Wednesday, January 12, 2011
One of my favorite sessions by far at Ice Cream University has been the chocolate course, which was then quickly outdone by the Ice Cream Flavors session but more on that later. For now, here are some quick facts about chocolate: In the 1800’s, Van Houten (shown above) added alkaline to chocolate (to make it more digestible), then removed fat (making cocoa butter in the process - which was a waste product at the time) You can choose the concentration and type of alkalizing agents (will change color and density) Dark chocolate is composed generally of Sugar (47%), cocoa liquor (38%), cocoa butter (or a non fat cocoa solid) (13%) and other (2%) Color is one of the most important things coco adds to ice cream (it’s a strong sensory input) - you want a darker colored coco You can get different colors out of cocoa (time and temperature of fermentation and amount of alkaline) There is no chocolate in white chocolate

One of my favorite sessions by far at Ice Cream University has been the chocolate course, which was then quickly outdone by the Ice Cream Flavors session but more on that later. For now, here are some quick facts about chocolate:

  • In the 1800’s, Van Houten (shown above) added alkaline to chocolate (to make it more digestible), then removed fat (making cocoa butter in the process - which was a waste product at the time)
  • You can choose the concentration and type of alkalizing agents (will change color and density)
  • Dark chocolate is composed generally of Sugar (47%), cocoa liquor (38%), cocoa butter (or a non fat cocoa solid) (13%) and other (2%)
  • Color is one of the most important things coco adds to ice cream (it’s a strong sensory input) - you want a darker colored coco
  • You can get different colors out of cocoa (time and temperature of fermentation and amount of alkaline)
  • There is no chocolate in white chocolate
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