Luxury Chocolate Pistachio

Manufactring Process

Step 1: Obtain Nibbed Pistachio

Step 2: Obtain Belgian Milk Chocolate

Step 3: Melt and Temper Milk Chocolate as per manufacturer guidelines using FBM Proxima

Step 4: Place baking paper onto refrigeration trays

Step 5: Decant tempered milk chocolate onto Refrigeration trays

Step 6: Densely sprinkle nibbed pistachio onto surface of melted tempered chocolate, apply a slight force  to allow nibbed pistachio to superficially embed onto surface of chocolate

Step 7: Insert the chocolate and nibbed pistachio covered tray into the chocolate fridge for 20 minutes and allow to set

Step 8: break the chocolate by hand into artisan triangular pieces approximate 4cm x 4cm x 3cm

Processing Aids Used

None

Packing

Step 1: Insert 5 triangular chocolate shards into a cellophane pouch 210mm x 115mm x 45mm.

Step 2: Apply a heat seal using the heat sealing machine at heat number 6 at approximately 1/3 of the pouch from the top

Step 3: Insert the pouch with contents into the FERA London Luxury Chocolate Pistachio Packaging

Step 4: Apply batch number and Best Before to the base

Packaged in a Protective Atmosphere

No

Cartoning

Step 1: Insert 24 units into labelled master carton

Step 2: Add Best before and batch number to master carton

Step 3: Seal Master Carton

Storing

Store in the GOODS OUT Area

Delivery

Deliver as per PO / Requirement

Key Terms

Fluidity

Why is fluidity so important?

• The fluidity of your chocolate determines the thickness of the shell and the snap of your chocolate products: the more fluid your chocolate, the thinner and crunchier your shell will be.

• Using chocolate with the right fluidity also saves time: you can cast large moulds in one go with less fluid chocolate.

Pre-Crystallisation

Why is it so important to pre-crystallise chocolate properly?

• It helps chocolate harden, and gives it a beautiful satin gloss and a delicious snap. It makes chocolate contract during cooling, which makes it easier to unmould. 

• Badly crystallised or uncrystallised chocolate will turn grey and won’t have an appetising gloss.

Tempering / Pre-Crystallising

What is tempering or pre-crystallising?

• The purpose of tempering chocolate is to pre-crystallise the cocoa butter in it, which is important to make your chocolate ready for processing.

• During tempering, the cocoa butter in the chocolate takes on a stable crystalline form. This guarantees a perfect finished product with a satin gloss and a hard snap.

• It also makes the chocolate contract during cooling, which makes it easier to unmould. If chocolate is simply melted (between 40 and 45 °C) and then left to cool down to a suitable working temperature, the finished product will not be glossy.

• If you make the small effort of bringing your chocolate to the right working temperature properly, you are guaranteed to get the desired end result. And that’s what we mean by tempering: bringing chocolate up to the right working temperature while making sure that the crystalline structure of the cocoa butter in it is stable.

Step 1

Melt your chocolate in a chocolate melter (turn the thermostat up to 45 °C).

Step 2

Lower the thermostat (to ± 31°C for dark chocolate or to ± 29°C for milk chocolate and white chocolate) and immediately add 5% Callets™ at ambient temperature.

Step 3

Stir the chocolate well to mix in the stable crystals of the Callets™ thoroughly and evenly. Do the Callets™ melt too quickly? That means your chocolate is still too hot. Add more Callets™ to lower its temperature and continue stirring.

Step 4

You’ll obtain a slightly thickened chocolate, which is ready and workable.

Step 1

Insert callets - fill bowl

Step 2

Turn machine on and turn melting temperature to 50C

Step 3

Once chocolate melted turn stirrer on

Step 4

Turn on tempering pump and set tempering temperature to 29C

Chocolate Fridge Cooling Temperature

8-10 Degrees Celcius

Chocolate Fridge Cooling Humidity

40% to 65%