Granulated sugar (table sugar), brown

sugar (raw sugar OR granulated sugar

with molasses added), and
confectioners sugar (powdered sugar)
are made from sugar cane or sugar
beets. These are examples of sucrose.

Corn syrup is liquid glucose…

a derivative of cornstarch.
 Honey, made by
Lactose is milk honey bees.
sugar. Maltose is the sugar
from grain products.

Maple syrup is the sap from

Fructose is fruit sugar. certain Maple trees. Molasses is a
byproduct of sugar cane or beets.
Chocolate
Garnish
 Cocoa beans from cacao trees are
roasted; the outer shells are
loosened; and the beans are
cracked into small pieces called
‘nibs’. The nibs are crushed into
an unsweetened paste called a
‘chocolate liquor’. The ‘liquor’ is
pressed to separate the liquid
called ‘cocoa butter’ from the
solids.
Unsweetened chocolate,
semi-sweet chocolate,
sweet chocolate, and
white chocolate are all
combinations of The solids are
chocolate liquor and ground into
cocoa butter and sugar. cocoa powder.
 The white ‘bloom’
on the chocolate at
the right indicates
that some of the
cocoa butter fat
melted and then re-
crystallized. This is Do not
an indication that refrigerate
the chocolate was chocolate
stored at a unless
temperature that absolutely
was too warm. It necessary.
does not affect Store it in a
quality. cool, dry, well-
ventilated area.
 Chunks of chocolate can be
stored for several months;
cocoa powder stored in
tightly sealed and dry places
can be stored indefinitely.

1.5 oz. pure milk

chocolate contains 6g
protein, 2.4g Vitamin A, Carob is a dark-brown chocolate
9g riboflavin, and 9g substitute made from the carob
calcium. It also has 228 bean. It has a little natural
calories, 12.6g of fat, and sweetness, so requires less sugar
25.3g carbohydrates. to make it palatable.
 Dark chocolate is made without milk solids, so may have a
dry, chalky texture and a bitter aftertaste. It has been praised
by some, for having antioxidants, which help fight the
damaging effects of aging. It is high in fat and sugar,
however, and should be closely limited in the diet.
Chocolate does contain a compound that
resembles caffeine. For that reason, it
may give a sense of energetic euphoria,
and be slightly addictive.

Some people eat

chocolate as
emotional
‘comfort food’.
 You may want to melt
chocolate in a microwave or
double boiler to prevent
scorching. Be careful…
chocolate is made up of dry
particles (cocoa and sugar) and
fat (cocoa butter). Just a drop
or two of water or even steam
may moisten the dry particles,
causing them to cling together
in a dull, dry, and grainy mass.
This is called “SEIZING”.
Seized chocolate appears dry and grainy;
it loses its fluidity and cannot be used for
dipping candies. You may try to recover
the chocolate by adding fat.

Almond Bark was

created as an easy-
melting alternative to
chocolate. It will seize,
but not as
easily. It comes in white or dark
chocolate flavors. It melts quickly and
smoothly and is safe to use.
 Dipping candies in
coatings such as
chocolate was
traditionally done on a
stone slab with the
hands.
 A few shavings of paraffin wax can be
added to dipping chocolate. This provides
a glossy appearance and keeps the coating
from melting quite so easily when you hold
the candy in your hands.

Paraffin wax catches on fire easily, so use caution. You do

not need to add paraffin to Almond Bark.
You may have to handle hot
candy with your hands, such
as when forming shapes
(dipping chocolates or
popcorn balls) or perhaps
when pulling taffy.

Use butter or powdered sugar

to coat your hands and avoid burns. Do
NOT use products such as shortening, flour,
or cornstarch as they may add unpleasant
flavors to candy.
 What’s The Difference
Between Real Chocolate And
Compound Chocolate?
• Real chocolate has cocoa butter in it and
needs to be tempered before you can use
it in molds or for decorations. If you don’t
temper the chocolate, it will be soft, dull
and lose it’s shape easily. Real chocolate
melts at about body temperature and has
a really great flavor and snap when you
bite into it. 
 1. Chocolate Sphere Decorations
Cakes with chocolate spheres are everywhere right now.
From colored swirls resembling planets to shiny metallics
atop modern designs. Making a chocolate sphere can be a
super impressive topper.
• To make chocolate 1. Pour your tempered chocolate into
your acrylic mold at 86ºF and scrape

spheres you are off the excess chocolate with a bench

scraper

going to need some 2. Tap the side of the mold to remove any
air bubbles. 
tempered chocolate 3. After 30 seconds pour the chocolate
out of the molds, tapping with your
and a polycarbonate bench scraper to make the shells thin. 
4. Place the mold upside down on a piece
sphere mold. If you of parchment paper for 10-15 minutes
until the chocolate is not liquid but not
don’t want to bother fully set. 
5. Scrape off the excess chocolate to
with tempering make a clean edge on the spheres.
6. Place the chocolates into the fridge for
chocolate you can 10 minutes or until the chocolate
release from the mold easily. Do not
use melting wafers freeze or you can cause condensation
stains to appear on the chocolate. 
and a silicone sphere 7. Place a cake pan on top of a bowl of

mold. The melting hot water

8. Melt the edges of each sphere slightly
wafers wont release and then press together with gloved
hands. 
from the 9. Wipe away any excess chocolate and
allow to fully set.
polycarbonate mold. 10. You can now paint your spheres or use
them as is. 
2. Chocolate Sail
 
Chocolate sails make a really stunning showpiece at the top
of your cakes! All you need is a piece of parchment paper
and some clothespins or clips of some sort.
1. Spread a thin layer of
tempered chocolate (86ºF) or
candy melts onto a piece of
parchment paper. 
2. Gather the edges at one side
of the parchment paper and
clip to secure
3. Place parchment in the fridge
for 10 minutes until set
4. Remove the parchment from
the back of the chocolate
carefully
5. Clean up the edges of the
chocolate if they are rough
with a knife
6. Now your sail is ready to
place on top of your cake!
3. Chocolate Cups
 All you need are some water balloons,
parchment paper and tempered chocolate or
candy melts. You don’t want to use regular
balloons, they are too big and the chocolate
does not release well from the chocolate.  
1. Blow up your water balloons and tie
the end to secure them. 
2. Place a piece of parchment paper
on a cookie sheet to place your
cups onto. 
3. Pour your tempered chocolate into
a large bowl. The temperature
should be 86ºF
4. Dip your balloon into the chocolate
and then onto the parchment
paper. 
5. Once you have all your balloons
dipped, place the pan into the
fridge for 10 minutes or until the
chocolate has set.
6. Pop the balloons with a pin and let
the balloon pull away from the
chocolate naturally. 
7. Peel off the balloon and now your
cups are ready to fill with delicious
4. Chocolate 1. Spread some tempered chocolate
Honeycomb (86ºF) or melted candy melts onto
Decoration your bubble wrap.
All you need is some bubble wrap
(washed) and some tempered 2. Smooth the chocolate out. The
chocolate or melted candy melts.  thinner you spread it, the more
holes that will be visible. 
3. Shake the bubble wrap to make the
chocolate settle and smooth out. 
4. Place the bubble wrap into the
fridge for 10 minutes until set. 
5. Turn your chocolate upside down
and gently pull off the bubble
wrap. 
6. Now you can break up your
honeycomb into pieces and
decorate your desserts!
 1. Inflate a regular sized balloon
and place it in a bowl or cup
6. Chocolate upside down to keep it steady. 
Dessert Bowl 2. Place some plastic wrap over
the top of the balloon. 
3. Place your tempered chocolate
(86ºF) or candy melts into a
piping bag and pipe over the top
of the plastic wrap.
4. It’s ok to let some of the
chocolate drip down the sides.
5. Place the balloon into the fridge
to set for 10 minutes.
6. Carefully remove the balloon
and plastic wrap from the
chocolate.
7. Your chocolate decoration is now
 How To Temper Chocolate
Easily temper chocolate in the microwave!
The easiest way to temper small amounts of
chocolate.
Ingredients
• 12 oz chocolate must contain cocoa butter
Instructions
• Tempering Chocolate Instructions
• Place your chocolate in a plastic or silicone bowl in the microwave
and heat on high for 30 seconds. Then stir
• Heat again for another 30 seconds, stir, then 15 seconds, stir, then
10 seconds, stir. Make sure your temperature never goes above
90ºF for dark chocolate. 86F for milk chocolate and 84F for white
chocolate. DO NOT RUSH THIS
• If your chocolate is not fully melted then only do another 5 seconds
until it is melted
• Now your chocolate is in temper and ready to use!
The End