Page 481 - Chocolate Cake Doctor

C h o c o l a t e C a k e

G l o s s a r y

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Baker’s: A brand of chocolate, brands, and some may be
first made in 1764 in a small called “extra bittersweet.”
mill near Dor chester, Massachu-
setts, by John Hannon, an Irish- Bloom: White dots or streaks or a dull
American chocolatier, and James Baker, a gray appearance that form on the sur-
physician who financed him. It was origi- face of chocolate after it has been stored
nally called the Hannon Chocolate Com- in too warm conditions and the cocoa
pany. Baker took over the business after butter separates. This doesn’t mean it is
Hannon was lost at sea in 1779 en route to spoiled, and the bloom will disappear
buy cacao beans. The business was when the chocolate is melted. Also a
named the Walter Baker Chocolate Com- sugar bloom that occurs when the
pany in 1824, when it was operated by chocolate has gotten damp, which
Baker’s grandson, Walter Baker. Baker’s is causes the chocolate to turn grainy.
now owned by Kraft Foods, Inc. Chocolate with sugar bloom should be
discarded.
Baking chocolate: Unsweetened or bitter
chocolate used in both cake batters and Boston cream pie: A classic American
frostings. dessert that is more like a cake than a pie.
It is said to have originated at the Parker
Bittersweet chocolate: When sugar and House Hotel in Boston. Layers of yellow
a little cocoa butter are added to baking sponge cake are filled with a vanilla pastry
chocolate. Can be substituted for semi - cream or pudding and then all is covered
sweet. Sweetness differs slightly among in a shiny chocolate glaze.