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The Basics
Of
Chocolate |
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Chocolate
is versatile: it can be molded, sculpted, melted, spread, piped
and chilled, to name a few. If your first dipped chocolates do not look as
nice as the ones from the candy store, eat them anyway and do another
batch. It takes some practice to master the tempering and dipping skills,
but the more you do, the better you will get. There are basic rules to
follow when working with chocolate to guarantee success, described below.
Happy Baking,
Sarah |
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Choose the right
chocolate
for your recipe: |
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 | Pure chocolate usually comes in blocks
from a cake decorating store with smaller quantities in 1-ounce
wrapped squares from the grocery store. But, you can also purchase
pure chocolate wafers -- they look like large chocolate chips and you
don't have to chop them. Don't confuse them with courverture or
compound chocolate. |
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| Be careful when substituting one
chocolate for another because they all have different cocoa butter
(fat) and sugar amounts. Go to
substitutions
for more information. |
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| Be sure to choose chocolate that has a
glossy, unblemished surface. A white dusty film on the outside called
bloom, is an indication that the chocolate has been stored improperly.
However, the presence of bloom does not affect its taste, but it
doesn't look good. For more,
click here. |
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| I like to use
dark bittersweet for both Valrhona for
tempering and
enrobing
and Callebaut for
ganache,
both available at
cookware or cake decorating stores.
(Callebaut is a bit thicker than Valrhona).
For baking recipes, I like
bittersweet Baker's or Hershey's chocolate squares, available from the
grocery store. Sometimes I buy
Callebaut Bittersweet and it is excellent. For
semisweet, I use are Guittard,
Ghiradelli and Lindt. Ghiradelli can be bought in bars at your grocery
store in the baking section.
More about
chocolate types. |
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Useful information &
tools: |
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| A
Chocolate Thermometer
is essential when doing chocolate work. It measures the molten
chocolate's temperature in 1-degree increments unlike a candy
thermometer. |
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| A wooden handled
spatula with a
heat-proof plastic blade. Also, a
wire whisk is good
to have. Do not use wooden utensils, as they may contain water,
causing the chocolate to seize.
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| Heavy bottomed
metal sauce pan
fitted with a heat-proof
glass bowl or a double boiler. Or, unlined copper, which is
the traditional container to melt the chocolate in because it conducts
the heat quickly and evenly. |
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Temperature of the
kitchen or work area, fillings, etc.: |
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| The ideal temperature
of the kitchen or work area should be approximately 65 - 68 degrees F
and no warmer otherwise the chocolate won't set properly or will melt. |
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| The temperature of the
candies and fillings to be coated should be as close as possible to 70
to 75 degrees F if combining with other ingredients. If temperatures
vary between the two, the chocolate will, when hardened, end up with a
dull surface or may seize. |
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| When molding, have the
temperatures of the molds as close as possible to that of the kitchen
about 68 degrees F so you will get the best possible gloss for the
hardened chocolate. If necessary, the molds can be warmed slightly in
warm water; make sure you thoroughly dry them before use.
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| The temperature of the cooling and
storing areas should be around 65 - 68 degrees F so the chocolate will
harden properly. |
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How
to weigh and chop chocolate: |
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 Instead
of chopping the chocolate yourself, you can also purchase
pure chocolate wafers, weigh
and use as is -- they look like large chocolate chips -- and you don't
have to chop them. They are available at any outlet that sells good,
pure chocolate. For
tempering,
don't confuse them with
courverture or compound chocolate,
which are not pure. |
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If using premeasured baking
chocolate squares, there's no need to weigh them.
Each squares weighs 1-ounce. Chop only if melting large quantities such
as 6 to 8 or more. |
Large amounts of
chocolate, whether from blocks or a multitude of 1-ounce squares, need to be
chopped into roughly 1/4-inch pieces before melting.
This way it will melt evenly and quickly, and
the chocolate won't burn. It can also be grated, but I like this chopping
method the best; the chocolate melts as you hold it to grate.
 To
weigh
chocolate on a scale:
First weigh the
container the ingredients will go in. Set the "zero" indicator where
the bowl's final weight is. Then, add the ingredients. In effect, you
have ignored the weight of the bowl and included the weight of the
chocolate, which is the proper way to measure. |
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When chopping
chocolate, make sure its at room temperature; cold chocolate is
too hard to cut and you could hurt yourself with the knife. |
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TO CHOP: If
you have a large block of chocolate, it's best to cut off a portion of it to
avoid cutting your hand, overhandling and melting it.
1. First remove a
large piece of chocolate from the main bar:
- Score it first with a sharp, serrated
knife, where you want to break it; run the knife blade, in a sawing motion
on top of the block where you want to cut it, to make a small trough.
Sometimes it is easier to cut across a corner.
- Then, push knife, with the help of your
left hand on the top of the blade, into the score and the chocolate will
break off in a chunk. If it doesn't, the chunk may be too big. Try to cut
a smaller one to start.
- Weigh to make sure it is the proper
amount; you can place it directly on the scale. You will weigh again after
chopping. Return the large block of chocolate, well-wrapped, to its proper
storage area.
2. The next step is to
chop the chocolate from the chunk, without overhandling it because chocolate
melts easily. This is done by
shaving off thin pieces from it before
chopping.
- Place the chocolate chunk you just cut on
a dry, plastic cutting board. I don't like to use a wooden board because
it may contain moisture (when working with chocolate, be moisture
adverse). If you holds two equally-sized knifes together, about an inch to
1/2-inch apart, the chocolate pieces won't fly around, but they usually
splinter from the main chunk any way.
- Using a large serrated knife, place the
handle in your right (left) hand and apply pressure with your left (right)
palm on top of the blade, and push downwards along the edge of the block
to shave off pieces of chocolate. It comes off more easily if you cut
across a corner. Then turn the block of chocolate to the next available
corner and cut again.
3. Then, chop
chocolate into approximately 1/4-inch pieces, as much of the same size as
possible. Gather the chocolate pieces by scraping them with the
side of the knife's blade, in a circle with the diameter almost as wide as
the blade. Holding the top of the knife at the point, rock the blade briskly
from point to hilt, gradually turning the knife towards you in a semicircle.
Gather the pieces together with the side of the knife and repeat the process
until the proper size is obtained. Do not chop into a fine texture; you have
gone too far. Do not pick up the pieces with your hands, otherwise you'll
soften or melt the chocolate.
4. Weigh chocolate again
after chopping.
Scrape the chopped chocolate into a mixing bowl and weigh. (Make sure you
subtract the weight of the bowl from the total). |
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Storage of
chocolate & finished products: |
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Ideally, block chocolate should
be wrapped properly and stored at a constant temperature of 55 to 60 degrees
F with a relative humidity of about the same or 55 to 65% -- with neither
temperature and humidity varying much. A wine cellar is a perfect place to
store chocolate in as it is temperature and humidity controlled, or in a
cool, dark place. The refrigerator is not recommended because it is a moist
environment. However, if your kitchen is particularly hot and humid, and you
can't find a cool, dark place to store you chocolate, placing chocolate in
the freezer is still a better choice than refrigerating it. If
refrigerated, there's a good chance the chocolate will "bloom"-- that's the
cocoa butter starting to separate out from the chocolate, and it forms a
thin layer of cocoa butter on the surface. They're totally fine to eat if
they bloom, they just don't look gorgeous. Stored
under perfect conditions, unsweetened and dark chocolate will last for up to
18 months in good home kitchen conditions; milk and white chocolate for 6 to
12 months.
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If
you buy a large block of chocolate, for long-term storage in the
freezer, break it up into 1 pound chunks and store separately. |
Before storing, chocolate should be wrapped properly, too,
so it does not come into contact with moisture. It's also important that the
cocoa butter in it does not pick up any odors or dry out. Chocolate should
be wrapped in two layers of protection. For the first layer, either leave
the chocolate in the wrapper that the manufacturer provides or wrap the
chocolate in a freezer-weight resealable bag and get all of the air out as
possible. I like store chocolate in the bags supplied by my home
vacuum-sealer and then use the machine to remove the air. The new
Press-N-Seal freezer-weight plastic wrap works well, too. Do not use
aluminum foil! For the second layer of protection, place the wrapped
chocolate inside a resealable heavy-weight freezer bag, making sure you
expel all of the air, or use your vacuum-sealer bags and machine.
If you do freeze your chocolate, make sure it is
double-wrapped in freezer-weight bags and fill the container as full as
possible to minimize air space. If using a vacuum-sealer, which is
preferred, take care not to crush the chocolates. To freeze the chocolate: after
wrapping, place the chocolate in the refrigerator for 24 hours prior to
freezing to bring its
temperature down. If it starts to condense, open the bag and place a paper
towel on the chocolate to absorb the moisture. Leave the chocolate there for
an hour, remove the towel and rewrap. Immediately place the chocolate in the
freezer while the chocolate is still chilled. To thaw, place the frozen
block of chocolate in its wrappers in the refrigerator for 24 hours. Then, place the chocolate in a
cool place, away from heat or sunlight, to warm to room temperature for 24
hours before
using. The process of slowly thawing the chocolate and bringing it to room
temperature, helps prevent the formation of condensation on the surface,
which in turn will lead to sugar bloom. |
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Typical
problems
affecting chocolate: |
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The basis of
chocolate is
a delicate emulsion of cocoa solids and cocoa butter.
If it is improperly
stored or
tempered, the emulsion breaks down
causing either one or both types of "bloom" to occur -- fat bloom and sugar
bloom, a colored film on the outside of the chocolate. Melting
and/or tempering bloomed chocolate eliminates the problem, although
chocolate affected with sugar bloom should not be melted and used for fine
candy making.
| Seizing:
If
moisture in any form comes into contact with the chocolate it will cause
it to seize or thicken, rendering it useless for tempering and chocolate
work. If not burnt, it can be melted with a small amount of vegetable oil
and used for cooking and recipes. |
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Tempering:
If at any time the chocolate is heated beyond the tempering zones, it will
burn or a gray "bloom" or white streaks will appear on the outside when
cooled. Repeat tempering process. |
| Fat Bloom:
The most obvious type of bloom, fat bloom, occurs when the
structure of the fat crystals changes during too-warm storage. It looks
like gray-white swirls or streaks on the chocolate when it is exposed to
heat during storage, usually warmer than 75 degrees F.
Storage at a constant, cool
temperature is recommended. To keep the chocolate cool, you can freeze it,
but then you have to worry about the second type of bloom, called sugar
bloom. |
| Sugar Bloom or
Crystallization:
occurs when the sugar crystals are affected by moisture. This
happens when the chocolate is stored in damp conditions,
either from humidity in the air or condensation from refrigeration,
causing sugar to dissolve and come to the surface, which leaves it rough.
It is visible as white streaks and dots and grainy texture.
When the water evaporates
afterwards, the sugar on the surface recrystallizes into rough, irregular
crystals on the surface. You can prevent sugar bloom by preventing
temperature shocks. When chocolate comes out of a cold room, it should be
stored in a warm area long enough before opening the package to keep
direct condensation from forming. |
| Stripes:
The chocolate is not properly mixed during melting or tempering. Stir
thoroughly before and during the process. |
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Molded chocolates
are
dull when removed from their mold:
The
biggest cause is that the chocolate was not tempered properly. The molds
were not polished well, or items were left in refrigerator too long after
hardening. |
| White marks
appear on demolded items:
Make sure molds are completely dry before filling. Water can become
trapped in molds with heavy patterns. |
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Molded chocolates crack: If
molded items are placed in a refrigerator that is too cold, the chocolate
contracts too fast and they will crack. |
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Paraffin
in chocolate candy: |
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Paraffin wax, also
known as Parawax or Baker's Wax, is widely used on fruits, vegetables, and
chocolate candy to make them shiny
and pretty and to retard moisture loss and spoilage. Waxes are
made from vegetable oils, palm oil derivatives, synthetic resins, as well as
other materials.
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I
use 1/4 bar (1-ounce) paraffin wax per 1 (12-ounce) package of semisweet
chocolate chips. I use this also when making Christmas candies.
Just melt it with the chocolate in the top of a double boiler over hot
water. |
Yes, it is edible but not approved by the FDA
for consumption. Paraffin wax is often added to chocolate to give a nice,
glossy finish and helps it remain solid at room temperature. Be aware that
paraffin is flammable when overheated, so warm it gently in a double-boiler
only to the point where it is melted.
You can find paraffin wax, in your grocery
store where canning jars and supplies are sold because it's commonly used to
seal home-canned jellies and jams. However, some paraffin is not intended to
be ingested, such as that sold for candle making, so check the label. |
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There
isn't a lot written about tinting white chocolate.
You can "paint" colors on the set, molded white chocolate
(or any chocolate) or white chocolate
plastic -- mix colors by combining powdered food coloring with cocoa
butter in a 6 to 1 ratio (cocoa butter to food coloring) and keeping them
warm while using them. (A yogurt maker is the perfect temperature range or
keeping them in custard cups set on a heating pad set on low, low, low). Add
the cocoa butter until you achieve a medium thickness in "paint". Then,
paint on your colors using a paintbrush. You can also silkscreen on the
colors, if you have time!
However, paste food coloring, as powdered, can be used to color the molded
white chocolate or white chocolate plastic with after you mix and
refrigerate it for at least an hour. The chocolate plastic has to have the
consistency of playdough. Knead the color in.
The best way to tint white chocolate while
melting or already melted is with oil based coloring:
http://www.kitchenconservatory.com/chocolate.htm But, you can safely
use powdered food coloring. Do not use any water-based food coloring or the
chocolate will seize and be ruined. Add the color slowly and stir, stir,
stir while you do.
You can also use
Mercken's Candy Coatings. They come in a myriad of colors and all
you do is melt them. |
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