bake Special Report - July 2022 - 31
to win Best Dégustation and Silver
Medal overall at the 2012 World
Pastry Championship in Las Vegas.
Johnson also competed in the 2015
Coupe du Monde de la Pâtisserie
with teammates Scott Green and
John Kraus, coached by Ewald
Notter and Wressell, where they
brought home the bronze medal.
The composition of white, dark
and milk chocolate can be explained,
Johnson begins, starting with dark
chocolate, which is 100% cocoa
mass (or cocoa liqueur - 100%
unsweetened chocolate), sugar, and
lecithin. " There is zero milk in it, " he
Milk chocolate is cocoa mass,
sugar, and lecithin, milk solids.
White chocolate is just cocoa
butter, sugar, and dried milk powder.
The amount of added cocoa
butter will vary depending on its
Chocolate will not spoil easily
because it does not contain any
water, Pfeiffer points out.
What is confectionery
The only thing that is going to
change is there is zero cocoa butter,
Johnson explains. For ease of use,
it contains vegetable fat. When it
melts, it recrystallizes in the same
form. Vegetable fat is very stable.
It is not going to melt.
For a low-fat chocolate, the range
would be 63% down to 28%. That
is a safe range for baking cookies,
blondies and others.
Ganache is heavy cream (heated
to infuse flavor). Pour it over the
chocolate of your choice.
" The choice of chocolate is very
important, " Johnson says, adding
you can make distinctive flavors like
pistachio ganache or fruit ganache.
" The flavor of the chocolate
matters. Some have notes of acidity.
Some have fruit notes. "
Say, for example, you want to
make passionfruit ganache. When
the chocolate is very acidic, use
a rounder flavor. You could find a
flavor that balances well.
" White chocolate is 65% sugar, so
we usually like to use white and milk
chocolate to make acidic ganache.
The sugar is there, and it will balance
very well with the acidity, " Pfeiffer
Josh Johnson, pastry chef
at Guittard Chocolate
Organic cocoa powder
Guittard Chocolate Company,
the 150+ year-old San Franciscobased
chocolate maker, is pleased
to announce the latest addition
to its cocoa powder line: Guittard
Organic Natural cocoa powder.
Inviting new performance possibilities
with its unique flavor and
function, Guittard's new Organic
Natural powder combines a high
percentage of cocoa butter fat with
flavor-forward organic beans for a
cocoa that delivers new possibilities
in baking as well as drinking.
The natural processing of the
along with the high cocoa butter
content leads to a cocoa powder
that is lighter in color and retains the
original flavor-forward complexity
Bake Magazine Digital Special Report 3 | Volume 3 | bakemag.com
bake Special Report - July 2022
Table of Contents for the Digital Edition of bake Special Report - July 2022
bake Special Report - July 2022 - Intro
bake Special Report - July 2022 - 1
bake Special Report - July 2022 - 2
bake Special Report - July 2022 - 3
bake Special Report - July 2022 - 4
bake Special Report - July 2022 - 5
bake Special Report - July 2022 - 6
bake Special Report - July 2022 - 7
bake Special Report - July 2022 - 8
bake Special Report - July 2022 - 9
bake Special Report - July 2022 - 10
bake Special Report - July 2022 - 11
bake Special Report - July 2022 - 12
bake Special Report - July 2022 - 13
bake Special Report - July 2022 - 14
bake Special Report - July 2022 - 15
bake Special Report - July 2022 - 16
bake Special Report - July 2022 - 17
bake Special Report - July 2022 - 18
bake Special Report - July 2022 - 19
bake Special Report - July 2022 - 20
bake Special Report - July 2022 - 21
bake Special Report - July 2022 - 22
bake Special Report - July 2022 - 23
bake Special Report - July 2022 - 24
bake Special Report - July 2022 - 25
bake Special Report - July 2022 - 26
bake Special Report - July 2022 - 27
bake Special Report - July 2022 - 28
bake Special Report - July 2022 - 29
bake Special Report - July 2022 - 30
bake Special Report - July 2022 - 31
bake Special Report - July 2022 - 32
bake Special Report - July 2022 - 33
bake Special Report - July 2022 - 34
bake Special Report - July 2022 - 35
bake Special Report - July 2022 - 36
bake Special Report - July 2022 - 37
bake Special Report - July 2022 - 38
bake Special Report - July 2022 - 39
bake Special Report - July 2022 - 40