It could be Callebaut Qatar, Cocoa Barry, Belgian Gourmet or Valrhona, the percentages of cocoa can help you to decide the chocolate you want to use for your products. You can now buy these chocolate chips in Qatar.
Cocoa Products
- Cocoa Powder
- Most cocoa powder is alkalized during processing
- Dark Chocolate
- Made from cocoa butter and sugar, often vanilla and lecithin
- Most quality dark chocolate contains between 55-80% cocoa
- Sweet, Semi-Sweet and Bittersweet
- Sweet Chocolate
- Made from cocoa butter and sugar
- Semi-Sweet
- Contains higher percentage (50-64%) of cocoa
- Suitable for confectionary work, pastry and entremets
- Bittersweet
- Contains about 64-85% cocoa content
- Used for chocolate confections, baked goods and entremets
- Milk Chocolate
- Made from, sugar, milk solids, vanilla and lecithin
- Average cocoa content of 10-45%
- White Chocolate
- Contains no cocoa solids
- Made from cocoa butter, milk solids, sugar and flavoring ingredients
- Must contain at least 20% cocoa butter and 14% milk solids
- Specialty Chocolates
- Gianduja, flavored chocolates
- Addition of spices, dried fruits and nuts
- Origin Chocolates
- Made using beans from one growing region
- Unique and unadulterated flavor
- Coating and Compound Chocolate
- Design for using without tempering
- Has less sheen, less appealing taste and mouth feel
- Convenient, does not require skill of tempering
Ganache
Ingredients of Ganache
- Cream
- A fat content of 35%
- Too much fat does not form a good emulsion, and too little fat lacks creaminess
- Chocolate
- Couverture-grade chocolate should be chosen
- Select based on flavor combination with additional ingredients
- Inverted Sugar
- Retains moisture and creamy texture
- 7-10% total weight of the filling
- Butter
- When properly introduced, butter adds texture and body
- Should be soft and pliable when added
- Nut Pastes
- Can be made in-house or purchased
- Added after the emulsion is formed
Process for Basic Ganache
- Bring the cream and inverted sugar to a boil
- Pour over the chocolate and stir with a rubber spatula to form an emulsion
- Soft butter is added when the temperature reaches to 95°F
- Basic Ganache Process
Content developed by Kitchen Space, the chocolate distributor of Callebaut Qatar, Valrhona, Belgian Gourmet and Cocoa Barry in Qatar. Call us on 50238292 and place your order.