Other chocolate products available are chocolate sprinkles or “hail,” used as a decoration chocolate curls, rolls, or decorative shapes for use on cakes and pastries and chocolate sticks or “batons,” which are often baked inside croissants. With this information, you can choose the best size of chip for the product you are producing. As the count size number increases, the size of the chip gets smaller. This refers to how many pieces there are in 1 kg of the product. Many manufacturers package their chips or chunks by count (ct) size. Some high quality chips have up to 65% chocolate liquor, but in practice, liquor content over 40% tends to smear in baking, so high ratios defeat the purpose. Chips and chunks may be pure chocolate or have another fat substituted for the cocoa butter. Ratios of chocolate liquor, sugar, and cocoa butter differ. This chocolate is developed to be more heat stable for use in cookies and other baking where you want the chips and chunks to stay whole. This makes it easier to cut afterwards.Ĭontent and quality of chocolate chips and chunks vary from one manufacturer to another. Chocolate comes in various viscosities, and the confectioner chooses the one that is most appropriate to his or her needs. A vegetable oil is sometimes used to thin chocolate for coating certain squares. Viscous means sticky’ and the term viscosity refers to the way in which the chocolate ows. Bakers sometimes alter the viscosity depending on the product. Viscosity varies between manufacturers, and a given type of chocolate made by one manufacturer may be available in more than one viscosity. Where enrobers (machines to dip chocolate centers) are used, the chocolate may also be thinner to ensure that there is an adequate coat of couverture. A somewhat thicker chocolate is advisable for things such as ganache and flavoring of creams and fillings. This is also the case for coating cookies and most cakes, where a thin, attractive and protective coating is all that is needed. That is, the chocolate should be somewhat runny so it is easier to flow into the moulds. Molded pieces such as Easter eggs require a chocolate of less viscosity. Because it is less expensive than cocoa butter at thinning chocolate, it can be used to help lower the cost of chocolate. Emulsifiers like lecithin can help thin out melted chocolate, so it flows evenly and smoothly. Direct vocabulary instruction of Tier 2 and Tier 3 words in intermediate-grade curricula is an important tool of literacy instruction because English is a language grafted from. The amount of cocoa butter in the chocolate is largely responsible for the viscosity level. Viscous means “sticky”’ and the term viscosity refers to the way in which the chocolate flows.
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