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Glossary
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A - D |
E - H |
I - P |
Q - Z
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Lecithin
A natural product extracted from the soy bean that is used as a thinner in chocolate. During the manufacturing of chocolate, lecithin controls flow properties through the reduction of viscocity.
Low Fat Cocoa
Cocoa powder containing less than ten percent cocoa butter.
Marzipan
Marzipan is a thick paste achieved by skillfully mixing melted sugar with finely chopped ground almonds. The outer shell of a marzipan is an envelope of milk, white or dark chocolate. The Lubecker method (known to be the world's best Marzipan) means that only pure almond and sugar are used, thereby delivering the fullest almond taste.
Medium Fat Cocoa
Cocoa powder containing between ten and twenty-two percent cocoa butter.
Milk Chocolate
The best known kind of eating chocolate. Milk chocolate is made by combining the chocolate liquid, extra cocoa butter, milk or cream, sweetening, and flavorings.
Moulding
Another technique for making chocolate consists of placing chocolate in molds to obtain a molded chocolate "shell" that is then filled with one or several unique fillings before being seals with another layer of chocolate. The typical Belgian Praline is produced by pouring a hazelnut praline filling in molded shapes.
Nibs
The kernels of coca beans are usually called 'nibs' and are the basic ingredient of which chocolate is made, Sometimes, the original dark and rich nibs are used to add texture to chocolate bars or chocolate deserts.
Nougatine
Nougatine is achieved by heating sugar until it caramelizes and mixing finely crushed roasted hazelnuts or almonds . Once this paste is achieved, it is put on a caramel roller and crushed into little pieces. Nougatine pieces are used as filling in certain chocolates and chocolate bars.
Organic
The word 'organic' refers to how these food products are produced. Organic production is based on a system of farming that maintains and replenishes the fertility of the soil. Organic foods are produced without the use of chemical pesticides and fertilizers. They are processed without artificial ingredients, preservatives or irradiation. Organic chocolate contains a minimum of 95% naturally grown and certified raw materials.
P‰te de Fruits
Pates de fruits are composed of sugar pulps and apple pectin. The fruit percentage is more than 50% of the total component.
Pods
Between the blossoms of the permanently flowering cocoa tree we can see fruit (pods) at various stages of development. The egg-shaped cocoa pods measure between 15 and 30 centimeters (between 6 and 12 inches) and hang from the trunk and the largest branches. Each fruit contains between 30 and 40 beans of about 1 cm (about 0.5 inch) in length.
Praliné
Praliné is composed of richly flavored chocolate to which caramelized sugar (hot caramel), well-roasted, finely-ground hazelnuts (or almonds) and vanilla have been added. The praliné flavor is typical in many Belgian chocolates or "pralines."
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