Before You Work With Chocolate

Chocolate is one of our favorite foods, whether in a recipe, or a bar or box of chocolates snuggled in front of the TV.
Working with chocolate is easier than you think by following a few tips before you start.

What is Chocolate?

Chocolate comes from the beans of the cocoa tree which are harvested and left to ferment before being dried and processed. It is the fermenting that develops the flavor and the quality of the chocolate; a fully fermented bean produces the finest quality chocolate.

After drying the beans are roasted and then undergo treatments to produce the cocoa solids and it these solids which are the basic ingredient of all chocolate products.

Different Types of Chocolate

Before choosing a chocolate to work with check the percentage of cocoa solid. The higher the percentage of solids the purer the chocolate.

• Plain Chocolate contains as much as 80% cocoa solids, is less sweet with an intense chocolate flavor.
• 60-70% solids is slightly sweeter with a dense chocolate flavor - a good chocolate for recipes.
• Milk Chocolate has a low percentage of cocoa solids with added milk, sugar and flavorings which results in a sweeter chocolate
• White Chocolate has no cocoa solids but is made with cocoa butter, the fat extracted from the beans during processing.

Melting Chocolate - On the Stove Top

The best way to melt chocolate is on the hob in either a double boiler or a glass bowl over a pan of simmering water. Though this way is lengthier than melting in a microwave but you will have more control over the melting process and less risk of burning.

• Break the chocolate into small pieces and place in the bowl or top of the boiler.
• Do not let the bottom of the bowl touch the water or let water come into contact with the chocolate.
• Stir the chocolate only once or twice while melting using a wooden spoon.
• The instant the chocolate has melted turn off the heat. Never over cook it or it may go grainy or burn.

Melting Chocolate - In the Microwave

• Break the chocolate into small pieces, place in a microwave-proof bowl.
• Melt the chocolate in 30 second bursts on medium power. Never be tempted to cook for longer periods as the chocolate melts really quickly and you run the risk of it burning. Burnt chocolate tastes extremely bitter and cannot be used, so always take it slowly.

Melting Chocolate - In the Oven

• Break the chocolate into small pieces.
• Place in a warm oven at as low a temperature as you can approx 225°F/110°C/Gas ¼. Keep an eye on the chocolate and remove as soon as melted.

Temper, Temper

Raising and lowering the temperature of chocolate is a process called Tempering. Tempering is a process used when making decorative chocolate shapes or molded chocolate such as Easter eggs. It gives a sharp, crisp "snap" and a glossy finish to the chocolate. Without tempering the chocolate will not keep well and can develop a 'bloom' (a white discoloration) which dulls the surface.

It is not necessary to temper chocolate when using chocolate in recipes or when adding to cakes or baking.

How To Temper Chocolate

Chocolatiers will use elaborate equipment to temper chocolate at precise temperatures but at home it isn't necessary to go to such lengths.

• Simply break the chocolate into small pieces and melt over simmering water as above.
• Once the chocolate is melted remove from the heat and leave to cool (approx 30 minutes).
• Place the bowl back on the heat and reheat gently until the chocolate softens down but not completely melted. It is now ready to use. If the chocolate becomes too thick whilst using, just place it back on the water from time to time but don't overheat.

DON'T SHOCK THE CHOCOLATE

Not 'shocking' the chocolate was the most useful rule I learned when first working with chocolate.

Once chocolate is melted it does not like to be shocked by anything very cold. Using a cold, metal spoon to stir, adding very cold flavorings, even a too cold bowl will make the chocolate grainy, and turn instantly into a hard, solid lump. Once this happens it can never be undone, not even by melting. Therefore always use a wooden spoons to stir, make sure bowls and other equipment and ingredients are at room temperature and avoid splashing with water at any time.

Dark Chocolate

Definition:

Dark chocolate is chocolate without milk solids added. Dark chocolate has a more pronounced chocolate taste than milk chocolate, because it does not contain milk solids to compete with the chocolate taste. However, the lack of milk additives also means that dark chocolate is more prone to a dry, chalky texture and a bitter aftertaste.

The basic ingredients in dark chocolate bars are cacao beans, sugar, an emulsifier such as soy lecithin to preserve texture, and flavorings such as vanilla. Dark chocolate is often distinguished by the percentage of cocoa solids in the bar. The cocoa content of commercial dark chocolate bars can range from 30% (sweet dark) to 70%, 75%, or even above 80% for extremely dark bars. Common terms used to distinguish the cocoa content of dark chocolate bars include bittersweet, semi-sweet, and sweet dark chocolate.

Also Known As: Bittersweet chocolate, semi-sweet chocolate, sweet dark chocolate

White Chocolate

Definition: White chocolate is a confection that contain a blend of milk, cocoa butter, and sugar, and often vanilla or other flavorings. White chocolate does not contain any cocoa solids and does not have a chocolate flavor. It gets its name from the cocoa butter it contains, although cheap varieties of white chocolate will have most or all of the cocoa butter replaced by vegetable fats.

 

 

Milk Chocolate

Definition: In addition to containing cocoa solids, milk chocolate contains either condensed milk (most European varieties) or dry milk solids. Milk chocolates are typically much sweeter than dark chocolate, and many popular candy bars that are chocolate-based use milk chocolate.

 

Gianduja Chocolate

Definition: Gianduja is the name given to a European style of chocolate made from chocolate and nut paste. Hazelnut paste is most common, but gianduja can also be made with almond paste. It comes in milk or dark chocolate varieties.