Sugar
You have to handle sugar with care because can be dangerous. Also sugar can explode.
At 315 degrees sugar should be clear. Sugar boils at 215 degrees.
Corn syrup helps the sugar not to crystallize
Dark Chocolate
For dark chocolate the melting point is 118 degrees to 128 degrees
White Chocolate
For white chocolate the melting point is 100 degrees to 105 degrees, then you must take off the heat and whip.
Types of meringue
French: is plain egg whites and sugar. But this method is not for buttercream.
Italian: is made with egg whites, sugar and water. The difference is that the water and sugar are cooked to 240 degrees, and then added into the whipped egg whites.
Swiss: is made from egg whites and sugar. But the egg whites and egg are heated over a
Water bath to 110 to 120 degrees, and then put in the machine to whip. If fresh egg whites are used, heat meringue to 150 degrees.
01/09/02
Chocolate: Should be never refrigerated, for chocolate moose you should heat the chocolate to 150 degrees. Chocolate can be good up to one year, and should be stored at 50 to 70 degrees. In order to temper chocolate you must first cut the chocolate in thin slices. For European chocolate the heating temperature is 120 degrees maximum, but you should always read the package. All chocolate is made different.
Tempering is to melt all the crystals and ingredients in the chocolate to the right temperature. There are three methods.
Tabling method: chocolate holds up to 60 days. Melt chocolate to 118 degrees. (American Chocolate) Pour to marble slab and chill to 84 to 85 degrees. Then you handle the chocolate with a scraper and a pallet knife. Then you reheat the chocolate to 105 degrees. Then you pour it on the marble slab and repeat the handling until it reaches between 85 and 87 degrees.
Seeding method: Melt chocolate to the temperature of 118 degrees. You melt two pounds and you chop one pound on the side. After heating the two pounds on the stove to 118 degrees, you take off the stove and add the other pound and reheat until it is 85 to 87 degrees, and make sure all chocolate is melted and no lumps. Use this method for chocolate that will be used the same day. If you see white spots on a chocolate decoration, you can put the chocolate in the oven for two seconds, and they will disappear.
University of North Carolina, 2010. Web. 16 Oct. 2013. <http://www.learnnc.org/lp/pages/1866> Coe, Sophie D., and Michael D. Coe. The True History of Chocolate.
Whether you make fudge at home or buy it fresh from a candy store,the storage method affects the quality of the rich treat.Proper wrapping and storage containers slow the moisture loss to keep the tasting fresh fudge online Auckland and prevent it from drying out.You can store the candy at room temperature for a week or more.
mixture. In doing so , a Hot Chocolate drink was born. By the end of the 16th century ,
Chocolate or cacao was first discovered by the Europeans as a New World plant, as the seed of the tropical Theobroma cacao tree. In Latin, Theobroma literally means: “food of the Gods” (Bugbee, Cacao and Chocolate: A Short History of Their Production and Use). Originally found and cultivated in Mexico, Central America and Northern South America, its earliest documented use is around 1100 BC. The majority of the Mesoamerican people made chocolate beverages, including the Aztecs, who made it into a beverage known as xocolātl, a Nahuatl word meaning “bitter water” (Grivetti; Howard-Yana, Chocolate: History, Culture, and Heritage). It was also a beverage in Mayan tradition that served a function as a ceremonial item. The cacao plant is g...
Chocolate companies changed from minimal production to massive manufacturing. Thus, targeting different market segments that weren’t possible to reach due to the high cost of the good. The market was able to shift because of the industrialization process that includes several innovations, such as van Houten’s process, this allowed a broad production and distribution of chocolate that spread around the globe.
5.) One at a time, place your test tubes in the water bath and heat the first test tube to 25 , the second to 50 , the third to 75, and the last to 100 degrees c. Remeber to stir with your stirring rod every so often.
"Food: The History of Chocolate." Birmingham Post 11 Dec. 2004, First ed., Features sec.: 46. Print
Step5-Put a bar of paraffin in the big cooking pot(gum side up),put it on the burner and turn on the flame(high heat).When the bar melts put in another and when that melts another…until all are melted.(If any impurities rise to the top,skim them off with a spoon or mesh spoon.There shouldn’t be any if the gum is clean.)
1. Obtain a clean, dry crucible and lid, then heat them for approximately 5 minutes over a Bunsen burner
2nd step heat the mixture: Make sure the agarose dissolves. Wait until it boils and when you are going to transfer the mixture, wear gloves to avoid getting burnt. Transfer the mixture into a removable gel tray.
Fryer, Peter, and Kerstin Pinschower. "The Material Science of Chocolate." Mrs Bulletin December 2000: 1-5.
As well as you will then cool the butter and dark chocolate. When the chocolate and butter are almost melted, you can take the warm bowl from the stove and then stir it until you get rid of the last little bits of chocolate. By doing this will cool the chocolate mix more quickly and you won’t have any lumps. Now you will set out the milk and white chocolate. If you don’t have milk and white drops of chocolate, you can cut up some bars of both in small pieces. Put these aside, they will go in at the very
Melt it for about 15 seconds, and only melt half of your dark chocolate you will need the other half to frost your cake later and remember to remove your chocolate from the heat once it is has melted.
There is nothing any better than a good piece of chocolate. Its rich, its creamy, its smooth, and it makes us feel so-o-o-o good for a few moments of course, that is; until the guilt of the calories kick in. Chocolate happens to be one of my favorite sweets. The wonderful creamy milk chocolate, bittersweet chocolate, white chocolate, or even my personal favorite a silky dark chocolate, the choices are hard. I sat down this weekend to really think about, and compare the differences. I compared my two favorite types of chocolate, milk chocolate, and dark chocolate. Milk chocolate is usually paired with nuggets, nuts, creams or caramels, but the dark chocolate is best with a wine such as a Muscat Canelli. Either makes a great desert, treat, or snack for anyone.
Growth of the chocolate industry over the last decade has been driven in large part by an increasing awareness of the health benefits of certain types of chocolate. Chocolate consumers are considerably price insensitive. Except in rare circumstances consumers are willing to purchase what they consider an “affordable luxury.” Chocolate is one of the most popular and widely consumed products in the world, with North American countries devouring the lion's share, followed by Europe