Chocolate—so decadent, so versatile. The capabilities of this medium are almost unlimited, however a few basics are necessary for successful chocolate work.
First of all, chocolate is available in several forms. Knowing which type of chocolate is needed and how to use it is a must.
PURE CHOCOLATE - Contains only cocoa solids and cocoa butter (chocolate liquor-non-alcoholic). If used in molds, it must be tempered. Not all types of pure chocolate taste good to eat by themself, as some brands are meant mostly to bake with.
Types - Baker’s Chocolate
Uses - for baking cakes, cheese cakes, cookies, brownies, chocolate fillings, chocolate buttercreams, etc.
COUVERTURE- PURE CHOCOLATE (Best Quality) - Has the highest percentage of cocoa butter. European couverture must have at least 33% cocoa butter and may be as high as 42%. Tempering is required when used for dipping and molding.
Types - Tobler, Callebaut, Lindt
Uses - for truffles, fillings, dipping, molding and baking. Also used in high quality desserts, cheese cakes and for making chocolate decorations or garnishes.
COMPOUND CHOCOLATE (Easiest to Use) – Contains no cocoa butter. Instead, vegetable shortening such as palm kernel, soya or coconut oil is used.
This type of chocolate does not require tempering. It has a higher melting point making it more tolerable of warmer weather. To use this chocolate, simply melt in a double boiler to approximately 35 Degrees Celsius. Stir well and you are ready to go!
Types - Merckens, also known as Candy Coating or Candy Melts
Uses - molding, truffles, fillings, dipping and fondues.
Pure chocolate is available in unsweetened, bittersweet, semi-sweet, milk and white. The difference is the amount of added sugar.
Milk chocolate has milk solids and vanilla added.
White chocolate contains no chocolate liquor, but has extra sugar and milk solids added.
Pure chocolate does not come in different colours.
Compound chocolates are available in semi-sweet, milk or white.
A variety of colours are available, or you can colour the chocolate yourself by using powder or oil-based colours.
Chocolate can also be flavored easily by using oil-based flavours; only a few drops are required.
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