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| Small pieces of cocoa beans that are the basis of all cocoa products. |
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| An unsweetened paste made up of crushed cocoa beans. It can be a melted liquid or solid in form. |
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| Solid chocolate made with 30–50 percent chocolate liquor, 15 percent cocoa butter, and 35–50 percent sugar. Bittersweet chocolate is interchangeable with semisweet chocolate and may have other ingredients, such as nuts, fillings, stabilizers, emulsifiers, and/or preservatives. |
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| Solid chocolate made with about 45 percent chocolate liquor, 15 percent cocoa butter, and 40 percent sugar. Semisweet chocolate is interchangeable with bittersweet chocolate and may have added ingredients. |
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| Solid chocolate made with about 90 percent chocolate liquor, 5 percent cocoa butter, and 5 percent sugar and other flavorings. |
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| Chocolate from which all but 10–25 percent of the cocoa butter has been removed. |
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| A white coating that sometimes appears on the surface of chocolate, indicating that some of the cocoa butter has melted and then recrystallized on the surface. |
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| Process in which cooks melt chocolate by heating it gently and gradually, ensuring that the two types of fat found in the chocolate melt smoothly, harden evenly, and have a good shine. |
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| An egg and liquid mixture that is thickened by the coagulation of eggs and sometimes starch. |
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| To form lumps, or curds, as a result of thickening and separating into liquids and solids. |
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| Crème anglaise (krem on-GLAYZ) |
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| Stirred custard, also known as vanilla sauce, that is made with milk or cream, eggs or yolks, sugar, and vanilla, and often used as a dessert sauce or a base for French vanilla ice cream. |
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| Also called crème pâtissière, pastry creams have greater density than custards and are frequently used as the filling for pastries such as éclairs. Pastry creams can also be used as a soufflé base, and are part of the mise en place for many kitchen desserts. |
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| Delicate dessert creams made by combining vanilla sauce, gelatin, and whipped cream. Bavarian creams can be used as single items or as fillings for a variety of pastries. |
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| A popular Italian version of ice cream made with most of the same ingredients as ice cream, but without eggs. It is typically lower in fat and served at a slightly warmer temperature than ice cream. |
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| A frozen mixture of fruit juice or fruit purée that contains milk and/or eggs for creaminess, served as a dessert item. |
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| Frozen mixture of fruit juice or fruit purée with sweeteners and other flavors or additives but no dairy. Sorbet is served as a first course, palate cleanser between courses, or dessert. |
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| In addition to the normal ice cream ingredients (sugar or other sweeteners, gelatin, coloring, and flavors), frozen yogurt contains yogurt and both freezes and melts more slowly than ice cream. |
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| An elegant, rich, many-layered cake often filled with buttercream or jam. |
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| Sauces made with fruit that can be either raw or cooked, such as a coulis. |
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| A cooked, sugar-based juice used to garnish desserts and ice cream or to complement breakfast items. The sugar itself provides the thickening as the liquid boils and is reduced. |
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| Sugar cooked and caramelized with butter, sometimes with cream added. The greater the heat used, the darker the caramel. The longer the cooking time, the more the sugar crystal will develop, so the harder the caramel will be. |
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