Elements and Performance Criteria
- Select ingredients.
- Select, prepare and use equipment.
- Select equipment of the correct type and size.
- Safely assemble and ensure cleanliness of equipment before use.
- Use equipment safely and hygienically according to manufacturer instructions.
- Protect polished chocolate moulds from contamination.
- Keep chocolate moulds at an appropriate and constant temperature.
- Portion and prepare ingredients.
- Temper couverture.
- Prepare centres and fillings.
- Use cookery methods for centres and fillings to achieve full flavoured, interesting and natural characteristics.
- Manipulate ingredients at correct temperature to achieve the correct viscosity and consistency.
- Follow standard recipes and make food quality adjustments within scope of responsibility.
- Prepare centres of precisely uniform shapes and sizes.
- Make moulded chocolates.
- Select tempered couverture to match fillings.
- Set tempered couverture in moulds to achieve even and appropriate thickness free from marks or air bubbles.
- Insert fillings to a level surface and allow space for seal.
- Seal with a layer of chocolate of appropriate thickness.
- Cool, de mould chocolates and handle carefully to retain a glossy surface.
- Coat chocolate centres.
- Decorate, present and store chocolates.
- Decorate chocolates attractively, according to standard recipes, using designs suited to the product.
- Use suitable serviceware to attractively present chocolates according to organisational standards.
- Display chocolates in appropriate conditions to retain optimum freshness.
- Store chocolates in appropriate environmental conditions.