PPT-The science of chocolate: Tempering

Tempering what is it Tempering chocolate is the act of heating and cooling chocolate to ensure the correct crystal structure within the chocolate before working with it Throughout the process the rise and fall of the temperature is controlled to specific temperatures . History. Commonly believed to have originated in the Aztec culture, but actually comes from the . Olmecs. who lived in a tropical area on the Gulf of Mexico. Earliest known cacao plantations were formed between 1500 and 400 B.C.. Classifications based on preparation . Crystalline candy- . smooth and creamy candy with fine sugar crystals ( . fudge and Marsh mallow) .  . Non’crystalline. candy. - no sugar crystals, . (caramels, . Learning Objectives. Explain the differences between melting and tempering chocolate.. Describe the three methods for tempering chocolate.. Explain how to mold chocolates.. Identify and describe the two main types of ganache.. Basic Tempering Principles The process of tempering chocolate involves incorporating a small amount, typically 2-4%, of solid, stable cocoa butter crystals into melted chocolate. Cocoa butter is capa Seed Tempering Method This method of tempering chocolate uses the assistance of already well-tempered chocolate as “seed”. The well-tempered chocolate can take various forms: chunks/blocks,
TEMPERING TRIGLYCERIDES Cocoa Butter is comprised of various triglycerides, but mainly they are stearic-oleic-stearic (SOS), stearic-oleic-palmitic (SOP) and palmitic-oleic-palmitic (POP). Composi C. Mn. Si . Mo. Cr. Co. Al. 0.78. 2.02. 1.6. 0.25. 1.01. 3.83. 1.37. Chemical compositions for the used steels in wt % after . homogenization at 1200°C for 2 days. Chemical composition and heat treatments. C. Mn. Si . Mo. Cr. Co. Al. 0.78. 2.02. 1.6. 0.25. 1.01. 3.83. 1.37. Chemical compositions for the used steels in wt % after . homogenization at 1200°C for 2 days. Chemical composition and heat treatments. bainite. M.J. . Peet. , S.S. . Babu. , M.K. Miller, H.K.D.H. . Bhadeshia. , . Metall. and Mat Trans A (2017). . doi:10.1007/s11661-017-4086-x. Abstract. Tempering of low-temperature carbide free . bainite. Intro. When you buy chocolate, it is already "in temper."  This means that all of the fat crystals are aligned to give the chocolate perfect snap and shine.  When you melt chocolate to change its shape or use it in a recipe, you are taking it out of temper.  The heat causes the fat . Background. Chocolate is a multi-billion dollar a year business.. Very popular worldwide.. 3. http://agronomy.ucdavis.edu/gepts/pb143/crop/cacao/cactr.jpg. Made from fermented, roasted and ground seeds of the tropical cacao tree (. Olmecs. who lived in a tropical area on the Gulf of Mexico. Earliest known cacao plantations were formed between 1500 and 400 B.C.. Originally grown for the white fruit of the cacao pod, the Mayans discovered that a bitter drink (called . I know parents are very busy and totally understand this may not be an option for your family.. If this is the case- I have included a video that your child could watch instead completing the experiment. . CHOCOLATE. 3 basic Types of chocolate. Dark Chocolate. Bittersweet or semisweet chocolate. Milk Chocolate. White Chocolate. 7 Variations of these basic types of chocolate used in baking. Unsweetened.