CHOCOLATE MAKING

TYPE OF CHOCOLATE

COMPOUND

•Compound chocolate is a less-expensive chocolate product replacement made from a combination of cocoa, vegetable fat, and sweeteners.

•Often used in lower-grade candy bars, compound chocolate is designed to simulate enrobed chocolate on a product. It costs less than chocolate, as it uses less expensive hard vegetable fats and tropical fats such as coconut oil and palm kernel oil in place of the more expensive cocoa butter as its fat source.

- Dark /Bitter /Plain

- Milk Chocolate

- White Chocolate

COUVERTURE

•Couverture chocolate is a very high quality chocolate that contains extra cocoa butter (32-39%). The higher percentage of cocoa butter, combined with proper tempering, gives the chocolate more sheen, firmer "snap" when broken, and a creamy mellow flavor.

•Couverture is used by professionals for dipping, coating, molding and garnishing.

•To have a desirable finished products, the covertures chocolate need to be tempered.

WHAT IS TEMPERING?

•Tempering is a process given to induce the desired stable fat crystal of cocoa butter in the chocolate which involves controlled cooling and shearing action.

THEORY OF TEMPERING

•Cocoa butter can form different types of fat crystal : alpha (), gamma (Y), Beta prime & Beta (), Beta (VI)/form VI

•Every fat crystal has different melting point

•The desired fat crystal is beta ()

•Beta () is formed by doing cooling and give shear stress to the chocolate (the tempering process).

Melting point of fat crystal :

• y 16 - 18°C

•  21 - 24°C

• ’ 27 - 29°C

•  33 - 35°C (Stable form)

WHO NEEDS TEMPERING?

•Real chocolate/couverture chocolate, which is using cocoa butter as the main fat ingredient NEEDS tempering

•Chocolate with CBE (Cocoa Butter Equivalent) substitution

WHY TEMPERING?

To form chocolate with :

•Better stability during storing process avoid fat bloom, better heat stability

•Good contraction which is needed for demoulding process

•Good appearance and texture glossy and snap

•Good melting behaviour (smooth texture in mouth and melt in body temperature)

TEMPERING TEMPERATURE

•30 -31 C

DARK CHOCOLATE

•28-30 C

MILK CHOCOLATE

•27-29 C

WHITE CHOCOLATE

TEMPERING METHODS

•Marble Table Method/Tablage/French Method

1. Melt the chocolate perfectly 40-45 C

2. Pour 2/3 of chocolate onto marble table

3. Fold the chocolate back & forward

•Seeding Method

1.   Melt the chocolate perfectly 40-45 C

2.   Add the chopped chocolate Composition 1:3 1 –chopped chocolate 3 – melted chocolate

3.   Stir well the chocolate until reach the right temperature 29-31 C (depend on chocolate type)

TEMPERING MACHINE

•Each compartment will bring the chocolate to a certain cooling stage at the beginning of tempering process

•At the final stage, the compartment will heat up the chocolate at a certain temperature to ensure the melting of the unstable low melting point crystal