TIPS BY TALLYRAND
you need to understand how chocolate made and what chocolate
is. It is made from the cocoa bean which is dried, roasted
and ground. The grinding produces cocoa liquor and from
this two distinct items are extracted:
fat that is called cocoa butter
solid that is called cocoa mass and which is refined
to make cocoa powder
on what is then added to the cocoa mass the different
varieties of chocolate are produced. Each has a different
chemical make-up - the differences are not solely in
the taste. Be sure, therefore, to use the kind of chocolate
the recipe calls for, as different varieties will react
differently to heat and moisture.
Chocolate liquor with much of the cocoa butter removed,
creating a fine powder.
cocoa powder (also known as Dutch processed cocoa)
has been treated with an alkali during processing to
produce a more mellow, less harsh-tasting but darkly
can pick up moisture and odours from other products,
so needs to be stored in a cool, dry place, in an airtight
container. Depending on its production it may or may
not have other ingredients added such as sugar.
Simply the cooled and hardened version of chocolate
liquor. It is used primarily as an ingredient in recipes
as by itself it does not taste very nice.
/ Dark / Plain Chocolate
Cocoa mass, cocoa butter and sugar. Normally contains
approximately 35% cocoa liquor.
It has approximately 15% chocolate liquor, with extra
cocoa butter and sugar added. Sweet cooking chocolate
is basically the same with more sugar for taste.
Cocoa mass, cocoa butter, milk or milk powder and sugar
and vanilla added. Normally contains approximately 15
% cocoa liquor.
This is not really chocolate at all, as it contains
no cocoa solids, which leaves it the smooth ivory or
beige colour. White chocolate is primarily cocoa butter,
sugar, milk and vanilla.
chocolate is the most fragile form of all the chocolates.
Pay close attention to it while heating or melting it.
It must be achieved slowly or it will burn and seize
Couverture is a special kind of cooking chocolate used
by professional chefs. A couverture is simply a chocolate
with a higher cocoa butter content (a minimum of 32%
and often as much as 39%). This high cocoa butter content
contributes fluidity, smoothness, strength and ease
of handling. In most cases these chocolates also contain
a high cocoa solid content which heightens the flavour.
formula on couverture packaging may look like this:
70/30/38. This means that there is 70% cocoa solids,
30% sugar, and 38% total fat content.
an extra bitter couverture and indicates 70% cocoa
solids and only 30% sugar
a bitter couverture which is the most frequently
milk chocolate couverture
are two other main types: tempered and un-tempered.
Chocolate or Confectioner's Chocolate
This is not really chocolate at all but a sort of chocolate
flavoured candy used for applications such as covering
strawberries. It was created to melt easily and harden
quickly. If you want quick and easy use decorator's
chocolate . . . if you want the real thing use real
chocolate and patience.
and Cooking Tips
and raised in Plymouth, Tallyrand started his initial
training as a chef at Plymouth College of Further Education.
It was here that he was to learn his love, his passion
for food and the culinary arts. From here he headed
to Germany to complete his apprenticeship as Commis
gave him his first taste of cooking for the rich and
famous, as half way through his first year, along with
the Sous Chef and a Chef de Partie, he was whisked off
to Cologne to help prepare meals for a political conference,
where amongst other dignitaries they cooked for Mr Brehznev,
the then powerful Russian leader. This was to prove
to be just one of the many celebrities he was to cook
for or get to know over the years . . .
you would like to find out more why not visit Tallyrand's
own web site www.tallyrand.info (link in main menu)
Email Hub-UK : email@example.com