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Chocolate Liquor
Unsweetened chocolate, consisting of cocoa solids and cocoa butter.
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Chocolate Truffle
A small ball of chocolate ganache, served as a confection.
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Cocoa Butter
A white or yellowish fat found in natural chocolate.
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Conching
A step in the manufacturing of chocolate, the purpose of which is to create a fine, smooth texture.
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Couverture
Natural, sweet chocolate containing no added fats other than natural cocoa butter; used for dipping, molding, coating, and similar purposes.
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Dark Chocolate
Sweetened chocolate that consists of chocolate liquor and sugar.
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Milk Chocolate
Sweetened chocolate containing milk solids.
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Seeding
A technique for tempering chocolate by adding grated tempered chocolate to melted chocolate to cool it.
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Tablage
A technique for tempering chocolate by cooling it on a marble slab.
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Tempering
The process of melting and cooling chocolate to specific temper- atures in order to prepare it for dipping, coating, or molding.
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White Couverture
A confection consisting of cocoa butter, milk solids, and sugar. Sometimes erroneously called "white chocolate."
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