The process of seeding and cooling chocolate to make it set with the desired texture
A method of determining the stage the sugar has cooked to without a thermometer
An enzyme that breaks down and liquefies sugar, commonly used in cherry cordials
The process of heating sugar until it melts and turns dark-brown and buttery-tasting, around 320° F (160° C)
The stage at which syrup drizzled from a spoon spins out into a fine, thin string, around 230° F (106° C)
The stage at which syrup forms a sticky ball when pressed together, around 245° F (118° C). Caramel is typically cooked to this stage.
The stage at which syrup can be stretched and separated into hard but flexible strings, around 280° F (137° C). Toffee is typically cooked to this stage.
The stage at which syrup separates into hard brittle strings, around 300° F (149° C). Peanut brittle is typically cooked to this stage.
A binding agent extracted from fruit, used in jellied candy
A round ganache center dipped in chocolate
The change in sugar from an amorphous state to a regular structure. Usually unwanted, but desired in fudge and rock candy.
Sugar cooked to the soft ball stage (236° F or 112° C) and used in candies like mint patties and cherry cordials. Unrelated to the cake icing of the same name.
A mixture of chocolate and cream
The basic ingredient of most candies, providing sweetness and bulk
Citrus skins blanched and simmered in syrup for preservation
Plastic piece silk-screened with a design in colored cocoa butter, used to print decorations on chocolates
Ingredient that maintains its shape and character in the candy, such as nuts or dried fruit
Heated and melted sugar
White streaks or spots on stored chocolate from cocoa butter rising to the surface
Utensil for coating candy centers in chocolate
Small pellet of chocolate used for easier melting
Any agent added to help prevent sugar crystallization, such as corn syrup and cream of tartar
A binding agent derived from animal collagen, often used in marshmallows
Number indicating the amount of chocolate liquor plus cocoa butter in a piece of chocolate
Sour or off-taste of candy caused by fats degrading from long exposure to heat or oxygen
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