bake - November 2018 - 32

science degree focused in business management
from Pennsylvania College of Technology.
"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.
"Sixty-one 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% is a spectacular milk chocolate," Niedermyer
says. "What's emerging now is dark milk chocolate.
Guittard has a 45% milk chocolate. Anything around
38% falls in the gourmet milk chocolate realm."
As a good rule of thumb, he says, when selecting the
types of chocolate, you really want to think about the

CHARLES
Niedermyer II

desired application.
"Great ganache can be the center of a great wedding
cake. It should be very shiny and reﬂective," he says.
"I try to never refrigerate ganache if I don't have to. It
can last three weeks at room temperature."
One of the most common mistakes when making
ganache is melting the chocolate, Niedermyer
advises. You want to make an emulsion. Niedermyer

Charles Niedermyer II, chef instructor at Pennsylvania

uses an immersion blender to make ganache. You can

College of Technology, shares valuable ideas for cake

also use a whisk or a robot coupe.

gourmet chocolate. He is a big fan of Guittard chocolate

In other trends, cake pops continue to be popular, he

and offers creative ideas for using chocolate ganache in

points out, because they are easy to pass around. "It's

everything from elegant cakes to fun cake pops.

something small people can enjoy." To make ganache

 

cake pops, Niedermyer suggests a basic ratio of

Niedermyer is an experienced chef with a demon-

40-45 percent ganache to cake. Chopping is a signiﬁ-

strated history of working in higher education and

cant labor expense; he buys chocolate wafers. "When

industry collaboration. He earned a bachelor of

you chop chocolate for ganache, it needs to be ﬁne."

32 < NOV 2018 | bakemag.com

JOHN UNREIN

decorators wanting to elevate their creations with

http://www.bakemag.com

bake - November 2018

Table of Contents for the Digital Edition of bake - November 2018

bake - November 2018
Editor's Note - THE TWENTYFIVE ISSUE: education and inspiration
Contents
twenty-five 2018
Michel Suas
Ewald Notter
Jacquy Pfeiffer
Nicholas Lodge
Peter Reinhart
Norman Love
Didier Rosada
Richard Miscovich
Lauren Haas
Melina Kelson
Tony Gemignani
Marina Sousa
Leo Spizzirri
Mark Seaman
Bronwen Weber
Charles Niedermyer II
Anna Sortun
Martin Philip
En-Ming-Hsu
Karen Bornarth
Mike Terry
Nicky Giusto
Pierre Zimmermann
Harry Peemoeller
Mitch Stamm
CAKENOMICS
Christmas is the time to play
TIME SAVING TIPS
SUPPLY SIDE ECONOMICS
WINNING PROMOTIONS
INNOVATIVE PRODUCTS
Product Showcase
Classifieds
Ad Index
Formula of the Month
bake - November 2018 - bake - November 2018
bake - November 2018 - bake - November 2018
bake - November 2018 - 2
bake - November 2018 - Editor's Note - THE TWENTYFIVE ISSUE: education and inspiration
bake - November 2018 - 4
bake - November 2018 - 5
bake - November 2018 - Contents
bake - November 2018 - 7
bake - November 2018 - twenty-five 2018
bake - November 2018 - 9
bake - November 2018 - Michel Suas
bake - November 2018 - 11
bake - November 2018 - Ewald Notter
bake - November 2018 - 13
bake - November 2018 - Jacquy Pfeiffer
bake - November 2018 - Nicholas Lodge
bake - November 2018 - Peter Reinhart
bake - November 2018 - 17
bake - November 2018 - Norman Love
bake - November 2018 - 19
bake - November 2018 - Didier Rosada
bake - November 2018 - Richard Miscovich
bake - November 2018 - Lauren Haas
bake - November 2018 - 23
bake - November 2018 - Tony Gemignani
bake - November 2018 - Marina Sousa
bake - November 2018 - Leo Spizzirri
bake - November 2018 - 27
bake - November 2018 - Mark Seaman
bake - November 2018 - 29
bake - November 2018 - Bronwen Weber
bake - November 2018 - 31
bake - November 2018 - Charles Niedermyer II
bake - November 2018 - Anna Sortun
bake - November 2018 - Martin Philip
bake - November 2018 - 35
bake - November 2018 - Karen Bornarth
bake - November 2018 - Mike Terry
bake - November 2018 - Nicky Giusto
bake - November 2018 - Pierre Zimmermann
bake - November 2018 - Harry Peemoeller
bake - November 2018 - Mitch Stamm
bake - November 2018 - 42
bake - November 2018 - CAKENOMICS
bake - November 2018 - Christmas is the time to play
bake - November 2018 - 45
bake - November 2018 - 46
bake - November 2018 - 47
bake - November 2018 - TIME SAVING TIPS
bake - November 2018 - 49
bake - November 2018 - SUPPLY SIDE ECONOMICS
bake - November 2018 - WINNING PROMOTIONS
bake - November 2018 - INNOVATIVE PRODUCTS
bake - November 2018 - 53
bake - November 2018 - Product Showcase
bake - November 2018 - Classifieds
bake - November 2018 - 56
bake - November 2018 - Ad Index
bake - November 2018 - Formula of the Month
bake - November 2018 - 59
bake - November 2018 - 60
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