Chocolate Making Course
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ScribdTranslationsChocolate Making Course
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• History of chocolate... food of the gods
• Class 1: Conservation of covers. Tips to have
good results
• Class 2: Mint Chocolates
• Class 3: Coconut truffles, chocolate leaves
• Class 4: Princess Chocolates
• Class 5: Chocolate-covered pears
• Class 6: Chocolate Cake
• Class 7: Chocolate Nougat
• Class 8: Hot Chocolate
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History of chocolate… food of the gods
The background of chocolate. We can locate it in our
ancestors at the beginning of the 16th century when Christopher Columbus and his
crew arrived on the shores of Honduras receiving from the
inhabitants some oval brown seeds with which it
he prepared the xocalath, a drink that provided great vitality and energy.
They toasted and ground this seed to turn it into a paste.
that mixed with water gave rise to a drink that provided them
a lot of energy.
Upon Hernán Cortés's arrival in Mexico in 1519, the dissemination begins.
from cocoa since the Spaniards, upon discovering this rich seed, it
were used as a bargaining chip, being a tonic drink that
allowed Spanish soldiers to spend the whole day without much
food. It was in this way that the cultivation of the seed spread.
After a long time, almost a century, the European palate began to
adapt to this product that underwent a great transformation due to everything
ingredients that were added, but always preserving the
bitter flavor that characterized it.
It became fashionable to have chocolate in the afternoon,
custom that French ladies adopted to give them a sign of
distinction and elegance. This is how the chocolates came to be,
chocolate pieces to taste at any time.
Currently, chocolate production worldwide is
reached exorbitant numbers as this product produces
fascination in the countries that try it in different ways.
time of
Types of coverage to melt
storage
Milk coverage 6 to 8 months, brown color 40 BC
Black coverage o
8 to 12 months, brown color 45 BC
bitter
White coverage 3 to 5 months, cream color 35° to 40ac
Conservation of coverings. Tips for achieving good results
Important tips so that you don't fail when preparing your chocolates
Storage and handling conditions of the coatings
for good preservation, the chocolate coatings
store in boxes preferably made of cardboard and with paper
wrapped in aluminum foil, in a place free of products
chemicals.
the white coating made with cocoa butter,
powdered milk or condensed milk and vanilla (lacks cocoa
as a basic ingredient). To make the coating more fluid
Add 40g of butter for every 500g of coating.
cacao.
The coverings should be melted in a water bath off the heat piece.
a piece and in no way should come into contact with the
water
any chocolate preparation must rest for a minimum of 3
hours before bagging or placing the plate if necessary
chocolates.
the melted covering is never covered.
melt in refractory glass containers, iron container
enamelled or surgical steel.
to make the chocolate shine more, it is beaten several times before
use it. The ideal molds for chocolates are made of plastic that
they are easy to wash.
oil-based dyes are used to tint the white cover
specials for chocolate making. Dye small amounts.
Mint chocolates
Each of these recipes comes with specific tips to remember.
Melt the coating. The fillings must be cold, the molds must be well dry, the
Cooling should be between 8° and 9°C. Let the chocolates rest for 3 hours before
to bag or to plate
Ingredients
500g of milk coating
3 tablespoons of glucose
5 tablespoons of powdered sugar
2 tablespoons of boiled hot water
5 drops of mint essence
Green colorant (optional)
Chocolate mold
Platinum
Preparation
Melt the coating in a double boiler. In a separate bowl, place the
glucose the sugar and the remaining ingredients mix very well until the
mix until uniform. With a brush, start to coat the molds with
the covering. Remember that a layer is provided to form the casing. Another
The way is to fill the molds and then let it drip. Take to
Refrigerate for 2 minutes. Fill with the mint that has rested in the refrigerator.
so that it becomes consistent.
The molds filled, the bonbon is sealed with more coating that will be applied in.
gently until it fills the mold, avoiding overflowing the filling. Take to
refrigerate for 5 more minutes in the top part of the refrigerator, (see the part
Remove from the mold, after some time it should be dulled, a sign that it has reached.
or the right cold to take out the mold).
They are unmolded by turning the mold and applying a slight pressure. The
Chocolates will need their edges trimmed with small scissors.
kitchen. Let it rest for 3 hours before plating. This recipe yields 50.
candies.
Coconut candies
Ingredients
500g milk or dark chocolate coating
1 cup of shredded dry coconut
½ cup of glucose
5 tablespoons of powdered sugar
Coconut essence
Molded plates
Preparation.
In this preparation, only the treatment of the dried coconut changes, as it is necessary to
hydrate it with water and the essence about 15 minutes before starting the
preparation. After that, everything is the same as the previous recipe.
This filling is suggested for preparation with white coating and also
You can dye the coconut with vegetable essences from baking.
Chocolate leaves
To prepare your chocolate leaves, you need to choose the leaves that you like the most.
Enjoy and take them out of your garden (natural leaves), clean them and start applying them.
coverage that you choose, with a brush as even as possible. Remember
that the application is on the reverse side of the sheet.
Chill and peel off the sheet.
Princess chocolates
Ingredients
150g of bittersweet chocolate
150 g of white couverture
120 gr. of manjar blanco (dulce de leche)
25 g of peanut butter
Square molds 2½ cm.
Platinum
Preparation
Preparation of the peanut butter cream: melt the white coating and add it to the
dulce and peanut butter, let it rest.
Melt the bitter coating, covering only the base of the mold with a layer.
Refrigerate and then fill with the cream of
Peanut. Apply another layer of bittersweet coating trying to keep it in moderation.
equal so that when unmolding it remains even. Refrigerate for 5 minutes and
then wait to plate.
I remind you that there are countless items on the market to showcase your
chocolates.
We have decorated cardboard boxes, plastic bags, utility items.
ceramics, etc. And the presentation in muffin liners makes them more decorative.
These types of chocolates are suitable for children's parties, if the ...
design of the appropriate mold for children.
I'll tell you that there are molds that have a special shape to place them.
a lollipop stick for easy holding.
Chocolate-covered pears
Ingredients
6 small pears
300 gr. of bittersweet chocolate couverture
1/2 cup of sweet wine
2 cups of water
½ cup of white sugar
1 cinnamon stick
3 cloves
Preparation
In a saucepan, place water, sugar, cinnamon, and cloves. Bring to a boil.
until the sugar granules dissolve.
At this moment, the pears are placed, well washed, it is important not to remove the
stick to the pears to be able to pick them. Cook for 10 minutes, add the wine and
leave for 3 more minutes then remove from heat.
Let the pears rest in the pot for 1 hour, then remove them to a plate and let them stand.
drain all night in the refrigerator.
Besides melting the coating as usual. Right now go
introducing the pears one by one just taken out of the refrigerator. This
will help the coverage dry quickly, remember that it should not be
the pear dripping wine since this would ruin the coating. Following step
By following these instructions, you will have beautiful and shiny pears.
Place them on a plastic and take them to the bottom part of the refrigerator. If
Do you want to decorate the pears? This is the right moment to sprinkle pecans or
ground chestnuts.
This dessert is served with a dollop of whipped cream.
Chocolate cake
Ingredients
2 cups of self-rising flour
3/4 cup of unsalted butter
2 cups of white sugar
3 eggs
3/4 cup of bittersweet chocolate
3/4 cup of milk soured with juice of 1 lemon
1/2 tsp. of salt
1/2 teaspoon of baking soda
Preparation
Beat the butter with sugar until the granules are well dissolved, go
adding the eggs one by one, beat until well combined.
Outside of the mixer, gradually add the sifted flour in 3 batches along with the
salt and baking soda.
This procedure is done alternately with sour milk and the
coverage all in an enveloping shape.
Pour the mixture into a greased and floured 23cm round mold.
bake in the oven for 35 minutes at 175°C.
Let cool on a rack.
Remember that sour milk can be replaced with natural yogurt.
This cake can be divided into three layers and filled with sweet milk cream. Alone
to accompany a delicious tea.
Chocolate turrón
Ingredients
1 cup of all-purpose flour
½ cup of cocoa powder
4 eggs
1 cup of melted butter
1 ½ cups of white sugar
½ cup of chopped pecans
1 teaspoon of baking powder
1 cup of fudge
Preparation
In a bowl, place the eggs, sugar, cocoa, and melted margarine.
mix well and add the other ingredients.
Pour the mixture into a rectangular or square mold. Bake for 20 to 25
175 minutes, let cool.
Bath with fudge and chopped pecans.
Cut into squares and place them in cupcake liners for better presentation.
Chocolate for cup
Ingredients
1 liter of fresh milk
300 gr. of bittersweet chocolate
1 cup of white sugar
¼ cup of cocoa powder
½ cup of boiled water
1 tablespoon of instant coffee
2 teaspoons of vanilla essence
Whipped cream
Striped cover for decoration
ground cinnamon
Preparation
Heat the milk, place the topping and wait for it to dissolve, add
sugar letting it heat well to incorporate the cocoa dissolved in a
a little boiled water along with the coffee and at the end the vanilla.
Serve in a cup with a dollop of whipped cream and striped topping and cinnamon.
for a final touch.
Enjoy this chocolate wherever you are.