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The Chocolatier’s Glossary : 20 Confectionery Terms Every Chocolatier By Pankaj Sharma

  in Cooking | Published 2016-07-21 11:57:04 | 244 Reads | Unrated

Summary

Chocolate making, confectionery and cake making has become hugely popular as a career path in Mumbai. We’ve put together a glossary of essential terms that you need to know as a budding chocolatier.

Full Content

Chocolate making, confectionery and cake making has become hugely popular as a career path in Mumbai. At Wisk by Cakesmiths, we conduct professional cake making course and cake making and decorating courses in Mumbai, and we’ve put together a glossary of essential terms that you need to know as a budding chocolatier:


1. Alkalized Cocoa Powder Dutch process powders: These have been treated with alkali with a mild to strong cocoa flavor.




2. Bain Marie: Means ‘water bath’ in French, equivalent to a double boiler.


3. Baking Bitter: A non-alcoholic unsweetened chocolate liquor in solid form which is used as a baking ingredient.


4. Chocolate Bloom: This occurs when the cacao butter separates from the other ingredients in the chocolate, floats to the surface and crystallizes.


5. Chocolate Liquor: When the cacao beans are roasted and ground, this bitter liquid or paste is produced and is generally used as a baking ingredient.


6. Chocolatier: This term covers a variety of functions, including someone who makes chocolate by hand, a person who evaluates beans and supervises the blending and roasting process.


7. Compound or Confectioner's Coating: This is a coating material which is similar to chocolate, created with domestic or imported fats and not
cacao butter.


8. Conching: Conching machines knead chocolate paste in controlled temperatures, which helps develop flavours and change the texture. It is also the last and most important process of refining as it allows the separate flavours of the individual ingredients to combine.


9. Couverture: This is a term that describes the professional quality coating chocolate, which is extremely glossy. It generally contains at least 32% of cocoa butter, which makes it form a thinner shell than regular confectionery coating.


10. Crystallization: This refers to when sugar crystals are formed during the process of cooking sugar, and it occurs when the particles stick together. This is because the liquid they are mixed with is saturated and cannot absorb and more sugar.


11. Dutching/ Dutch processed: This is an alkaline treatment of the chocolate product. These powders are treated with a solution of potassium carbonate which neutralizes the acidity of coca to a pH of 7. While cocoa powder varies in colour from a light reddish brown to rich dark brown, Dutch processed powders have much noticeable darker hue to the, and a smoother, more mellow flavour which has an earthier flavour.


12. Enrobe: This is the process of coating candies and confections with a layer of chocolate. Centers such as hazelnuts, cashews, etc. are placed on an assembly line and passed under a ‘chocolate curtain’ of a poured chocolate layer. These are left to cool and dry.


13. Natural Process: This refers to chocolate liquor or cocoa which is non-alkalized, or processed without an alkaline treatment.


14. Tempering: The process which sets cacao butter at its most stable point. This is done by various methods and by machine.


15. Non-Alkalized Cocoa Powders: These are natural-processed powders which are manufactured without the use of alkali and are usually yellowish-brown colour. These powders also have a fruity and acidic flavour to them.


16. Quick Tempering: This is a method of stabilizing the cocoa butter in chocolate so as to give the chocolate a shiny appearance and smooth texture.


17. Snap: This is a technical term that describes a characteristic of a well-tempered chocolate. The chocolate should break cleanly and crisply with a sharp snap; it shouldn’t be soft or crumbly.


18. Sugar Bloom: This is the white crust of sugar crystals which forms when moisture accumulates on the surface of chocolate and chocolate covered candies. This does not mean the chocolate has spoilt, so it’s still good to use.


19. Viscosity: A term which measures the coating thickness of melted chocolate, and determines its ability to coat and enrobe confections.


20. Winnowing: The process of removing the outer husks of cacao beans in order to release the inner nibs of the beans when manufacturing chocolate.

21pbn

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