insightful baking RISEEdition 2 giveaway Find out how you can get a free Loyal bent spatula! the chocolate edition Introducing our new range of Cacao Ivory chocolate ingredients from Aalst interview International Chocolate expert and Corporate Chef - Jacques Poulain -inside Tear Out – CHOCOLATE PRODUCT GUIDE Conversations, hints and tips about baking ingredients. Once upon a time, compound chocolate was considered either inferior, or at least, less palatable LOW DOWN than its sophisticated counterpart - chocolate. But The times have changed and compound chocolate has NOW TASTIER AND CREAMIER, COMPOUND too. In fact, it's winning hearts across the globe. CHOCOLATE IS HAVING ITS DAY IN THE SUN As bakers ourselves, it was important shine. Everyone in our industry knows chocolate processed to a very fine to us to source and secure a compound the value of this as customers gaze level - at less than 30 micron delivers chocolate that could pass the toughest longingly at your dessert selection - a smooth textured compound test - in the kitchen, and with your eying each and every perfectly delicious chocolate - exactly what we're all customers. It's one thing for a product to chocolate inspired morsel. Looking at looking for in any chocolate, including a perform brilliantly, but it's another for it the photo on the opposite page, you'll compound. The unique nuances within to pass the fussiest customer taste test. see our classic Hazelnut Financier was the proprietary Aalst chocolate and We're confident we've found it. made using Cacao Ivory Dark Chocolate compound chocolate recipes, precision Flip to the next page and you'll see Compound Chips. And thanks to a process and years of experience that we've given you the heads up on some specialised ingredient in them, the chip each chocolate maker has accumulated chocolate terminology - one of which is shape is retained, even after it's baked - all means it's the finest compound the definition of compound chocolate. an elegant aesthetic and textural result. chocolate we've ever tasted. Where there was once a disconnect between While it follows the same process, the So, what's changed to make all of these the mouthfeel of pure chocolate and ingredients are different. The fats used benefits still very apparent but improve compound chocolate, there's now a in compound are vegetable fats instead palatability to almost unidentifiable narrowing gap of texture, flavour and of cocoa butter. The great benefit in levels? Taste the compound we now that elusive creamy mouthfeel. Not sure compound, now and in the past is its have on offer with the Cacao Ivory it's possible? Try it. stability, convenience and price. It's brand and you'll be asking yourself easily melted and shaped for decorating the same question. It all comes down without needing the tempering - and to quality of ingredients, in particular still the results have a great snap and the choice in fats. Plus, compound Compound chocolate, now FROM THE Edition Two of Rise - Insightful Baking has landed and we couldn't be more excited about the content - a whole publication dedicated to the decadence worthy of centre Editor of chocolate. Flick through the recipe pages and be inspired by international stage chocolate expert and Corporate Chef - Jacques Poulain. Look out for our spatula giveaway and don't forget to get in touch with your own ideas on chocolate and baking! Aneta Tasevski FOUR: TEMPERING FIVE: WE WANT TO HEAR FROM YOU! Go to gffoodservice.com.au/promotion/bakers-bench, Tempering is the process of bringing the chocolate follow the prompts, tell us your own baking insights In the know with chocolate? to a certain temperature whereby the cocoa butter From and get published in future editions of Rise. Tell us your secret hints and tips. reaches its most stable crystal form. There are THE several forms in which the butter can crystalise, only one of which ensures the hardness, shrinking Get published in your very own TEMPERING OF REAL CHOCOLATE force and gloss of the finished product after it has copy of Rise. cooled. If the chocolate is melted in the normal BAKER way (between 40 and 45ºC) and then left to cool to 50 45ºC – 50ºC working temperature, the finished product will not 40ºC – 45ºC be glossy. Proper tempering ensures you achieve a 40ºC – 45ºC 40 WHAT DO nice shine and crisp snap. DIFFERENT 30ºC – 31ºC 30 29ºC – 30ºC CHOCOLATE 28ºC – 29ºC TERMS MEAN? 20 ONE: WHAT'S COMPOUND CHOCOLATE? MELTING CRYSTALISING WORKING DARK CHOCOLATE 45ºC – 50ºC 28ºC – 29ºC 30ºC – 31ºC Compound chocolate is a product made from a combination of sugar or sweeteners, cocoa powder, MILK CHOCOLATE 40ºC – 45ºC 27ºC – 28ºC 29ºC – 30ºC vegetable fat and milk solids. Some or all of the WHITE CHOCOLATE 40ºC – 45ºC 26ºC – 27ºC 28ºC – 29ºC cocoa butter is replaced with vegetable fats, usually of palm and coconut origin. Milk solids can be in the form of whole milk powder, skim milk powder and whey powder. Compound can be a good alternative to chocolate in various applications or when price and convenience are considerations. TWO: WHAT'S CHOCOLATE? Chocolate is a product made from cocoa mass (for milk and dark chocolate), sweeteners (sugar) plus cocoa butter. Milk chocolate also contains milk solids, WHAT'S YOUR SECRET FOR THE while white contains milk solids and cocoa butter, BEST DISPLAYS? but no cocoa mass. The high-quality ingredients, in particular the cocoa butter give chocolate of all colours a unique and much sought-after flavour and texture, making chocolate the choice for many Rich and dark, trusted and timeless applications. or delicate and light, THREE: WHAT'S COUVERTURE CHOCOLATE? chocolate makes the A very high-quality chocolate, containing a higher mood and marks percentage of cocoa butter (31–39%). When it's properly tempered, this additional cocoa butter allows the chocolate to form a thinner coating shell, the occasion. giving couverture chocolate more sheen, a firmer "snap" and a creamy mouthfeel. StreetsCHOCOLATE of Rocky Road INGREDIENTS METHOD 200g CACAO IVORY DARK CHOCOLATE BUTTONS 58% 1. Grease and line the base of a lamington tin or slice tin, allowing sides to extend 5cm. 1 x 395g can sweetened condensed milk 2. Combine Cacao Ivory Dark Chocolate Buttons 58%, 1 tbsp pure cream condensed milk and cream in a saucepan over medium-low heat, stir until smooth. Allow to cool ½ cup (40g) shredded coconut slightly 5-10 mins. 125g shortbread biscuits, chopped 3. Place coconut, marshmallows, biscuit and Cacao Ivory Milk Chocolate Chips 33% in a large bowl. Add 200g marshmallows cooled chocolate mixture and stir gently to combine. 200g CACAO IVORY MILK CHOCOLATE CHIPS 33% Spoon and spread into prepared tin and refrigerate for 4 hours or overnight. Cut into small pieces Scale up ingredients for larger batches to serve. Makes 25-30 pieces. THE LANGUAGE OF CHOCOLATE SPANS THE GLOBE The Chocolate Makers Quality & Reliability at Competitive Value CHOCOLATE IS ONE We are committed to delivering quality With Cacao Ivory you can be assured OF THE WORLD’S chocolate that is functional, effective that your creations are one step closer MOST LOVED and tastes great, ensuring you achieve to reality. Our chocolate helps you PRODUCTS. IT’S success in your business and industry. concentrate on what matters, producing the greatest flavours imaginable. FOUND IN EVERY Our chocolate comes in a wide range of REGION AND formulations that perform to the high Carefully sourced ingredients from COUNTRY, MADE standards set and expected by the around the world together with specially INTO ALL KINDS OF world’s food industry. Our range is made crafted recipes, Cacao Ivory consistently SHAPES, SIZES AND using state of the art technologies. meets the needs and demands of COLOURS TO SUIT producers in the bakery industry. EVERY TASTE. For more information, contact your Goodman Fielder Sales Representative P 1300 366 533 | E [email protected] W gffoodservice.com.au gffoodserviceau Back Page Fold Front Page CACAO IVORY CHOCOLATE CACAO IVORY COMPOUND BUTTONS & CHIPS BUTTONS & CHIPS Dark Chocolate Milk Chocolate White Chocolate Dark Chocolate Milk Chocolate White Compound Buttons 58% Buttons 36% Buttons 31% Compound Buttons Compound Buttons Buttons Product Code: 169611 Product Code: 169610 Product Code: 169606 Product Code: 169605 Product Code: 169604 Product Code: 169603 6 x 2.5kg | Shelf Life: 24 months 6 x 2.5kg | Shelf Life: 18 months 6 x 2.5kg | Shelf Life: 15 months 6 x 2.5kg | Shelf Life: 18 months 6 x 2.5kg | Shelf Life: 18 months 6 x 2.5kg | Shelf Life: 12 months A moderate cocoa and mellow fruity Balance of milkiness and creaminess, Robust creamy and milky profile that Intense chocolatey note rounded off with Chocolatey note with snap and melting Intense milky and creamy note. Snap note, which is enhanced with a nutty topped with a mellow nutty cocoa rounds off with a fragrant vanilla taste. a mellow hint of vanilla. Snap and melting profile similar to chocolate. and melting profile similar to chocolate. profile. profile that ends with a smoky note. profile similar to chocolate. FAT COCOA VISCOSITY FAT COCOA VISCOSITY FAT COCOA VISCOSITY FAT VISCOSITY FAT VISCOSITY FAT VISCOSITY (mPas) (mPas) (mPas) (mPas) (mPas) (mPas) 37% 58% 650-800 37% 36% 800-1000 38% 31% 1200-1500 34% 650-800 32% 800-1000 36% 650-800 FLUIDITY FLUIDITY FLUIDITY FLUIDITY FLUIDITY FLUIDITY APPLICATION APPLICATION APPLICATION APPLICATION APPLICATION APPLICATION MOULDING ENROBING GANACHE MOULDING ENROBING GANACHE MOULDING ENROBING GANACHE MOULDING ENROBING GANACHE MOULDING ENROBING GANACHE MOULDING ENROBING GANACHE MOUSSE DECORATING MOUSSE DECORATING MOUSSE DECORATING MOUSSE DECORATING MOUSSE DECORATING MOUSSE DECORATING Dark Chocolate Milk Chocolate White Chocolate Dark Chocolate Milk Chocolate White Compound Chips 44% Chips 33% Chips 21% Compound Chips Compound Chips Chips Product Code: 169608 Product Code: 169607 Product Code: 169609 Product Code: 169602 Product Code: 169296 Product Code: 169601 6 x 2.5kg | Shelf Life: 24 months 6 x 2.5kg | Shelf Life: 18 months 6 x 2.5kg | Shelf Life: 15 months 6 x 2.5kg | Shelf Life: 18 months 6 x 2.5kg | Shelf Life: 18 months 6 x 2.5kg | Shelf Life: 12 months Hints of fruits and roasted nuts.