CHOCOLATEHANDLING - PowerPoint PPT Presentation

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CHOCOLATEHANDLING

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centers rolled in chocolate: e.g. truffles. centers dipped: e.g., fondant, caramel ... initial appearance of fondant. dipping techniques. neatness. TEMPERING ... – PowerPoint PPT presentation

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Title: CHOCOLATEHANDLING


1
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)

4
FONDANT CENTERS
  • Note
  • initial appearance of fondant
  • dipping techniques
  • neatness

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15
TEMPERING PRINCIPLES
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