Belgian Chocolate - A gourmet standard, made by hand, with no comparison and is a culinary tradition. Has a reputation for quality, a rich experience and chocolate purity. Has been called the world’s best chocolate.
Bloom - A whitish-gray discoloration due to a temperature or humidity change. In some cases the chocolate may become soft and crumbly. It is not harmful and chocolate with bloom is still safe to eat.
Caramel - A candy obtained by boiling cream, sugar, and vanilla to approximately 240 degrees, until it is slightly yellowish in color and becomes firm and chewy.
Chocolate - The word chocolate probably comes from chocolatl, a Spanish combination of the Maya word for “hot water” and the Aztec word for “bitter water.” Chocolate also refers to any candy with a center (as a fondant) and a chocolate coating.
Chocolate Apples - A hand made confection – crisp fancy apples, chewy caramel, Belgian chocolate and nuts or decorations. Simply sweet and decadent.
Chocolate Bark - Chocolate bark is melted chocolate with lots and lots of fruit or nuts mixed in. Then when the chocolate is cooled, it is broken into pieces (like bark).
Chocolate Brownies - A flat, fresh made, baked square or bar with loads of chocolate. Brownies can be topped, bite size, dense, light, chewy, filled with chocolate, rolled in a ball and dipped in chocolate.
Chocolate Lovers - Are people who appreciate the qualities of a truly, fine piece of fresh chocolate and feel that life would not be the same without gourmet chocolate.
Chocolatier - A French term that describes several different chocolate related functions. 1) A person who makes chocolates by hand in small batches. 2) A person employed to evaluate beans and/or supervise the blending and roasting. 3) A person who adjusts blends, roasting times and other factors to create a final chocolate product.
Cocoa Beans - The source of all chocolate, cocoa beans are in the fruit of the cacao tree (pods). The tree is an evergreen that grows primarily in the region 20 degrees north and south of the equator.
Dark Chocolate - Dark or extra dark chocolate is also simply called "chocolate". By European norms it must contain a minimum of 43% cocoa paste. Some times called the healthier chocolate.
Dessert Cheesecake - A dessert is (usually served at the end of the meal) consisting of a creamy flavored filling, containing soft cheese, baked with a pressed cookie crumb crust.
Dipped Chocolate Sweets - A morsel, something small or bite sized and wonderfully sweet in your mouth and chocolate dipped. Such as chocolate dipped: graham crackers, Oreo’s®, Rice Krispie® treats, and marshmallows.
Fortune Cookie - A crisp, thin, folded, baked vanilla cookie with a paper fortune inside. The best part is they are dipped in caramel or Belgian chocolate.
Fudge - This smooth rich, creamy candy, that is an all time favorite was invented in the United States more than 100 years ago.
Krisple™ - Looks like a chocolate caramel apple – but inside each hand dipped Belgian chocolate shell is a hand crafted Rice Krispes® ball with a luscious caramel core.
Milk Chocolate - Milk chocolate is the most common form of eating chocolate. This chocolate is a mixture of chocolate liquor, cocoa butter, milk, sugar and flavorings.
Sweet Chocolate - Contains at least 15% chocolate liquor, cocoa butter and sugar. Sometimes called dark chocolate.
Truffle - A truffle is a cream or butter ganache center enrobed with a fine film of chocolate and rolled into a ball, then rolled in either cocoa powder, or different colors and flavors of coconut, or nuts.
Truffle Cakes - A cake bon or on a stick – truffle cakes consist of fresh baked cake and icing rolled together. Then the cake is dipped in Belgian chocolate and decorated.
White Chocolate - White chocolate is not a true chocolate. It is prepared solely with cocoa butter, sugar, milk powder and vanilla which is more or less caramelized.
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