloom can develop. This appears in two forms 1. Development of crystals of unstable fat on the surface of the chocolate. 2. Sugar crystallization on the surface of the chocolate. Two classic ways of tempering chocolate are Manual working of the molten chocolate on a heat-absorbing surface, such as a stone slab, until thickening indicates the presence of sufficient crystal "seeds"; the chocolate is then gently warmed to working temperature. Stirring solid chocolate into molten chocolate to "inoculate" the liquid chocolate with crystals (this method uses the already formed crystals of the solid chocolate to "seed" the molten chocolate). Chocolate tempering machines (or temperers) with computer controls can be used for producing consistently tempered chocolate, particularly for large volume applications. Chocolate can burn if heated over 200° F (95° C) which is very likely when heated directly over an open flame. Hence it is important to use a double boiler or a chocolate tempering machine to melt chocolate. A potential problem when working with melted chocolate is "seizing". Chocolate is an extremely dry food. If a little water comes into contact with melted chocolate, the sugar and cacao in the chocolate will immediately absorb the moisture and clump up. This event is called seizing. The only solution to this is to add more water (or cream or milk) until the chocolate is saturated and becomes a syrup. Unfortunately, this chocolate cannot be tempered or used as pure chocolate anymore, but can be used in a variety of other recipes that call for chocolate and whatever liquid ingredient was added. Note that although white chocolate does not contain any cacao solids, it is still subject to the same tempering procedures since it is made of cocoa butter. Type of Chocolate Tempering Temperature Dark (no milk content) 88-90° F (31-32° C) Milk 86-88° F (29-30° C) White 80-82° F (27-28° C)
Diploma in Advanced Culinary Arts | Baking & Patisserie 338 Moulding • Pre heating of the moulds • Pour tempered chocolate • Removal of the excess chocolate by heated wipers • Inversion • The chocolate is removed, packaged and sold Storage of cocoa powder Cocoa powder can be stored in paper or with a similar inner lining in bins suitably at 18-22° C and a relative humidity of 50-60%. Mould will develop if it contains more than 4% moisture. Storage of chocolate Chocolate does not develop its full flavour immediately on manufacture. This may take up to one month for milk chocolate and two months for dark chocolate. The storage area should give adequate air circulation, conditions being held at 60% relative humidity and with in the range of 16-18° C. Properly tempered chocolate will then remain in good condition for at least six months Types of Chocolate 1. Unsweetened chocolate The nearest substitute is to use 3 tablespoon cocoa and 1 tablespoon fat to replace 25 g/l oz unsweetened chocolate. The flavour of unsweetened chocolate is bitter, intense and full-bodied; it has no sugar or flavourings added. 2. Bitter chocolate Bitter chocolate is available in some delicatessens (Van Houten, Lindt and Suchard are example brands) and it can be used instead of plain chocolate for strong flavour. 3. Couverture Chocolate Couverture Chocolate contains a high proportion of cocoa butter which makes it very smooth and glossy. As it has a very brittle texture it needs ‘Tempering’ before use. Generally this type of chocolate is only used by professionals. 4. Milk chocolate Milk chocolate has a much milder flavour than plain as some of the chocolate has been replaced by milk solids. It is best to use this chocolate only in recipes that specifically call for it. 1. Chocolate Cake covering or ‘Coating’ Chocolate This should not be confused with plain or milk chocolate as it has a certain amount of the cocoa butter replaced by coconut, palm kernel oil or some other vegetable fat. It is much cheaper than plain chocolate and because it is very easily melted, it is easier to handle. It is good for decorative chocolate recipes and covering or coating cakes as it does not streak. The only disadvantage is that the flavour is not as strong as plain chocolate. 2. Dipping Chocolate This chocolate makes a good alternative to Couverture chocolate; it makes a good alternative to Couverture chocolate. It contains a high proportion of vegetable fat and is good for dipping and moulding. 3. Plain Chocolate Plain eating chocolate has good strong flavour and is the most suited for use in the cake, dessert and sweet recipes. Plain
www.iccadubai.ae 339 chocolate is made with chocolate liquor, cocoa butter, vegetable fats, sugar and flavourings. 4. Drinking Chocolate Drinking chocolate is cocoa with a high proportion of sugar. Thus it has a mild, very sweet flavour. Apart from its obvious use in drinks it can be useful as a coating on things such as truffles. 5. Origin Chocolate Also known as origin cacao, pure origin cacao and monorigin cacao refers to cacao beans grown in one particular area or region, or the chocolate made from these beans (which can be called single origin chocolate). The Theobroma cacao tree grows in the rich soils of the tropical rainforest, in a global belt 20˚ north and south of the Equator. While much of the flavour of the cacao is attributable to the genetics of the plant, the fermentation and drying post-harvest, each region’s soil composition, climate, and other factors contribute to regional differences in cacao bean flavours. 6. Compound Chocolate Also referred to as baker’s chocolate, in this chocolate some or all the cocoa butter may be replaced by highly refined edible fats, the highest class of theses fats is known as cocoa butter equivalent, and a lesser class as cocoa butter replacement. The amount and proportion of these fats used in making compound is often made for particular applications such as ice-cream coating and confectionery enrobing. This chocolate is cheaper than Couverture and is easier to use as it does not need tempering. Truffles Chocolate Truffles are a rich and elegant, bite-sized delight made with a creamy mixture of chocolate, cream, and butter to which various flavourings are added (liqueurs, extracts, nuts, coffee, purees, spices, candied or dried fruits). This mixture is really a ganache that is rolled into mis-shaped rounds to look like the real truffle fungus that grows around the roots of trees in France and Italy. Once the truffles are formed they are then rolled in cocoa powder to simulate the 'dirt' that the real truffles grow in. While cocoa powder is the traditional coating, truffles can also be coated in confectioners (powdered or icing) sugar, toasted and chopped nuts, tempered chocolate, shredded coconut, or even shaved chocolate. The taste and quality of the truffle is primarily dependent on the quality of chocolate you start with. Not all chocolates are the same. Chocolate begins with the beans from the tropical tree Theobroma. There are three types of cacao beans (Forastero, Criollo, and Trinitario) and the type and/or blend of beans, their quality, and where they are grown all contribute to the quality and taste of the chocolate. Other factors affecting taste and quality are how the beans are roasted, how the beans are ground into a mass called chocolate liquor, how much extra cocoa butter is added to the chocolate liquor, quality and amount of other ingredients added, and how long the
Diploma in Advanced Culinary Arts | Baking & Patisserie 340 chocolate liquor is conched (processed). A chocolate with a velvety smooth texture will produce a truffle that is velvety smooth. However, the most important point to consider when choosing either a bittersweet or semi-sweet chocolate for making your truffles is whether you like the chocolate when eaten out of hand. Ganache Ganache is normally made by heating heavy/double cream, then pouring it over chopped dark semi-sweet chocolate. The mixture is stirred or blended until smooth, with liqueurs or extracts added in desired. Depending on the kind of chocolate used, what the ganache is intended for, and the temperature it will be served at, the ratio of chocolate to cream is varied to obtain the desired consistency, typically, two parts chocolate to one part cream are used for filling cakes or truffle base, while three to one are commonly used in a glaze. Cooled ganache can be whipped to increase volume and spread to cover a cake.
www.iccadubai.ae 341 Chocolate and Chocolate Truffles
Diploma in Advanced Culinary Arts | Baking & Patisserie 342 Measuring scale Measuring spoon set Mixing bowls Palette Knife Scraper Saucepan Rubber spatula Notes 1. To multiply the recipe, multiply all ingredients proportionately. 2. Chili Truffles - Add chili powder or flakes to dark chocolate truffle mixture. Coat with dark chocolate and roll in cocoa powder 3. Cherry Truffles - Add 80g chopped amarena cherries to the dark chocolate ganache. Coat with dark Equipment Key Learning Making Ganache Making Truffles Yield: 15 - 20 pieces Ingredients Method 1. Melt dark chocolate over Bain Marie at 50° C. 2. Take the bowl off the Bain Marie and add in the soft butter and mix. 3. In another saucepan, boil cream and cool down to 40° C. Pour the cream onto the chocolate and mix to form a ganache 4. If adding chili powder or chopped cherries, they can be added at this stage. 5. Cover it with contact cling film. Allow it to rest overnight at 18° C - 20° C room temperature or fridge. 6. On the next day, roll the ganache into desired size balls and coat with tempered dark chocolate and further roll into desired nuts, cocoa powder etc. Dark Chocolate Truffle Mixture Dark chocolate 100 g Cream 90 g Butter 10 g
www.iccadubai.ae 343 Measuring scale Measuring spoon set Mixing bowls Palette Knife Scraper Saucepan Rubber spatula Notes 1. To multiply the recipe, multiply all ingredients proportionately. 2. Sea salt truffles Add sea salt flakes to the cream of milk chocolate truffle mixture. Coat with milk or dark chocolate, dust with cocoa powder, niege décor, nut nibs, corn flake, etc.… 3. Orange or Lemon truffles ½ tsp of zest of orange and lemon can be added to cream while heating and make desired choice of truffle. Coat with milk chocolate and the roll in desired crunch. Equipment Key Learning Making Ganache Making Truffles Yield: 15 - 20 pieces Ingredients Method 1. Melt milk chocolate over Bain Marie at 40° C. 2. Off the Bain Marie add soft butter and mix. 3. Boil the cream and cool to 40° C and pour onto the chocolate and mix to form a ganache 4. Cover it with cling film. Allow it to rest overnight at 18° C - 20° C room temperature or fridge. 5. On the next day, roll the ganache into desired size balls and coat with tempered milk chocolate and further roll into desired nuts, cocoa powder etc. Milk Chocolate Truffle Mixture Milk chocolate 100 g Cream 65 g Butter 10 g
Diploma in Advanced Culinary Arts | Baking & Patisserie 344 Measuring scale Measuring spoon set Mixing bowls Palette Knife Scraper Saucepan Rubber spatula Notes 1. To multiply the recipe, multiply all ingredients proportionately. 2. Pistachio truffles Add 10 g pure pistachio paste to white chocolate truffle mixture with the butter. Coat in white chocolate, roll in Blitzed pistachio. 3. Coconut truffles Add 10 g of roasted desiccated coconut to white chocolate ganache mixture. Coat with white or dark or milk chocolate and roll with desiccated coconut. Equipment Key Learning Making Ganache Making Truffles Yield: 12 - 15 pieces Ingredients Method 1. Melt white chocolate over Bain Marie at 40° C. 2. Off the Bain Marie add soft butter and mix. 3. Heat cream to 40° C and pour onto the chocolate and mix to form a ganache 4. Cover it with cling film. Allow it to rest overnight at 18° C - 20° C room temperature or fridge. 5. Next day roll the ganache into desired size balls and coat with tempered milk chocolate and further roll into desired nuts, cocoa powder etc. White Chocolate Truffle Mixture White chocolate 100 g Cream 60 g Butter 10 g
www.iccadubai.ae 345 Measuring scale Measuring spoon set Mixing bowls Palette Knife Scraper Saucepan Rubber spatula Notes 1. To multiply the recipe, multiply all ingredients proportionately. Equipment Key Learning Making Ganache Making Truffles Yield: 15 - 25 pieces Ingredients Method 1. Melt milk chocolate over Bain Marie at 40° C 2. Mix the hazelnut paste smooth and mix in the chocolate gradually. 3. Pour in frame or mould, push whole roasted hazelnut in the center of each piece and set in the fridge. 4. Cut or demold and dip in tempered milk chocolate. 5. Decorate with swirl shape chocolate piping. Allow it to set. Gianduja Truffle Milk chocolate 100 g Hazelnut paste 100 g
Diploma in Advanced Culinary Arts | Baking & Patisserie 346 Measuring scale Measuring spoon set Mixing bowls Palette Knife Scraper Saucepan Rubber spatula Notes 1. To multiply the recipe, multiply all ingredients proportionately. Equipment Key Learning Making Ganache Making Truffles Yield: 12 - 15 pieces Ingredients Method 1. Melt milk chocolate over Bain Marie at 40° C. 2. Off the Bain Marie add soft butter and mix. 3. Heat puree to 35° C and pour onto the chocolate and mix to form a ganache 4. Pour it into the piping bag and pipe into the truffle shells. 5. Allow it to rest overnight, next day seal them with chocolate, coat with tempered chocolate and further roll into desired nuts, or cocoa powder etc. Ganache Filling For ready Truffle Shells White chocolate 100 g Raspberry Puree 90 g Butter 50 g
www.iccadubai.ae 347 Measuring scale Measuring spoon set Mixing bowls Rubber spatula Molds Notes 1. To multiply the recipe, multiply all ingredients proportionately. Equipment Key Learning Making fillings Yield: 12 - 15 pieces Ingredients Method 1. Mix almond powder & icing sugar. 2. Add water and almond extract and make dough. 3. Roll it to 5-6mm thickness and cut to even sized discs or press them into silicon molds or use them as a filling. 4. Re molded marzipan can be dipped in tempered dark, or milk chocolate and decorated with almonds 5. Mix almond powder & icing sugar. Marzipan Almond powder 100 g Icing sugar 100 g Butter 50 g
Diploma in Advanced Culinary Arts | Baking & Patisserie 348 Measuring scale Measuring spoon set Mixing bowls Palette Knife Scraper Saucepan Rubber spatula Digital thermometer Chef’s Knife White Chopping Board Notes 1. To multiply the recipe, multiply all ingredients proportionately. Equipment Key Learning Tempering of Chocolate Yield: 15 - 20 pieces Ingredients Method 1. Melt the desired chocolate (dark/milk/white) over Bain Marie. 2. Temper chocolate according to the temperature curve of each chocolate, respectively. 3. Pour the tempered chocolate into the piping bag and pipe them 3cm disc onto a silicon mat, slightly tap the tray and place small pieces of desired nuts and fruits. 4. Allow it to crystallize. Chocolate Medallions Dark/Milk/White Chocolate 100 g Roasted Pistachio A/R Roasted Hazelnut A/R Dried Cranberry A/R Dried Apricot A/R Sea salt flakes A/R Raisins A/R
www.iccadubai.ae 349
Diploma in Advanced Culinary Arts | Baking & Patisserie 350 Measuring scale Measuring spoon set Mixing bowls Palette Knife Scraper Saucepan Rubber spatula Digital thermometer Chef’s Knife White Chopping Board Notes 1. To multiply the recipe, multiply all ingredients proportionately. Equipment Key Learning Tempering of Chocolate Yield: 15 - 20 pieces Ingredients Method 1. Melt the desired chocolate (dark/milk/white) over Bain Marie. 2. Temper chocolate according to the temperature curve of each chocolate, respectively. 3. Add slivered almond/corn flakes/rice crispes to the tempered chocolate. 4. Gently mix with spatula and allow the chocolate to coat around it. 5. Drop spoonful of the mixture onto a baking tray lined with baking paper using 2 spoons. 6. Allow it to crystallize. Rochers Dark/Milk/White Chocolate 100 g Roasted slivered almonds A/R Cornflakes A/R Rice Crispies A/R
www.iccadubai.ae 351 Measuring scale Measuring spoon set Mixing bowls Palette Knife Scraper Saucepan Rubber spatula Digital thermometer Chef’s Knife White Chopping Board Notes 1. To multiply the recipe, multiply all ingredients proportionately. Equipment Key Learning Tempering of Chocolate Yield: 15 - 20 pieces Ingredients Method 1. Melt the desired chocolate (dark/milk/white) over Bain Marie. 2. Temper chocolate according to the temperature curve of each chocolate, respectively. 3. Wipe the fruits and dip them into tempered chocolate. 4. Allow it to crystallize. Chocolate Dipped Fruits Dark/Milk/White Chocolate 100 g Dried Apricots/ Figs A/R Candied Orange A/R Candied Strawberry A/R Candied Kiwi A/R
Diploma in Advanced Culinary Arts | Baking & Patisserie 352
Dessert is a course that concludes a meal. The course consists of sweet foods, such as confections. In some parts of the world, such as much of central and western Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal. The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, sweet soups, tarts and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts. www.iccadubai.ae 353 Desserts
Culinary terms used Producing more elaborate sweets may require the application of many techniques such as: Diploma in Advanced Culinary Arts | Baking & Patisserie 354 Term Explanation Acidulated water Acid (like Lemon juice or vinegar) is added to water, to prevent discoloration of some fruit. 1part of acid for 50 part of water. Term Explanation Cooling To lower the temperature. Mixtures, sugars Crimping Giving a decorative edge to various pastes. Crushing To break into small bits using the rolling pin. Praline Cutting To divide into smaller portions using a knife. Pastes, fruit Fermentation The action of yeast on sugar and starches to produce carbon dioxide to allow the dough to expand in volume. Filling A mixture that is enveloped in pastry. Mince meat, cream Chantilly Folding The method of mixing gently and reducing the loss of incorporating air in the process. Cake batter, Cream Glace fruit A glossy finish given to fruit by brushing with jelly or melted sugar sprinkled on to the surface. Glazes Glazes are used to impart a gloss by coating. Boiled apricot jam can be used as a glaze or as a base under such glazes as fondant or water icing. It enhances the glossy appearance, improves the flavour, gives a smooth surface and forms an elastic coat which prevents baked goods from drying out. Fruit flan jelly crystals or ready prepared mixtures are available for glazing fruit. Aspic is used for savoury products. Gluten Protein found in some cereals especially wheat, rye, barley. Gliadin The part of the gluten that gives it elasticity. Grinding To make into a fine powder/ paste using a electric blender /grinder. Coffee, hazelnuts Gum Arabic Sticky substance obtained from the acacia tree, which hardens on exposure to the air. Hulling Removing green calyx from strawberries, raspberries, etc. Humidity Amount of moisture in the air. Hydrogenated fats Oil hardened by treatment with hydrogen. These are solid at room temperature. Coulis Pureed fruits and/or vegetables. Agar-agar Dried purified stem of seaweed which swells and forms gel with water. Used as a setting agent. Alginates Carbohydrate derived from seaweed, used as a thickening agent and also used to stabilize emulsions Batter Flour and water or milk mixed together to get a coating consistency mix, used for batter fried food (eg. fritters), pancake. Baumé Scale used in saccharometer. Beating Combining to mix two or more liquid ingredients. Cream, eggs, meringue. Blanching Immersing in hot water to remove the skin. Almonds Brulee French word for burnt. Applies to dishes finished with caramelized sugar. – Crème Brulee Candied Preservation by steeping in a supersaturated sugar solution and then drying to get a coating of sugar crystals Caramelize To heat sugar till it starts to brown Chemisé Comes from French the word chemise meaning “shirt”. It refers to food wrapped in a pastry shell or coated with sauce or aspic. Coagulation Effect of heat or acid on protein resulting in partial or complete solidification in suspension. Confiture/ conserve To preserve fruits broken or whole Congeal To change liquid to a solid to bring about gelatinisation.
Creams and Fillings Most pastries are enhanced with sauces, creams or fillings. Cream is a term that applies for a range of products that all contain milk or cream to a degree. Major groups within this classification are – www.iccadubai.ae 355 Term Explanation Hygroscopic The property of attracting moisture. Viscosity The degree to which a fluid resists flow under an applied force. Being viscous, i.e. the glutinous nature or consistency, thickness Zest The oily, coloured outer skin of citrus fruits Macerate To flavour foods by steeping them in an aromatic liquid such as a liqueur. Macerating To flavour foods by steeping them in an aromatic liquid such as a liqueur. Marinade A combination of ingredient used to impart flavour to another food and also to tenderise it. Marsala Fortified wine made from grapes grown near Marsala (Sicily). Marshmallow Elastic spongy sweetmeat made from sugar, egg white, glucose and gelatin or gum Arabic. Originally made from the roots of the plant. Piping To squeeze out of a piping bag and nozzle to get a shape. Cream, meringue Pounding Breaking into bits by hammering. Nuts Sieving Passing thorough a drum sieve to clean/ incorporate air/ mix ingredients. Flour, cocoa powder Sorbetiere An ice cream machine or a container for storing ice cream or sorbets. Spreading To evenly spread a paste over a surface. Chocolate, jam, fondant Steeping To cover food in hot or cold liquid and leave it to stand, either to extract flavour or colour or to soften. Straining Passing through a chinois/ strainer to remove impurities or get a even consistency. Sauces Syneresis Overcooked or cooked too fast. The shrinking of the protein squeezes out the liquid (separation of water from the gel). Syrup A thick sweet liquid made by boiling sugar with water and/or fruit juice Term Explanation Crème Chantilly Whipped dairy cream with sugar and vanilla. Crème Renversée “Reversed cream” which sets after cooking such as Creme brulee Crème Caramel Royale is another term for this custard. Crème Francaises A sabayon mixture which is set with gelatin. Crème Pâtissière Also called Pastry or confectioners cream. Used to be set with flour& egg, but nowadays pure starch is used since it does not interfere with the flavour. Crème Bavarois Bavarian Cream that uses English custard, gelatin and whipped cream, cheaper versions use egg white. Crème Diplômât A mixture of crème pâtissière and whipped cream in a 2:1 proportion used for fillings as in profiteroles. Butter Cream This is a mixture of Anglaise and Butter. Variations such as Italian Butter cream or Icing can be substituted. Mousse This is a mixture that should be light and can be a combination of cream with flavour additives, sometimes set with gelatin. Mousse au chocolate is the most famous application. Term Explanation
Sauces and glazes Sauces often add value to a dish by either enhancing the underlying flavour or providing a contrast. Sauces used for sweets can be based on fruit, custard, chocolate, nuts or sabayon. I. Fruit based sauces Fruit based sauces Can be produced by boiling, mixing with icing sugar or blending with stock syrup. Advantages apply to all three methods. Blending fresh fruit with icing sugar and perhaps a bit of lemon juice will provide the optimum fresh flavour. Stock syrup will provide a sweeter flavour and should be used for frozen or less ripe fruit. Boiling fruit within stock syrup, lemon juice and spices such as cinnamon sticks will produce a thicker sauce that has a considerably longer life span. Some fruit such as kiwi fruit should only be pushed through a sieve rather than be blended since it goes bitter otherwise. Coulis are purees of fruits used as sauce. II. Egg based sauces Custard based sauces are mostly produced using a basic Anglaise (egg and milk), which might be stabilised with corn flour or custard powder. The starch will prevent the splitting of the mixture. Many variations can be achieved from lemongrass tea sauce to almond and chocolate sauce. Sabayon is a mixture of egg yolk, sugar, alcohol and flavourings. Many countries have their own version of sabayon, from the classic Italian Zabaglione to the French Sabayon and Austrian Wine château. They all apply the same principles of whipping the yolks with the sugar and liquid over a bain marie until a firm froth is achieved. If the sabayon is served cold it needs to be whipped over ice once it has reached its maximum volume. III. Chocolate based sauces Chocolate based sauces are sauces made with chocolate or cocoa powder as the main flavouring agent. These sauces are extremely popular and may involve the use of other ingredients such as sugar, butter, cream etc. IV. Other Sauces Toffee sauce, caramel sauce etc. are also commonly used. Diploma in Advanced Culinary Arts | Baking & Patisserie 356 Crème à l’Anglaise A mixture of egg yolks, sugar and milk, thickened by the egg also referred to as English custard. Term Explanation
Classification based on technique 1. Fruit based sweets Fruit is used for most sweets as a garnish. Often the fruit forms the major part of the sweet. Fresh fruit at its prime can be served with minor changes. Fresh strawberries or cherries can be served with cream or ice cream as a dessert. Leftover or small amounts of fruit can be cut into a macedoine of fruit. This can be served in coupes with ice cream such as a Coupe Jacques where the fruit is topped with lemon and strawberry ice. Fruit can also be stewed or poached and served whole or in part. Some examples would be poached tamarillo, pear, peach or apple. The poaching liquor used provides flavour and sometimes colour such as in Poached Pears in Red wine sauce. The poached fruit is often placed on ice cream or other baked goods. Pear Belle Helene, Peach Melba and Pear Conde are good examples. Stewing is used for harder fruit and this can be made into compotes or fools, where the pureed fruit is mixed with whipped cream. Rhubarb, quinces and apples are good for stewing. Fruit can also be coated in batters and fried. Apples, pears and bananas are well suited. For the “ultimate fritter” coat the fruit with pastry cream then through flour and the batter. Serve with suitable sauces. Fruit can be flambéed such as bananas, raspberries, figs or apple slices. The hot fruit is served with ice cream and double cream. Fruit can be baked together with pastries such as in apple cake or strudel, or placed on top of flans as in banana or peach flan. Fruit puree can be used in coulis, as part of ices or bavarois. 2. Batter and egg based sweets Batter sweets include crepes, soufflé crepes, sweet omelettes and beer or champagne batter fritters. Crepes are a thin version of pancake, often served with fruit, cream and fruit coulis. Crepe suzette is an example. www.iccadubai.ae 357 Classification of desserts Based on service Based on ingredients & technique Hot Cold Frozen Fruit base Soufflés Meringues Batter based Sabayon based Baked custard based Gelatine based Yeast base Pastry based Puddings
Fritter is any kind of food coated in batter and deep fried. Fritters are exclusively dough- or batter-based foodstuffs. Small cakes made with a primary ingredient, mixed with batter and fried, are found in many American cuisines. "Corn fritters" and "apple fritters" are well known. Others may include potato fritter, pineapple fritter, apple fritter, pea fritter, etc. Beer, champagne or yeast batter are used for fritters. A beignet which is the French word for fried dough refers to a pastry made from deep-fried yeast leavened dough and sprinkled with confectioner's sugar. Churros are the Spanish equivalent to the beignet, made from a cooked dough. Crepe soufflé is a pancake batter that has whipped egg whites added to it. Sweet Omelettes also come in the normal version or whipped eggs, which provide a soufflé effect. The “Omelette Confiture” is finished by sprinkling sugar on the top and caramelising it with a hot poker. 3. Sabayon based desserts Sabayon / custard refers to a number of culinary preparations involving whipped and cooked sugar, egg yolk and/ or milk, mixtures, on a double boiler. Mousse is a form of light and creamy dessert typically made from egg sabayon and cream usually in combination with other flavours such as chocolate or puréed fruit. Ideally fruit with high pectin content is used as the flavouring and setting agent. The word mousse is derived from the French word mousse which means “lather” or “foam. Soufflé is the French term for “to blow up”. It is a light and airy mixture that can be used as either savoury or sweet. Basically a Crème pâtissière is cooked and whipped egg whites are folded in. This is placed into a well greased and sugared mould and baked either dry or in a bain-marie. Varying flavours can be achieved from hazelnut to Grand Marnier. Zabaione / zabaglione is an Italian dessert made with egg yolks, sugar, a sweet wine usually Marsala wine. It is a very light custard, which has been whipped to incorporate a large amount of air. Zabaglione is traditionally served with fresh figs. Bavarois is the French for Bavarian cream. It is a delicate cream dessert made with a Crème Anglaise base which is set using gelatine and lightened up with whipped cream. The whipped cream may be added just at the point of setting. Various flavourings such as fruit purée, chocolate, coffee, or liqueurs may also be added. Bavarian cream is usually filled into a fluted mold, chilled until firm, then turned out onto a serving plate 4. Baked custard based Baked custard refers to any combination of egg (whole or separated), milk and/or cream, baked together “au bain-marie” style. Baking “au bain-marie” style means that the food container is placed in a tray of water and baked in the oven. Diploma in Advanced Culinary Arts | Baking & Patisserie 358
RkJQdWJsaXNoZXIy ODMwNDI=