Thursday, 28 May 2015

The Science of Chocolate for chocofreaks !

I have recently discovered one of the most fascinating "cooking" books I have ever come across in many many many years: Jeff Potter´s compilation of recipes with some extremely interesting science behind it. This is Food Science for the masses.

 Ok, now I have more respect , even so, to chocolate makers because they have created one of the most addictive foods in the whole world. And after reading Potter´s book now I can understand even better why some chocolate bars are to die for while others... well.... are crap.


 .I want to sum up the highlights I found most interesting for food geeks. And to make food science a bit more fun, lets start with: Did you know...?

1- Tempering is not the same as melting: tempering the chocolate is actually melting the different fats present in cocoa butter.

Photo taken from thecookinggeek.com

2- Melted and Tempered chocolate should be kept between 31.5 and 32.5 C . Go higher or lower and your chocolate will turn into a big piece of (===)

3- Cocoa butter is made of 6 different types(or structures) of fats! 
    Each one melts at different temperature. 


4- Each batch of cocoa butter will have different composition of fats. 







5-When chocolate cools down and solidifies, if the fat crystals that form the structure are mostly of the following forms :
Fat crystals 1-4 = Crap chocolate (rough gritty chocolate)
Fat crystals: 5-6= Smooth chocolate

Taken from http://chocolatealchemy.com


5-Chocolate exposed to extreme temperatures will turn into crap chocolate. And this is why some chocolate makers have a break during summer time, as it is very difficult to keep temperature stable for good quality chocolate. Don´t Refrigerate!!! Only if it´s too hot in summer, but ensure that you wrap it well and inside airtight container. 






6- Cocoa butter picks up the smell of whatever is around it. Careful with Onions, garlics and any other foods next to your chocolate. Some people like it though::




Japanese black garlic chocolates




 I wish I had studied more interesting subjects like this one at Uni. I guess wines, jams, pickles (really???) and cured hams were too important to skip in a Food Industries degree... 

KEEP ON STUDYING, KEEP ON LEARNING ,  KEEP ON APPRECIATING THE FOOD ON THE TABLE!

AND KEEP ON READING MY BLOG. ;) THANKS !!!













2 comments:

  1. Very interesting as your other posts. One question please, anyway to contact with you. Thanks.

    ReplyDelete
  2. Excellent and very interesting as yout other posts. One question, please, anyway to contact with you? Thanks.

    ReplyDelete