|
|
|
|
|
www.frenchmancorner.com
|
We created this glossary in order to answer some of the basic question
as to the "what is what" of the chocolate business. If we did not
answer any questions, please do not hesitate to contact us at
info@frenchmancorner.com
- ABAISSE
- This is the French term for the act of rolling ou marzipan of gianduja with a rolling pin.
- CARAMEL
- Tasty decoration, with a wonderfully sugary and perfectly luxurious taste.
- COATING
- Consists of re-coating the various fillings of Neuhaus pralines, by passing them under a curtain of
heated chocolate in order to create numerous flavours through a divine alchemy.
- COCOA BUTTER
- A must-have ingredient for Neuhaus creations, ultimate secret of their incomparable taste.
The chocolate maker and designer is committed to exclusively using this vegetable fat, which
comes from the cocoa bean.
- COVERING
- The Neuhaus chocolate topping meets specific requirements: even coating, thickness,
constant fluidity, strong taste.
- DECORATION
- Final touch of the Neuhaus praline, the decoration comes close to beign art. The designer
is expert in teh composition of exclusive patters in chocolate, adding at leisure halved
walnuts, flaked almonds, and piped gianduja.
- FAT BLOOM
- If the chocolate s not kept at a constant temperature (15 to 18 degrees Celsius), the
vegetable fat of the cocoa migrates and is deposited on the surface of the chocolate.
A white film appears, but this does not alter anything in the taste of the divine delicacy.
- GANACHE
- Happy marriage of the sweetness of crème fraîche and the magic power of chocolate,
sublimely flavoured with liqueur, coffee, or any other of a thousand tastes.
- GARNISSAGE
- This is the French term for inserting a chocolate shell with a filling using a piping bag.
- GIANDUJA
- Delicate union of intense chocolate, cocoa butter, sugar... and crunchy dried fruits.
- MANON
- True weakness of Neuhaus, filled with butter cream and a halved walnuter, coated in
white, dark, or milk chocolate... or even with fondant sugar.
- MARZIPAN
- The exclusive mixture of the rarest almonds (the Faros) and sugar gives a blend with
incomparable flavour.
- MOULDING
- The chocolate is poured into moulds, then they are turned so that only a fine coat of
chocolate (the shell) remains. These shells are subsequently filled, closed up with a layer
of chocolate, and finaly cooled.
- NOUGATINE
- Hard and irresistible delicacy of sugar and hazelnut, with a taste of caramel.
Essential ingredient of the jewels of Neuhaus: "Tentation" and "Caprice".
- PRALINE
- Delicat blend of sugar, hazelnut, and/or almonds, this garnish exclusive to
Neuhaus is just asking to be melted in your mouth.
- SOY LECITHIN
- Natural extract from soya seeds, it has the great ability of enabling sugar and
milk to dissolve and mix unctuously with the cocoa butter.
- TEMPERING
- Setting the chocolate at a suitable temperature, according to its type, so that
it can be used for moulding and coating.
- TRUFFLES
- Of irregular shape but generally round, these small temples of sensual pleasure are
numerous: they are coated with coffee, cognac, or other infinite flavours. Dusted with
sugar, cocoa ...
- VANILLA
- Exquisite, penetrating, this flavour remains greatly appreciated in chocolate-making.
Neuhaus favours the unrivalled flavour of vanilla from Mexico and Bourbon vanilla.
Return to top
|
|
