Table of Contents

Description of Chocolate Products...........................................................................................1

Filled Moulded Chocolates...................................................................................................1
Hand Cut Chocolates............................................................................................................1
Gianduja Filled Moulded Chocolate..........................................................................................2
Cinnamon Tea Chocolate..........................................................................................................4
Workflow Chart........................................................................................................................6
Storage details for finished chocolate products.......................................................................8
References................................................................................................................................9
Description of Chocolate Products

Filled Moulded Chocolates

Filled moulded chocolates also known as shell moulded chocolate whereby the shell of the
chocolate will be created first. Then it will be filled with liquid or semi liquid fillings and
finished or sealed with tempered chocolate. The product that will be produce for the
assessment is Gianduja filled moulded chocolate which has dark chocolate shell and fill up
with Gianduja which is a mixture of praline and chocolate.

Hand Cut Chocolates

Hand cut chocolates is a type of chocolate where a centre is produced first, then hand cut
into desire shapes and sizes when it set, and finish with by enrobed or hand dipped in
tempered chocolate. The centres that suitable for this kind of chocolates should have
thermal stability and may or may not soften on storage. The recipe will be using for this
chocolate is cinnamon tea ganache then hand dipped in tempered dark chocolate.

1
Gianduja Filled Moulded Chocolate
Shape of chocolate mould/ size of chocolate: -
 A polished polycarbonate mould will be use

Type of filling:-
 Gianduja Filling

Tools and Equipment:

 Perspective chocolate mould
 Thermometer
 Silicone spatula
 Piping bag
 Scales
 Paring knife
 Offset spatula
 Scraper
 Chopping board

Ingredients and Quantity Required/ Recipe:

Gianduja Filling
200g Praline paste
160g Milk chocolate, melted (45°C)
50g Roasted hazelnut

Method:
1. Warm the praline paste to 40°C and add to the melted chocolate. Stir until a
smooth, homogenous mass is achieved.
2. Tempered the mixture (Gianduja) to 26°C by using tabling method.
3. Place the tempered mixture into a piping and is ready to be fill into chocolate lined
mould.

Temper chocolate Tabling Method

600g Dark chocolate, couverture

Method:
1. Melt chocolate to 45-50°C. Pour 2/3 of the melted chocolate out on a marble slab.
2. Spread it out with offset spatula and bring it from the outside to the centre. Repeat
the process until chocolate reach 26-27°C.
3. Immediately return the cooled chocolate to the 1/3 chocolate left in the bowl and
mix well.
4. Check the temperature of the chocolate, it should be 30-32°C.

2
Filled chocolate
600g Dark chocolate, couverture, tempered

Method:
1. Polish the chocolate with cotton ball and warm it to 25- 28°C.
2. Temper dark chocolate by using either tabling method or seeding method.
3. Fill the chocolate mould and shake it to remove possible air bubbles from the
bottom of the mould.
4. Rest the chocolate filled mould for about 1 minute 30 seconds to allow some of the
chocolate to set on the inside of the mould.

5. Turn the mould over and allow the excess chocolate to flow out and back into the
chocolate pot.
6. Give the mould a few oscillating spins, turn the mould over when there is no more
chocolate flows out, clean it up with a scraper.
7. Place the mould through cooling tunnel (15-18°C) or cooler to set the chocolate.
8. Prepare Gianduja filling as per recipe, remove the chocolate mould from the cooler
and fill to 2mm from the top. Tap the mould to spread the filling evenly.
9. Place the filled chocolate mould through cooling tunnel or cooler until the filling is
firm to touch then remove from cooler.
10. Warm the top of the filled chocolate mould gently with a strip or fan heater.
11. Cover the top of the warmed chocolate mould with tempered chocolate, top it to
remove air bubbles and clean it up with a scraper. Return the sealed chocolate
mould back to the cooler.
12. When the chocolate is set, place a tray on top of the chocolate mould and flip over.
Tap lightly with a wooden spoon and then remove plastic mould.

3
Cinnamon Tea Chocolate
Shape of chocolate mould/ size of chocolate: -
 Square shape, 2.5cm by 2.5cm

Type of filling: -
 Cinnamon tea ganache

Tools and Equipment:

 Chocolate frames  Offset spatula
 Thermometer  Scraper
 Spatula  Ruler
 Piping bag  Pastry knife
 Scales  Chopping board
 Paring knife

Ingredients and Quantity Required/ Recipe:

Cinnamon Tea Chocolate
30g Feuiletine
100g Milk chocolate, melted
75g Dark chocolate, melted
40g Praline paste

90g Cream
10g Cinnamon tea powder
(equal parts of black tea and cinnamon ground to a fine powder)

26g Honey

130g Milk chocolate, melted

85g Dark chocolate, melted

Method:
1. Mix praline paste through melted chocolates then gently fold through feuilentine.
2. Spread the mixture evenly inside chocolate frames. Sit another frame on top then
allow it to set in cooler.
3. Mix cream and cinnamon tea powder in a saucepan and bring it up to a boil. Set
aside for 10mins to infuse.
4. Mix melted milk and dark chocolate and set aside.
5. Add honey to the cream mixture and return to boil. Pour the mixture over melted
chocolate and emulsify well.
6. Spread the mixture (tea ganache) evenly onto the base layer.
7. Set at room temperature for 8 hours or refrigerate until set.

4
To finish
640g Dark chocolate, melted
140g Dark chocolate, couverture

Method:
1. Temper dark chocolate by using seeding method.
2. Remove cinnamon tea ganache from fridge, remove the frame.
3. Cut the ganache into 2.5cm by 2.5cm square.
4. Put the ganache back into fridge to set the edge to become firmer.
5. When the ganache is fully set, remove from fridge and dip with tempered chocolate.
6. Garnish the chocolate with chocolate transfer sheet/ cocoa nibs or dipping fork.
7. Set the chocolate at room temperature.
8. Remove chocolate transfer sheet (if any), and cut off the excess “feet” with a knife.

5
Workflow Chart
Set up working station Prepare tools and equipment

Prepare base for cinnamon tea chocolate

Spread the base evenly in the chocolate frame

Set base in fridge

Boil cinnamon tea cream mixture Leave to infuse for 10 mins

Polish chocolate mould Using soft cotton ball

Warm up the mould To 25-28°C.

Temper dark chocolate Working temp 30-32°C

Make chocolate shell 1-1.5mm thick, no air bubbles

Set the mould in fridge/ cooling tunnel Set at 15-18°C

Finish cinnamon tea ganache Add honey and chocolates

Fill up the frame spread evenly

Leave it in fridge to set

Temper praline paste to 26°C

Prepare Gianduja filling before add into chocolate

Fill up the chocolate mould Leave a 2mm gap from top

Set the mould in fridge/ cooling tunnel Set at 15-18°C

Temper dark chocolate Working temp 30-32°C

6
 Cut cinnamon tea ganache 2.5cm by 2.5cm

Return back to fridge leave it to set

Sealed Gianduja filled chocolate With tempered chocolate

Set it at room temperature

Finish up cinnamon tea chocolate Dip in tempered chocolate

Set at room temperature

Clean up

Demould Gianduja filled chocolate

Finish touches cinnamon tea chocolate Remove transfer sheet/ “feet”

Present chocolate products

Get feedback

Clean up

7
Storage details for finished chocolate products
Finished chocolate products are sensitive to temperature, unpleasant odour and tastes, light
and air, and humidity. If the finished chocolate products are stored incorrectly, fat bloom or
sugar bloom may occur. In order to avoid fat bloom or sugar bloom from happening, the
following factors should be considered when storing finished chocolate products:

1. Temperature
Ideal temperature for storing chocolate is between 12°C and 20°C. Higher
temperatures will cause the chocolate becomes softer and the gloss diminished
while lower storage temperature are less hazardous. Temperature variations are not
recommended because they may cause the appearance of fat bloom.

2. Storage area
Chocolate is very sensitive to the absorption of unfamiliar odours. This is why
chocolate must be stored in an area which does not smell musty or unusual,
preferably storage area with good ventilation. Also, chocolate should never be
stored between or near strongly smelling products.

3. Air and Light

Air and light cause the fat in chocolate to disintegrate which leads to a significant
change in taste and appearance of an unpleasant smell. This is caused by oxidation.
Chocolate should also be stored in close packaging to minimise the possibility of
oxidation.

4. Humidity
Chocolate must be protected against humidity. Humidity is not friendly to chocolate
as the sugar in the chocolate will absorb the moisture and cause sugar bloom in the
chocolate.

8
References
1. Callebaut Useful Information (1st ed.). Retrieved from
http://www.callebaut.com/cms/download.dhtml?url=/cms_files/N-2897-
usenBestand.pdf,filename=Useful%20information_web.pdf
2. Carey, S. (2014). Produce chocolate confectionary (1st ed.).