Chocolate - Perkins
Chocolate - Perkins
Chocolate - Perkins
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TM<br />
®<br />
<strong>Chocolate</strong><br />
032013<br />
<strong>Perkins</strong> TM A Gordon Food Service Company<br />
630 John Hancock Rd • Taunton, MA 02780 • (800) 733-5708 • <strong>Perkins</strong>1.com<br />
A Gordon Food Service Company
<strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong><br />
2<br />
<strong>Chocolate</strong><br />
Callebaut<br />
REFMBNV1 Milk <strong>Chocolate</strong> Couverture 33.6% 5/11#<br />
REFSSBNV1 Dark <strong>Chocolate</strong> Couverture 53.8% 5/11#<br />
REFWBNV1 White <strong>Chocolate</strong> Couverture 29.5% 5/11#<br />
REF811NV555 Semi Sweet Callets 53.8% 8/5.5#<br />
326971 Milk <strong>Chocolate</strong> Couverture 33.6% 2/11#<br />
Van Leer Gold<br />
REFMWAFER Milk <strong>Chocolate</strong> Wafer 31% (Bel Lactee) 30#<br />
REFBNOIR Dark <strong>Chocolate</strong> Wafer 56% (Couv Bel Noir) 30#<br />
Merckens<br />
REF831037 Milk <strong>Chocolate</strong> / Gloria 5/10#<br />
REF831063 Milk <strong>Chocolate</strong> / Marquis 5/10#<br />
REF831047 Dark <strong>Chocolate</strong> / Bordeaux 5/10#<br />
REF831055 Dark <strong>Chocolate</strong> / Yucatan 5/10#<br />
REF831071 White <strong>Chocolate</strong> / Ivory 5/10#<br />
REF835011 Dark <strong>Chocolate</strong> / Yucatan Buttons 50#<br />
REF835013 Milk <strong>Chocolate</strong> / Marquis Buttons 50#<br />
Peter's <strong>Chocolate</strong><br />
REF73350 Milk <strong>Chocolate</strong> / Ultra 125 5/10#<br />
REF73880 Dark <strong>Chocolate</strong> / Burgundy 115 5/10#
Compound Coatings<br />
Callebaut<br />
REFDSNAP Dark Snaps Compound 30#<br />
REFMSNAP Milk <strong>Chocolate</strong> Snaps Compound 30#<br />
REFWSNAP White <strong>Chocolate</strong> Snaps Compound 30#<br />
REFDCCOAT Dark Compound Coating Pails 2/10#<br />
REFWCCOAT White Compound Coating Pails 2/10#<br />
REFSEM61 Dark Coating Block 11#<br />
Merckens<br />
REF855022 Dark Compound / Cocoa Dark Wafers 50#<br />
REF855023 Milk Compound / Cocoa Lite Wafers 50#<br />
REF855032 White Compound / Rainbow White Wafers 50#<br />
REF855047 Super White Compound (Bright White) Wafers 25#<br />
Peter's <strong>Chocolate</strong><br />
REF76220 Dark Compound / Eastchester Caps 25#<br />
REF76320 Milk Compound / Westchester Caps 25#<br />
<strong>Chocolate</strong> Liquor<br />
Peter's <strong>Chocolate</strong><br />
REF75330 Orinoco Liquor Discs 25#<br />
Mercken's <strong>Chocolate</strong><br />
REF805009 Robin Liquor Wafers 47#<br />
Blommer<br />
REFF2130 Liquor Discs 30#<br />
3<br />
<strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong>
<strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong><br />
4<br />
Chips & Chunks<br />
Callebaut<br />
REFBWHCHIP White <strong>Chocolate</strong> Chip 1M 30#<br />
REF07012305 Semi Sweet <strong>Chocolate</strong> Chip 1M 50#<br />
REFCCDC4M50 Semi Sweet Chip, Imitation 4M 50#<br />
REFYUCHIP Semi Sweet <strong>Chocolate</strong> Chip 10M 30#<br />
REFMCC1M Milk <strong>Chocolate</strong> Chip 1M 50#<br />
REFSSCC1M Semi Sweet <strong>Chocolate</strong> Chip 1M 25#<br />
REFSSCC2M Semi Sweet <strong>Chocolate</strong> Chip 2M 30#<br />
REFSSCC4M Semi Sweet <strong>Chocolate</strong> Chip 4M 50#<br />
REFSSCHNK59 Semi Sweet <strong>Chocolate</strong> Chunk 50#<br />
REF0930630 Semi Sweet <strong>Chocolate</strong> Chip 4M 22#<br />
Packer<br />
F5425 Semi Sweet <strong>Chocolate</strong> 4M 25#<br />
6950940 Imitation <strong>Chocolate</strong> Chip 4M 25#<br />
REFC390100 Semi Sweet <strong>Chocolate</strong> 4M 10#<br />
REFC341100 White <strong>Chocolate</strong> Chip 10#<br />
Guittard<br />
9718C25 Butterscotch Chip 1M 25#<br />
REFG0138C50 Semi Sweet <strong>Chocolate</strong> Chip 1M 50#<br />
REFG0155C25 Milk <strong>Chocolate</strong> Chip 1M 25#<br />
REFG9209B50 White <strong>Chocolate</strong> Chip 900ct 50#
Chips & Chunks<br />
Peter's <strong>Chocolate</strong><br />
7709 <strong>Chocolate</strong> Chip 900ct 25#<br />
REF74320 Dark <strong>Chocolate</strong> Chunk 60% / Gibraltar 25#<br />
Blommer <strong>Chocolate</strong><br />
REFF5225 Semi Sweet Chip 2M 25# bulk<br />
PREMA Peanut Butter Chip 25# bulk<br />
Hershey<br />
61125 Semi Sweet Chip 25# bulk<br />
Sparrow<br />
FW01125 Cinnamon Chip 5M 25#<br />
Ice Cream Chips/Chunks<br />
REFCC95 Semi Sweet Flake # K95 Wilbur 50#<br />
REFF1450 Semi Sweet Flake # K89S Wilbur 50#<br />
FR200968 White <strong>Chocolate</strong> Flake Topping 28#<br />
FR34194 Low Melt Dark <strong>Chocolate</strong> Chunks 35#<br />
5<br />
<strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong>
<strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong><br />
6<br />
Cups, Sticks,<br />
Sweet Ground & Caramel<br />
Callebaut<br />
REFBBSTICK <strong>Chocolate</strong> Baton Baking Stick 9 boxes 266/box<br />
REFCHCUP Dark <strong>Chocolate</strong> Snobinettes Cup 1.5" x.75" 270/box<br />
VCUP Dark <strong>Chocolate</strong> Victoria Cup 1.25” Tall 182 ct<br />
Guittard<br />
REFG0144C25 Sweet Ground Dark <strong>Chocolate</strong> 25#<br />
Peter's <strong>Chocolate</strong><br />
75300 Caramel Loaves 6/5#<br />
Cocoa Powder<br />
VCUP<br />
Callebaut<br />
B1721 Cocoa Powder Dutched 17-21% 50#<br />
B1603 Cocoa Dutch Bensdorf 22-24% 50#<br />
B4721 Cocoa Powder Red 10/12 50# bag<br />
Sparrow<br />
CC5 Cocoa Dutch 22-24% 5#<br />
Baking<br />
Stick
<strong>Chocolate</strong> Decorations<br />
Callebaut<br />
REFE010954 <strong>Chocolate</strong> Gala Garnish Piece 12/600 ea<br />
REFDBLOS Dark <strong>Chocolate</strong> Blossoms 6 / 8.8#<br />
REFWBLOS White <strong>Chocolate</strong> Blossoms 6 / 8.8#<br />
REFD1CRISP Dark Crisp Pearls Topping 4/1.8#<br />
REFCFILL Dark <strong>Chocolate</strong> Icing 2/10#<br />
Purato’s<br />
REFP01002630 <strong>Chocolate</strong> Shavings / Carat 10#<br />
P01002670 White Truffle 10#<br />
P00200330 Dark <strong>Chocolate</strong> Ganache (Belcolade) 20#<br />
Guittard<br />
REFG0153C25 Pure Decorative <strong>Chocolate</strong> Jimmies 25#<br />
<strong>Chocolate</strong> Gala<br />
7<br />
<strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong> <strong>Chocolate</strong>
TM<br />
®<br />
<strong>Chocolate</strong> Made Simple<br />
Cocoa Nibs are made when cocoa<br />
beans are roasted and the outer shells<br />
are removed. These roasted beans<br />
fracture into small random broken<br />
pieces call cocoa nibs. The cocoa<br />
nibs have a “honey comb” like<br />
microscopic cell structure and each<br />
cell is filled with cocoa butter.<br />
<strong>Chocolate</strong> Liquor is made when the<br />
nibs are ground down and refined.<br />
During the refining process cocoa<br />
butter is released from the “honey<br />
comb” like structure and the<br />
resulting mass becomes chocolate<br />
liquor. <strong>Chocolate</strong> liquor is typically<br />
53% cocoa butter and 47% cocoa<br />
solids. This is commonly referred to<br />
as “unsweetened chocolate.”<br />
Cocoa Powder is made by pressing<br />
hot chocolate liquor to remove cocoa<br />
butter. Warm liquid cocoa butter<br />
passes through fine screens leaving<br />
cocoa solids behind. The remaining<br />
cocoa solids are ground down to a<br />
fine cocoa powder. Cocoa powder is<br />
frequently described by the % cocoa<br />
butter which remains in the cocoa<br />
powder. A 22-24 cocoa powder has a<br />
cocoa butter content of 22-24%.<br />
Cocoa powders can be left “natural”<br />
or treated with an alkali. Alkali treated<br />
cocoa powder is frequently called<br />
“Dutched” processed. Dutched cocoa<br />
powder has a PH closer to neutral.<br />
Dark <strong>Chocolate</strong> is made by adding<br />
chocolate liquor, sugar and cocoa<br />
butter together then further refining.<br />
Adding lecithin, artificial or pure vanilla<br />
and dairy oil can improve flavor and<br />
handling properties of the chocolate.<br />
Milk chocolate has the same<br />
ingredients as dark chocolate<br />
plus milk powder.<br />
White chocolate has all the<br />
ingredients of milk chocolate<br />
except chocolate liquor.<br />
Cocoa butter based products require<br />
tempering. If the chocolate is being<br />
melted to fill a mold, coating items<br />
such as berries, pretzels etc. or any<br />
other solid finished chocolate<br />
product, tempering is required.<br />
Tempering is a key factor when<br />
melting and re-cooling chocolate.<br />
The cocoa butter portion of the<br />
chocolate is the part that allows<br />
chocolate to “flow” when it is heated.<br />
As the melted cocoa butter cools<br />
it can set up in two very different<br />
crystalline structures (Alfa and beta).<br />
During the tempering process, time<br />
temperature and motion of the liquid<br />
chocolate is controlled while cooling.<br />
Done properly the preferred “beta”<br />
crystals form. This ensures<br />
the hardness, shrinking force and<br />
gloss desired in the finished<br />
chocolate product.<br />
Cocoa Mass refers to the total<br />
amount of the chocolate product that<br />
comes from the cocoa bean. This is<br />
a common measure; particularly in<br />
Europe. A “70%” chocolate indicates<br />
that 70% of the product comes from<br />
the cocoa bean. The cocoa mass<br />
is not sweet, so higher cocoa mass<br />
products tend to be less sweet.<br />
Compound Coatings<br />
(or confectionery coatings) are also<br />
known as non-tempering chocolate,<br />
imitation chocolate, summer coating<br />
or candy melts. Compound coatings<br />
provide a chocolaty flavor without the<br />
handling issues associated with<br />
tempering. They are made with a<br />
vegetable oil rather than cocoa<br />
butter and can be used for many of<br />
the same applications as chocolate.<br />
Dark Compound Coating is<br />
generally made with a cocoa powder,<br />
sugar & vegetable oil (rather than<br />
cocoa butter).<br />
Milk Compound Coating same as<br />
dark compound with the addition of<br />
milk powder.<br />
White Compound Coating same<br />
as milk compound without<br />
cocoa powder.<br />
<strong>Chocolate</strong> chips or “chocolate<br />
drops” can be made from any<br />
chocolate or compound coating.<br />
The chocolate chips can be<br />
formulated to be soft or firm in the<br />
finished product. <strong>Chocolate</strong> chips are<br />
frequently described by the type of<br />
chocolate or compound coating they<br />
are made from and their size (10M the<br />
smallest and 1M the largest).<br />
Storage of chocolate and compound<br />
coatings should be stored between<br />
54 and 68 degrees at a constant<br />
temperature with a relative humidity<br />
below 50%, away from strong odors<br />
and wrapped properly to reduce<br />
exposure to air.<br />
<strong>Perkins</strong> TM is a Gordon Food Service Company<br />
630 John Hancock Rd • Taunton, MA 02780 • (800) 733-5708 • <strong>Perkins</strong>1.com<br />
A Gordon Food Service Company
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