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Working with Chocolate

Wilbur or Merckens offers many product options in dark, milk, and white chocolates as well as dark, milk, and white confectionery choic- es. “But isn’t all chocolate the same?” This is the general thought; however, the question cannot be answered with a yes. Real chocolate has to be made with cocoa butter and has to include a certain percentage of chocolate liquor in its ingredients. Confectionery or compound products have a vegetable oil base and may or may not include cocoa butter and/or chocolate liquor in its ingredient statement. Chocolate products usually have a lower melting point than confectionery products, and the melting process and working process needs to be done differently between the two. Also know that each type of product has variations in the grade of the product. That said, most people use the compound for ease of use, and for that reason we will focus only on that for this pamphlet.

The Chocolate Has Cooled Too Much

Add some warm chocolate or gently warm the bowl until the chocolate reaches correct working temperature. This will not work for chocolate that has become pudding-like.

Streaks Appear in Finished Products

A “fat bloom” appears as a visible white dull film on the surface to cause severe whiten- ing of the surface, with soft or crumbling textures on the interior. The working temperature is slightly too warm. Add some coating comes into contact with the chocolate, it will cause it to thicken, rendering it useless for chocolate work. It can be used for cooking and fillings.  
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Read it online: https://echohill.spectrumitlimited.com/recipe/working-with-chocolate/