Across
- 2. A technique where centers like nuts or dried fruits are repeatedly coated withchocolate layers to create a smooth and polished finish.
- 6. The process of coating various centers, such as nuts or fruits, with a layer of chocolate for a uniform and delicious exterior.
- 7. High-quality chocolate with a high cocoa butter content, ideal for tempering and coating confections.
Down
- 1. The controlled heating and cooling of chocolate to ensure proper crystalline structure, resulting in a glossy finish and improved texture.
- 3. Additional ingredients like nuts, dried fruits, or spices incorporated into chocolate for added texture and flavor complexity.
- 4. A production approach where chocolate is crafted entirely within a single facility, giving control over quality from the cocoa bean to the finished product.
- 5. An emulsifier commonly added to chocolate to improve viscosity and ensure smooth blending of ingredients.