Petit Four Theory and chocolate theory.pptx

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• Catering
• Further Education (Key Stage 5)

Chocolate Theory

Petit Four Theory

• 3 methods of chocolate tempering

• https://www.youtube.com/watch?v=a_UT41_utrI

• Microwave

• Table top

• Seed and vaccination

• Chocolate fluidity

• https://www.youtube.com/watch?v=HBENcNibDvg

• https://www.youtube.com/watch?v=JU7p3IVScYk

• https://www.youtube.com/watch?v=F72K1s8Zph8

• Tempering Ruby chocolate

• https://www.callebaut.com/en-GB/how-work-ruby-rb1-different-applications

• . What is the maximum working temperature for each of the following tempered chocolate

• couvertures?

• a) Dark couverture.

• • 31ºC - 32ºC

• b) Milk couverture

• 29ºC-30ºC

• c) White couverture.

• • 28ºC - 30ºC

• Finishes of chocolate truffles

• Roll in tempered couverture (and dust eg in cocoa powder or any other suitable

• coating)

• Coat with cornflour and icing sugar or neige decor

Fudge

• What would be the effect of fudge if cooked below the correct temperature?

• • The fudge will not set correctly when cooled.

Pate de fruit

• Place the fruit purée in a clean heavy based saucepan and mix the powdered pectin with caster sugar. Whisk this into the fruit purée. Bring to the boil.

• Add granulated sugar and glucose. Stirring constantly bring the temperature of the boiling mixture to 108°c. Whisk in citric acid into the cooked fruit paste. • Line the bottom of a frame with clingfilm.

• What is the setting agent used in Pate de Fruit ?

This Photo by Unknown Author is licensed under CC BY-NC-ND

Give examples of petit four glace

• Fruit Deguises (fruits dipped in caramel )

• Fruit disguises

•  Fruit au caramel

•  Fondant dips

•  Carolines glacé (choux dipped in caramel)

•  Miroirs

Explain three reasons for ensuring that recipe specifications are followed accurately
and carefully.

• Explain three reasons for ensuring that recipe specifications are followed accurately

• and carefully.

•  To ensure the correct quality and quantity of the end product

•  Ensure the end product is produced to the required quality

•  Ensure the correct balance of flavours

•  Maintain the expected aroma and colour

•  Ensure appropriate consistency and texture is achieved

•  To achieve the required yield

•  To ensure food costs and gross profits are maintained within the expected

• parameters.

What does hydroscopic mean

• Sugar attracts moisture from the atmosphere.

Why do fruits in caramel be prepared close to service ?

• o To prevent the sugar surface becoming sticky and dissolving