Manufacturing
Although melted chocolate can be a very complex medium to work with, it can be
mastered well if certain rules are followed precisely i.e. temperature. To heat
the chocolate, different temperatures are very important. Dark (fondant) at 40°C,
Milk chocolate at 38°C and White chocolate at 37°C. Thereafter follows the tempering
process. Dark chocolate has to be tempered down to 32°C, Milk to 30°C and White to 27°C.
Tempering:
Pour some melted chocolate out over a clean marble slab and mix and work it
with a pallet knife until the required temperature is reached. Put the chocolate
back into the melting pot and stir thoroughly. Why do you have to temper? This
is when the hardening of the cocoa butter crystals are worked which gives the
glossy finish. The reason is that chocolate contains the fat substance “cocoa butter”.
The tempering process is designed to take advantage of the properties of the fat to
introduce crystallisation – which allows the chocolate to harden and leaves a glossy
finish.
Thus the chocolate is brought to a temperature level at which it is ready to use.
If this tempered chocolate should cool too much, it becomes thick and lumpy, after
which it can be warmed up again to the required temperatures. These are in a
nutshell the fundamental principles to making chocolate workable.
Any departure from these rules is altogether wrong!
Ganache or fillings:
As a filling, ganache provides a range of possibilities to bring an
assortment of chocolates to a high quality. Due to its soft and fine structure
it delights the sophisticated palate. Merely by using different types of chocolate,
praline, marzipan and liqueur the variations are so great that it really is the key
to numerous possibilities. Several recipes are available but the main thing to remember
is to use only fresh ingredients. Should it be cream or butter, it must be fresh.
Moulds:
Moulds have to be dry and clean and be at a room temperature of 20°C.
After successful tempering the moulds are filled and the excess chocolate is scraped
off. Release the air bubbles by vibrating the mould. Turn the mould upside down and
shake it to let the excess chocolate run out. Scrape the topside clean. Put the
moulds face down to let the excess chocolate runs out, scrape clean again and put
in the fridge for 5 to 10 minutes to harden.
To fill the chocolates with required filling or ganache -
Precise and clean work is of utmost importance here. The temperature of
the filling must never cause the chocolate moulds to melt again. Pipe the
filling into the moulds keeping it to within 2 mm of the rim of the mould.
To finish it off you must use chocolate which is warm enough. Working
quickly is a major advantage at this stage. Pour a layer of tempered
chocolate on top of the filled moulds, scrape it off and let it cool
until the chocolates are released from the moulds.
Hand Dipping:
(Coating centres with tempered chocolate)
This is the most traditional way of making chocolates. The centre is prepared beforehand
and must be of the required firmness in order to be suitable for coating in chocolate.
The solidity of the centre depends mainly on the temperature, although it is also
related to the setting properties of certain ingredients.
In working out a recipe consideration is not merely given to the taste of the
chocolate but also over how technically speaking, the centre can be coated quickly
and efficiently. Obviously there are a number of “tricks of the trade” that can be
of help to overcome particular problems.
Coating is done as follows:
Always use freshly tempered chocolate that is at an ideal working temperature.
Immerse the centres in the chocolate, using appropriate tools. Remove excess chocolate
from underneath, then place them on a paper sheet to dry.
Skill and practise goes hand in hand therefore to get a perfect hand dipped chocolate,
it needs practise over and over again.
The chocolates are now ready to be packed in customised gift boxes and ready to sell.