печење на пари

Бан-Мари/печење на пари

A bain-marie, or “Mary’s bath,” is the French equivalent of a double boiler. It melts chocolate gently over warm water so the chocolate will not burn. The “bath” refers to the method of placing a pan of food in another pan with simmering water. The term was originally used in alchemy, and was named after Moses’s sister, who was an alchemist.

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Ариба Национал какао

Permen & penganan; Cokelat

See Nacional cacao.

балота

Permen & penganan; Cokelat

A ballotin is a box developed in Belgium with structured compartments designed to prevent the chocolates from crushing each other. Unlike boxes that hold chocolate in ridged paper ...

какаовац

Permen & penganan; Cokelat

Also called the grain, the seed of the cacao pod of the Theobroma cacao tree, beans are the source of all chocolate and cocoa. There are generally 20 to 40 flat, almond-shaped ...

белгијска чоколада

Permen & penganan; Cokelat

Of the three styles of bonbons—Belgian, French and Swiss—Belgian chocolates are characterized by a slightly larger size, a thicker chocolate shell and a heavier and sweeter ...

горка чоколаде

Permen & penganan; Cokelat

Another word for Baker’s chocolate or unsweetened chocolate.

горка чоколада

Permen & penganan; Cokelat

Sweetened dark chocolate containing at least 35% chocolate liquor, in addition to sugar and cocoa butter. The darkest eating chocolate with the most intense cacao flavor. it can ...