Bits ‘Bout Chocs

 

 

 

 

Praline: This delicious confection is composed of richly flavored chocolate to which caramelized sugar, well-roasted, finely-ground hazelnuts (or almonds) and vanilla have been added.

Buttercream: A traditional soft, light filling, butter creams contain a fluffy chocolate cream interior. 

Truffle: Truffles are made by heating a rich blend of butter, cream, chocolate, and often a flavoring, delicately shaping it, and enrobing it in exquisite milk, dark or white chocolate. 

Fondant Cream: Fondant Crème is a smooth, delicate filling achieved through a combination of sugar and confectionery cream paste to which fruit and other natural flavorings are added. 

Caramel: Caramel chocolates are made by carefully roasting sugar until the typical aromatic caramel flavor is reached, then adding fresh cream. 

Ganache: With velvety consistency and incomparable flavor, a ganache requires the highest percentage of cocoa solids, which is combined with heavy cream and a variety of flavors. 

Marzipan: Marzipan is a thick paste achieved by skillfully mixing melted sugar with finely ground almonds.

 

article: http://tinyurl.com/5fueq4 | photo: http://tinyurl.com/6qrprf