Sample interview questions: Can you describe your experience working with different types of chocolate in pastry making?
Sample answer:
My experience working with different types of chocolate in pastry making is extensive and varied. I have worked with chocolates from all over the world, including single-origin chocolates, blends, and couverture chocolates. I am familiar with the different flavor profiles and textures of each type of chocolate and how to use them to create delicious and visually appealing pastries.
One of the most important things I have learned about working with chocolate is that it is essential to use high-quality chocolate. The quality of the chocolate will directly impact the flavor and texture of your pastries. I recommend using a chocolate with a cocoa content of at least 60%. This will ensure that your pastries have a rich, chocolatey flavor.
I have also learned that it is important to temper chocolate properly. Tempering is a process of heating and cooling chocolate in a specific way to stabilize the cocoa butter crystals. This results in a chocolate that is glossy, has a smooth texture, and is less likely to … Read full answer