chocolate or not
cocoa and cocoa butter
flavourings
salt
spices
100
This chocolate contains no sugar and is more economical than couverture.
What is unsweetened chocolate.
100
This dry powder differs from unsweetened chocolate because it contains very little cocoa butter.
What is cocoa powder.
100
This is a more economical substitute to vanilla beans.
What is vanilla extract.
100
The primary function of adding salt to baked goods.
What is to enhance flavour.
100
This spice is derived from an evergreen tree.
What is cinnamon.
200
This chocolate has had the cocoa butter removed and replaced with another fat.
What is coating chocolate.
200
This type of cocoa powder has been processed with an alkali.
What is dutch processed cocoa
200
A flavorful oil dissolved in alcohol.
What is an extract.
200
In bread making, salt has this effect on gluten development.
What is to strengthen.
200
It's better to use too little than too much of these flavor enhancers that can be used in every day baking and cooking.
What are spices.
300
This chocolate contains no cocoa solids and consists of cocoa butter, milk solids, sugar.
What is white chocolate.
300
Instead of baking powder, baking soda should be used with this type of cocoa powder.
What is natural cocoa powder.
300
A flavorful oil mixed with water and a gum or starch.
What is an emulsion.
300
In bread making, salt should never be added directly to (BLANK) because of the effect it has on it.
What is Yeast and the water that it dissolves in.
300
Madagascar and Tahiti grow this tropical orchid plant that produces this commonly used flavoring.
What is the vanilla bean.
400
Cocoa mass, bitter and bakers are all other names for this ingredient.
What is unsweetened chocolate
400
Cocoa butter hardens at this temperature.
What is 27 degrees Celsius.
400
This is essentially an extract with sugar added.
What is liqueur.
400
The weight percentage of salt to flour that is used in bread baking.
What is 1.5 to 2.
400
This spice is derived from the husk of the nutmeg seed.
What is mace.
500
When this is done properly to couverture, the final product will have a nice shine and a good snap.
What is crystallization of cocoa butter, tempering.
500
This is the fat pressed out of the chocolate liquor when cocoa is processed.
What is cocoa butter.
500
The most common reason for substituting an artificial flavor instead of a natural flavor.
What is cost.
500
This makes it harder to do but it won't tear while you do it when salt is added to the dough.
What is stretching
500
Spices should be stored this way.
What is tightly sealed in a cool, dry, dark place.
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