How to Speak Chocolatese (Gianduja); Polish Pickup

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HOW TO SPEAK CHOCOLATESE

   I speak the rare Cadburian dialect.  From Wednesday's NEW YORK TIMES:


http://www.nytimes.com/2003/12/03/dining/03CGLO.html
Glossary: How to Speak Chocolatese

ALLOTIN The traditional long, deep box used for packing chocolates in Europe.

BLOOM A fine gray-brown dust on chocolate that has been stored too hot or too long. Cocoa butter bloom does not change the flavor or texture of chocolate. Sugar bloom, when sugar crystals separate from the chocolate, creates a gritty layer.

CACAO POD The soft fruit of the cacao tree (Theobroma cacao).

COCOA BEAN The seed inside the cacao pod. Seeds removed from the pods are called cocoa beans.

COCOA MASS/COCOA LIQUOR Cocoa powder mixed with pure cocoa butter; the base of all chocolate.

CONCHING The milling and kneading of cocoa mass in its first stage of processing.

COUVERTURE French for covering, it is the term for fine plain chocolate.

GANACHE A soft paste of chocolate and cream, plain or flavored. A plain dark-chocolate ganache is the best benchmark for a chocolatier's work.

GIANDUJA Italy's characteristic confection: chocolate with hazelnuts, either smooth or crunchy.

PALET A round, thin wafer of plain chocolate, used for tastings.

PAVÉ French for cobblestone, the most popular shape for high-end chocolates, square with rounded edges.

PRALINE French for candied, usually referring to nuts. Many classic French bonbons are filled with crunchy almond or hazelnut praline; these are also called croquantes, meaning crunchy. However, in Belgium, praline is used as a general term for chocolates.

SINGLE-PLANTATION Chocolate made from cocoa beans grown in the same region and harvested by the same grower.

TEMPERING A process of heating and cooling to stabilize the cocoa butter in chocolate to produce the snap, gloss and crispness that distinguishes professional bonbons from homemade ones. Tempering chocolate, like tempering steel, makes it stronger.

TRUFFLE A round, chocolate-covered bonbon, named for its resemblance to a freshly dug truffle (chocolate truffles are often dusted with cocoa powder, to give them an even earthier look).


   There are 7,500 Google hits for "gianduja."  It is not in the OED.


(GOOGLE)
http://eat.epicurious.com/dictionary/food/index.ssf?DEF_ID=1895
gianduja
[zhahn-DOO-yah]
Hailing from Switzerland, gianduja is a silky-smooth, hazelnut-flavored chocolate that comes in several styles including milk chocolate and bittersweet chocolate. It's available in gourmet markets and through mail order.


(PROQUEST HISTORICAL NEWSPAPERS)
News of Food
New York Times (1857-Current file). New York, N.Y.: Feb 14, 1952. p. 31 (1 page):
   The other Swiss cooky, also a Kambly product, is the double lady-finger Duchesse.  Between two airy-textured wafers (made of flour, sugar and egg white), there is a creamy Gianduja filling.  This is a special mixture of finely-ground almonds and hazelnuts blended with chocolate and flavored with vanilla.  A box fo eighteen of the lady-fingers is 95 cents.

A Chocolate Fantasy That Came True
By MIMI SHERATON. New York Times (1857-Current file). New York, N.Y.: Apr 2, 1980. p. C3 (1 page) :
   For gianduja, nuts and sugar are roasted together so that each nut is entirely coated with sugar that seals the flavor in.
   "The result," Mr. Stork promises, "is a much more intense nut flavor, and I am also excited about making it with pecans."

The Lighter Ice Creams: Now Less Is More
By FLORENCE FABRICANT. New York Times (1857-Current file). New York, N.Y.: Jul 21, 1982. p. C1 (2 pages) :
Pg. C6:
   And the amaretto chocolate-hazelnut (called gianduja) and torroncino or nougat, bring back memories of the Piazza Navona in Rome.

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The Washington Post (1974-Current file). Washington, D.C.: Oct 22, 1982. p. A7 (1 page):
Roma, rum, brandy and coffee flavored creams in Gianduja chocolate.

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