Chocolate
What is a central nervous system stimulant
caffeine
to make (food, such as bread and cake) by preparing a dough, batter, etc., and cooking it in an oven using dry heat
bake
a solid chocolate made from two ingredients: cocoa mass and cocoa butter.
Unsweetened chocolate
a gentle method used to soften and combine fragile ingredients and spices on the stovetop
simmering
a process of controlled heating and cooling to manipulate the structure of cocoa butter, resulting in a shiny, smooth, and crisp chocolate with a good snap
Tempering
What is a soft candy made from sugar, butter, and milk or cream.
Fudge
to stir rapidly by hand or with a mixer to combine ingredients or incorporate air into mixture
beat
a whipped filling of chocolate and cream, used in desserts such as cakes and truffles.
Ganache
a protein that’s made from animal collagen used to thicken a mixture into a jello texture
gelatin
a type of chocolate, typically considered a form of dark chocolate, that contains a relatively high percentage of cacao and is less sweet than semisweet chocolate, but not as bitter as true dark chocolate (often exceeding 75% cacao) or unsweetened chocolate
Bittersweet chocolate
a fine-quality coffee.
Mocha
cook or be cooked to develop the characteristic brown color and nutty flavor of caramel
caramelizing
a thick paste made of sugar and water and often flavored or colored, used in the making of candy and the icing and decoration of cakes.
Fondant
a substance which can increase the viscosity of a liquid without substantially changing its other properties
thickening agent
a confectionery made from cocoa butter, sugar, and milk solids, lacking the non-fat components of cocoa (cocoa solids) found in dark and milk chocolate.
White chocolate
a spicy sauce made with chiles and usually chocolate, and served with meat.
Mole
to stir two or more ingredients until mixture is thoroughly combined and uniform in texture
mix
is a kind of pale yellow Italian cheese.
Fontina
the process of adding alcohol, typically Cognac or rum, to a hot pan and then lighting it on fire
flambé
a high-quality, professional-grade chocolate characterized by its high cocoa butter content, usually at least 31%.
Couverture
a thick, sweet food made from sugar cooked with the white parts of eggs, usually containing nuts and sometimes fruit
Nougat
coating a baking sheet or pan with butter or oil before adding batter or dough
grease
a sweet or savory dish made as a smooth light mass with whipped cream and beaten egg white, flavored with chocolate, fish, etc., and typically served chilled.
Mousse
the process of dispersing two or more immiscible liquids together to form a semistable mixture
emulsify
a piece of candy, especially one covered with chocolate.
Bonbon