This chapter will help you: Learn how to taste a wine so that you can adequately assess its characteristics and describe them to customers, create a wine list by selecting and pricing the wines you want to sell, train your service staff to recommend and serve wines, increase your wine sales, open and store wine properly. | Chapter 7: Chocolate, Décor, and Confectionery Learning Objectives Explain the differences between melting and tempering chocolate. Describe the three methods for tempering chocolate. Explain how to mold chocolates. Identify and describe the two main types of ganache. Describe how to dip confections in tempered chocolate. Discuss different finishing techniques for chocolates. Explain the two methods for cooking sugar. Describe how to work with modeling chocolate, sugar paste, and marzipan. Identify the specialty tools used for chocolate and confectionery work. Chocolate Melted chocolate can be used for a variety of purposes, but one of the most common is tempering chocolate. Chocolate that is to be melted should be finely chopped. A hot water bath is usually used for melting chocolate, but it is important that moisture never comes in contact with the chocolate. The water should be steaming hot but not simmering. Gently stir the chocolate occasionally as it melts. Remove the chocolate from the heat promptly once it is fully melted. Melting Chocolate Chocolate The Seed Method Approximately 25 percent chopped tempered chocolate of the weight of the melted chocolate to be tempered is added to the warm melted chocolate. Gently stirred to melt and incorporate it. The whole mass is then brought to the appropriate working temperature. The Block Method A single block of tempered chocolate is added to warm melted chocolate and gently stirred until the desired temperature is reached. Tempering Chocolate: Methods Dipping or coating confections in tempered chocolate adds flavor, improves appearance, and helps to preserve them, as the tempered chocolate prevents moisture migration. Tempering is accomplished through a specific process of cooling and agitation. 4 Chocolate After the chocolate is brought into temper, the seed, or block of chocolate, is removed. The Tabling Method One-third of the melted chocolate is poured onto a marble surface and spread back and forth until it . | Chapter 7: Chocolate, Décor, and Confectionery Learning Objectives Explain the differences between melting and tempering chocolate. Describe the three methods for tempering chocolate. Explain how to mold chocolates. Identify and describe the two main types of ganache. Describe how to dip confections in tempered chocolate. Discuss different finishing techniques for chocolates. Explain the two methods for cooking sugar. Describe how to work with modeling chocolate, sugar paste, and marzipan. Identify the specialty tools used for chocolate and confectionery work. Chocolate Melted chocolate can be used for a variety of purposes, but one of the most common is tempering chocolate. Chocolate that is to be melted should be finely chopped. A hot water bath is usually used for melting chocolate, but it is important that moisture never comes in contact with the chocolate. The water should be steaming hot but not simmering. Gently stir the chocolate occasionally as it melts. Remove the chocolate
