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 Milk chocolate Milk chocolate has a much milder flavour than plain as some of the chocolate has been replaced by milk solids.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
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