Chocolate

Card Set Information

Author:
snshn425
ID:
152691
Filename:
Chocolate
Updated:
2012-05-07 10:58:31
Tags:
chocolate
Folders:

Description:
Chocolate Test #2
Show Answers:

Home > Flashcards > Print Preview

The flashcards below were created by user snshn425 on FreezingBlue Flashcards. What would you like to do?


  1. Muscadine
    • log shaped
    • millk chocolate, praline paste, & contrieu
    • piped and cut in log then dipped in powdered sugar
  2. Pailletine
    • similar to feutienne
    • cookie flakes
  3. Pfeffermintzlaler
    • lit - peppermint dollar
    • mint flavored fondant shaped into dollars & left to dry then dipped in dark chocolate
    • peppermint patties
  4. Carioca
    • Brazilian
    • mocha square
    • mixture of white and dark chocolate set in slbas then cut in squares, dipped in dark chocolate and striped
  5. 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
  6. Praline
    • general term for nut paste
    • specifically hazelnut paste
  7. Rocher
    • lit - rock
    • hazelnut & wafer truffle
  8. Mimosa
    white chocolate, champagne and orange truffle
  9. Cognac
    liquor distilled from wine from France
  10. Amaretto
    almond liquor from Italy
  11. Cassis
    black currant flavor liquor
  12. Gelee
    • lit - jelly
    • set fruit & thickeners
  13. Port
    fortified wine
  14. Pectin
    • Natural thickener found in skins of fruit
    • apple & citrus fruits
  15. Seizing
    stops being fluid
  16. Couveture
    • high quality chocolate
    • 32% chocolate liquor minimum & no other fat
  17. Cocoa butter
    fat naturally found in cocoa beans
  18. Dutch processing
    • cocoa processed with alkaline
    • smoother & easily dispersed
  19. Conching
    • one of the final steps in making chocolate
    • ingredients are recombined
    • several hours to several days
  20. Tempering
    linig up fats to make the chocolate shiny
  21. Fat bloom
    • fats not properly tempered
    • white powdery sheen
  22. Presscake
    • solid form of cocoa powder
    • left after most of cocoa powder has been pressed out
  23. Winnowing
    beans extracted to expose nibs
  24. Nibs
    • Inner bits of cocoa beans
    • what makes chocolate
    • 50% cocoa butter
  25. Gianduja
    specific chocolate that is premixed with hazelnut paste

What would you like to do?

Home > Flashcards > Print Preview