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 finished advisor to chocolate and sweet making for pros and critical domestic cooks

Chocolate and sweet making is extra well known and available than it has ever been. This ebook combines artisan confectionery options with effortless causes of the speculation, technology, and formulation at paintings. basic details comprises component functionality and use, chocolate processing, and artisan creation 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 version, this new revision offers an identical finished content material, foolproof formulation, and step by step directions readers count on, in addition to the very most up-to-date info and guidelines.

  • Revised to incorporate 30 percentage new recipes and formulation, greater than 250 images, and 27 illustrations
  • Features new sections on commencing a qualified bakeshop, packaging and advertising and marketing, and American-style layered sweet bars
  • Written by means of 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

Example text

Cleaning and blending cocoa beans Cocoa beans arrive at the manufacturer containing an assortment of impurities, such as stones, pieces of metal, twigs, and every type of foreign matter imaginable. Obviously these items must be removed prior to further processing. Cleaning takes place in stages and is accomplished by several methods, including sieving, the use of magnets, and the removal of dust to ensure the purity of the chocolate. Historically, the blending of several varieties of bean at the manufacturer is another important step in chocolate production.

The proper degree of fermentation is critical to the quality of the bean and to the resulting chocolate; unfermented or even underfermented beans simply do not contain flavor precursors, and therefore cannot provide chocolate flavor, even when roasted. Excessive fermentation, however, can cause loss of quality and spoilage. Fermentation of cacao is an extremely complex process involving various yeasts, anaerobic and aerobic bacteria, and diverse enzymatic processes. The full extent of the reactions that occur during fermentation are not fully known or understood.

RIGHT: The result of fat bloom. Temperatures significantly higher than this causes tempered chocolate to crystallize too slowly. Temperatures that are much lower will result in rapid cooling and an increase in viscosity as well as the formation of unstable cocoa butter crystals, causing poor gloss and snap, and the formation of bloom during storage. ) Chocolate storage guidelines Because chocolate contains virtually no moisture, it has a very low water-activity level and is not prone to bacterial spoilage during storage, resulting in a long shelf life.

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