Chocolates and Confections: Formula, Theory, and Technique by Peter P. Greweling

By Peter P. Greweling

The entire consultant to chocolate and sweet making for pros and critical domestic cooks
Chocolate and sweet making is extra renowned and obtainable than it has ever been. This e-book combines artisan confectionery thoughts with hassle-free reasons of the idea, technology, and formulation at paintings. primary details contains aspect functionality and use, chocolate processing, and artisan construction innovations. pros and residential lovers will locate formulation and adaptations for beautiful and delectable confections together with dairy-based facilities, crystalline and non-crystalline sugar confectionery, jellies, nut facilities, and aerated confections.
Expanding at the award-winning first version, this new revision offers an identical accomplished content material, foolproof formulation, and step by step directions readers count on, in addition to the very most modern info and guidelines.• Revised to incorporate 30 percentage new recipes and formulation, greater than 250 images, and 27 illustrations
• beneficial properties new sections on starting a qualified bakeshop, packaging and advertising, and American-style layered sweet bars
• Written through qualified grasp Baker Peter Greweling, one of many world's most sensible names in confections, and writer of Chocolates and Confections at domestic with The Culinary Institute of America, from Wiley

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Extra info for Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (2nd Edition)

Example text

Once broken, the bean consists of two parts: nib and shell. During micronizing, it is important that the shell be completely detached from the nib so that the two parts may be sifted apart. For the manufacturer, it is also desirable to have all of the nibs a homogeneous size to ensure even roasting, particularly if nib roasting is employed. Micronizing the cocoa beans permits the next steps in processing. Winnowing Manufacturers separate the shells from the nibs through a process called winnowing.

Excessive heat causes chocolate to form grains and to thicken. Dark chocolate should not be heated above 50°C/120°F. Milk and white chocolates are especially vulnerable to damage from heat due to the milk solids they contain; to prevent damage, do not heat them above 40°C/104°F. When melting small quantities of chocolate, it is important to chop it finely, melt it over a warm water bath, and stir it as it melts. The chocolate must be chopped in order to ensure that it melts evenly and quickly without overheating.

Trinitario is a hybrid of Criollo and Forastero, a crop that exhibits some of the advantages of each of the parent varieties and makes up some 20 percent of the world harvest. While generalizations can be made about quality and flavor profiles, they are far from foolproof. Like any crop, cacao is profoundly affected by the vagaries of terroir; the same variety of cacao can produce vastly disparate results when grown in different locations. In addition, a Forastero grown and fermented under ideal conditions may well be a superior bean to a Criollo grown and fermented under poor conditions.

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