CHOCOLATEHANDLING

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CHOCOLATE--HANDLING

• Types of chocolate
• Usage of chocolate
• Tempering

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TYPES OF CHOCOLATE CANDIES

• Filled
• centers rolled in chocolate e.g. truffles
• centers dipped e.g., fondant, caramel
• Piped (cake decorations)
• Dropped (nuts)
• Scraped (e.g., cigarettes, ruffles)

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FONDANT CENTERS

• Note
• initial appearance of fondant
• dipping techniques
• neatness

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TEMPERING PRINCIPLES