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     Chocolate glossary
       by Chocolate Source
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    1. Bittersweet
      Bittersweet chocolate, not to be confused with unsweetened or semisweet chocolate, is primarily used for baking. A slightly sweetened dark chocolate, it has many uses such as making shiny chocolate curls as garnishes or rich, dense chocolate cakes. Both it and semisweet chocolate are required by the U.S. FDA to contain at least 35% chocolate liquor.
    2. Cocoa Powder
      The result of extracting cocoa butter from cocoa paste. Cocoa powder is used to prepare chocolate drinks or to sprinkle truffles and chocolate tarts.
    3. Dark Chocolate
      Dark chocolate must contain a minimum of 43% cocoa to be called "dark" according to European norms. A "70% cocoa chocolate" is considered quite dark while 85% and even 88% cocoa dark chocolates have become quite popular for dark chocolate lovers.
    4. Fondant
      Fondant is the French word for dark or "Pure" chocolate. (Contrasts with milk chocolate or "Lait")
    5. Ganache
      A Ganache is a rich, silky chocolate mixture made by combining chopped semisweet chocolate and boiling cream and stirring until smooth. (Sometimes butter can also be added) The proportions of chocolate to cream vary, depending on the use of the ganache and can be flavored with fruits spices and different liquors. The result is a harmonious balance between the smoothness of the flavor and the intensity of the chocolate.
    6. Gianduja
      Gianduja is a delicious mixture of emulsified hazelnuts and cocoa mass, cocoa butter and sugar. Originally this was an Italian specialty.
    7. Marzipan
      Marzipan is a thick paste achieved by skillfully mixing melted sugar with finely chopped ground almonds. The outer shell of a marzipan is an envelope of milk, white or dark chocolate. The Lubecker method (known to be the world's best Marzipan) means that only pure almond and sugar are used, thereby delivering the fullest almond taste.
    8. Milk Chocolate
      The best known kind of eating chocolate. Milk chocolate is made by combining the chocolate liquid, extra cocoa butter, milk or cream, sweetening, and flavorings.
    9. Praliné
      Praliné is composed of richly flavored chocolate to which caramelized sugar (hot caramel), well-roasted, finely-ground hazelnuts (or almonds) and vanilla have been added. The praliné flavor is typical in many Belgian chocolates or "pralines."
    10. Semisweet and Sweet Chocolate
      Prepared by blending chocolate liquid with varying amounts of sweetening and added cocoa butter. Flavorings may be included. After processing, the chocolate is cooled. Sweet chocolate is usually molded into bars. Semisweet chocolate is also available in bar form, but most popularly as pieces. This is the generic term. Different manufacturers use different names such as blocs, squares, bits, etc. Chocolate is also granulated and known as "shot," used for decoration by candy makers and confectioners.
    11. Truffle
      A confection made of chocolate (ganache), butter, sugar, and sometimes liqueur shaped into balls and often coated with cocoa. Truffles are made by heating a rich blend of butter, cream, chocolate, and often a flavoring, delicately shaping it, and enrobing it with chocolate couverture.(milk, dark or white) Different truffle textures can be created by rolling the center ganache in cocoa powder, powdered sugar, or finely chopped nuts. Truffles, originally named after the exotic French mushroom because of its visual resemblance, are either hand-rolled chocolate or domed with a piped center.
    12. White Chocolate
      White chocolate is not considered real chocolate, because although it has cocoa butter (at least 32% to be considered of good quality), it does not have chocolate liquor. White chocolate is made from cocoa butter, milk, sugar and vanilla.


      read the complete Chocolate glossary @ Chocolate Source!

    ©  by Chocolate Source

     

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