How Baking Works

    Today was my first day of  How Baking Works. This class is going to be completely different from Chocolates and Confections. In this class we learn all about the science in baking. It is very interesting but there is a lot of information that we are going to have to learn. For example the whole baking process. Baking is a process of traveling heat that transforms batter or dough into a firmer product. There are many different, complex steps in this process but I'll just give you a synopsis of it. When you put something in the oven to bake, the fats will start to melt and gases will form and start to expand. This essentially makes the baked good more tender. Then the sugars will start to melt making a kind of syrup; this for example helps with cookies spreading out. As the product gets around 140 degrees F. microorganisms die and the egg and gluten proteins coagulate. The egg and gluten proteins are very important to the structure of the baked good. After this step, the starches start to gelantinize, or set. Now the gases will start to evaporate which will lead to the development of the crust. It will then start to caramelize. The last part of the baking process is that the enzymes are now inactivated, the nutrients will start to change and the pectin will break down. When all of this has occurred, the product will finally be completely baked. This is a very intricate process that most people don't know.
     Today for our production we made chocolate chip cookies and muffins. We have 7 groups and 6 groups made the cookies. Each group used the same ingredients and measurements but used a different method of mixing it. It is fascinating how differently they turned out. This proves that you have to follow the directions completely so that you get the correct finished product. My group had a different experiment and made 3 different types of muffins. We used the same ingredients and measurements also but all 3 muffins turned out differently. The first muffin we made was with the creaming method. This method just means that you cream the shortening or butter and mix the dry and wet ingredients separately. Then alternate mixing in the dry and wet ingredients until everything is incorporated together. The next method we used was the blending method. This is very easy, you just melt the shortening and mix that with the other wet ingredients. Then you combine all the dry ingredients together. When you have both of these you just add them all together and mix. This recipe is only different because you mix all the ingredients at one time instead of alternating between wet and dry. The last method we made was a biscuit method. For this, you once again mix the dry ingredients together and then the wet. But then you take the shortening and mix it into the dry ingredients like you're making a pie crust or biscuits. And then just add in the wet ingredients. I would recommend using the creamy method because it worked out the best in this experiment. There is so much more to learn and I'm intrigued on what else we will learn. Tomorrow is going to be extremely interesting because we are going to lean about gluten free foods. I can't wait to receive all this knew information and I'll tell you everything I learn.

Final Exam

So today was my last day in Chocolates and Confections. We had a 50 question test and then we had to make 35 Egg Milk Ganache Pralines. Everyone was very stressed obviously because it was our final which was 20 percent of our grade and it was the first time we had to do everything on our own. It was very nerve wracking but somehow we made it through. The Egg Milk Ganache Pralines are very delicious but are made in a very specific way.

Egg Milk Ganache Pralines                         Yield: about 50 Pralines

  1.75  oz. (  50 gr.) Granulated Sugar

  1       oz. (  28 gr.) Egg Yolks

  4.5    oz. (127 gr.) Heavy Cream

 11.9   oz. (338 gr.) Milk Couverture

 Melt the sugar (some water may be used) until golden brown (about 340 degrees F.). Shock the sugar by adding the mixed egg yolk/heavy cream. If fresh eggs are used, make sure to reach the stage of nape (170 B 180 degrees F.) at some point. Pour the hot sugar over the melted couverture and incorporate quickly using a hand whisk. Whip until ganache is emulsified and smooth. Let the ganache cool down in the bowl until it firms (will take about 2 hours).

Pour onto parchment paper in between 2 metal bars (1 cm thick). Place a parchment paper on top and roll even with a rolling pin - let set (over night).

Remove the top paper and the metal bars, flip to the opposite side and coat the bottom with tempered semi-sweet couverture. Let set and flip to the original side.

Mark and cut into 2x2.5 cm pieces. Coat with milk couverture and pipe an “N” on top of each praline using tempered semi-sweet couverture.

There are many reasons that can make this recipe difficult. The very first thing you have to make is the ganache and you have to make sure you don't under or over mix this. If you do, then the ganache will later separate which can mess up the whole praline. After you put a thin layer of tempered dark chocolate on top, then you have to cut out each individual praline. This is a whole lot harder than you think it would be. Our chef came by with a ruler and measured each one to make sure that they were the correct size. But when you think about it, if you buy two chocolates for you and someone else, who would get the bigger piece? I know for a fact that if I got the smaller piece I would be pretty upset. So you have to make sure that each piece is exactly the same size. Covering the praline in milk chocolate is pretty easy once you have it tempered. But piping an "N" on the top is another story. You have to make sure it is thin enough to pipe but not too thin that it will run everywhere. This is also tricky but once you get some practice it gets easier. Even though there are a few things that can be difficult, it is definitely worth it. These pralines are delicious and are worth every second you put into them. Well now I start a new class on Monday so we'll see how that goes.

Chocolate Box

Have you ever seen the cute little chocolate boxes that you can buy for Valentines Day or Easter? Well that's what we had to make in class today. We had to draw a 5x5x1.75 box with a base and top and decorations for homework and then we had to make the box look EXACTLY like it. If our chocolate box was a centimeter off from our drawing, he took points off our grade. Now all we have done with chocolate so far is temper it and make pralines. Making a box is something completely different. To start making this box you, of course, start with tempering chocolate. If you don't temper the chocolate the final product will not be as shiny or smooth as it would be if tempered. Once it is ready, you pour it on a piece of parchment paper or a transfer sheet. A transfer sheet is a piece of plastic with cocoa butter designs on it. Once the chocolate is dry the design will be etched onto the chocolate. Its pretty cool and it can really make your piece look really hard when it's not. So after pouring the chocolate out, use a spatchula to make sure it is thin and even all across the chocolate. Let this sit for a few minutes to dry then cut out the 4 sides, a top and a bottom. If you put a piece of parchment paper on top of this and flip it over, it will make sure that the sides don't curl up and it will be straight. This is a very helpful tip! Then you wait and let it dry. At this time, you can make any decorations that you will need to complete your box. I took it safe since I've never made a box before and and just made some stars for the sides and made some chocolate curls. And when those are drying you can finish your box. You basically use a piping bag and connect all 4 sides. Then you can place that on the base and put the top on too. And you can finish with all of your decorations.
This is my chocolate box.

Its supposed to be a shooting star if you can't tell and like I said I was taking it easy. It's a lot harder than we expected especially since we've never done anything like this. It was a good learning experience but I don't know how many more chocolate boxes I will be making. Well tomorrow I have my final and I can't believe I'm almost done with my first class. It's crazy but I'm ready to get on with the new things I will learn next. 

Ganache

Ganache is very simple but delicious treat to make. It has two main ingredients: cream and chocolate. To make this incredible mixture, bring the cream to a boil and then add the chocolate. It's as simple as that.The reason why you need to bring the cream to a boil instead of just heating it up is to ensure proper melting of the chocolate and it will kill any bacteria in the cream. You can also add other ingredients to this such as sugar, alcohol or other flavors. Ganache is very good and can be used in many recipes. We made Soft Ganache Round Truffles in class the other day and they are addicting. I've had so many of them!!

Soft Ganache Round Truffles                     Yield: about 100 Pralines

  5.75 oz. ( 163 gr.) Butter

  3      oz. (   85 gr.) Fondant

  3      oz. (   85 gr.) Glucose

  7      oz. ( 199 gr.) Heavy Cream

11.5   oz. ( 326 gr.) Milk Couverture

Bring the butter, fondant, glucose and heavy cream to a boil. Add the chopped chocolate and incorporate.

Let cool to about 80 - 85 degrees F., then pipe into round milk couverture shells.

Seal the top of the shell with tempered milk couverture.

Coat with milk couverture with your hands or make them spiky by using a wire rack.

 These little truffles will become your favorite thing in the world once you try them. You can also make another version and put caramel in the inside of the milk couverture shells. Another recipe that you must try!! 

Pralines

There is a vast assortment of delicious chocolate treats out there but many people don't know the difference between them. A truffle is a treat that has to contain ganache but a praline is a treat that contains any form of chocolate on the inside or outside. A praline also does not include any baked products inside it but can be a mixture of caramelized sugar and toasted nuts. The first pastry we made in class was an Apricot Butter Truffle. Now this is classified as a truffle and a praline because it has chocolate and ganache in it.

Apricot Butter Truffle                                  Yield: about 130 Pralines

10    oz. (284 gr.) Butter

10    oz. (284 gr.) Fondant

  5    oz. (142 gr.) Apricot Brandy

14    oz. (400 gr.) Milk Couverture

10    oz. (284 gr.) Semi-Sweet Couverture

Soften the butter, add the fondant and cream mixture. Add the apricot brandy slowly (best temperature is around 80 degrees F.), no lumps. Combine the milk- and semi-sweet couverture and melt to 100 degrees F., then whip into the butter mixture.

Pipe with a No. 4 star tip onto semi-sweet couverture stencils (23 mm in diameter).

Let the ganache set until it has produced a skin (that will take about 2 hours).

Coat the pralines with tempered milk couverture. Do this by putting the point side down into the chocolate and then flipping it over with a fork in the chocolate and then tap the excess off. To decorate, use a tempered semi-sweet couverture dot on top.

This is what the truffles should look like and if you want to put the dot of chocolate on top that is just another step. If you like dark chocolate then you definitely love these truffles.                        

Hi everyone,
Since this is my very first blog, let me tell you a little about myself. I just graduated from high school and just recently started college at Johnson and Wales. I was really nervous about leaving my home and everyone I love but so far I'm loving it. I really like my roommates and my class is really cool. For people who don't know, JWU is a culinary school and I am studying Baking & Pastry. Each lab class is 9 days long and each day is 6 hours long. My first class is Chocolate and Confections. I am already a huge chocolate lover and now I get to have a whole class about it?! This is awesome! Yesterday in class we learned all about where chocolate comes from and how it is made from the tree to our table in class. It is very fascinating how much work and time has to go into to making chocolate but that's why it is so delicious. I can't wait to start creating many new desserts in class and I'll tell you all about them!