Jacquie--Baking Chapter 20

Fluidity

This is a physical characteristic of chocolate, its ability to flow when melted; it is determined by the percentage of cocoa butter or fat in the chocolate:

German Chocolate

This is another name for sweet chocolate:

Chocolate Mass

This is another term for chocolate liquor:

Alkalized

This is another term for dutched cocoa powder:

Chocolate Flavored Coating

This is another term for imitation chocolate:

Conching

This is the Swiss technique of stirring melted chocolate with a large stone or metal rollers to create a smooth texture in the finished chocolate:

Theobroma Cacao

This is the botanical name of the cacao tree:

Milk Chocolate

This is the favorite eating chocolate in the US.

Cocoa Butter

This is the name for the fat in chocolate mass:

Pistoles or Callets

These are the terms for small round pieces of chocolate, often of the finest couverture:

Bittersweet Chocolate and Semisweet Chocolate

These two forms of chocolate contain at least 35% chocolate mass plus cocoa butter, sugar, flavorings, and sometimes emulsifiers:

Fluidity

This term is a physical characteristic of chocolate. It refers to its ability to flow when melted and is determined by the percentage of fat in the chocolate:

Imitation Chocolate

This term refers to a less-expensive product made of oils, cocoa powder, sugar, and flavorings:

Couverture

This term refers to high quality chocolate containing at least 32% cocoa butter:

Bean-to-Bar

This term refers to the companies that are manufacturing their own chocolate for confectionary use:

Chocolate Liquor

This term refers to the paste created when roasted cocoa beans are crushed:

Nib

This term refers to the prized cocoa bean without the shell:

Tempering

This term refers tot he controlled process of melting, cooling, and reheating chocolate within set temperature ranges:

Forastero

This variety of cocoa beans accounts for 90% of the beans grown. It is very hardy:

Criollo

This variety of cocoa beans is is prized for its unique aroma and flavor:

Milk Solids

To prevent lumping, what component of milk and white chocolate should be stirred frequently while melting?

Solid blocks, small tablets, and powdered

What are the three forms of cocoa butter which are available for sale?

Cocoa Butter

What component of cocoa powder is virtually removed?

68-72F

What is the ideal room temperature range when working with tempered chocolate?

140F

What is the maximum temperature recommended for the water in a bain marie used to melt chocolate?

1/2 fl. oz : 1 oz

What is the minimum ratio of water to chocolate to keep chocolate fluid and not seized?

18-20 Microns

What is the particle size of conched chocolate?

50-70 Microns

What is the particle size of unconched chocolate?

53%

What percent of chocolate liquor is fat?

It would seize

What would happen to melted chocolate if mixed with steam or water?

1 year

What's the shelf life of dark chocolate, white chocolate, and cocoa powder?

40

How many cocoa beans are in a single cacao pod?

Seeding, Tabling, Microwave Oven, and Cocoa Butter

Name the 4 methods of tempering chocolate:

113-120F for melting 78F for cooling 86-90F for tempering

Name the melting, cooling, and tempering temps for dark chocolate couverture:

104-115F for melting 78F for cooling 87F for tempering

Name the melting, cooling, and tempering temps for milk or white chocolate couverture:

Forastero, Trinitario, and Criollo

Name the three primary varieties of cocoa beans that are grown commercially:

120F

At what temperature does cocoa butter break down, making proper tempering impossible?

115F

At what temperature should chocolate be removed from its heat source to prevent overheating?

14-160 per ounce

By the ounce, what count sizes are chocolate chips available for purchase?

31%

Couverture white chocolate will contain at least home much cocoa butter?

Semisweet is usually sweeter

Generally, what's the difference between bittersweet and semisweet chocolate?

Gianduja

Prized for its confection in Italy, this is a smooth blend of roasted hazelnut paste and chocolate containing 25-38% cocoa mass:

Appearance--glossy, not discolored Smell--no off odors but maybe complex aromas Break--snaps cleanly without crumbling Texture--should melt evenly and quickly on the tonge

These are 4 factors to evaluate and select chocolate:

Chocolate

This bakeshop ingredient begins as yellow fruit pods dangling from the trunk and main branches of a tropical tree:

Sweet Chocolate

This form of chocolate contains not less than 15 percent chocolate liquor and varying amounts of sugar, milk solids, flavorings, and emulsifiers.

Unsweetened Chocolate

This form of chocolate is pure hardened chocolate liquor without added sugar or milk solids:

White Chocolate

This is a confectionery product that does not contain any chocolate solids or liquor:

Trinitario

This is a hybrid variety of cocoa bean: