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| Chocolate glossary
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.
- 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.
- 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
Fondant is the French word for dark or "Pure" chocolate.
(Contrasts with milk chocolate or "Lait")
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.
Gianduja is a delicious mixture of emulsified hazelnuts and cocoa
mass, cocoa butter and sugar. Originally this was an Italian specialty.
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.
- 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.
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."
- 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.
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.
- 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
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