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Elements and Performance Criteria

1. Select ingredients.
   • Confirm food production requirements from food preparation list and standard recipes.
   • Calculate ingredient amounts according to requirements.
   • Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
2. Select, prepare and use equipment.
   • Select type and size of equipment suitable to requirements.
   • 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.
3. Portion and prepare ingredients.
   • Sort and assemble ingredients for chocolate confectionery according to food production sequencing.
   • Weigh and measure wet and dry ingredients according to the recipe and quantity of chocolates required.
   • Minimise waste to maximise profitability of chocolates produced.
4. Temper couverture.
   • Use tempering methods and appropriate temperatures to melt and temper couverture.
   • Manipulate couverture to the correct viscosity and desired flow properties to achieve desired colour, gloss, sheen and snap upon solidification.
   • Control the temperature to retain workable consistency.
5. 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.
6. 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.
7. Coat chocolate centres.
   • Select tempered couverture to match centres.
   • Bring centres to be coated to the correct temperature.
   • Use appropriate methods to coat centres to achieve an even and appropriate thickness with a uniform quality finish.
8. Decorate, present and store chocolates.
   • Decorate chocolates attractively, according to standard recipes, using designs suited to the product.
   • Use suitable service-ware to attractively present chocolates according to organisational standards.
   • Display chocolates in appropriate conditions to retain optimum freshness.
   • Store chocolates in appropriate environmental conditions.
   • Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Range Statement

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included. Range is restricted to essential operating conditions and any other variables essential to the work environment.
Protecting mould from contamination must involve:	ensuring that the polished surface is: clean, polished and free of dust or residue untouched by bare fingers untouched by objects that may dull, scratch or damage it.
Food quality adjustments must involve consideration of factors relating to:	ratio of wet to dry ingredients taste temperature texture.
Environmental conditions must ensure appropriate:	atmosphere humidity light packaging temperature use of containers ventilation.

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Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

prepare individual chocolates from three different types listed in the knowledge evidence with each of the following:

hard centres

soft centres

fillings

use at least six different centres or fillings listed in the knowledge evidence when producing above chocolates

use at least one of the tempering methods for couverture when producing above chocolates

produce above individual chocolates in commercial quantities:

that are consistent in quality, size, shape and appearance

within commercial time constraints

following procedures for portion control and food safety practices when handling and storing chocolate ingredients and chocolates

responding to special customer requests and dietary requirements.

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Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for:

ingredients commonly used to produce chocolate confectionery

classical and contemporary individual chocolates specified above in the performance evidence

contents of stock date codes and rotation labels

types of chocolates:

cut or dressed

hand coated

machine enrobed

made with prepared hollow shells

moulded

classical and contemporary centres and fillings used when producing chocolates:

caramel

croquant

flavoured fondant

ganache

jellies

liqueurs

marzipan

nougat

nuts and fruits

historical and cultural derivations of a variety of chocolates

indicators of freshness and quality of stocked ingredients for chocolates

mise en place requirements for producing chocolate confectionery

tempering methods for couverture:

controlling the formation of seed crystals

tabling method

use of heated water jackets

use of microwave

vaccination or addition method

appropriate temperatures to melt and temper couverture

properties of tempered couverture:

flow properties

setting properties

viscosity

expected product characteristics of solidified couverture specified in the performance evidence:

colour

gloss

sheen

snap

methods to coat centres:

hand coating

hand dipping

machine enrobed

complementary tastes and textures of dark, milk and white couverture for fillings and centres

decoration techniques for individual chocolates

appropriate environmental conditions for storing ingredients and individual chocolates to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to:

produce chocolate confectionery

protect polished chocolate moulds from contamination and damage.

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