Page 484 - Chocolate Cake Doctor

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

Cocoa powder: Unsweetened cocoa pow - candy, usually containing nuts. “Fudge”
der is what is produced when the cacao has become an adjective describing rich
beans are roasted and ground, the cocoa and creamy chocolate desserts.
butter has been removed, and the remain-
ing chocolate paste is dried and processed. Ganache: A frosting or filling made by
pouring hot cream over chopped semi-
Compound chocolate: When chocolate is sweet chocolate. As the chocolate melts,
made with a fat other than cocoa butter. It the frosting thickens up and can be
doesn’t have the glossy shine of real spread over cakes. It can also be refriger-
chocolate. It is chewy and won’t melt in ated until chilled and then whipped and
your mouth. spread onto cakes.

Compound coatings: Compound choco - German, or German’s, chocolate: A sweet
late with some cocoa butter added. Also chocolate containing milk, sugar, and
called summer coatings. They are popular vanilla, named after Samuel German, an
in making candy. employee of the Walter Baker Chocolate
Company in Boston in the mid-1800s. It
Dark chocolate: Chocolate that is bitter - resembles milk chocolate. It is sold today
sweet or semisweet. as Baker’s German Sweet Chocolate.
Often the possessive “s” is dropped and it
Devil’s food cake: A reddish-brown is called just “German chocolate.”
chocolate cake that has been an American
classic for more than 100 years. So German chocolate cake: Another classic
named because of its color, which comes American dessert—a layer cake made
from the reddish-brown cocoa powder. with German chocolate and a thick, sweet
Also has been called “Satan cake.” cooked frosting containing pecans and
coconut. (See German Chocolate Cake,
Dutch-process cocoa powder: Cocoa page 66.)
that has been treated with an alkaline
solution, making it more mellow in flavor Hershey’s: A name synonymous with
and darker in color than regular unsweet- chocolate in the United States. Named for
ened cocoa powder. its creator, Milton S. Hershey, a caramel
maker who made his fortune adding milk
Fudge: A creamy and soft chocolate to chocolate. The company is located in