Traditional Montelimar Nougat

is made with wild flower honey and nuts     

Dutch processed cocoa powder has been treated with an alkali to improve

flavor and color            

Ganache centers to be enrobed ideally should be chilled before they are

dipped.     

Agar stabilizer is a derivative of manioc root     

Soft caramels are an example of a single phase sugar candy system

Chocolate can be in temper at 75°F

66% chocolate from Madagascar has the same cocoa mass content as 66% from

Ecuador       

It is necessary to use tempered chocolate when preparing a butter

ganache

You should pre-coat confections with chocolate before cutting pieces to

enrobe

All chocolate contains milk powder, and so cannot be considered

“vegetarian”