Chocolate Processing Chapter 7

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Questions and Answers

What is the minimum percentage of cocoa solids required for dark chocolate in European rules?

35% (correct)

40%

20%

30%

What is the main difference between bittersweet chocolate and semisweet chocolate?

Bittersweet chocolate has less sugar and more cocoa butter than semisweet chocolate (correct)

Bittersweet chocolate is darker in color than semisweet chocolate

Bittersweet chocolate is made with milk, while semisweet chocolate is not

Bittersweet chocolate has more sugar than semisweet chocolate

What is the purpose of adding milk to milk chocolate?

To increase the cocoa solids content

To make the chocolate darker in color

To add flavor and texture (correct)

To reduce the sugar content

What is the characteristic flavor of unsweetened chocolate?

Strong and deep Signup and view all the answers

What is white chocolate made of?

Sugar, milk, and cocoa butter Signup and view all the answers

What is the minimum concentration of chocolate liquor required for milk chocolate in the U.S.?

10% Signup and view all the answers

Who developed solid milk chocolate using condensed milk?

Daniel Peter Signup and view all the answers

What is the primary purpose of a vibrator in the moulding process?

To level the liquid chocolate in the mould Signup and view all the answers

What is the purpose of adding sugar to unsweetened chocolate?

To make it suitable for baking Signup and view all the answers

What type of moulded product involves depositing cookies or wafers into the mould after the chocolate?

Cookies and wafers Signup and view all the answers

What is the purpose of turning a mould upside down in the process of creating chocolates with centers?

To create a cavity in the mould Signup and view all the answers

What type of depositors are used to fill moulds with molten chocolate at the same temperature?

Single-shot depositors Signup and view all the answers

What is the purpose of codepositing of shell and centers in the process of creating chocolates with centers?

To create a moulded product with a shell and center Signup and view all the answers

What type of mould is typically used to create chocolates with centers?

Firm plastic mould Signup and view all the answers

What is the purpose of the Frozen Cone Technology?

To create a cold pressing system for filling purposes Signup and view all the answers

What is the primary purpose of the moulding process in chocolate production?

To cast chocolate into moulds, followed by cooling and demoulding Signup and view all the answers

What is the result of successful tempering in chocolate?

A chocolate with a high gloss, resistant to warmth, pleasant aroma, and smooth mouthfeel Signup and view all the answers

What is the primary purpose of tempering in chocolate production?

To ensure that cocoa butter crystallizes in the stable form Signup and view all the answers

What is the typical sequence of steps involved in tempering chocolate?

Complete melting, cooling to the point of crystallization, crystallization, and melting out of unstable crystals Signup and view all the answers

What is the characteristic of fat bloom, a physical defect that appears during storage of chocolate?

A whitish layer on the outer surface Signup and view all the answers

What is the primary cause of sugar bloom in chocolate?

Both poor storage conditions and rapid transition of products Signup and view all the answers

What is the purpose of Differential Scanning Calorimetry (DSC) in chocolate production?

To examine the melting or crystallization profile of cocoa butter and chocolate Signup and view all the answers

What is the result of unsuccessful tempering in chocolate?

A dull and matte appearance, visible spots on the surface, and a soft to the bite or an unpleasant and crumbly texture Signup and view all the answers

What is the name of the method used to examine the melting or crystallization profile of cocoa butter and chocolate?

Differential Scanning Calorimetry (DSC) Signup and view all the answers

Study Notes

Types of Chocolate

Unsweetened chocolate, also known as "bitter" or "baking chocolate", is pure chocolate liquor mixed with fat to produce a solid substance, imparting a strong, deep chocolate flavor.
Dark chocolate, also called "black chocolate", is produced by adding fat and sugar to cocoa, with a minimum of 35% cocoa solids in European rules.
Semisweet chocolate is frequently used for cooking purposes, with half as much sugar as cocoa.
Bittersweet chocolate is chocolate liquor with added sugar (less than a third), cocoa butter, vanilla, and sometimes lecithin.
Milk chocolate is solid chocolate made with milk, requiring a 10% concentration of chocolate liquor in the US and a minimum of 25% cocoa solids in the EU.
White chocolate contains sugar, milk, and cocoa butter but no cocoa solids.

Tempering

Tempering ensures that cocoa butter crystallizes in the stable form, resulting in chocolate with a high gloss, resistance to warmth, pleasant aroma, smooth mouthfeel, longer shelf life, good snap, and contraction.
Unsuccessful tempering results in chocolate with an uneven appearance, visible spots, dull and matte appearance, and soft or crumbly texture.
Tempering steps: complete melting, cooling to the point of crystallization, crystallization, and melting out of unstable crystals.
Typical milk chocolate tempering sequence involves tempering to 45°C, cooling to 27°C, and re-heating to 30°C.

Tempering Methods

Tabling method
Tempering in microwave
Tempering machine

Chocolate Defects

Fat bloom: a physical defect characterized by a whitish layer on the outer surface, caused by improper storage or temperature changes.
Sugar bloom: occurs through poor storage conditions (high humidity) or rapid temperature changes, resulting in sweat and sugar crystal formation on the surface.

Moulding

Moulding involves casting chocolate into moulds, followed by cooling and demoulding.
Types of moulded products:
- Solid: moulded using only chocolate.
- Inclusions: moulded using chocolate and inclusions.
- Cookies and wafers: chocolate is deposited first, then cookies or wafers are pressed into it.
- Chocolates with centers: codepositing of shell and centers or center depositing into a shell.

Differential Scanning Calorimetry (DSC)

DSC is a method used to examine the melting or crystallization profile of cocoa butter and chocolate.
DSC melting curves show the thermal transitions of untempered and tempered cocoa butter.

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Description

This quiz covers the types of chocolate, including unsweetened chocolate, and its processing technology. Learn about the characteristics and uses of different types of chocolate.