rundown <示範班>時尚的表徵 – 巧克力甜點 Fashion Chocolate Desserts! 上課時間:12/17 am10:00 ...2011 @ 瑞輝食品原料餐飲設備king dog since1980（烘焙部門）

台中瑞輝 x 烘焙廚房 FB社團 http://www.facebook.com/groups/249352288435342/

授課老師:JACK

上課時間:12/17 am10:00 ...2011

上課地點:台中市東區三賢街215號3F(台中瑞輝 x 烘焙廚房 FB社團)連絡電話:0921378592吳先生

http://www.facebook.com/groups/249352288435342/doc/288285744541996/

Chocolate Demo
Brief History of Chocolate: 巧克力的故事
1.   In 1200BC – 1492AD, the Mayans were the first real chocolate lovers, they discovered the usage of chocolate in a drink form in which they believed would give them super human powers and also used as currency exchange. Then years later in 1502, Christopher Columbus brought the cocoa beans to Spain, and from there on it was widely enjoyed by the upper class of society as a luxury drink. Chocolate was kept a secret from the rest of the world for the next 100years; it wasn’t until 1600 then chocolate was seen throughout Europe. And in 1800, as technology and machinery improved, cocoa powder was developed and solid chocolate was invented and consumed. In the 20th century, chocolate has evolved into many different kinds of forms of consumption, such as chocolate cakes and chocolate truffles, and more ways are still being discovered as we speak.
西元前1200年至公元1492年, 馬雅人是世界上最懂巧克力的民族. 他們最先將巧克力製成飲料享用, 相信巧克力會帶給人精力, 同時把巧克力當成貨幣使用. 16世紀初, 哥倫布把巧克力豆引進西班牙, 從此巧克力飲料變成貴族們單獨享用的奢侈品. 此後100年巧克力一直僅在宮廷間流傳, 直到17世紀, 整個歐洲才能看到巧克力. 也一直到19世紀, 由於製造機器的進步, 可可粉及巧克力塊才被推廣開來. 再過一個世紀, 也就是20世紀, 巧克力產品已經發展出不同的樣式, 像巧克力蛋糕, 松露巧克力…等, 今天, 巧克力的應用更是日新月異, 隨時就有新產品問世了.
What are the 2 kinds of chocolate? 巧克力有那兩種?
What are 3 major components of Chocolate? 巧克力3種主要成份是甚麼?
Key Terms to understand: 名詞註解:
1.   巧克力漿
2.   苦甜巧克力-
3.   甜巧克力-
4.   牛奶巧克力-
5.   白巧克力-
6.   可可脂-
7.   可可粉-
8.   非調溫巧克力-
9.   調溫巧克力-

Interesting Facts of chocolate: 幾個有趣的事實
1.   Monkeys were the first ones to eat chocolate, but only the pulp, not the seed.
猴子是最先享用巧克力的動物, 但它們吃巧克力的果肉, 丟棄巧克力子.
2.   1 small rabbit = 30 cacao beans , 1 turkey egg = 3 cacao beans , 1 large tomato = 1 cacao bean.
1 隻小兔子 = 30 顆可可豆, 1顆火雞蛋 = 3 顆可可豆, 1 個大番茄 = 1顆可可豆
3.   Shelf life about 1 year, keep in cool, dry and dark places (19C).
儲藏在陰涼,乾燥(約19度C)的藏所, 保存期限約1年

EQUIPMENT FOR HOME CHOCOLATE & CANDY MAKING
Basic Kitchen Equipment 1: 基本的廚房設備:
火爐
微波爐
冰箱
手持式攪拌機
小 - 中型鍋
玻璃碗
烤盤

Chocolate Equipment 2: 必備的工具:
抹刀*
矽膠刮刀*
擠花袋*
烤盤紙*
SILPAT法國矽膠布***
溫度計**
電子秤**
巧克力甜點叉**
巧克力轉印紙**
Wilton巧克力融鍋 ***
Wilton漏斗***
CK塑膠奶瓶8oz和2oz ***
CK巧克力模 ***
CK luster dust亮光色粉 ***
Wilton毛刷一組*