- Criollo – The Rare
- South, central America, Sri Lanka, Caribbean islands
- only 5% of worlds chocolate is from this plant
- Difficult to grow / vulnerable to threads
- pods are white to pale pink
- small pods
- Forastero – The Versatile
- Most common used bean,
- about 80% of worlds chocolate is from forastero
- from the Amazons region
- extensive subspecies
- higher yield, weaker flavour
- yellow to purple in colour
- big pods
- Trinitario – The Hybrid
- south-east Asia, southamerika( Mexico, Venezuela)
- it combines the hardiness of the forastero and the tasteand flavour profile from the criollo
- multi coloured beans
- medium sized pods
- cross pollination not gen manipulation
Tempering of chocolate
Super extensive explanation of chocolate tempering:
Cocoa Butter, the fat in chocolate is a polymorphic fat. Which means that it can take up to 5 different forms depending on the temperature it has been tempered to.
I will not go in all depth here with it, although it is an interesting topic.
The only form we want to achieve is the V Form which is the most stable form that creates a nice snap and a good melt on the tongue without being split and greasy.
How do we achieve that?
Heating up the chocolate to 50 C will loosen all the crystals and the chance of sugar bloom or fat bloom is less given.
Now it can be tempered down to 24C which will create a stable V form of the Cocoa butter crystals. To be able to work with it without the chocolate being to thick or hardening in the bowl,, we need to heat it up again. Here is where the differences are coming in.
- White chocolate – 28C
- Milk Chocolate (up to 40% cocoa content) – 30C
- Dark chocolate (from 41% – 99%) – 31C
Now the chocolate can be used. Setting time for perfectly tempered chocolate will be less than 2 minutes at room temperature.
How to temper chocolate:
There are a few varieties on how chocolate can be tempered. I would like to only explain two the Seeding technique and the tabeling technique.
After the Chocolate has been melted at 45 – 50 Degrees Celsius, We start adding small chunks of stable chocolate to get the temperature down to the desired temperature stated above. The stable crystals in the chocolate will work like a vaccine getting the right crystals in there. However this method takes a long time and lots of stirring which might cause the chocolate to aerate and will make the work flow quite difficult.
Melted chocolate at 45 – 50 degrees. 2/3 are getting poured onto a marble surface while 1/3 remains in the bowl.
The chocolate on the table is now moved with a paletknife and scraped back together to avoid lumping and setting. After a while it will start getting thicker this is when we have reached about 24C now its time to get the chocolate back into the bowl and incorporate it with the still hot chocolate.
This is the quickest method being used, however it requires cleaning the marble surface and quite a bit of precision on what actually 2/3 are.