Chocolate Glossary 3

What is chocolate Enrobing?

Enrobing is the art of covering candies fruit, pastries and cakes in chocolate to form an outer chocolate shell or coating. Dark, milk and white chocolate can all be used for enrobing , It is important to ensure items being enrobed are completely dry beforehand as any water present will affect the chocolates ability to bond and can also contaminate the enrobing chocolate if items are being dipped.

What is Chocolate Frosting?

Chocolate frosting is a chocolate, sugar butter combination used for covering cakes and pastries its simplicity and ease of use makes it a popular choice for
home bakers and pastry chefs alike.

What is a Ganache?

A ganache is a chocolate and cream combination the proportions of which are varied to achieve the desired consistency for chocolate fillings, glazed icings and cake fillings.

What is Chocolate Liquor?

Chocolate liquor (not to be confused with the alcoholic chocolate liqueur) is the substance produced by grinding cocoa nibs. The grinding process releases the high fat content (cocoa butter) present in the nibs to form the liquor.

What are Pralines?

Traditionally pralines are ground sugar coated almonds forming the centre for chocolate enrobed candies, cakes ice creams and deserts. In some regions almonds are substituted for pecans or other nuts and creams and various flavourings are added. Pralines originated in France in the 17th century by the sugar manufacturer, Marshal du Plessis-Praslin and were brought to America by French settlers in the 1800's. Praline is sometimes used as a general term for chocolates.

What is chocolate Seizing

When tempering or using melted chocolate, it should never come into contact with water as their inability to  mix will cause the chocolate to seize (become lumpy)

What is Chocolate Tempering?

Chocolate tempering is a process of stabilizing the crystalline arrangement in cocoa butter thus giving the finished chocolate noticeably improved characteristics. Typically, chocolate tempering is achieved by heating and cooling the chocolate between its boiling and setting points in a controlled way while moving it around to
ensure consistent temperature adjustment. Eventually the correct working temperature is accomplished and when the chocolate is finally permitted to set, the cocoa butter crystals are aligned, the chocolate becomes crisp when snapped and has a noticeably glossy sheen. Click here for detailed explanation.

What are Truffles?

Truffles are chocolate confectioneries made from a ganache centers enrobed in chocolate, dusted with cocoa powder or crushed wafers. Truffles are often found with regional variations to the ganache center.

What is Zocolati?

Zocolati is an Aztec word meaning 'bitter water' given to their early-day chocolate drink.