Understanding Chocolate
What is Chocolate/Couverture ?
Chocolate is a suspension of cocoa butter, sugar and either cocoa solids, milk solids or a combination of both with a small proportion of lecithin, which acts as an emulsifier/stabiliser and natural vanilla flavour.
Chocolate Manufacture
In simple terms the cocoa pods are harvested and split removing the cocoa beans and pulp which is stored in a warm place to ferment for approximately 12 days. The cocoa beans are then dried the characteristic flavour and aid in the removal of the outer skin (husks).
The beans are now milled and pressed which extracts the cocoa fat (cocoa butter) from the kernel leaving the cocoa mass, which is refined to produce cocoa powder. The refined cocoa mass is mixed with cocoa butter, sugar and lecithin and conched (amalgamated together between rollers to produce the finished chocolate.
Handling/Tempering of Chocolate
Chocolate has to be gently melted and worked within a certain temperature range in order to give the required finished result.
Incorrectly heating or overheating of the chocolate results in the cocoa butter coming out of the suspension creating a white streaky finish with a loss of shine and a waxy softness which will tend to stick to your moulds or acetate.
Traditional tempering of chocolate where the chocolate is heated to 49oC then cooled to the muddy stage 23oC and further re-warmed to 28C-32C to work is relatively complex and time consuming to most chefs and therefore for a busy kitchen I suggest the microwave method.
When you receive good quality chocolate into your kitchen whether it be in block for m or buttons (pistols) it has an excellent shine as it is in a tempered state.
Therefore if you can gently melt the chocolate and keep the temperature under 32C the chocolate will be in perfect temper and ready for use.
Working with Chocolate
When chocolate sets it slightly shrinks and contracts and is therefore suitable for pouring into shiny plastic moulds and forms for making individual chocolates. When the chocolate contracts it is easily removed from the mould.
Use of acetate, florist paper, bubble wrap, cling film and commercially available products
When using chocolate on any shiny surface it is advisable to wear disposable plastic kitchen gloves to prevent finger printing the acetate of finished chocolate.
Microwave Method
For best results use the chocolate in button/pistol form or if it is a block it has to be chopped up into small pieces.
Place the chocolate in a plastic bowl (not ceramic as this heats in the microwave and will overheat the chocolate).
Place the bowl with the chocolate in the microwave and heat for no longer than 10 seconds at a time removing the bowl to shake or stir the chocolate between each 10 second burst. Once the chocolate is suitably softened it is ready for immediate use. Do not be impatient during the heating process and do not exceed 32C
Acetate (Marbling)
Can be cut into various lengths and heights, sellotape one edge to a flat surface then either marble with two chocolates, spread and comb dark chocolate with plastic comb scraper followed by white chocolate which you spread thinly, remove sellotape and butt the edge of the chocolate together to form a round casket, sellotape to secure.
When the chocolate has set run a little melted chocolate down the joining edge of the chocolate to further strengthen and reserve for use (do not refrigerate until you have fill the casket with your chosen filling/mousse at the cold air will cause the empty chocolate casket to shrink, warp and distort).
Cling Film
Cling film can be scrunched up into small balls, wrapped in fresh cling film and dipped into melted chocolate to form little chocolate cups.
I use the cling film for wrapping around small saucers which, I then marble the back of the saucer with dark chocolate, using gloves I then smear with white chocolate and clean up the edge with my finger, refrigerate to set then remove the marbles chocolate saucer from the cling film used in the dessert cappuccino before the coffee.
Florist Paper
Is thinner and more flexible than acetate and therefore can be spread with chocolate and wrapped around a pre-made desert and pinched together at the top/held in place with a paper clip. Refrigerate to set and remove florist paper prior to serving
Acetate/florist paper
can be taped onto the back of a tray or flat surface. Take a crunched up piece of cling film and dip into dark chocolate and quickly smudge the acetate, allow to lightly set and apply the white chocolate spreading thinly. On the point of setting the chocolate can be pressed and marked with a shaped cutter, expanding pastry wheels or a knife, refrigerate to set and remove your marbled chocolate triangles, rectangles, squares or discs for later use.
Bubble Wrap
Plastic bubble wrap can be brushed with dark chocolate, allow to set and then spread with white chocolate refrigerate to set. When set remove from bubble wrap and cut into shapes with warm knife or cutters.
Commercially Available
(Available from Specialist Suppliers)
Thin acetate is available in a roll 45mm in heights, and can be cut to any required length.
Patterned acetate/plastic sheets approximately A4 size are available with various different designs from musical notes to red love hearts and white polka dots. The plastic sheets can also be manufactured to have the name of your restaurant or establishment. To use, coat with chocolate of your choice and allow to set, cut into required shape or break into pieces, the paternal acetate can also be cut to size and wrapped around desserts or gateaux.