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Muscadine
- log shaped
- millk chocolate, praline paste, & contrieu
- piped and cut in log then dipped in powdered sugar
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Pailletine
- similar to feutienne
- cookie flakes
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Pfeffermintzlaler
- lit - peppermint dollar
- mint flavored fondant shaped into dollars & left to dry then dipped in dark chocolate
- peppermint patties
-
Carioca
- Brazilian
- mocha square
- mixture of white and dark chocolate set in slbas then cut in squares, dipped in dark chocolate and striped
-
NuBbluten
- lit - nut flour
- mixture of carmelized hazelnut with rum and marzipan
- left to harden to get skin and rolled out to 1/2" thick
- cut into triangles, dipped, & striped
-
Praline
- general term for nut paste
- specifically hazelnut paste
-
Rocher
- lit - rock
- hazelnut & wafer truffle
-
Mimosa
white chocolate, champagne and orange truffle
-
Cognac
liquor distilled from wine from France
-
Amaretto
almond liquor from Italy
-
Cassis
black currant flavor liquor
-
Gelee
- lit - jelly
- set fruit & thickeners
-
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Pectin
- Natural thickener found in skins of fruit
- apple & citrus fruits
-
Seizing
stops being fluid
-
Couveture
- high quality chocolate
- 32% chocolate liquor minimum & no other fat
-
Cocoa butter
fat naturally found in cocoa beans
-
Dutch processing
- cocoa processed with alkaline
- smoother & easily dispersed
-
Conching
- one of the final steps in making chocolate
- ingredients are recombined
- several hours to several days
-
Tempering
linig up fats to make the chocolate shiny
-
Fat bloom
- fats not properly tempered
- white powdery sheen
-
Presscake
- solid form of cocoa powder
- left after most of cocoa powder has been pressed out
-
Winnowing
beans extracted to expose nibs
-
Nibs
- Inner bits of cocoa beans
- what makes chocolate
- 50% cocoa butter
-
Gianduja
specific chocolate that is premixed with hazelnut paste
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