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Monday, 9 September 2013

HH 620 : Culinary Artistry ( Chocolate Making )

For this topic, we got the opportunity to finally learn how to coop with the chocolate. From the first step of melting the chocolate to the chocolate edible flower. There are few steps in making the chocolate, such as

  • Tempering the chocolate
  • Tempering  method
  • the tempering purpose
  • praline
  • chocolate ganache
  • chocolate flower
  • chocolate arch

- Tempering the chocolate
  • process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping coating and molding. 
- Tempering method
  • melt --> cooling --> rewarming
-Tempering purpose
  • better stability during storing ( to avoid fat bloom )
  • good appearance ant texture ( to look glossy )
  • good melting behavior ( smooth texture in mouth )
  • set quickly 
- Praline
  •  Praline can refer to confections made from nuts and sugar syrup whether in whole pieces or a ground powder, or to any chocolate cookie containing the ground powder or nuts.
  • below are the example of our product during the Culinary Artistry

- Chocolate Arch

- Chocolate Flower

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