Tel: 07989 858074
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Tel: 07989 858074
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Cocoa Bean - Source of all chocolate and cocoa, cocoa beans are found in the pods (fruit) of the cocoa tree, and evergreen cultivated mainly within twenty degrees north or south of the equator. These pods are very colourful ranging from bright red to lemon yellow. Cocoa Butter - Cocoa butter is a complex, hard fat made up mostly of triglycerides, it remains firm at room temperature, then it contracts as it cools and solidifies. Cocoa Liquor - Called liquor only because it is liquid, not because of alcohol content which is nonexistent. The ground nibs are liquid when warm, but solid when cooled. This is technically not yet chocolate. This is also referred to as cocoa mass. Cocoa Mass - Same as cocoa liquor. Cocoa Pods - Between the blossoms of the permanently flowering cocoa tree we can see fruit at various stages of development. The egg shaped cocoa pods measure between 15 and 30 centimetres and hang from the trunk and the largest branches. Each fruit contains between 30 and 40 beans of about 1cm in length. Cocoa Powder - The powdery substance that remains when the fat is pressed out. Cocoa powder is used to prepare chocolate drinks or to sprinkle truffles and chocolate tarts.
Enrobing - One of two chocolates making techniques, by taking the centre of a certain chocolate or praline and covering it with a layer of outer chocolate by pouring liquid chocolate over it or by dipping the chocolate centre by hand in liquid chocolate. (Contrasts with "moulded" chocolates).
Fat Bloom - A
dull white film of fat crystals on the surface of the chocolate. The bloom
arises from changes in the fat structure in the chocolate and is caused by a
variety of factors, including poor tempering of the chocolate, incorrect cooling
methods or warm storage conditions. This is a
problem of appearance only, as the chocolate is still edible. Ganache - A ganache is a rich, silky chocolate mixture made by combining chocolate and boiled cream and stirring until smooth. The proportions of chocolate to cream vary, depending on the use of the ganache and can be flavoured with fruits and different liquors. Lecithin - A natural product extract from the soy bean that is used as a thinner in chocolate. During the manufacturing of chocolate, lecithin controls flow properties through the reduction of viscosity. Moulding - Another technique for making chocolates, consists of placing chocolate in moulds to obtain a moulded chocolate shell that is then filled with one or several unique fillings before being sealed with another layer of chocolate. NIB - The kernels of coca beans are usually called 'nibs' and are the basic ingredient of which chocolate is made. After the beans are roasted, the shells are removed and these dark bits (nibs) remain. Praline - Praline is composed of richly flavoured chocolate to which caramelised sugar (hot caramel), well roasted, finely ground hazelnuts and vanilla have been added. Sugar Bloom - Visible as a dull white film on the surface of the chocolate. Dry and hard to the touch, sugar bloom is the result of surface moisture dissolving sugar in the chocolate and subsequent re-crystallisation of the sugar on the chocolate surface. Typically caused by cold chocolate being exposed to a warm humid environment with resultant condensation forming on the product. A visual and textural defect only. The product is fine to eat. Tempering - Chocolate contains two types of fat which melt at different temperatures. The complex process of cooling and heating chocolate so that both solidify with stability is called tempering. This process, done correctly, is what gives chocolate its shine and prevents "fat bloom".
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All Cakes made to order by
Lindsay Robson
Wedding Cakes |
