Page 9 - (E) Modul Coklat dan Permen Coklat

DAFTAR GAMBAR

Gambar 2.1. Coklat ............................................................................................. 4
Gambar 2.2. Sejarah Coklat ................................................................................. 4
Gambar 2.3. Jenis Varietas Kakao ......................................................................... 6

Gambar 2.4. Infografis Proses Pengolahan Kakao .................................................. 6
Gambar 2.5. Isi buah kakao ................................................................................. 7

Gambar 2.6. Fermentasi biji kakao ....................................................................... 7
Gambar 2.7. Proses pengeringan biji kakao ........................................................... 7
Gambar 2.8. Penyimpanan biji kakao ................................................................... 8

Gambar 2.9. Couverture Chocolate ...................................................................... 9
Gambar 2.10. Dark couverture ............................................................................... 9

Gambar 2.11. Milk couverture .............................................................................. 10
Gambar 2.12. White couverture ............................................................................ 10

Gambar 2.13. Colatta Compound .......................................................................... 11
Gambar 2.14. Mercolade Compound ..................................................................... 11
Gambar 2.15. Tulip Compound ............................................................................. 11

Gambar 2.16. Diamond Compound ...................................................................... 12
Gambar 2.17. Elmer compound ............................................................................ 12

Gambar 2.18. Cocoa Powder 1 ............................................................................. 13
Gambar 2.19. Cocoa Powder 2 ............................................................................. 13

Gambar 2.20. Cocoa Powder 3 ............................................................................. 13
Gambar 2.21. White chocolate ............................................................................. 13
Gambar 2.22. Coklat lollipop ............................................................................... 14

Gambar 2.23. Coklat Layer ................................................................................... 15
Gambar 2.24. Coklat marble ................................................................................. 15

Gambar 2.25. Coklat praline ................................................................................. 15
Gambar 2.26. Coklat truffle .................................................................................. 15
Gambar 2.27. Coklat bark .................................................................................... 16

Gambar 2.28. Bahan isian ..................................................................................... 17
Gambar 2.29. Bahan toping .................................................................................. 17

Gambar 2.30. Measuring cup ................................................................................ 18
Gambar 2.31. Timbangan Bahan ........................................................................... 18

Gambar 2.32. Chopping Board ............................................................................. 18
MODUL ELEKTRONIK COKLAT DAN PERMEN COKLAT | iv