Chocolate glossary
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Chocolate glossary Chocolate glossary A-B Chocolate glossary C Chocolate glossary D-L Chocolate glossary M-Z |
Maltitol Maltitol is a natural sugar-substitute based on a Malt-extract, which allows chocolate to keep a sweet taste without containing sugar. Maltitol has become the most popular alternative sweetener due to its lack of aftertaste and lower calorie count compared to artificial sweeteners. Marzipan Marzipan is created from a mixture of melted sugar with finely chopped ground almonds. Molinillo A traditional wooden stick with rings attached to the bottom used to whip chocolate drinks to create a foam. Moulding Placing chocolate in moulds to obtain a moulded chocolate "shell" that is then filled with one or several unique fillings before being sealed with another layer of chocolate. Nougatine Created from a mixture of caramelised sugar and finely ground almonds or hazelnuts. Pâte de Fruits Pâtes de fruits are composed of sugar pulps and apple pectin. The fruit percentage is more than 50% of the total component. Praliné A chocolate predominately created with caramelised sugar, roasted and finely ground hazelnuts or almonds. Semisweet A general term for sweetened dark chocolate with a minimum of 35% cocoa solids. Same as Bittersweet. Single Estate Chocolate A chocolate created using the cocoa beans from one particular estate. This can either be a blend or single variety of cocoa. This would also be classed as single origin. Single Origin Chocolate A chocolate created from cocoa from one particular area or region. This can either be a blend or single variety of cocoa. Single Variety Chocolate A chocolate created from a single variety of cocoa. Sugar Bloom Visible as a dull white film on the surface of the chocolate. Sugar bloom is the result of surface moisture dissolving sugar in the chocolate and subsequent re-crystallisation of the sugar on the chocolate surface. Typically caused by cold chocolate being exposed to a warm humid environment. A visual defect only. The chocolate is fine to eat. Tempering Tempering is the succession of heating and cooling the chocolate to obtain crystallisation. Crystallisation is when the cocoa butter solidifies to produce a smooth glossy finished chocolate. If not tempered properly the finished chocolate will be dull and streaky with a tendency to bloom. Theobroma The botanical description for cocoa. The name "Theobroma," comes from the ancient Greek words for "god" (Theo) and "food" (Broma). Truffle A chocolate made up of ganache, often shaped into balls and dusted with cocoa. Different truffle textures are created by rolling the centre ganache in cocoa powder, chocolate pieces, or finely chopped nuts. Truffles are named after the expensive French mushroom because of its visual resemblance. Xocoatl Xocoatl is the original name the Aztecs, Toltecs, Mayas and Incas gave to a stimulating drink they brewed from cocoa beans. It was a mixture of cocoa, maize (Indian corn) and water. |
