| Maltitol |
A natural sugar substitute based on malt extract. Maltitol
enables chocolate to have a sweet taste without containing
sugar, and has become a popular alternative to sugar in many chocolate
couvertures because of its lack of aftertaste and lower calories.
A large percentage of sugar free chocolate products will contain
maltitol. |
| Marzipan |
Thick paste made by mixing melted sugar with finely chopped
ground almonds. The finest marzipan should be made only
from a pure almond and sugar mix. Often used as a confectionary filling
it can be enveloped in dark, milk or white chocolate. |
| Medium fat cocoa |
Cocoa powder containing between 10% and 22% cocoa
butter. |
| Milk chocolate |
The commonest kind of eating chocolate, milk chocolate is
made by combining chocolate liquid, cocoa butter, milk or
cream, sugar and flavouring. Generally only contains 20-25% cocoa
solids.
The best known kind of eating chocolate. Milk chocolate is made by
combining the chocolate liquid, extra cocoa butter, milk or cream,
sweetening, and flavorings. |
| Molinillo |
Traditional wooden stick with rings attached to the bottom
used to whip chocolate drinks to create a foam. |
| Moulding |
The process of placing chocolate in moulds to create a
chocolate 'shell'. Hollow chocolate Easter eggs are a good
example of moulding. Alternatively the chocolate shell is filled with
different fillings, and finally sealed with another layer of
chocolate over the base of the filling sealing it into a complete
chocolate shell. |
