bakingbuyer - May 2011 - (Page 40)

CHOCOLATE JÉRÔME LANDRIEU HEAD TECHNICAL ADVISOR BARRY CALLEBAUT CHOCOLATE ACADEMY Chocolate Mousse: Tips & Techniques Baking Buyer sat down with Jérôme Landrieu, head technical advisor at the Barry Callebaut Chocolate Academy in Chicago to discuss chocolate mousse. Here is what he had to say. Baking Buyer: What are the ideal types of chocolate for making mousse? Landrieu: There are two main attributes I look for when choosing a chocolate for a mousse recipe—cocoa butter content and flavor profile. I recommend choosing chocolates with low cocoa butter content for making mousse. This is true for dark, milk and white chocolate mousses. Cocoa butter helps for fluidity in confection, but in a mousse, the cocoa butter gives the recipe its strength. Some people misunderstand what the cocoa percentage on a chocolate really means. It is the percentage of the overall total cocoa content. This number includes both the cocoa liquor and cocoa butter. The cocoa liquor is what gives chocolate its distinct taste, and cocoa butter gives structure. Take Cacao Barry Origine Venezuela—it has a total cocoa content of 72%—but it has a total fat content of 41.8%. Because Cacao Barry Origine Venezuela is a dark chocolate and has no other fat than cocoa butter, of the 72% total cocoa content, the breakdown is 41.8% cocoa butter and 30.2% cocoa liquor. When choosing a chocolate for a mousse, I always find out the cocoa butter content. For flavor, I decide what role I want the taste of the chocolate to play in my recipe. If I want the chocolate to be the “hero,” I will choose a chocolate with a distinctive flavor profile, like a Cacao Barry Origine. If another flavor will be the “hero,” I choose a good quality, basic chocolate that will be complementary and not compete with the highlighted flavors. Baking Buyer: What are some of your best tips for the perfect mousse? 40 · BAKING BUYER · MAY 11 Landrieu: When mixing mousse components together, one of the most important steps in the mixing process is to be aware of the temperatures. The melting point of cocoa butter is around 32˚C/90˚F. To get the best results, you want to have the final mixed product to be around 32-35˚C/90-95˚F. This means you may need to adjust the temperature of your chocolate and other ingredients to obtain the desired results. When putting my recipe together, I always melt my chocolate to a minimum of 55˚C/131˚F, but never over 70˚C/158˚F. You will need to adjust the temperature of your chocolate according to the temperature of the other ingredients. For example, if your recipe calls for a large portion of cold, whipped cream, you will need to add your melted chocolate at a warmer temperature. If you will be mixing in a room temperature meringue, your melted chocolate can be at a cooler temperature. Try to have an end temperature around 32-35˚C/90-95˚F and use the mousse right away to ensure the best texture and mouth feel. If you let the mousse cool and set, when you try to manipulate it, the water and fat will separate which will cause the recipe to “break.” This can result in a

Table of Contents for the Digital Edition of bakingbuyer - May 2011

bakingbuyer - May 2011
EDITOR’S NOTE - The Bakery Showman
CONTENTS
INDUSTRY NEWS
APC/Crisco National Pie Championships
Caravan Launches New Website
National Honey Board Offers Bakery Formulas
Cake Boss Joins Get Back to Scratch
The Baking Channel
Preferment Primer
Birth of the Slider
Team USA Profile
Extremem Cakes
Macaroon Sushi
Think Outside the Bakery
Chocolate Mousse: Tips & Techniques
Get your Grill on
Effective E-Newsletters
"The Greatest Show on Earth"
Welcome Home
Getting to Know You
Brandon’s Cookies
Re-Cakes
Lessons Learned
Wedding Statistics
Efficiency in Motion
Syrups vs. Grounds
FEATURED PRODUCTS
PRODUCT SHOWCASE
MARKETPLACE NETWORK
AD INDEX
Baker's Dozen

bakingbuyer - May 2011