Chocolate

This is the work flow plan for my chocolate exam  {這份巧克力考試計畫書,讓大家分享}

Name  : Gorgeous         Time  :   9 /8/ 2013   8:00AM - 5:00 PM

Class   :   SIT 31107  Certificate lll Patisserie  9B

Assessment  :  Prepare chocolate and chocolate confectionery

注意事項 : 1.[水]會污染巧克力,讓作品有瑕疵.所以工作台,是用大理石 做桌面.要做到滴水不沾.

                    為什麼?巧克力的成分是: cocao mass (巧克力塊).sugar(糖). cocao butter (巧克力油).

                                     只溶解於口中.[水]和巧克力油不能溶合.

                    2.不能用Wood spoon 木匙,因為木匙會殘留水滴.

                    3.使用模型,模型裡外要用棉花擦乾淨.防水滴.

                    4.Temperature Ranges (巧克力溶解溫度範圍)
[Dark couverture] 倉庫15度-溶化50度---結晶27度-----製作巧克力成品32.5度.

[Milk  couverture] 倉庫15度-溶化45度---結晶27度------製作巧克力成品31.5度.

[White couverture]  倉庫15度-溶化42度---結晶27度-------製作巧克力成品30.5度.

                     5.filling ganache 巧克力中內餡,要飽滿,不要有空氣在內餡中.

Preparation 準備材料: Dark,Milk,White couverture.(基本巧克力塊,有便宜的[多糖少cocoa,吃起

                                      來像紅糖]有貴的[75%cocoa和35%cocoa butter,入口即化].

                                     cream , win  ,  paper cornet , plastic bowl scraper  ,knife scraper..............

Step  考試步驟:A.Temper couverture:1000 grams of couverture by injection.

                              (couverture 字典中查不到,就是巧克力塊. injection 字典是注射.但這裡是名詞

                                當用50度的巧克力製作成品,等結晶27度要很久,所以要把巧克力降溫,所用的

                                 方法有二,一是injection ,一是tabelling.(註一).)

                            B.prepare centres and fillings.我做{Dark Ganache }

                                400ml fresh cream.      600gr dark couverture.      100gr unsalted butter.

                               (作法:燒開cream ,關火.加入dark 巧克力塊,不停攪拌直到溶化,再加入softened

                                          butter攪拌溶化,不可超過30度.)

                            C.Handle chocolate moulds.

                            D.Application of chocolate moulds, production using chocolate moulds.

                            E.Coat chocolate confectionery-producing 2 types of chocolate truffles,

                            F. Decorate/enrobe confectionery:

                                  *30 truffles "traditionally" using a truffle rack.

                                  *30 truffles by hand rolling then feathering with milk couverture.

                            G.Present and store chocolate and chocolate confectionery:

                                  *12 Handrooled  truffles.  *12 Wire rolled truffles.   *12 Moulded chocolate.

 

我最愛的巧克力是Macadamia nut +Sultanas 口味和Almonds+Icing sugar做底,再加上好多種nut.

太好吃了.

 

Traditional Truffle Ganaches (傳統口味)有千百種.我曾做了Lime Ganache (用Lime 皮.Fresh cream

Lime juice.white couverture.unsalted butter.)顏色是乳白色,老師加了(A few drops of green food colouring)點綠色食用顏料,顏色粉綠,好看極了. Whisky.run...加酒.加水果.加....隨自己喜好.

 

老師說:開店,千萬不要開巧克力專賣店,成本太貴了.開麵包店賺錢.學了做蛋糕,開蛋糕店更賺錢.