Class Notes
01/08/02
Sugar
You have to handle sugar with care because can be dangerous. Also sugar can explode.
At 315 degrees sugar should be clear. Sugar boils at 215 degrees.
Corn syrup helps the sugar not to crystallize
Dark Chocolate
For dark chocolate the melting point is 118 degrees to 128 degrees
White Chocolate
For white chocolate the melting point is 100 degrees to 105 degrees, then you must take off the heat and whip.
Types of meringue
French: is plain egg whites and sugar. But this method is not for buttercream.
Italian: is made with egg whites, sugar and water. The difference is that the water and sugar are cooked to 240 degrees, and then added into the whipped egg whites.
Swiss: is made from egg whites and sugar. But the egg whites and egg are heated over a
Water bath to 110 to 120 degrees, and then put in the machine to whip. If fresh egg whites are used, heat meringue to 150 degrees.
01/09/02
Chocolate: Should be never refrigerated, for......
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