Page 9 - E-Modul Coklat dan Permen Coklat Untuk SMK Kuliner Fase F

DAFTAR GAMBAR

Gambar 1.1. Coklat ............................................................................................. 3
Gambar 1.2. Chocolate Confectionery ................................................................. 3

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

Gambar 2.4. Isi buah kakao ................................................................................. 6
Gambar 2.5. Fermentasi biji kakao ....................................................................... 6

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

Gambar 2.9. Dark couverture ............................................................................... 8
Gambar 2.10. Milk couverture ............................................................................... 9

Gambar 2.11. White couverture ............................................................................. 9
Gambar 2.12. Colatta Compound ......................................................................... 10

Gambar 2.13. Mercolade Compound .................................................................... 10
Gambar 2.14. Tulip Compound ............................................................................ 10

Gambar 2.15. Diamond Compound ....................................................................... 11
Gambar 2.16. Elmer compound ............................................................................. 11
Gambar 2.17. Cocoa Powder 1 ............................................................................. 12

Gambar 2.18. Cocoa Powder 2 ............................................................................. 12
Gambar 2.19. Cocoa Powder 3 ............................................................................. 12

Gambar 2.20. White chocolate ............................................................................. 12
Gambar 2.21. Fudge Chocolate ............................................................................. 12
Gambar 2.22. Glaze .............................................................................................. 13

Gambar 2.23. Astor Decoration ............................................................................ 13
Gambar 2.24. Coklat lollipop ............................................................................... 14

Gambar 2.25. Coklat Layer ................................................................................... 15
Gambar 2.26. Coklat marble ................................................................................. 15

Gambar 2.27. Coklat praline ................................................................................. 15
Gambar 2.28. Coklat truffle .................................................................................. 15

Gambar 2.29. Coklat bark .................................................................................... 16
Gambar 2.30. Bahan isian ..................................................................................... 17

MODUL ELEKTRONIK COKLAT DAN PERMEN COKLAT | iv