Olmecs who lived in a tropical area on the Gulf of Mexico Earliest known cacao plantations were formed between 1500 and 400 BC Originally grown for the white fruit of the cacao pod the Mayans discovered that a bitter drink called ID: 1043164
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1. Chocolate
2. HistoryCommonly believed to have originated in the Aztec culture, but actually comes from the Olmecs who lived in a tropical area on the Gulf of MexicoEarliest 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 cacahuatl) could be made by grinding and mixing the beans with water
3. Used as a form of currency by the peoples of Central and South America between the years AD 1000 and 1200The beverage was reserved only for nobles, priests, and those in high power, as it was thought to have special restorative and aphrodisiac powersChocolate was first introduced to Europe by Spanish conquistador Hernán CortésBrought the cocoa beans and tools to make chocolate back with him in 1528, after failing to find the Aztec gold he was originally looking forHistory
4. Chocolate was kept secret by the Spaniards until 1606 when Italian merchant Antonio Carletti brought the chocolate drink to ItalyIntroduced to the French court after Spanish princess Anne of Austria married Louis XIIIWas a status symbol in Paris and drunk only by the aristocracy and those part of high societyFirst London chocolate shop opened in 1657, making chocolate more widely available to all levels of societyHistory
5. Chocolate was finally introduced to North America in the 18th centuryFirst sophisticated chocolate factory was established in Switzerland by Francois-Louis Cailler, whose Swiss chocolate is the oldest brand still in existenceCailler’s son-in-law, Daniel Peter, created the first milk chocolate in 1875First boxed individual chocolates were introduced in the 1800s by the Cadbury chocolate companySechaud Fils created the first filled chocolates in 1913, and in the 1930s the first white chocolate was created by Henri NestleHistory
6. Couverture is a very high quality chocolate with 32 to 39% cocoa butterThe overall % is based on the amount of coco mass and coco butterOnly a small number of chocolates are considered premium couverturesThe term is protected by Swiss law and is defined as “chocolate for the pastry shop”Couverture
7. Tempering is an important technique to use when working with chocolateTempered chocolate refers to chocolate that has been melted and cooled in a controlled environmentSuccessful tempering will produce chocolate with a high gloss, resistant to warmth, pleasant aroma, smooth mouthfeel, longer shelf life, good snap, and contractionUnsuccessful tempering will result in chocolate with an uneven and streaky appearance (also called ‘fat bloom’), visible spots on the surface, a dull and matte appearance, and a texture that is soft to the bite or an unpleasant and crumbly textureTempering
8. There are three common methods of tempering chocolate: the direct method, the seeding method, and the tabling methodTempering method does not matter, as all should produce the same end resultTempering Methods
9. Tempering done by melting solid chocolate to the proper temperature without taking it out of temperTemperature required depends on the type of chocolate being temperedChocolate melted at a higher temperature than suggested will force the chocolate out of temper and cause a gray, uneven surfaceIdeal Working TemperaturesMilk chocolate 86o – 88o FWhite chocolate 84o – 86o FDark chocolate 88o – 90o FDirect Method
10. Commonly used heat sources: oven, microwave, or water bathOther possible sources: tempering machine, chocolate melter, chocolate cabinet, or directly over flameDirect Method
11. Oven: Place chocolate in an ovenproof containerPlace container in oven and leave for 12 hours until the chocolate is meltedMicrowave: Warm chocolate in microwave safe container in intervals of 20 seconds or less, stirring chocolate at each interval Remove from microwave before all chocolate is melted, continue stirring until chocolate is smooth and there are no lumps leftTest chocolate by dipping the edge of a piece of paper or a scraper into chocolate and letting it sit. Properly tempered chocolate will start to set evenly throughout within a minuteDirect Method
12. Water bath: Place water in bottom half of double boilerPlace chocolate in top half of double boiler and heat over medium heatOccasionally stir chocolate gently until melted to desired temperatureDirect Method
13. Seeding method can be used at any time or place, as only minimal equipment is requiredProcedure:Prepare the seeding chocolate by grating it in a food processor (not necessary, but the large the seeding pieces, the longer it will take to melt and cool the chocolateWarm milk or white chocolate to 110o – 115o F and dark chocolate to 115o – 120o F. Let chocolate cool down a little before adding the seeding chocolateGradually add the coins or grated chocolate, stirring gently to incorporate and distribute the added chocolate without adding a lot of airWhen added chocolate has stopped melting, check temperature and proceed according to that temperatureSeeding Method
14. If chocolate is still above the ideal temperature, add more seeds and stir gently. When proper temperature is reached, test to make sure chocolate is tempered by using the previous mentioned testIf chocolate is below the ideal temperature, use an immersion blender to melt the pieces down and get a nice smooth consistency, and then test chocolate to make sure it is tempered properlySeeding Method
15. Tabling method is the fastest and most efficient way to temper smaller amounts of chocolateRequires a stone or marble slab and good hand skillsMarble or stone slab draws the heat out and away from chocolate without being too hot itselfProcedure:Warm chocolate to proper temperaturePoor two-thirds of melted chocolate onto the marble and spread the chocolate over marble with an offset spatulaWith offset spatula in one hand and triangular spatula in the other, move or scrape chocolate toward the center with the triangular spatulaRemove excess chocolate from triangular spatula with offset spatulaContinue repeating steps until all chocolate has been moved to the centerScrape chocolate off of table immediately into the remaining 1/3 of chocolate and stir gentlyTest to see if chocolate is temperedTabling Method