| Fat bloom |
This is the result of chocolate being subjected to high
temperatures, which makes it sweat, or as a result of inadequate
tempering. It appears on the surface of the chocolate as a dull white
film and is a visual defect only, not having any effect of the
taste. Chocolate that has fat bloom is perfectly okay to
eat. |
| Flavan-3-ol |
Phytochemical that contributes to the reaction chemistry and
development of flavor during the manufacture of chocolate.
Found in seeds, skins and barks of various plants it is an
antioxidant. |
| Flavanol |
Found in cocoa, chocolate and other foods. Flavanol is an
antioxidant which neutralises the potentially cell-damaging
substances known as oxygen free radicals. Cocoa is rich in flavanols, a
class of polyphenols found in plants,
however, the concentration of the flavanols in chocolate depends on the
flavanol content of the cocoa plant it is derived from and
the procedures used to transform the cocoa into chocolate.
|
| Fondant |
Generally fondant is recognised as the mixture of sugar and
water used in the production of confectionary, and is also
a covering paste made with icing sugar. However fondant is also the
French word for 'dark' or 'pure' chocolate. |
