Page 201 - Ei 2018-2019 Catalog

All About Chocolate
There are three main varieties of cacao beans: Criollo, Forastero & Trinitario.
In the foodservice world, there are primarily two kinds of chocolates – couvertures (pate a glacer) and coatings (non-tempering). To be considered a couverture, chocolate has to have 32-34% cocoa butter. Cocoa butter is where chocolate gets its shine, snap and retraction.
In the manufacturing process, these raw cocoa beans are fermented, dried, roasted, and ground to cocoa liquor. Then...
To the base of cocoa liquor, additional cocoa butter, sugar, vanilla & lecithin (emulsifier) are be added to make dark couvertures.
In order to achieve a milk couverture, milk powder is added to the cocoa liquor along with the cocoa butter, sugar, vanilla & lecithin.
For a white couverture, the cocoa liquor is substituted with cocoa butter, leaving no cocoa mass at all, and is mixed with the sugar, vanilla, lecithin and milk powder, creating a creamy, rich milk flavor.
In coating chocolate, the manufacturing process stays the same, but the cocoa butter is replaced with vegetable shortening, which makes it easier to use for covering fruit, incorporating into cookies and making decorations.
Couverture
DARK, WHITE & MILK
Non-Tempering/
Coating Chocolate
DARK, WHITE & MILK
INGREDIENT
DARK
WHITE
MILK
INGREDIENT
DARK
WHITE
MILK
Cocoa Mass
X
X
Cocoa Mass
X
X
Cocoa Butter
X
X
X
Cocoa Butter
X
Sugar
X
X
X
Vegetable Shortening
X
X
X
Milk Powder
X
X
Sugar
X
X
X
Vanilla
X
X
X
Milk Powder
X
X
Lecithin (Emulsifier)
X
X
X
Vanilla
X
X
X
Lecithin (Emulsifier)
X
X
X
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