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Check out our free chocolate and pastry glossaries.
Chocolate & Pastry Glossaries
Chocolate Dragees – Definition & Detailed Explanation – Types of Chocolate Glossary
I. What is Chocolate Dragees? Chocolate dragees are small, bite-sized confections that consist of a center, typically a nut or dried fruit, coated in a layer of chocolate. The term “dragee” comes from the French word for “sugar-coated pill,” and these treats are often referred to as chocolate-covered nuts or fruits. They are popular as … Read more
Bain-Marie – Definition & Detailed Explanation – Equipment & Tools In Chocolate & Pastry Making Glossary
I. What is a Bain-Marie? A Bain-Marie, also known as a water bath, is a kitchen tool used for gently heating delicate foods such as chocolate and custards. It consists of a container filled with hot water, which is used to heat another container that holds the food. This indirect heat helps prevent scorching or … Read more
Conflict-Free – Definition & Detailed Explanation – Chocolate Certifications & Labels Glossary
What is Conflict-Free Chocolate? Conflict-free chocolate refers to chocolate that is produced without contributing to or supporting conflict, human rights abuses, or environmental degradation in the supply chain. This term is often used in reference to the cocoa industry, where issues such as child labor, forced labor, and deforestation are prevalent. How is Conflict-Free Chocolate … Read more
Genoise Aerating – Definition & Detailed Explanation – Baking Techniques Glossary
I. What is Genoise Aerating? Genoise aerating is a crucial step in the process of making a genoise cake, a light and airy sponge cake that is a staple in French baking. Aerating refers to the technique of incorporating air into the batter to create a fluffy and tender texture in the finished cake. This … Read more
Buttermilk – Definition & Detailed Explanation – Chocolate & Pastry Ingredients Glossary
What is Buttermilk? Buttermilk is a tangy, slightly acidic dairy product that is commonly used in baking and cooking. It is traditionally the liquid that is left behind after churning butter from cream. However, modern buttermilk is usually made by adding lactic acid bacteria to milk, which ferments the milk and gives it its characteristic … Read more
Coconut Oil – Definition & Detailed Explanation – Chocolate & Pastry Ingredients Glossary
I. What is Coconut Oil? Coconut oil is a versatile and popular ingredient in both chocolate and pastry making. It is extracted from the kernel or meat of mature coconuts harvested from the coconut palm. The oil is extracted through various methods, including cold-pressing or expeller-pressing the coconut meat to produce a smooth, creamy oil … Read more
Olive Oil – Definition & Detailed Explanation – Chocolate & Pastry Ingredients Glossary
I. What is Olive Oil? Olive oil is a popular cooking oil that is made by pressing olives, the fruit of the olive tree. It has been used for thousands of years in Mediterranean cuisine and is known for its rich flavor and numerous health benefits. Olive oil is a staple in many kitchens around … Read more
Tarte Tatin Inverting – Definition & Detailed Explanation – Baking Techniques Glossary
I. What is Tarte Tatin Inverting? Tarte Tatin inverting is a baking technique used to create a delicious upside-down caramelized fruit tart. The technique involves baking the tart with the fruit on the bottom and the pastry on top, then flipping it over before serving so that the fruit is on top. This creates a … Read more
