Training Diklat Production of Various Processed Products of Chocolate

              Training Diklat Production of Various Processed Products of Chocolate

Hello guys, this time I want to share my experience when I am training diklat at BDI (Balai Diklat Industri) especially in chocolate factory, yeeea...

I just want to tell you I spent 1 week in the dormitory with my friends, but it doesn't matter, right? hehe.. I will explain what I did 1 week ago.

After reading these page I hope you guys know better about Chocolate more than before..

Hello guys, this is my picture.. I am sorry if it's not like what you expected

MONDAY, JULY 24^th 2017

     In this day I learn About Chocolate, before that Mr.Agussalim give us homemade chocolate from                                          the factory, and it's really yummy.. hmm nyamnyam..

Chocolate be found at 1100-1400 BCE in Central America.

Chocolate is created from the cocoa bean. A cacao tree with fruit pods in various stages of ripening. 

The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor.

After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it's called chocolate liquor. The liquor also may be cooled and processed into its two components : cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, Contains cocoa solids and cocoa butter in varying proportions, without any added sugars. Much of the chocolate consumed today is in form of sweet chocolate, which combines chocolate with sugar. It's made in the form of liquid, paste,or in a block, or used as a flavoring ingredient in other foods.

Cocoa Fruits

Types of Chocolate

Several types of chocolate can be distinguished. Pure, unsweetened chocolate, often called "baking chocolate", contains primarily cocoa solids and cocoa butter in varying proportions.

• Dark chocolate is produced by adding fat and sugar to the cacao mixture. 
• Milk chocolate is sweet chocolate that also contains milk powder or condensed milk.
• White chocolate, although similar in texture to that of milk and dark chocolate, does not contain any cocoa solids.
• Unsweetened chocolate is pure chocolate liquor, also known as bitter or baking chocolate. It is unadulterated chocolate: the pure, ground, roasted chocolate beans impart a strong, deep chocolate flavor. It is typically used in baking or other products to which sugar and other ingredients are added. Raw chocolate, often referred to as raw cacao, is always dark and a minimum of 75% cacao.

Types of Chocolate

    

   And you know when Poorly tempered chocolate may have whitish spots on the dark chocolate part,

called chocolate bloom : it's an indication that sugar and/or fat has separated due to poor storage. It's not toxic and can safely be consumed.

 Stage of Cacao Bean Processing

TUESDAY, JULY 25^th 2017

This day we on my campus in Tourism Polytechnic of Makassar and we're making :

• 3in1 chocolate
• 3in1 ginger chocolate
• Chocolate jam
• Chocolate dodol

and I'll be happy to share the recipe for you guys..

         3in1 Chocolate

175 g           Dark Chocolate

    5 g           Cocoa Powder
300 ml         Fresh Milk
  30 ml         Cream
As Needed  Cinnamon Powder

How to Make :

1. Cut chocolate into small pieces.
2. Mix all ingredients except cinnamon powder.
3. Bring to boil.
4. pour into the glass and sprinkle with cinnamon powder.

      3in1 Ginger Chocolate

250 ml         Water
250 ml         Fresh Milk
    3 g           Cocoa Powder
  10 g           Ginger (peeled and wash)
  75 g           Brown Sugar
    5 gr          Cinnamon Stick
    1 pcs        Srewpine Leaf
    1 stalk      Lemongrass
    3 g            Blackpeppercorn

   How to Make :

1. Roast Ginger, Bruished it.
2. Bring Ginger, Cinnamon Stick, Lemongrass,Srewpine Leaf, Brown Sugar and blackpepper to boil.
3. Simmer at least about 20 minutes.
4. Delute Cocoa powder with fresh milk and pour it into pan. bring to boil again.
5. Strain Ginger Chocolate and pour into glass.

       Chocolate Jam

200 gr            Dark Chocolate Compound

100 ml           Chocolate Milk

    3 tbsp         Unsalted Butter

 How to Make :

1. Shaved Chocolate (the more soft chocolate the more good chocolate jam you get, don't chop chocolate it'll become bloom at your jam).
2. Heat butter and milk together, bring into boil.
3. Pour Hot milk into chocolate and mix it until chocolate completely melted. (don't worry if your jam become liquid, it'll harden when jam cooling).
4. Rest your jam  at chiller about 1 night.

       Chocolate Dodol

  175 g     Glutonious Rice Flour      

    75 g     Cocoa Powder                } 1

  200 ml   Thick Coconut Milk

  200 ml    Water

      3 g       Salt

    50 g      Sugar

  500 g     Brown Sugar

  300 ml    Washy Coconut Mi       } 2

  100 ml    Water

   

    How to Make :

1. Mix together glutonious rice flour, washy coconut milk, water, cocoa powder, and salt and simmer.
2. In the different pan bring brown sugar, thick coconut milk, sugar, and water into boil.
3. After it same temperature, pour liquid into mixture and stir it continouosly for up to 3 hours. in low heat. or until the mixture shrinks and the surface of the dough is shiny.
4. Pour dodol into mould that have been layer with plastic. Compact dodol and rest about 1 night and cut it into small cubes.
5. You can coated it with chocolate if you want , but you have to used  chocolate coating to coating because it will melted if you don't used it.

WEDNESDAY, JULY 26^th 2017

  This day we on my campus again in Tourism Polytechnic of Makassar and we're making :

• Chocolate Pie
• Brownies
• Almond Chocolate Cookies

and I'll be happy to share the recipe for you guys..

                                  Chocolate Pie

    Pie Crust :

Chocolate Pie

 30 ml          Water
   3 g            Salt
 90 gr           Unsalted Butter
150 gr          Allpurpose Flour
    1 pcs        Egg Yolk

    Filling
280 g           Dark Chocolate
125 ml         Fresh Milk
 
 How to Make :

     For Crust :

1. Mix all Pie Crust ingredients until become dough. (don't mix too much, because that will make you crust become harden and it'll will be best if you chilled your butter first). rest in chiller.
2. Brush your pie mould with butter. 
3. Rolled chilled pie crust and mould it. stabbing pie crust
4. bake at 170oC about 10-15 minutes. set aside

    For Filling :

1. Cut chocolate into little pieces
2. Boil fresh milk and pour into chocolate, mix until chocolate melted.
3. Pour mixture into pie crust and chilled it about 2 hours.

                                    Brownies

                        300 ml           Vegetable Oil

                          12 pcs          Whole Eggs

                          50 gr            Cocoa Powder

                        250 gr            Soft Flour

                        420 gr            Dark Chocolate

                        300 gr            Sugar

  How to Make :

1. Mix sugar and egg until stiff.
2. Meanwhile, melted dark chocolate and pour oil into chocolate.
3. Sieve dry ingredients together. and add into sugar foam.
4. After that pour melted chocolate and mix well.
5. Bake it at 180oC about 30 minutes.

                Almond Chocolate Cookies

 100 g            Icing Sugar

 100 g            Palm Sugar

 125 g            Butter

     2 pcs         Egg Yolk

   25 g            Milk Powder

 200 g            Soft Flour

   50 g            Cocoa Powder

 100 g            Almond Slice (chopped coarsly)

   

How to Make :

1. Mix butter,palm sugar, dan icing sugar until soft.
2. Add egg yolk into butter and mix it well.
3. Sieve together dry ingredients and add into butter.
4. Add chopped almond into dough and mix well.
5. Drop cookies using tablespoon and bake it at 170oC about 10-15 minutes.

THUSDAY, JULY 27^th 2017

 This day we're fulfillment form pre-assessment and after that we are taking exam and interview.

FRIDAY, JULY 28^th 2017

 This day we are competence test at my campus again.

Mr.Faisal 

Mr.Wawan

Mr.E.d

Me while making Chocolate Dodol

After finished competence test

SATURDAY, JULY 29^th 2017

 This day it's my last day at BDI *hmmmm so sad*  this day is closing day for Training Diklat Production of Various Processes Products of Chocolate.  And after closing we are strolled at Chocolate Factory.

In this video you'll see situation inside the Chocolate Factory

In this video  you'll see Chocolate tempering machine.

Ah, I forget to tell you guys about tempering Temperature.

  The Primary purpose of tempering is to assure that only the best form is present. The six different crystal forms have different properties.

Crystal	Melting temp.	Notes
I	17 °C (63 °F)	Soft, crumbly, melts too easily
II	21 °C (70 °F)	Soft, crumbly, melts too easily
III	26 °C (79 °F)	Firm, poor snap, melts too easily
IV	28 °C (82 °F)	Firm, good snap, melts too easily
V	34 °C (93 °F)	Glossy, firm, best snap, melts near body temperature (37 °C)
VI	36 °C (97 °F)	Hard, takes weeks to form

How to Tempering Chocolate

Dark Chocolate     Melted in 40°C-45°C and tempering it in 28°C-29°C and reheat again in 30°C-31°C.

Milk Chocolate     Melted in 40°C-45°C and tempering it in 26°C-27°C and reheat again in 28°C-29°C.

White Chocolate   Melted in 40°C and tempering it in 25°C-26°C and reheat again in 27°C-28°C.

Okay guys, this is the end of my blog this time and hopefully my blog will help you.

    See you at my next posting..  

             Thank you for reading yaaa..