CHEF MARS' KITCHEN MANUAL
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CHEF MARS' KITCHEN TRAINING MANUAL
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THE PASTRY SHOP - PART II
Introduction
R/A/F
Job Descriptions
Butcher Shop I
Butcher Shop II
QUICK FINDER
| Cocoa | Nutrition |Storage | Working with Chocolate |
| Pastry Products Storage | Baked/Finished Products Storage | Pastry terms |
| Additional Information About Chocolate |
Cold Kitchen I
Cold Kitchen II
The Bakery I
The Bakery II
Pastry I
Pastry II
[ SEARCH MANUAL ]
INGREDIENTS continued
Chocolate
Chocolate comes from the Cocoa beans which grow on the Cacao tree.
• General Information
Without a doubt one of the most important and critical ingredients in the
pastry shop, and unfortunately, probably the least understood by most
pastry cooks. There are many specialists who spend their whole lives
studying and researching chocolate. It is necessary that any pastry cook
be very familiar with all the characteristics and types of chocolates and
understand the physical properties of this agent.
History & Botany
Chocolate or cocoa was introduced to Europe after the discovery
of America. This new world plant, actually a tree Theobroma
Cacao was cultivated in Mexico for unknown centuries, where the
Aztecs used the cocoa seeds or chocolate beans as money. The
tree yields flowers and fruit at the same time. The colorful fruit,
called" pods" contains rows of seeds called beans embedded in a
gelatinous material. When ripe the fruit has yellow spots. Today,
the cacao tree is cultivated in Africa, Malaysia, The Caribbean,
Central and South America. with Africa normally producing more
cacao than any other area. There are many different varieties with
climate, soil and genetics affecting the quality greatly. In the United
States, the first chocolate factory was founded in 1870 by Mr.
James Baker, and thus began the fame of "Baker's Chocolate".
Cocoa
• How Chocolate is Made
◦ When the fruit, or seed pods are ripe they are removed
from the Cacao trees
◦ The fruit are split open and the seeds or beans are
removed from the gelatinous material and cleaned and
let to ferment and dry for 48 hours.
◦ Then the beans are packed and shipped and when
they arrive at the factory they are washed and then
roasted at 200-300 degrees F.
◦ Then the shell is removed and the inside seeds are
craked into "'nibs" which are smaller pieces. some
processors remove the shell before the first roast for a
different flavor.
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◦ At this point of the processing, chocolate is often
"blended" like coffee, tea of tobacco to produce a
consistent product.
◦ Now the roasted beans are ground into a " mash". The
finer and smoother this grinding and resultant mash the
higher quality is the chocolate, all other factors being
equal. This paste is called the Chocolate Liquor which
is 50% fat (2 kinds) by weight, and is the most
important product of the processing. This fat is called
the "cocoa butter"'. From this paste all other
chocolate products are derived. At this point there are
two options;
PRESS --- applying pressure to the paste will
squeeze out (remove) some of the cocoa butter,
and what is left is then ground again, this time
into powder. We call his "cocoa Powder" and it
can range from 10% fat (cocoa powder) to 25%
fat (breakfast cocoa).
Cocoa Power Is Categorized by
Process Used
• Choices are Natural or Dutched
• Pastry chefs and European
consumers typically use Dutched
• American consumers typically use
Natural cocoa
Cocoa Butter content Implications
• 10/12 cocoa; 10–12 percent cocoa
butter, with the remaining 88–90
percent cocoa solids nonfat
• 22/24 cocoa; 22–24 percent cocoa
butter; with the remaining 76–78
percent cocoa solids nonfat
• By law, American cocoa must have
at least 10 percent cocoa butter; By
law, European cocoa must have at
least 22 percent
CONTINUE PROCESSING --- grind further to
make a finer texture. Then the other condiments
are added such as more cocoa butter, sugar,
milk, vanilla and more to produce the numerous
kinds of chocolate.
• Nutrition
Cocoa is considered a food source, with the approximate
following nutrient composition;
FAT (cocoa butter) = 50%
STARCH = 11%
PROTEIN = 12%
OTHER CARBOHYDRATES = 12%
Cocoa is a source of Calcium, Vitamin D and phosphates,
and also contains the stimulant,Theobromine which is
similar to caffeine. Be advised that cocoa also contains other
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properties which are be lieved to be harmful, so moderation
is recommended in the consumption of this product.
Dietery Alternative
Many people are not comfortable consuming the
alkaloid Theobromine, or for other reasons will not or
cannot eat cocoa based products., but they like the
flavor. For them the best alternative is; Carob Powder.
Often favored for a chocolate substitute because of it's
similarity to cocoa in flavor. color and texture and
physical properties. This powder is ground from the
long, dried pods of the Evergreen Carob tree, native to
the Orient. Unlike cocoa, it contains no caffeine or
Theobromide, little fat and contains calcium,
phosphorous and iron. Sometimes referred to as "St.
John's Bread". Carob is also used to produce cough
syrup bases because it's pulp ferments well due to it's
high natural sugar content (about 50%) and produces
alcohol.
• Storage
Because of it's high fat content, all forms of cocoa and
chocolate need to be carefully stored. Below are more
storage details,
Cocoa Powder
It should be stored in a tightly sealed container in a dry
well ventilated area. Under normal circumstances, if
properly stored, cocoa powder has a very long "shelf
life", hence one of the reasons for it's popularity.
• Is hygroscopic.
• During storage, can clump.
• Develop off-flavors.
• Eventually mold.
• Store in tightly covered container in dry area.
• When properly stored, lasts for years.
Chocolate
This cocoa product presents a more complex storage
problem. Moisture causes damage to chocolate so this
means that refrigeration is not recommended because
of the surface condensation it will produce. The optimal
storage conditions are cool, dry and well ventilated and
well wrapped. Notice that these precautions are the
standard ones for any high fat content material. On the
other hand, if the temperature is too high, this will flavor
to be lost, so in that case refrigeration must be
considered, but make sure that the chocolate is very
well wrapped. Chocolate will often display a
phenomena referred to as "Bloom", which is the white
clouding sometimes seen on the outside of a piece of
older chocolate which occurs when chocolate picks up
moisture. Additionally this bloom indicates that at some
point the surface cocoa butter (fat) had reached too
high of a temperature, had melted and then was
exposed to a cooler temperature and the melted fat had
re-hardened, or recrystallized. To prevent bloom, store
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chocolate where humidity is less than 50 percent and
use gloves when handling chocolate. This "Bloom"
remains even after chocolate is tempered. Properly
stored chocolate can expect to have a 3-4 months shelf
life.
Keep all chocolate and cocoa products:
• Well-wrapped and stored in covered containers.
• Keeps out rodents.
• Prevents moisture pick-up, which can lead to sugar bloom.
• Keeps away strong odors.
• At a cool, consistent 55º–65ºF (13º–18ºC).
• To prevent formation of fat bloom.
• Note: unless excessive, do not discard chocolate with fat bloom;
baking qualities are unaffected.
Milk and white chocolates have shortest shelf life.
• Milk solids undergo Maillard Browning at room
temperature.
• Milk fats undergo oxidative rancidity.
• Have shelf life of 6 months to 1 year.
• Working With Chocolate
In the pastry shop, the blocks of chocolate must be softened,
melted, or what is termed "Tempering". which is aprocess
where the melting and cooling of chocolate is carefully
controlled for Time, Temperature and Agitation. The
objective is to eliminate or minimize the dull appearance,
unappealing texture, and poor flavor when chocolate is
allowed to cool on its own. Fat bloom is the formation of
gray-white streaks that develop over time on the surface of
chocolates. Several methods are available for tempering
chocolate and each allows cocoa butter to set into the proper
crystalline fat structure which is technically known as "stable
beta crystals", also called "V crystals". Tempering is done
because the different fats that are contained in the chocolate
melt at different temperatures. To make sure that the
chocolate melts easily and rehardens evenly, the chocolate
is tempered, a process of careful heating and cooling.The
resultant chocolate from this careful melting or softening will
have a brilliant shine and glaze.
To Temper Chocolate
1. Break chocolate into small to medium size pieces
2. Place in a staineless steel bowl and place this in
a bain marie of hot water and stir occasionally as
it melts.. Caution Make sure that no water comes
in contact with this melting chocolate, neither
drops no steam vapor or it will cause the
chocolate mass to "lump, seize or tighten" and
turn into a unsmooth mess. This will also occur if
the temperature gets too high, scorching the
chocolate, again yeilding a useless granualr
mess.
3. Check the temperature with an instant reading
thermometer and when it reaches 105-110
degrees F. (40-43 C.) remove it from the hot
water. If you like, a new piece of chocolate may
be added to help lower the temperatue. If you
choose to do so, keep stirring to melt this new
addition.
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4. When the temperature has dropped to the range
of 87.092 degrees F. (30-33C.) the process of
"tempering" is complete and the chocolate is
ready to be used in many forms.
5. Note; If the tempered chocolate drops below 85
degrees F. (29C.) you will probably need to
repeat the tempering process.
The temperated chocolate then has many uses. It is most
often used to coat items which will then harden upon cooling.
Coating may be done by dipping the item into the melted
chocolate or puring this melted chocolate over the item,
which is customarily placed on a rack to recapture the extra
chocolate and allow for a more professionally coated item.
Tempered chocolated can also be made into various shapes
for decorating cakes. Another very important use for the
tempered chocolate is making "ganache". When combined
with cream and flavorings we have a very all-purpose item,
useful for chocolate fillings, toppings, coatings, petit fours
and more.
[ Additional Information About Chocolate ]
TESTER
A quick refresher course on what we have learned
WHAT IS THE MELTING POINT FOR PURE
SUGAR?
320 DEGREES F
300 DEGREES F
350 DEGREES F
PASTRY PRODUCS' STORAGE
The storage of both the raw materials, ingredients, and the finished
pastry products are concerns that need to be understood. In genral they
are very similar to that of the previous Bakery section.
◦ INGREDIENT STORAGE
◾ General Information
◾ Store in a well ventilated area
◾ Store in a cool area
◾ Light and ventilation retard the growth of mold
◦ BAKED / FINISHED PRODUCT STORAGE
◾ General Information
◾ Since many pastries contain cream, they should be
stored under dry refigeration if possible.
◾ Humidity will cause many crisp items to become dull
and soggy. Wrap them up well in plastic.
◾ Freezing
Most finished pastry items cannot be stored in the freezer.
Some of the main doughs, pastes, fillings and mixes however
may be frozen for short lengths.
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THE PASTRY PROCESS
In the following the preparation of the various pastries is not as easy to
approach as it is in the bakery. For this section we will examine the
language of the pastry shop, the various "terms" used as this will give a
good foundation upon which to build the various fundamental pastry
processes.
PASTRY TERMS & DEFINITIONS
TERM
DESCRIPTION
ABAISSER
Rolling out past ry dough
ABRICOTER
The applying of apricot or other glazes
BLANCHING
The strong whisking together of egg yolks and sugar until they are light and
foamy.
BLIND BAKE
When a pie or tart shell is baked empty in order to "pre or partially" the
dough.
CARAMELIZE
The cooking of sugar until it has turned the proper amber to brown color.
CHEMISER
The lining or coating of the inside a mold with a thick layer of mixture.
CREAMING
The vigorous beating together of fat and sugar until they are light and
fluffy, before incorporating the other ingredients. Is a form of using the
physical leavener called "air".
CRUMB
A kind of texture that is used to describe baked products.
DOCKING
Using the rooler dicer to perforate a dough. This will allow steam / air to
escape and thus not leaven or rise up.
DORER (to
glaze)
To bush gentle with and eggwash and milk mixture, which will cause the
product to brown more when baking.
FOLDING
A technique that involves the gentle mixing together of ingredients. usually
one of these has been beaten or creamed and therefore is full of air which
we want to retain by very gentle mixing. there is a very definite movement
involved in this.
FONCER
To line a form or mold with pastry dough
MARBRER
Fondant icing decorated with lines (chocolate) to lokk like marble.
NAPPER
To cook until thick enough to coat the back of a wooden spoon. or to coat
using a glaze.
TABLER
To cool cooked, melted coating chocolate by working with a spatula on a
marble slab. This prevents it from getting lumpy.
ZEST
To grate or finely dice the skin of a lemon, lime or orange. Flesh only, no
white pith.
◦ PASTRY EXAMPLES
CLICK THE BUTTON TO DISPLAY THE RECIPE
CREAM PUFFS, ECLAIRS AND SUCH
NAPOLEONS, FRENCH PASTRIES, BEEF WELLINGTON AND MORE
AMERICAN MADE AND GREAT IT IS!
TOO MANY TO START WITH BUT ALL SO GOOD
SPONGE, WHITE CAKE, GENOESE AND BETTY CROCKER
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CHOCOLATE CAKE, CHOCOLATE GENOESE AND GERMAN CHOCOLATE
APPENDIX
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