Block E – Chocolate and Confections

Trends

High end chocolate artistry is a growing trend. There are new varieties and qualities of chocolates being introduced to Canada.

Consumer demand for chocolate and confections has inspired bakers to use their artistry in new and exciting ways.

There is a growing awareness and concern in this trade of the use of fair-trade chocolate within the world market. There is also an increased consumer demand for knowing specific cocoa content in chocolate.

Related Products (including, but not limited to)

Chocolates: truffles, moulded chocolates, bark, curls, cigarettes, shavings, piped decorations, show pieces, cut outs and transfers.

Confections: gelées, fudge, hard candy, soft candy, pulled taffy, toffee, caramel, brittle, nougats, cotton candy, spun sugar, candied peels, jams, jellies.

Tools and Equipment

See Appendix A.

Task 16 Prepares chocolate.

Context

Bakers should understand and control the proper applications of couvertures, compounds and cocoa powder. Bakers need to be aware of the effects of the environment such as humidity and flavour transfer on chocolate when preparing and storing. Bakers need to have knowledge of chocolate preparation techniques for a variety of uses. These techniques include piping, dipping and moulding.

Required Knowledge

• K 1 chocolate and cocoa powder
• K 2 history and growing regions of cocoa
• K 3 white chocolate
• K 4 milk chocolate
• K 5 dark chocolate varieties
• K 6 cocoa mass, cocoa liquor and cocoa butter
• K 7 differences between compound chocolate and couverture
• K 8 properties and applications of chocolate and cocoa powder
• K 9 melting points and working temperatures
• K 10 chocolate tempering (pre-crystallization) methods
• K 11 environmental conditions affecting chocolate such as ambient temperature, humidity and odours
• K 12 effects of moisture on chocolates and compound chocolate
• K 13 effects of the addition of ingredients to chocolate
• K 14 finished products such as moulded chocolates, decorations and truffles
• K 15 specialty tools for chocolate work such as dipping forks, scrapers and silicone mats
• K 16 moulds such as metal, plastic and silicone, and their uses

Sub-task - E-16.01 Selects quality and types of chocolate.

Key Competencies

• E-16.01.01 recognize type of chocolate medium required for product formulation
• E-16.01.02 recognize properties and qualities of chocolates based on characteristics such as percentage of cocoa mass and butter to achieve desired results
• E-16.01.03 understand characteristics, uses and differences between couverture and compound chocolate

Sub-task - E-16.02 Prepares fillings for chocolate.

Key Competencies

• E-16.02.01 determine formulation to achieve desired results
• E-16.02.02 bring filling to required temperature depending on type of chocolate used in formulation
• E-16.02.03 prepare tools for holding fillings such as bain marie, silicone sheets or moulds, and sheet pans
• E-16.02.04 portion and shape fillings according to desired characteristics and formulation using tools such as depositors, piping bags, scrapers and scoops
• E-16.02.05 hold filling for use according to ambient conditions such as humidity and temperature

Sub-task - E-16.03 Prepares couvertures and compounds.

Key Competencies

• E-16.03.01 select tools and equipment for preparing couvertures and compound chocolate such as bain marie, microwave and tempering machine
• E-16.03.02 use couverture tempering techniques such as marble tableing, seeding, tempering machine and slow melt
• E-16.03.03 control temperature and test chocolate couverture to verify temper characteristics such as shine, quick crystallization, texture and snap
• E-16.03.04 melt compound chocolate at controlled temperature
• E-16.03.05 hold chocolate for use according to ambient conditions such as humidity and temperature

Sub-task - E-16.04 Uses couvertures and compounds.

Key Competencies

• E-16.04.01 select and prepare tools such as moulds, dipping forks and silicone mats, piping bags, scrapers, templates, transfer sheets and moulds
• E-16.04.02 design artistic impact pattern for decorating baked goods
• E-16.04.03 pair fillings to chocolate according to formulation
• E-16.04.04 assemble product using techniques such as enrobing, filling and capping, moulding and panning
• E-16.04.05 create desired decorations using a variety of techniques such as piping, moulding, scraping and dipping
• E-16.04.06 add complementary ingredients such as nuts and spices to achieve desired results
• E-16.04.07 decorate chocolate products with garnishes such as cocoa powder, icing sugar, nuts and candied ginger
• E-16.04.08 hold chocolate while using according to ambient conditions such as humidity and temperature

Task 17 Prepares confections.

Context

Bakers need to have an understanding of how confections are made and their uses in the bakery industry.

Required Knowledge

• K 1 confections such as fudge, caramels, gelées, candied peels, fondants, and soft and hard candies
• K 2 applications of boiled sugar
• K 3 boiling stages and temperatures
• K 4 function of ingredients such as acids, bases, invert sugars and liquids
• K 5 crystallization of sugar
• K 6 uses of flavourings, colourings and ingredients such as butter, extracts, emulsions, liquid colours, powdered colours, nuts and spices
• K 7 Brix numbers, Baume numbers and using a Brix meter and Baume density meter
• K 8 end products such as simple syrup and casting
• K 9 mould preparation
• K 10 sugar forming techniques such as blowing, pulling and moulding
• K 11 temperature control techniques to stop boiling process
• K 12 artistic garnishes such as rolled fondant flowers and pulled sugar ribbons

Sub-task - E-17.01 Boils sugar.

Key Competencies

• E-17.01.01 select tools and ingredients according to formulation
• E-17.01.02 apply heat to the temperature specified in formulation
• E-17.01.03 brush water on sides of pot containing boiling sugar to prevent crystallization of sugars
• E-17.01.04 stop boiling process using techniques such as adding ingredients and immersing pot in cold water bath
• E-17.01.05 add supplementary ingredients and flavours to achieve desired formulation
• E-17.01.06 condition sugar for specific application

Sub-task - E-17.02 Forms sugar.

Key Competencies

• E-17.02.01 select sugar forming tools such as moulds, heat source, pans and silicone mats
• E-17.02.02 portion confection according to formulation
• E-17.02.03 work sugar using methods such as piping, dipping, moulding, spinning, casting, pulling, and blowing
• E-17.02.04 remove confection from moulds and mats delicately to prevent breaking
• E-17.02.05 hold boiled sugar product when using according to ambient conditions such as humidity and temperature

Sub-task - E-17.03 Creates artistic garnishes.

Key Competencies

• E-17.03.01 select desired sugar medium according to formulation
• E-17.03.02 design artistic impact pattern for decorating baked goods
• E-17.03.03 select and use sugar forming tools and equipment such as piping bag, scraper, templates, torches, sugar lamp and moulds
• E-17.03.04 use additional ingredients such as colouring sugar, dusting powder and glitter to highlight decorations
• E-17.03.05 use variety of techniques to create desired decorations such as pulling, moulding, scraping and dipping
• E-17.03.06 hold artistic garnishes for use according to ambient conditions such as humidity and temperature