bake - May 2018 - cake - 10
SUPPLY SIDE ECONOMICS
TAKE A PIECE.
SNAP IT AND
CHEW IT UP.
THE SUMMER ISSUE
Charles Niedermyer II, chef instructor at Pennsylvania
College of Technology, shares valuable ideas for cake
decorators wanting to elevate their creations with gourmet chocolate. "Selecting chocolate is critical to success," he says. "In terms of purchasing chocolate, there
are important factors to consider."
First, you want a versatile chip or chunk that is lower
in cocoa fat and higher in solid content. These types are
designed not to melt and hold shape well, he advises.
You also want to purchase a European-style chocolate
blend, with a higher percentage of cocoa butter. This is
often referred to as couverture chocolate.
"61 percent - that's the new dark chocolate," Niedermyer says of the hottest new chocolate trends.
The percentage on the package only represents the
amount of cocoa mass. It doesn't tell you how much cocoa butter is inside. The one thing that is consistent when
looking at the percentages is sweetness.
"38 percent is a spectacular milk chocolate," Niedermyer says. "What's emerging
now is dark milk
©Sebastian Duda - stock.adobe.com, ©Daryl Musser - stock.adobe.com
Colette Peters of Colette's Cakes in New York City
understands that you can't always have a lot of
flexibility with your work surfaces when it comes to
Still, she has a favorite. Not wood. Not metal.
"The best surface to work with fondant is Formica
laminate," Peters says.
When it comes to making fondant cakes, Peters
speaks highly of Mona Lisa fondant, which she loves
because it "softens up really nicely."
Mona Lisa's premium rolled fondant makes it a
breeze to create colorful masterpieces. Made with
high-quality, flavorful ingredients, Mona Lisa fondant
complements and enhances the flavors in desserts
while adding visual pizzazz. It can be transformed
into a wide variety of shapes and sizes, in original
white or chocolate, or even tinted to make your own
Premium ingredients and unique formulation keep
Mona Lisa rolled fondant pliable longer, allowing for
extended working time with no cracking or tearing,
even on shaped cakes. Quality ingredients deliver
bright white color without the use of the food color
additive titanium dioxide.