| Storing
Chocolate |
Chocolate
is susceptible to moisture and absorbs external odors. Store chocolate
in a cool, dry place away from light and air. The ideal temperature for
storing chocolate is between 54 and 68 F (12 and 20 C). |
| Melting
Chocolate |
Chocolate
melts best at temperatures between 104 and 113 F (40 and 45 C). Never melt
chocolate directly over a heat source. Use indirect heat such as a hot
water bath so that the chocolate reaches a uniform temperature of 104 to
113 F. This is the perfect temperature to begin tempering or precrystallization. |
| Tempering
or Precrystallization |
Tempering
is of paramount importance as it is mainly responsible for determining
the final gloss, hardness, and contraction of the chocolate. Tempering
consists of heating the chocolate to a specific temperature as a result
of which the cocoa butter it contains is brought to the most stable crystalline
form resulting in hard, shiny chocolate. |
| Tempering
by hand |
Melt the chocolate over a hot water bath until it reaches a temperature between
88 and 90 F (31 to 34 C). Melt white and milk chocolate to a temperature
approximately 2 F less, depending on the amount of milk fat they contain.
On a cold table or marble surface:
Pour 2/3 of the melted chocolate onto the cold table.
Spread out the chocolate mass and work with a spatula until the
temperature of the chocolate is approximately 81 F (27 C).
Add the tempered chocolate to the non-tempered chocolate
and mix thoroughly until the mass in the bowl has a completely uniform.
Temperature:
If the temperature is still too high, part of the chocolate should be further worked on the
cold table until the correct temperature is reached. |
| Tempering
by seeding |
Tempering
can also be carried out by adding stable crystals to the melted chocolate.
Callebaut manufactures chocolate in a convenient small, round particles
for this process. This chocolate is known as CALETS. The quantity of Calets
to be added depends on the temperature of the melted chocolate and on the
temperature of the Calets. The Calets should generally be used at room
temperature. |
| Tempering
by machine |
The
melted chocolate at a temperature of approximately 104 F (40 C) is poured
into the machine which then takes care of the rest of the correct tempering
process. |
| Checking
Tempering |
A
simple method of checking tempering is by applying a small quantity of
chocolate to a piece of paper or to the point of a knife. If the chocolate
has been correctly tempered it will harden evenly and show a good gloss
within five minutes. |
| Temperature
of the Workshop, of candied to be coated, of molds |
The
ideal temperature of the workshop should be approximately 68 F (20 C).
The temperature
of the candies and fillings to be coated should be as close as possible
to the temperature of the coating chocolate. If the temperature of the
candies or filling varies too much from that of the chocolate, the crystallization
of the cocoa butter will be adversely affected. This will result in a product
which is dull and is less resistant to heat.
The temperature
of the molds should be as close as possible to that of the workshop without
being less, approximately 68 F (20 C). If necessary, the molds can be warmed
slightly. Take care that the temperature of the molds does not exceed that
of the tempered chocolate. Using molds that are at the proper temperature
will result in the best possible gloss for the finished product.
*Important note:
During use, the tempered chocolate in the bowl may thicken further. This
is the result of the rapid growth in the size of the cocoa butter crystals.
This thickening of the chocolate can be prevented by adding a small quantity
of warm chocolate or by increasing the temperature of the chocolate slightly. |
| Cooling
the Chocolate |
For
molded products, the best temperature to cool chocolate is 50 to 54 F (10
to 12 C). When cooling molded products, a large circulation of air is necessary
as a large quantity of heat must be removed when the chocolate is solidifying.
When molded products are ready to be cooled they should be placed in an
area which is cooler than the workshop. This will give the first hardening
to the chocolate. They should then be placed in the refrigerator or chilling
area.
fillings,
the best temperature to cool chocolate is 59 to 64 F (15 to 18 C). Enrobed
products are best cooled with radiation cooling ( withou convaction ).see the diagram in our catalog .
It is important
to avoid changes in temperature in excess of 50 F (10 C). |
| Storage
of Finished Products |
As
with raw chocolate, the finished product is also susceptible to temperature,
external odors and flavorings, air and light, moisture, and time. It is
important that the finished products are preserved in ideal conditions.
Only perfect storage will guarantee the original chocolate properties and
will avoid decay or undesired features. |
| Typical
problems affecting chocolate products during storage are |
Fatbloom-
When a thin layer of fat crystals forms on the surface of the chocolate.
This will cause the chocolate to lose its gloss and a soft white layer
will appear, giving the finished article an unappetizing look. Fatbloom
is caused by the recrystallization of the fats and/or a migration of a
filling fat to the chocolate layer. Storage at a constant temperature will
delay the appearance of fatbloom.
Sugarbloom- This
is a rough and irregular layer on top of the chocolate. Sugarbloom is caused
by condensation (when the chocolate is taken out of the refrigerator).
This moisture will dissolve the sugar in the chocolate. When the water
evaporates afterwards, the sugar recrystallizes into rough, irregular crystals
on the surface. This gives the chocolate an unpleasant look. You can prevent
sugarbloom by preventing temperature shocks. When chocolate comes out of
a cold room, it should be stored in a warm area long enough before opening
the package to keep direct condensation from forming. |
