Lexicon of Neuhaus Chocolates
The advantage of the connoisseur
For the making of its chocolate NEUHAUS is committed to not using any other vegetable fat than cocoa butter
Shelf life and tasting
As all the NEUHAUS "pralines" are made with fresh ingredients, their shelf life is limited.To keep them in peak condition, these "pralines" should be stored in a DRY place at a temperature between 15 and 18 degrees C (59 to 64 F)
Cocoa based Ingredients in NEUHAUS Chocolate
Dark Chocolate: min 52%
Milk Chocolate: min 30%
White Chocolate: min 24%
Extra dark chcolate: min 75%
Milk based ingredients in NEUHAUS Chocolate
Milk chocolate: min 21.3%
White chocolate: min 21.8%
"ABAISSE"
this is the French term for the act of rolling out marzipan or gianduja with a rolling pin.
BLOOM
see FAT BLOOM
CARAMEL
tasty decoration, with a wonderfully sugary and perfectly luxurious taste
COCOA BUTTER
a must have ingredient for NEUHAUS creations, ultimate secret of their incomparable taste. The chocolate maker and designer is committed to exclucively using this vegrtable fat, which comes from the cocoa bean.
COVERING
the NEUHAUS chocolate topping meets specific requirements: even coating thickness, constant fluidity, strong taste.
DECORATION
final touch of the NEUHAUS praline, the decoration comes close to being art. The designer is expert in the composition of exclusive patterns in chocolate, adding at leisure halved walnuts, flakes almonds and piped gianduja .
FAT BLOOM
if the chocolate is not kept at a constant temperature (15 to 18 degrees centigrade), the vegetable fat of the cocoa migrates and is deposited on the surface of the chocolate. A white film appears, but this does not alter anything in the taste of the divine delicacy.
GANACHE
happy marrage of the sweetness of creme fraiche and the magic power of chocolate, sublimely flavoured with liqueur, coffee, or any other of a thousand tastes.
GARNISSAGE
this is a French term for inserting a chocolate shell with a filling using a piping bag
GIANDUJA
delicate union of intense chocolatre, cocoa butter, sugar and crunchy dried fruits
MANON
true weakness of NEUHAUS filled with butter cream and a pecannut, coated in white, dark or milk chcoclate, or even with fondant sugar
MARZIPAN
the exclusive mixture of the rarest almonds (the Faros) and sugar gives a blend with incomparable flavour
MOULDING
the chocolate is porued into moulds, then they are turned so that only a fine coat of chocolate (the shell) remains. These Shells are subsequently filled, closed up with a layer of chocolate, and finally cooled.
NOUGATINE
hard and irresistible delicacy of sugar and hazelnut, with a taste of caramel. Essential ingredient of the jewels of NEUHAUS; "tentation" and "Caprice".
PRALINE
delicate blend of sugar, hazelnut and/or almonds, the garnish, exclusive to NEUHAUS is just asking to be melted in your mouth
SOYA LECITHIN
natural extract from soya seeds, it has the great ability of enabling sugar and milk to dissolve and mix unctuously with cocoa butter.
TEMPERING
setting the chocolate at a suitable temperature, according to its type, sothat it can be used for moulding and coating
TRUFFLES
irregular shape but generally round, these small temples of sensual pleasure are numerous, they are made with coffee, cognac, or other infinite flavours. Dusted with sugar, cocoa.
VANILLA
exquisite, penetrating, this flavour remains greatly appreciated in chocolate-making. NEUHAUS favours the unrivalled flavour of vanilla from Mexico and Bourbon vanilla.
|
