Elements and Performance Criteria
- Temper couverture.
- Prepare centres and fillings.
- Choose and manipulate ingredients correctly demonstrating high standards of hygiene.
- Prepare a range of centres and fillings according to standard recipes or enterprise specifications.
- Select and make fillings that are full-flavoured, interesting and natural.
- Bring fillings to the correct temperature, viscosity and consistency before being used.
- Ensure that shapes and sizes of centres are precise and uniform.
- Handle moulds.
- Make moulded chocolates.
- Select couverture or coatings appropriate to the filling and use.
- Temper couverture correctly and set in moulds ensuring it is of even and correct thickness and free from marks or air bubbles.
- Apply a range of fillings ensuring a level surface and allowing sufficient space for sealing with a layer of chocolate of appropriate thickness.
- Handle and store de-moulded chocolates so that they retain their glossy surface.
- Coat chocolate confectionery.
- Temper and manipulate couverture to the correct viscosity.
- Bring items to be coated to the correct temperature.
- Coat prepared centres using techniques ensuring an even and correct thickness of chocolate and a uniform quality finish.
- Execute hand dipping in a logical and accurate manner.
- Decorate and present chocolate confectionery attractively.
- Store chocolate and chocolate confectionery.