Page 483 - Chocolate Cake Doctor

C H O C O L A T E C A K E G L O S S A R Y 465

Brownies: The dense and fudgy squares market. Up until that time, chocolate had
first thought to have appeared in print in been a luxury item enjoyed only by the
1897 in the Sears, Roebuck catalogue. wealthy. A little more than four decades
The story goes that a forgetful cook left later (1868), his son, Richard Cadbury,
the baking powder out of a chocolate cake would place chocolates in a box and start
recipe, and voilà! Success! Brownies are a a trend that continues each and every
cinch to make from scratch, and you can Valentine’s Day.
have fun turning box brownie mixes into
fabulous treats. They are usually de -
Candy bars: When liquid chocolate is
scribed as either “fudgy” or “cakey,” with
poured into molds and filled with nuts,
the latter containing more egg.
fruits, toffee, and other goodies, it is our
beloved candy bar.
Cacao: The name of the tropical ever-
green tree whose beans are dried, par-
tially fermented, and processed to make Chocolate chips: Tiny pieces
chocolate, cocoa butter, and cocoa pow- of chocolate formulated
der. Interestingly, the taller trees like to tolerate heat and not lose
banana, coconut palm, and rubber that their shape.
grow next to cacao trees and shade them
from the sun are called “cacao mothers.”
Chocolate liquor: The thick ground cen-
The word was corrupted to form “cocoa,”
ter of the roasted cacao beans. Present
the term we use today to describe the
in dark chocolates but not in white
powdered chocolate.
chocolate.
Cadbury: The largest British chocolate
manufacturer, known around the world. Cocoa butter: The ivory-colored fat in
It was named for John Cadbury, who cacao beans. It is extracted during the
opened a shop in Birmingham, England, process of making chocolate, then added
in 1822 and sold coffee, tea, and drinking back to make chocolate richer and
chocolate. Cadbury would later use Dutch smoother. It is also used in the cosmetic
machinery to press out all the cocoa but- and pharmaceutical industries because it
ter from chocolate paste and create the is solid at room temperature but liquefies
first pure cocoa powder in Britain. Cad- with body heat. Cocoa butter contributes
bury produced chocolates for the mass flavor and creaminess to chocolate.