Chocolate - Special chocolates
11 important questions on Chocolate - Special chocolates
How can the yield stress of chocolate be lowered?
How can the plastic viscosity of chocolate be altered?
How can the viscosity of couvertures be adjusted?
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What is the desired yield stress in couvertures?
- A high yield stress is needed to prevent the formation of 'feet' on products, which is important for chocolate covered bonbons, bar, etc. That are covered with chocolate with an enrobing process.
- A low yield stress is important to dip the product easily into the chocolate bath and produce an even dipping.
What is done to the chocolate to be used in ice cream?
- The fat content is increased (40-60%), so it is made softer.
- They often add milk fat or cocoa nut oil.
- Often also untempered, to make it more soft.
- It will crystallize in form I and II, which are not tightly packed and therefore softer
How can chocolate be shaped?
- Enrobing: tempering and poured into moulds
- Extrusion: extruded below its melting temperature (between 18-28C), the chocolate filaments possess a temporary flexibility for a short period of time.
How is aerated chocolate made?
- Viscosity decreased --> incorporation of air is easier, the air bubbles will be larger
- Too low viscosity --> air can escape from air bubble into the open air and the bubbles will collapse
What are the optimal yield stress and viscosity for dipping?
- Low yield stress --> needs to be fast in the chocolate
- Viscosity needs to be high --> no dripping
Which 2 types of emulsifying agents are present in chocolate and what are they hydrophilic/hydrophobic?
- Milk proteins --> high HLB --> hydrophilic
- Lecithin --> low HLB --> hydrophobic
How can chocolate be optimised for enrobing?
How can chocolate be optimised for dipping?
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