One of my absolute favorite things in this world is chocolate. In fact, I’m often quoted as saying, “It’s all about the chocolate!” So I’m indulging myself this week with this chocolate-y list. Grab your favorite chocolate treat, and learn a bit about chocolate making. Just don’t say Hershey.
- Cacao: the seed of the Theobroma cacao tree, which is used to make chocolate
- Tempering: the act of heating then cooling chocolate to specific temperatures so that when the cooled chocolate becomes smooth with a glossy sheen to it
- Dutching: neutralizing the acids in cocoa powder through the use of alkali
- Couverture: chocolate that contains at least 32% cocoa butter
- Ganache: a blend of chocolate, cream, and sometimes butter used as a frosting or glaze or as part of a truffle or other confection
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- Chocolate liquor/chocolate mass: the paste created from ground roasted cocoa beans, used to make chocolate
- Cocoa powder: the powder that remains when the cocoa butter is removed from the chocolate liquor
- Cocoa butter: the vegetable fat in the chocolate liquor
- Chocolate bloom: gray or white blotches or streaks that appear on or within the chocolate; the bloom can be caused by improper tempering, or warm or fluctuations in temperature during storage
- Enrobing: To coat or cover candies with chocolate in a special machine.
If any chocolatiers want to send me some chocolate, I’m sure I could do a post on words to describe your confections! 😉