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Chocolate Truffles

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by

Kelly Marie Hobbs

on 29 April 2018

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Transcript of Chocolate Truffles

Ch colate
15- to 25 cm in length
Harvested twice a year
20 degree’s north or south of the equator
Flowers die in 24 hrs if not pollinated
The Process...
Is white chocolate really chocolate?
"Exciting Read" - said by no one ever
Legal Definition
Canadian Food Inspection Agency
Chapter 9: Supplemental information on specific products
Sections 9.3
Chocolate contains cocoa butter
and the cocoa butter crystals
become unstable when melted.
When the chocolate is properly
tempered, the cocoa butter
crystals will become stable again.
Tempering
Nucleation Point
Crystal lattice
Beta (type V)
Beta crystal
formation

Less expensive non-chocolate product replacement made from a combination of cocoa, vegetable fat, and sweeteners. This product does not require tempering, rapidly crystallizes and depending on the percentage of cocoa powder used, it is a great alternative to chocolate.
Compound Coating Chocolate
Invert Sugar
Invertase (enzyme) that catalyzes the hydrolysis (breakdown) of sucrose (table sugar).
sucrose
Invertase divides sucrose into glucose & fructose.
Granulated sugar (crystallized) becomes "inverted" or liquid.
Glucose
Fructose
Hi! I'm Invertase
Hi! I'm Sucrose..you seem friendly...
life as I know it is over!
An Autobiography
The Not-so Sweet Life of Sucrose
Crap... I did not see this coming
I WIN!
I am Invertase the
Conquistador!

.
invertase
.
The Process...
From tree to chocolate
From tree to chocolate
Conching
From tree to chocolate
The Process...
Fondant
Poured
Sugar
Invert Sugar
Chocolate Tasting
What to think about...
Mouth Feel
Flavour
Just like wine tasting notes
Smooth or gritty?
Does it melt quickly?
Garnishing Demo

Truffles
Diamond Dental
NAIT
Continuing Education

Kelly Hobbs Bruzzese
khobbs@nait.ca
Full transcript