Chocolate Terms
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Gianduja
A mixture of very finely ground hazelnuts, almonds or walnuts, sugar and milk
or plain chocolate. |
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Ganache
A mixture of chocolate and cream usually with extra butter. |
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Praline
Caramelised finely ground almonds and/or hazelnuts mixed with chocolate. |
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Marzipan
Molten sugar mixed with finely ground almonds. Often with pistachio nuts as well. |
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Truffle
A mixture of chocolate, cocoa butter, sugar and cream. |
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Croquant
Caramelised sugar with chopped roasted hazelnuts and/or almonds. |
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Fondant
A mixture of various sugars, water and confectioner's glucose. |
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Chocolate History
Chocolate is made from the beans of the Cocoa Tree. It was first cultivated by the Olmec Indians in central America as far back as 400 BC. These natives actually worshipped the Cocoa Tree. The Mayans from Mexico migrated north in 600 AD and they set up the first cocoa plantations. It was only when Christopher Columbus in 1502, after discovering the Mayons and Aztecs, returned to Spain after conquering the Americas, that cocoa beans found their way to Europe.
Subsequently, the Spanish Explorer, Cortez, found the Aztecs using the cocoa beans for an exotic drink and at this point he realised the commercial possibilities. It was not until the 16th century that the first hot chocolate drink was inspired by adding sugar cane and spices.
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