| Tempering |
This is the repeated heating to a certain temperature and
cooling of the chocolate to obtain crystallisation
of the cocoa butter. Perfectly tempered chocolate will have a shiny
gloss and smooth texture and taste. Chocolate melted in the
normal way and then left to cool will not end up with the shiny gloss
that signifies tempered chocolate and will be dull and
streaky with an easy tendency to bloom. |
| Theobroma |
The name "Theobroma" comes from the ancient Greek words for
"god" (Theo) and "food" (Broma) and is the botanical
description for cocoa. |
| Theobroma cacao |
Cocoa tree, indigenous to tropical Central and South
America. |
| Theobromine |
A methylxanthine found in cocoa beans. |
| Truffle |
Confection made of chocolate ganache with other ingredients
sometimes added such as liqueurs, finely chopped nuts or
cocoa nibs. Made by heating chocolate chocolate, cream and butter,
allowing to cool until almost set and then usually shaping into
balls, truffles are so named because of their visual resemblance to the
expensive and rare French mushroom. Often enrobed in dark,
milk or white chocolate they can also be rolled in cocoa
powder. |
