Chocolate Processing Techniques
Covers basic chocolate techniques, including dipping, piping, dilution, flavoring, and troubleshooting common defects.
Ingredients
chocolate (properly tempered)
water or milk (not recommended for thickening)
glycerin (recommended; helps maintain a glossy finish)
piping jelly (recommended; helps maintain a glossy finish)
gelatin jelly (recommended; helps maintain a glossy finish)
spirits or liqueur (recommended; adds flavor)
cocoa butter (used to thin chocolate)
Instructions
1
Dipping
The chocolate should be properly tempered, with the temperature controlled until the first piece begins to set, at which point the sixth piece is ready to dip. It can be used to dip soft candies, marzipan shapes, and similar items.
2
Piping
Add a liquid such as glycerin, gelatin jelly, or spirits to the chocolate to thicken it, then pipe it. Adding water or milk is not recommended.
3
Thinning
For a thinner coating, add cocoa butter to reduce the viscosity of the chocolate.
4
Flavoring
Chocolate or cocoa liquor can be used to flavor icing, cream, and cake crumbs. Cocoa liquor is especially suitable for very sweet preparations such as fondant.
