Bakery and Pastry Assignment: Chocolate Decorations and Tempering

This bakery and pastry assignment delves into the fundamental differences between chocolate types, focusing on dark chocolate's unique properties for decorations. It addresses the correct tempering temperatures for milk and chocolate, highlighting the use of molding techniques, particularly with polycarbonate molds, to achieve a shiny, glossy finish. The assignment emphasizes the importance of tempering chocolate to prevent a dusty appearance and proper storage methods using cling film. Various patterns for piped and molded chocolates are explored, including snowflake, floral, rose, and crown designs. Furthermore, the document elucidates chocolate tempering techniques such as the classic method, the seed method, and the three-step method, alongside defining showpiece and subject chocolates. It identifies milk, dark, and white chocolates as basic types for showpieces, stressing the importance of temperature control during preparation while also discussing the qualities of coverture chocolate and its applications. Desklib provides access to this assignment and many other solved assignments for students.

Running head: BAKERY AND PASTRY ASSIGNMENT
Bakery and pastry assignment
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1BAKERY AND PASTRY ASSIGNMENT
Table of Contents
Question 1:.......................................................................................................................................2
Question 2:.......................................................................................................................................2
Question 3:.......................................................................................................................................2
Question 4:.......................................................................................................................................3
Question 5:.......................................................................................................................................3
Question 6:.......................................................................................................................................4
Question 7:.......................................................................................................................................4
Question 8:.......................................................................................................................................5
Question 9:.......................................................................................................................................5
Question 10:.....................................................................................................................................5
Question 11:.....................................................................................................................................6
References:......................................................................................................................................7

2BAKERY AND PASTRY ASSIGNMENT
Question 1:
The fundamental difference between dark chocolate and other milk based chocolate lies
in the concentration of cocoa butter used. In case of chocolate fabricate procedure; the dark
chocolate usually has only the cocoa butter as the only fat present. For most of the chocolate
decorations, the composition of dark chocolate used is mainly bitter sweet, with 60-70% of cocoa
solids.
As chocolate decorations involve many different categories a standard concentration or
consistency is required. The bitter sweet dark chocolate with 60-70% of the cocoa solids
provides the right concentration for it to be easily used for all kinds of decoration methods
(Sundara, Manez and Vieira).
Question 2:
Milk and chocolate should be tempered in between 45 to 50º C or 131-136F.
Question 3:
In order to make the chocolate decorations shiny and glossy, the molding technique can
be utilized. There are different kinds of molds utilized for the purpose of chocolate decorations
like plastic and polycarbonate molds; however the polycarbonate molds provide the best shine or
gloss to the chocolate decoration being utilized. In order to ensure that the maximum shine for
the chocolate decoration is achieved, care should be taken to use cotton buffing, using melted
cocoa butter in the molds and waiting 24 hours before the de-molding procedures (Coe and Coe).

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Question 4:
Making chocolate decoration is a lengthy process that involves a variety of different
meticulous steps and there are various factors involved with the entire procedure. Although there
are two key factors that are considered before the entire procedure is carried out. First and
foremost, the chocolates need to be tempered beforehand so that a dusty appearance is not
generated after the showpiece is prepared. Along with that another key factor that needs to be
considered that chocolate decoration items are often stored for future use and the factor required
to be considered to ensure that the chocolate show piece is stored is to keep it wrapped in the
clingfilm (Begun).
Question 5:
For piped chocolate, there are various kinds of patterns that can be followed, for instance,
different kinds of snowflake patterns can be utilized for the piped chocolate decoration. And
along with that, another very abundantly used pattern for the piped chocolate decoration is the
floral design (Medrich).
In case of molded chocolates, the most abundantly used patterns that are used are the
chocolate showpieces. The most frequently used patterns that are used in case of molded
chocolate, flora; designs like roses are very applicable for the molded chocolate. Along with that
another pattern that is utilized for the decorations with molded chocolates are the chocolate
crowns.

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Question 6:
A ball pan is usually required for making a sphere cake or assembling two half sphere
cakes together.
Question 7:
Chocolate tempering is a technique that is utilized frequently for the variety of chocolate
decoration purposes, and there are different kinds of techniques that are followed to temper
chocolate correctly. For instance, in the classic method, the traditional method of tempering
chocolate is to pour the chocolate on the tempering stone and continue stirring until it reaches the
right consistency of a tempered chocolate as it is cooling down. In this technique, the chocolate
in melted in a double boiler with the help of a thermometer and then is poured on a marble
surface. At this stage a spatula or pastry scraper is used to spread continuously so that the
chocolate reaches the ideal temperature of 80ºF while cooling down so that the maximum shine
is retained (Sundara, Manez and Vieira).
The second method of tempering chocolate is the seed method or the ice cube method,
where the 1/3rd of the chocolate that has been planned to temper is set aside and the rest of the
chocolate is tempered in the double boiler in a temperature below 120ºF, to avoid separating of
the chocolate. In the next step the chocolate is cooled subsequently by the seeding method by
mixing solid discs or wafers of chocolate with the melted in the temperature range of 68 to 70ºF.
in the next step, the chocolate is again heated in the double boiler so that it can harden in the
right consistency and the formation of any kind of undesirable crystals can be avoided. As the
chocolate reaches the desired temperature of 89 to 91ºF, the chocolate is considered to be
adequately tempered (Afoakwa).

5BAKERY AND PASTRY ASSIGNMENT
The third and more contemporary method of tempering the chocolate that is utilized
abundantly in the bakery industry is the three step method of tempering the chocolate. In this
method the chocolate is melted in a double boiler at the standard temperature while measuring
the right temperature. In the next step the melted chocolate is rapidly cooled and in the third step
the chocolate is reheated all while stirring the chocolate continuously in between all the three
steps (Sun et al.).
Question 8:
The showpiece chocolate can be defined as the decorative piece that is added to garnish a
particular desert dish, preferably a cake. A subject chocolate is the raw chocolate form that is
melted and utilized in different dishes in different forms in the bakery. A showpiece chocolate
requires melted or tempered chocolate to produce the decorative items, whereas the subject
chocolates are directly melted and used without any molding activity.
Question 9:
Three basic types of chocolates used for making chocolate showpieces are milk
chocolate, dark chocolate and white chocolate (Hao et al.).
Question 10:
The temperature for preparing chocolate decorations or tampering needs to be very
crucial, the boiling temperature in the first step is generally maintained below 120ºF to avoid
separation of the chocolates and in the cooling stage the temperature is needed to remain within
72ºF. The humidity level is not very crucial for the decoration or tempering procedure although
care should be taken so that the decorative pieces are not melting in high humidity.

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Question 11:
Coverture refers to the finest quality of chocolate that is found in the market and means
covering in the literary sense. This premium quality of chocolate is generally prepared using a
high percentage of cocoa butter and premium quality of cocoa beans. There are different types of
coverture chocolates such as Santa Barbara chocolate. These premium chocolates are very
smooth and can be very easily and even melted. Hence this type of chocolate is often used to
different baking purposes like molding, enrobing truffles and preparing fine candies, for its
premium glossy finish (Beckett).

7BAKERY AND PASTRY ASSIGNMENT
References:
Afoakwa, Emmanuel Ohene. "Chocolate production and consumption patterns." Chocolate
science and technology(2010): 1-11.
Beckett, Steve T., ed. Industrial chocolate manufacture and use. John Wiley & Sons, 2011.
Begun, Brian. "Method for molding chocolate from three dimensional images." U.S. Patent
Application No. 13/269,337.
Coe, Sophie D., and Michael D. Coe. The true history of chocolate. Thames & Hudson, 2013.
Hao, Liang, et al. "Material characterisation and process development for chocolate additive
layer manufacturing." Virtual and Physical Prototyping 5.2 (2010): 57-64.
Medrich, Alice. Cocolat: extraordinary chocolate desserts. Courier Dover Publications, 2017.
Sun, Jie, et al. "An overview of 3D printing technologies for food fabrication." Food and
bioprocess technology 8.8 (2015): 1605-1615.
Sundara, Ramana, Angel Manez, and Joselio Vieira. "Enrobing in the confectionery
industry." New Food Magazine17.1 (2014): 36-38.

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