If you're a confectioner, don't miss today's episode. As an imported product, there are a lot of products and operations are direct translated. Let's share a few of them today.
The first one is BonBon, which means chocolate with soft fillings, a small chocolate confectionery, fillings are usually made by fruit, nougat, caramel and there is a chocolate coating on the outside. The word Bon comes from France, meaning "good," so bonbon, as the name suggests, is “double good”. In the mid-18th century, bonbons were presented as gifts in elaborate containers and were generally enjoyed only on special occasions such as The New Year.
Then Praline, also is a small piece of chocolate candy. Usually the shell is made with almonds, hazelnuts, sugar and cream paste. Traditional Paraline are mostly with soft and sometimes even spreadable fillings. This high-fat, low-melting paraline, and silky lovely taste, is the quintessential example of luxury in Belgium. This desert can be found in many Belgian handmade chocolate shops.
The 3rd one is Gianduja, it is a chocolate spread that contains 30% hazelnuts. It was invented in Turin, Italy. In the 19th century, the government imposed tariffs on imported cocoa, forcing Italian chocolatiers to use a lot of local ingredients. Hence the classic combination of piedmont hazelnuts and chocolate for Gianduja was invented. It was named after the Italian drama character, the honest Piedmont farmer. Gianduja is lighter in color than black chocolate but darker than milk chocolate because it contains a lot of hazelnuts. It can be used directly as a spread sauce or as a candy filling.
So, follow LST and explore the wonderful world of chocolate.