mignon patissery
TRANSCRIPT
PATISSERIECHOCOLATE
MIGNON BREYTENBACH
HISTORY OF CHOCOLATE 1500B.C.-1300.A.D.
THE MAYA
THE AZTEC
MOLINILLO
OLMEC INDIANS
1400A.D.-1600A.D
CHRISTOPHER COLUMBUS
Hernan Cortès
KEKCHI MAYAN NOBLES
MONKS AND NUNS
1600A.D.
Antonio Carletti
Princess Maria Theresa of Spain
David Chaillou
1700A.D.
Joseph Fry Monsieur Dubuisson
Carolus Linnaeus
1800A.D.
Coenraad Van Houten
Rodolphe Lindt
Venezuela
1900A.D.-NOW
INDIVIDUAL SIZE BARS
Barry Callebaut
Cote d’Ivoire Netherlands
HISTORY OF CHOCOLATE MOUSSE
HISTORY OF CHOCOLATE CAKE
TYPES OF CHOCOLATE
COUVERTURE CHOCOLATE:
COMPOUND CHOCOLATE:
CHOCOLATE PRODUCTION
Tempering Storage
Crystal Melting temp. Notes
I 17 °C (63 °F) Soft, crumbly, melts too easily
II 21 °C (70 °F) Soft, crumbly, melts too easily
III 26 °C (79 °F) Firm, poor snap, melts too easily
IV 28 °C (82 °F) Firm, good snap, melts too easily
V 34 °C (93 °F)Glossy, firm, best snap, melts near body temperature (37 °C)
VI 36 °C (97 °F) Hard, takes weeks to form
VARIETIES PROCESSING BLENDING
CONCHING
STORAGE
TEMPERING
CHOCOLATE EVOLUTION
POPULARITY
(12)
Wine Chambers Auckland Restaurant (13)
The Gostiona Restaurant (14)
MY PROJECT
NUTRITION INFORMATION
DESSERT COSTING
ALTERNATE RECIPIES
Gluten-Free and Dairy-free Chocolate Cake (8)
IngredientsServes: 61/2 cup buckwheat flour1/2 cup soy flour1/2 cup rice flour1/2 cup cornflour2 teaspoons baking powder2 tablespoons cocoa powder1 cup brown sugar3 teaspoons vanilla essence4 eggs1/2 cup soy milk
Dairy Free Chocolate Mousse Recipe (9)
Ingredients200 grams Dark Chocolate, Roughly Broken3 Medium Size Eggs, Preferably Room Temperature1/4 Cup Water, Cold Tap Water is suitable1/3 Cup Sugar, White Sugar
ALTERNATE RECIPIES
Dairy and gluten free chocolate (10)
Original Compound Chips
White Choc Chips
Dairy free white chocolate custard (11)
Ingredients
450ml Delamere sweetened soya75g dairy free white chocolate4 egg yolks, beaten1 tbsp cornflour3 tbsp caster sugar
STAKE HOLDERS
TUTORSFUTURE STUDENTS
EMPLOYERS
FAMILY FRIENDS WHO ARE GLUTEN INTOLERANT
REFRENCES
1. http://www.thenibble.com/reviews/main/chocolate/the-history-of-chocolate.asp
2. http://www.extremechocolate.com/the-history-of-chocolate-mousse.html
3. http://www.foodtimeline.org/foodcakes.html#chocolatecake
4. http://joylicious.net/2010/12/01/spicy-hot-chocolate/5. http://en.wikipedia.org/wiki/Chocolate#Production6. http://www.popsci.com/science/article/2010-11/future-cho
colate-will-be-rare-delicacy-analysts-say7. Chocolate food of the gods, Nestlé food services, booklet8. http://allrecipes.com.au/recipe/13933/gluten-free-and-dai
ry-free-chocolate-cake.aspx9. http://workathomemums.hubpages.com/hub/The-Ultimat
e-Indulgence-Dairy-Free-Chocolate-Mousse10. http://www.sweetwilliam.com.au/index.php/Products/Prod
uctList/BULK%20CHOCOLATE/0/11. http://www.soyaloveme.com/soya-recipes/dairy-free-vanill
a-custard.aspx12. http://www.evanstahoe.com/dmenu.html13. http://www.winechambers.co.nz/wawcs0150123/idDetails
=165/
14. http://www.gostiona.co.nz/index.php?page=set-menus