| Q: |
What is a ganache? |
| A: |
A filling created by mixing chocolate with milk or cream. It's characterised by a smooth texture with a strong cacao flavour (depending on the percentage of milk or cream). Natural flavours can be added such as caramel, coffee, orange or rum. |
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| Q: |
What is buttercream? |
| A: |
A filling comprimising a subtle blend of butter and natural flavourings mixed to give a fine, light mousse. |
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| Q: |
What is mousse? |
| A: |
A blend of butter and real chocolate, whipped together to produce a light frothy filling. |
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| Q: |
What is a praline? |
| A: |
A filling made out of ground, roasted, caramelised hazelnuts and/or almonds with real chocolate added for the texture. The Neuhaus range includes 20 different pralines. |
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| Q: |
What is a gianduja? |
| A: |
A chocolate made out hazelnuts, sugar, cocoa butter and milk or dark chocolate. |
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| Q: |
What is the difference between a praline and gianduja? |
| A: |
The difference lies in the proportion of hazelnuts used in the recipe, which has to be a minimum of 20% for gianduja; in the milk chocolate added to the mixture, as well as in the pronounced refinement of the blend, which gives this recipe its incomparable, smooth character. |
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| Q: |
What is marzipan? |
| A: |
A filling made out of a blend of finely-ground almonds and sugar, slowly ground together and can then be coated in chocolate. |
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| Q: |
What is a fondant sugar filling? |
| A: |
It is a blend of sugar and natural flavours, beaten together to give a really creamy texture, ready to be used in coating or moulding process. |
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| Q: |
How are your truffles made? |
| A: |
A smooth mixture of chocolate, butter and sugar, drenched in dark chocolate and sprinkled with cocoa, flakes of chocolate or almond shavings. |
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| Q: |
What is a mendiant? |
| A: |
A specialty consisting of a base of pure chocolate, milk or dark, onto which is placed a piece of walnut, a hazelnut, a raisin, an almond and a pistachio. |
