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Cocoa Beans: All chocolate and cocoa come from cocoa beans
that are found within the fruit of the cocoa tree. Some refer to
the fruit of the cocoa tree as pods. Cocoa trees are evergreens
found mainly in the area within 20 degrees north or south of the
equator.
Cocoa Butter: Using high pressure to extract, cocoa butter
is the yellowish-white vegetable fat from chocolate liquid.
Cocoa Powder: After the majority of the cocoa butter is
removed from the chocolate liquid, this is the substance of what
is left over.
Ganache: This is the secret ingredient of our delectable
truffles. Ganache is a rich chocolate mixture that combines
boiling cream with chopped semi-sweet chocolate and stirring
until smooth.
Lecithin: Helps maintain an emulsion or attachment between
the cocoa butter and sugar during the chocolate making process.
Lecithin is a natural emulsifier that is derived from soybeans.
Maltitol/Maltisorb® Crystalline Maltitol: The sugar
substitute used in our sugar free chocolates is called maltitol.
Maltitol is a sugar alcohol (polyol) that is not a monosaccharide
or disaccharide, therefore, it is not classified as a sugar.
Using maltitol in production of chocolate confections is ideal
because it is difficult to taste or see any difference. Maltitol
is also known as Matisorb® crystalline maltitol.
Vanillin: Vanillin is used in chocolate to enhance the
flavor. It is an artificial flavor although it is actually
derived from natural resources. It is often used as a substitute
to vanilla.
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