Element 3: Prepare chocolate moulds Maintain tempered couverture may relate to: Ensure moulds are Temperature control Holding time of tempered couverture. Polish moulds ready for use Commodities may include: Keep moulds at correct temperature for production fruits or nuts Element 4: Make moulded chocolates Flavourings or essences Select and prepare combinations to be produced Alcohol-based products Use tempered couverture and set in moulds Cream. correctly Equipment may include: Fill moulded chocolates correctly Trays Set, release and handle moulded chocolates appropriately Bowls Element 5: Coat and decorate with chocolate Mixing machine Prepare a variety of chocolate coating, icing, glazes and decorations Scales Decorate coating, icing, glazes and Rolling pins decorations according to standard recipes and/or Moulds enterprise standards and/or customer requests Rings Element 6: Store chocolate and chocolate products Tins Store at correct temperature and conditions Dipping tools and racks. Maintain maximum eating quality, appearance Techniques may relate to: and freshness Rubbing Beating Whisking Folding
Element 3: Prepare chocolate moulds Ensure moulds are Polish moulds ready for use Keep moulds at correct temperature for production Element 4: Make moulded chocolates Select and prepare combinations to be produced Use tempered couverture and set in moulds correctly Fill moulded chocolates correctly Set, release and handle moulded chocolates appropriately Element 5: Coat and decorate with chocolate Prepare a variety of chocolate coating, icing, glazes and decorations Decorate coating, icing, glazes and decorations according to standard recipes and/or enterprise standards and/or customer requests Element 6: Store chocolate and chocolate products Store at correct temperature and conditions Maintain maximum eating quality, appearance and freshness Maintain tempered couverture may relate to: Temperature control Holding time of tempered couverture. Commodities may include: fruits or nuts Flavourings or essences Alcohol-based products Cream. Equipment may include: Trays Bowls Mixing machine Scales Rolling pins Moulds Rings Tins Dipping tools and racks. Techniques may relate to: Rubbing Beating Whisking Folding