| Manufacturing
Fine Chocolate at Home
Here are two great resources for those interested in obtaining
cocoa beans and manufacturing chocolate at home.
Chocolate
Alchemy
Stone
and Giacomotto Cacao
Gourmet Chocolate Tips
- Store fine chocolate in a cool place, approximately 65°F (18°c)
but not in the refrigerator, as any moisture will alter the
chocolate's appearance.
- A "bloom" will develop on chocolate that has been exposed
to high temperatures. This doesn't affect the flavor or freshness,
but gives the chocolate a grey cast which is the cocoa butter
rising to the surface.
- Be careful not to drop water into your chocolate unless the
recipe specifies it. The water will change the consistency of
the chocolate, causing it to tighten or harden.
- Don't cover melting chocolate with a lid as the steam will
collect and fall as water droplets. Use a light cloth cover
if needed.
- Use low heat when melting chocolate. Chocolate scorches easily
and becomes a grainy mass unsuitable for use.
- Do not use butter as a thinning agent. If you need a less
viscous chocolate for a particular purpose, look for one with
a higher cocoa butter content.
- Chocolate will continue to melt even after it is removed from
a heat source. Care in heating is needed as the temperature
will rise well after removal from heat source.
- Unsweetened chocolate will liquefy when melted. Sweetened
chocolate will hold its shape until it is stirred.
- Chocolate flavored coating is used for glazing, dipping and
molding as it needs no tempering. Coating contains cocoa plus
a vegetable oil instead of cocoa butter. the quality, consistency
and flavor is no where near real chocolate but coatings are
popular because they are easier to use.
- Gourmet chocolate is very sensitive to odors. Be careful when storing
near other foods. Also make sure all utensils are clean and
odorless.
- When blending chocolates such as milk chocolate with bittersweet
chocolate, make sure and use the same brand. Different companies
put different ingredients into their chocolate which may not
mix smoothly.
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