Guide to Chocolate terms Buttercream – a light, creamy consistency made with butter and chocolate Caramel – super-heated, caramelized sugar mixed with butter and/or cream. Feuilletine – Baked pancake pieces, also known as crepes dentelles with a delicately crisp texture. Most often blended into praline to create a wafer like texture Fondant – a traditional filling made with water, sugar and glucose that produces a creamy textured filling. Can be firm or soft. Fudge – mix of sugar, butter and milk that is beaten while it cools to create a smooth, creamy consistency. Ganache – a blend of chocolate, cream, milk or butter giving a velvet smooth consistency. The classic filling of truffles. Gianduja – (pronounced jan-DOO-yah) a blend of hazelnut paste and chocolate, filling must contain 20 – 40% hazelnut. Typical smoother and finer than a praline. Marzipan – a blend of ground almonds and sugar Mousse – filling that incorporates air bubbles to give it a light and airy texture Praline – a blend of finely milled roasted nuts and chocolate. Most often made with hazelnut but can be made with any nuts – pecans, walnuts, pistachios etc. Bloom – a matt white-ish sheen that appears on the surface of chocolate. This occurs in ultra-sensitive chocolates – usually pralines – made with all natural ingredients, high in cocoa butter and nut oil. This phenomenon does not affect the quality or the taste.
Posted on: Sat, 03 Aug 2013 21:54:29 +0000
Trending Topics
Recently Viewed Topics
© 2015