http___memoriesandrecipes.com_course_2018_04_13_hr-chocolate-course.html_1.xml
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Chocolate Hand Tempering on Marble I did the three hour theory and practice of chocolate hand tempering on marble at the Sydney Chocolate School. Walking in to the classroom you really get the feel that this is an industrial kitchen, with products and orders on shelves, in fridges and for sale. But it’s also a bit like walking in to a home. The bottom right corner of the above picture shows a cocoa pod next to a jar of cocoa beans. The blackboard indicates some temperatures for “tempering”. Walking in to the small industrial kitchen, you are left wondering what you will do with this, as a student of chocolate! Couverture chocolate was used throughout this course, which is different to compound chocolate, which contains non-cocoa fats such as palm oil. Well, the course certainly had plenty of melted chocolate being pouring on to marble. But first, some chocolate theory! Without going in to too much detail here, the course covers the chocolate making process from bean to bar, including: - Bean fermentation - Roasting, which is when nibs are formed - Pressing to separate cocoa butter and cocoa solids - Conching Chocolate pellets are the end product. These need to be tempered, to give the chocolate gloss and a crisp snap. Which brings us to the marble. It cools the chocolate. The basic idea is that you melt the chocolate pellets, cool the liquid by pouring it on marble, pour it back in to a bowl and re-heat, then pour in to the desired mould. That’s 3 distinct temperatures you aim for. They are different for milk, dark and white chocolate - shown on the blackboard in the first picture of this post. The microwave, an infra-red thermometer, and heat fan are all used to control temperature in class. For comparison, if you pour the chocolate on to steel, you can only temper it once since the steel heats up and it won’t cool (temper) the chocolate. The marble tables at the school however can take something like 13 consecutive temperings, as the marble will stay cool for that many. Now on to what we made. We made a milk chocolate bar with rose oil to flavour it. We made a dark chocolate slab sprinkled with hazelnuts and salt. We made milk chocolate flakes which were then dissolved in milk to make hot chocolate. There is so much more that was in this course, like the art of whipping the chocolate around the marble, and pouring it back in to the bowl in time. The instructor was a professional! The sub-par student made chocolate is accepted for two purposes in all cases: as taste samples in their shop, and as a donation to the homeless which the owner has made in person in the past.
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Temperiranje čokolade na mramoru Imala sam tri sata teorije i prakse kako na mramoru temperirati čokoladu u Sydney School of Chocolate. Hodanje u učionici stvara osjećaj da je to industrijska kuhinja s proizvodima i narudžbama na policama, u friziderima i za prodaju. Ali, to je također nešto poput hodanja u kuću. U donjem desnom kutu gornje slike je kakao ljusturica pokraj staklenke kakaovih zrna. Crna ploča označava neke temperature za “temperiranje”. Ušavši u malu industrijsku kuhinju, pitate se što ćete učiniti s ovim, kao student čokolade! Couverture čokolada je korištena tijekom ovog tečaja, što je različito od “compound” čokolade, koja ne sadrži puno kakao masti, nego palmino ulje. Tečaj je zasigurno imao obilje rastopljene čokolade na mramoru. Ali prvo, evo teorija čokolade! Bez previše detalja tečaj pokriva proces proizvodnje čokolade od zrna do table čokolade uključujući: - Fermentacija zrna - Pečenje, tj. kada se formiraju nibs - Proces za odvajanje kakao maslaca i kakao krutine - Conching Čokoladne kuglice su krajnji proizvod. One moraju biti temperirane da bi imale čokoladni sjaj i hrskav ugriz. To nas dovodi do mramora koji ustvari rashladuje čokoladu. Osnovna je ideja da otopite čokoladne kuglice, zatim hladite tekućinu tako što je sipate na mramor, onda je sipate natrag u zdjelu, ponovno zagrijete i na kraju ulijete u željeni kalup. Ove tri temparature su različite za mliječnu, crnu i bijelu čokoladu - pogledajte gornju sliku sa temparaturama za svaku vrstu čokolade. Mikrovalna, infracrveni termometar i ventilator topline koriste se za kontrolu temperature na tečaju. Za usporedbu, ako ulijte čokoladu na čelik, možete je podvrgnuti samo jednom jer čelika se brzo zagrije i neće vise hladiti (temperirati) čokoladu. Mramorni stolovi u školi međutim mogu poduzeti nešto poput 13 uzastopnih temperiranja, budući da će mramor ostati hladan za mnogo puta. Sada na ono što smo napravili. Napravili smo mliječnu čokoladu s ružinim uljem. Napravili smo tamnu čokoladu sa posutim lješnjakom i solju. Napravili smo pahuljice mliječne čokolade koja smo onda otopili u mlijeku da bi napravili vruću čokoladu za piti. Postoji toliko mnogo toga što je bilo na ovom tečaju, kao što je umjetnost mjesanje čokolade na mramoru i pravovremeno vracanje u zdjelu. Instruktorka je bila profesionalna! Napravljene čokolade sa ovih tečaja se daju za probu u prodavnicama, ali se isto i daju u dobrotvorne svrhe.