Chocolate work from "summary" of The Professional Pastry Chef by Bo Friberg
Chocolate is an essential ingredient for any pastry chef. It can be used to make a variety of delicious treats, from cakes and candies to fillings and decorations. Learning to work with chocolate is an important skill for any pastry aspiring chef.- Chocolate work is a delicious art form that can produce inspiring and beautiful masterpieces! Most chocolate work requires precision and accuracy to ensure the best end product; however, even beginners can start experimenting with simple techniques.
- Working with chocolate is like working with clay- just be sure not to touch or overwork it too much! Start by researching some recipes and techniques, and gathering the appropriate materials before you get started.
- Once assembled, many intricate chocolate works require a few extra finishing touches. Adding small dabs of frosting or piping melted chocolate onto your piece to combine pieces together looks great.
- Many professional pastry chefs use tempered chocolate, which involves carefully heating and cooling it to produce an unrivaled shiny look and silky texture. If you want to experiment with tempering, reading guides and watching tutorials will help you understand the process.
- Determining the size of your finished piece is very important when creating a project from chocolate; when cutting shapes, make sure they are only slightly larger than the intended finished size.
- No matter what kind of chocolate work you create, always let it cool completely before enjoying or presenting it! This step is crucial in order to make sure the piece comes together without issues.
