The Little Lexicon of The Chocolatier
Cocoa butter : is the oil extracted from cocoa beans. It is pale yellow in colour, long-lasting and melts at 32-35 ° C.
Cocoa: Cocoa (from cachuatl, the beans of the cacaoyer or cocoa tree) is the powder obtained after roasting and grinding the cocoa beans.
Milk chocolate : is obtained by adding powdered or concentrated milk to the cocoa. European rules demand a minimum 25% cocoa.
White chocolate : is based on cocoa butter to which is added sugar, milk and flavouring but no cocoa solids.
Dark chocolate : contains at least 50 % cocoa, but can be as much as 99 % which is quite bitter.
Chocolate for covering : uses chocolate with a large proportion of cocoa butter and less sugar.
Coating : the process of encapsulating the sweet centres in chocolate.
Ganache : is a chocolate filling made from a mix of butter, cream and melted chocolate which may be flavoured with coffee, lemon, etc.
Gianduja : is a paste consisting of a mixture of crushed, grilled almonds, sugar and fondant chocolate.
Gianduja : is a paste consisting of a mixture of crushed, grilled almonds, sugar and fondant chocolate.
Guitar: is used by the chocolatier to cut up square, diamond-shaped or rectangular chocolates, marzipans or fruit jellies.
Napolitano: is a 5g piece of chocolate wrapped individually and usually offered in bars, and restaurants.
Nougatine: is a confectionery made from caramelised sugar and tiny pieces of almonds or hazelnuts.
Praline: is a mix of hazelnuts and/or blanched almonds and sugar ground and blended with cocoa or cocoa butter.
Truffle: is a fluffy chocolate ganache dusted with cocoa powder.
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