DESSERTS

1. Egg & liquid mixture that is thickened by the coagulation of eggs & sometimes starch
3. Chocolate with all but 10-25% of cocoa butter removed
5. Chocolate with 35-50% sugar added
9. Italian version of ice cream; typically lower in fat than ice cream
10. Unsweet paste made of crushed cocoa beans
12. Small pieces of cocoa beans; basis of all cholate
14. Frozen mixture of fruit juice & fruit puree; no dairy additives
16. To form lumps, or curds, as a result of thickening & separating liquids & solids
17. Dessert cream made by combining vanilla sauce, gelatin, & whipped cream

2. Frozen mixture of fruit juice & fruit puree that contains egg & milk for creaminess
4. Vanilla sauce used in desserts
6. Cholate melted gently & gradually; helps give chocolate strength & shine
7. White coating that sometimes appears on the surface of chocolate
8. Elegant, rich, many-layered cake often filled with buttercream or jam
11. Chocolate with 5% sugar or less
13. Cream filling used in eclairs
15. More flavorful than caramel; made by adding vanilla and brown sugar to caramel