Chocolates and Confections: Formula, Theory, and Technique by Peter P. Greweling, The Culinary Institute of America (CIA)

By Peter P. Greweling, The Culinary Institute of America (CIA)

The accomplished consultant to chocolate and sweet making for pros and severe domestic cooks

Chocolate and sweet making is extra renowned and obtainable than it has ever been. This publication combines artisan confectionery options with ordinary motives of the speculation, technology, and formulation at paintings. primary info comprises aspect functionality and use, chocolate processing, and artisan construction concepts. execs and residential fanatics will locate formulation and diversifications for beautiful and delectable confections together with dairy-based facilities, crystalline and non-crystalline sugar confectionery, jellies, nut facilities, and aerated confections.

Expanding at the award-winning first variation, this new revision offers an identical finished content material, foolproof formulation, and step by step directions readers anticipate, in addition to the very newest info and guidelines.

  • Revised to incorporate 30 percentage new recipes and formulation, greater than 250 photographs, and 27 illustrations
  • Features new sections on beginning a certified bakeshop, packaging and advertising, and American-style layered sweet bars
  • Written through qualified grasp Baker Peter Greweling, one of many world's most sensible names in confections, and writer of Chocolates and Confections at domestic with The Culinary Institute of America, from Wiley

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Extra resources for Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Sample text

European varieties of coatings are labeled as pâte à glacer. ” Couverture is recognized in European Union nations and controlled by EU regulations, but the term has no legal standing in chocolate manufacturing in the United States. , except that it must contain at least 35 percent cacao and 31 percent fat; dark couvertures nearly always contain a much greater cacao content than the minimum required. In dark chocolate couverture, the fat is almost always 100 percent cocoa butter, although the addition of 5 percent vegetable fat is permitted under EU guidelines, provided that it is clearly stated on the label.

Cacao fermentation is carried out by native yeasts, bacteria, and enzymes and results in liquefaction of the pulp, allowing it to run off of the beans. More important to the chocolate producer, though, are the changes that occur within the bean itself: many complex compounds, such as polyphenols, proteins, and polysaccharides, are broken into smaller compounds, a process that reduces their bitterness and astringency and provides the raw materials for Maillard browning, which results in chocolate flavor when the beans are roasted.

Like any cooking process, however, more is not necessarily better. In cooking, it is up to the chef to decide when a preparation has reached its full potential and when further cooking will actually diminish quality. The same is true of conching: it is up to the manufacturer to decide at what point the chocolate has reached its optimal quality for use and when further conching will result in diminished quality rather than in an improvement. Tempering, depositing, and cooling Just as the artisan confectioner must temper the chocolate to be used in enrobing, manufacturers must temper the finished chocolate before molding or depositing it in order to ensure proper gloss and snap upon setting.

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