Glossary

Glossary

BUTTER CREAM
A subtle blend of butter and natural flavorings mixed to give a fine, light mousse, as found in our Truffles Collection.

CARAMEL
A mixture produced when granulated sugar is cooked until it melts and becomes a thick, clear liquid that can range in color from golden to deep brown. Several of our most popular pieces offer caramel!

COATING
We create flavors by passing the various fillings of our pralines under a curtain of heated chocolate.

COCOA BUTTER
A vegetable fat which comes from the cocoa bean. Neuhaus uses this exclusively in all our chocolates.

FAT BLOOM
Fat bloom is the white film that sometimes appears on chocolate, most noticeably dark chocolate. If chocolate is not kept at a constant temperature of 59°-65°F, the vegetable fat moves to the surface. While it’s not appealing to look at, Fat Bloom does not affect taste or quality of the chocolate!

FONDANT SUGAR
A blend of sugar and natural flavors, beaten together to give a really creamy texture, ready to be used in a praline.

GANACHE
Created by mixing chocolate with milk or cream. Characterized by a smooth texture with a strong cocoa flavor (depending on the percentage of milk or cream). Natural flavors can be added, such as caramel, liquor, coffee, fruit or any other flavor that has inspired the chocolatier.

GIANDUJA
A smooth mixture made with hazelnuts and milk/dark chocolate. The difference between a praline filling and gianduja filling is the proportion of hazelnuts used in the recipe. Gianduja fillings are made with a minimum of 20% hazelnuts, while a praline filling may contain less. The milk chocolate which is added to the mixture gives the blend a pronounced refinement and an incomparably smooth character.

MANON
Filled with butter cream, coated in white, dark or milk chocolate.

MARZIPAN
A blend of finely-ground almonds and sugar, slowly ground together. It can also be coated in chocolate. For its marzipan, Neuhaus uses a minimum of 50% almonds from Faro in Portugal, a region renowned for its high quality almonds.

MOUSSE
A blend of butter and chocolate, whipped together to produce a light frothy filling.

NOUGATINE
A hard biscuit made of sugar and hazelnuts, with a taste of caramel. This is the essential ingredient in Neuhaus’ Irrésistibles Collection.

PRALINÉ
Not to be confused with the French word, “praline,” which means chocolate. Praliné is a filling made of ground, roasted, caramelized hazelnuts and/or almonds with sugar. Chocolate may sometimes be added for texture. The Neuhaus range includes many different pralinés!

TRUFFLE
A smooth mixture of chocolate, butter and sugar, drenched in dark chocolate and sprinkled with cocoa, flakes of chocolate or almond shavings. Irregular in shape but generally round.

VANILLA
Neuhaus favors Vanilla flavoring from Mexico and Bourbon Vanilla.