greweling-2010
Chocolates and confections at home with the Culinary Institute of America
Houghton Mifflin Harcourt Publishing Company
2010
Articles citing this source:
Caramel
Confectionery product made by heating sugars
Chocolate liquor
Pure cocoa mass in liquid, semi-liquid, solid or semi-solid form
Cocoa butter
Fat extracted from cacao seeds, used in chocolate making
Compound coating
inexpensive chocolate substitute that uses cocoa but excludes cocoa butter
Confit
Cooking technique of slow cooking foods immersed in fat or syrup
Crystallize
Process by which a solid with a highly organised atomic or molecular structure forms
Dutch Process cocoa
Dutch process removing cocoa butter and treating the cocoa mass with an alkalizing agent to remove bitterness
Enrobing
machine for confectionery
Flavonoid
chemical compound containing two or more aromatic rings, each bearing at least one aromatic hydroxyl and connected with a carbon bridge
Forastero
dried and fully fermented fatty seed of Theobroma cacao
Ganache
food
Gelatin
mixture of peptides and proteins derived from connective tissues of animals
Gianduja
Confection made of chocolate and hazelnut
Invertase
class of enzymes that hydrolyze disaccharides
Maillard reaction
Chemical reaction in roasting, baking, or frying
Nougat
confection
Pectin
structural heteropolysaccharide contained in the primary cell walls of terrestrial plants and some algae
Pistole
Flat pellet of chocolate
Rancidity
conversion of fats and oils into foul-tasting or -smelling substances
Trinitario
Variety of cacao