DESSERTS

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Across
  1. 1. Egg & liquid mixture that is thickened by the coagulation of eggs & sometimes starch
  2. 3. Chocolate with all but 10-25% of cocoa butter removed
  3. 5. Chocolate with 35-50% sugar added
  4. 9. Italian version of ice cream; typically lower in fat than ice cream
  5. 10. Unsweet paste made of crushed cocoa beans
  6. 12. Small pieces of cocoa beans; basis of all cholate
  7. 14. Frozen mixture of fruit juice & fruit puree; no dairy additives
  8. 16. To form lumps, or curds, as a result of thickening & separating liquids & solids
  9. 17. Dessert cream made by combining vanilla sauce, gelatin, & whipped cream
Down
  1. 2. Frozen mixture of fruit juice & fruit puree that contains egg & milk for creaminess
  2. 4. Vanilla sauce used in desserts
  3. 6. Cholate melted gently & gradually; helps give chocolate strength & shine
  4. 7. White coating that sometimes appears on the surface of chocolate
  5. 8. Elegant, rich, many-layered cake often filled with buttercream or jam
  6. 11. Chocolate with 5% sugar or less
  7. 13. Cream filling used in eclairs
  8. 15. More flavorful than caramel; made by adding vanilla and brown sugar to caramel