Chocolate Confections and Frozen Desserts SPRING 2018 CHOCOLATE Course Objectives Explore the principles of chocolate tempering decorating candy making the art of frozen desserts and sugar work ID: 763248
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Chocolate, Confections, and Frozen Desserts SPRING 2018 CHOCOLATE
Course Objectives Explore the principles of chocolate, tempering, decorating, candy making, the art of frozen desserts, and sugar work. Demonstrate an understanding of the scientific processes of involved in producing chocolate confections and sugar candies. Develop and understanding of recipe conversions and terminology.
Chocolate What is Chocolate? A preparation of the seeds of cacao, roasted, husked, and ground, often sweetened and flavored, transformed into beverages, candies, syrups, and sauces.
History of Chocolate The Latin name for the cacao tree, Theobroma cacao, means “food of the gods.” Historians estimate that chocolate has been around for about 2000 years, but recent research suggests that it may be even older. By the 17th Century chocolate was a fashionable drink throughout Europe, with the addition of sugar or honey. In 1828, a Dutch chemist found a way to make powdered chocolate by removing half the natural fat (cacao butter) from chocolate liquor, pulverizing what remained and treating the mixture with alkaline salts to cut the bitter taste. His product became known as “Dutch cocoa,” and it soon led to the creation of solid chocolate. I n 1847 t he first modern chocolate bar is created by Joseph Fry, he discovered that he could make a moldable chocolate paste by adding melted cacao butter back into Dutch cocoa.
History of Chocolate In 1868, a little company called Cadbury was marketing boxes of chocolate candies in England. Milk chocolate hit the market a few years later, pioneered by another name – Nestle. In America, chocolate was valued so high during the early wars that it was included in soldiers’ rations.
History of Chocolate Chocolate manufacturing is a more than 4-billion-dollar industry in the United States, and the average American eats at least half a pound per month. In the 20th century, the word “chocolate” expanded to include a range of affordable treats with more sugar and additives than actual cacao in them.
History of Chocolate Recently, there’s been a “chocolate revolution,” marked by an increasing interest in high-quality, handmade chocolates and sustainable, effective cacao farming and harvesting methods. Major corporations like Hershey’s have expanded their artisanal chocolate lines by purchasing smaller producers known for premium chocolates
Tempering Candy Bars Candy Disks Truffles Bon BonsDecoratingFilligrees Decorating Techniques Garnishes Chocolate Preparations we will be Exploring in this Class: