Working with Chocolate

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Working with Chocolate

by Vanessa Skipworth

Chocolate is a versatile and valuable ingredient, but in some forms is temperamental and difficult to work with. A high content of cocoa fat demands special handling techniques and controlled environmental conditions.

Manufacturers have developed a chocolate that is simple and easy for the amateur. It is known as molding, dipping or compound chocolate and it does not require the complex tempering process required by cocoa butter chocolate. The cocoa butter has been replaced with vegetable fat. It is easier to work with, sets quickly and has a glossy finish.

When working with chocolate it should be melted down to 45 degrees C (no higher). Always use a double boiler, cut chocolate up and add a handful at a time, stirring occasionally. A higher temperature causes poor flavor and gloss, an also crumbling. Be sure that no water comes into contact with the chocolate, as this will cause it to go powdery and have poor gloss.

Cool chocolate to a working temperature of 38 -40 degrees C when it is being poured into moulds. Ideally moulds should be pre-cooled in the refrigerator for 10 -20 minutes, or freezer for 3-5 minutes.

To remove from the mold, turn upside down and gently tap.

PROBLEMS:
If chocolate is difficult to remove from the mold:

May not have been in the fridge for sufficient time.
The molding temperature may have been too low.

Chocolate has poor sheen:

Chocolate may have been contaminated with water
Molding temperature may have been too high or low.
Mould was not cooled quickly enough, or over chilled

Chocolate has white discoloration:

Chocolate may have been contaminated with water.
Molding temperature may have been too high or low.
Temperature fluctuation during storage.

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