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Bonbon
A bonbon, sometimes bon-bon, is a small chocolate confection. They are sometimes filled with liqueur or other sweet alcoholic drinks and sold wrapped in colored foil. Ingredients Through the Western world, bonbons are usually small candies but vary by region in their ingredients, flavours, and shape. In France, bonbons have been made with a fruit centre, and may contain Brittle (food), brittle, nougat, dragée, or caramel. Other possible fillings include butterscotch, Chocolate fondant, fondant, fudge, ganache, Gianduja (chocolate), gianduja, marzipan, praline (nut confection), praline, and Chocolate truffle, truffle. According to French law, a must be at least 25% chocolate and can come in several forms: * a bite-sized chocolate * an arrangement of different chocolates * a mixture of chocolate and other edible ingredients Specifically in the United States, the phrase "Bon Bon" refers to The Hershey Company's trademarked name for a frozen confection made from vanilla ice cream ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Hershey Company
The Hershey Company, often called just Hershey or Hershey's, is an American multinational corporation, multinational confectionery company headquartered in Hershey, Pennsylvania, which is also home to Hersheypark and Hershey's Chocolate World. The Hershey Company is one of the largest chocolate manufacturers in the world; it also manufactures baked products, such as cookies and cakes, and sells beverages like milkshakes, as well as other products (through mergers and acquisitions). The Hershey Company was founded by Milton S. Hershey in 1894 as the Hershey Chocolate Company, originally established as a subsidiary of his Lancaster Caramel Company. The Hershey Trust Company owns a minority stake but retains a majority of the voting power within the company. Hershey's chocolate is available in 60 countries. It has three large distribution centers with modern labor management systems. In addition, Hershey is a member of the World Cocoa Foundation. It is also associated with the Hersh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate Praline
A praline ( ), also known as Belgian chocolate, Belgian chocolate fondant or chocolate bonbon, is a case of chocolate (if from Belgium usually a quality, branded lower-melting point Belgian chocolate) filled with a soft centre. Neuhaus (chocolatier), Jean Neuhaus II, a Belgian chocolatier, is generally credited for their introduction in 1912, although they were probably made since the 19th century. There have always been many types and shapes: nearly always containing a chocolate shell with a softer filling. Confusion can arise over the use of the word praline in Belgium as it may refer to filled chocolates in general known as pralines and it may also refer to a traditional praline filling common in Europe (caramelised hazelnuts (noisettes) or almonds (amandes) ground into a paste, sometimes with whey powder, condensed milk or cream) described as ''praliné'' ( ). Belgian chocolates (pralines) are not limited to the traditional praliné filling and often include nuts, marzipan, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caramel
Caramel ( or ) is a range of food ingredients made by heating sugars to high temperatures. It is used as a flavoring in puddings and desserts, as a filling in bonbons or candy bars, as a topping for ice cream and custard, and as a colorant commonly used in drinks. The process of caramelization primarily consists of heating sugars slowly to around . As the sugar heats, the molecules break down and re-form into compounds with a characteristic colour and flavour. A variety of sweets, desserts, toppings, and confections are made with caramel, including tres leches cake, brittles, nougats, pralines, flan, crème brûlée, crème caramel, and caramel apples. Ice creams are sometimes flavored with or contain swirls of caramel. Etymology The English word comes from French ', borrowed from Spanish (18th century), itself possibly from Portuguese '. Most likely that comes from Late Latin ' 'sugar cane', a diminutive of 'reed, cane', itself from Greek . Less likely, it com ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wiener Bonbons
Wiener Bonbons (Vienna Sweets), Op. 307, is a waltz by Johann Strauss II written in 1866.Kemp, Peter. "Strauss, Johann (ii)." Grove Music Online. 2001. Oxford University Press. Date of access 8 Feb. 2024. It was first performed on 28 January 1866 at the ball of the Association of Industrial Societies held in the ball rooms of the Vienna Hofburg and was dedicated to the influential Princess Pauline Metternich-Winneburg, the wife of then Austrian ambassador to Paris. The festivity was meant to raise funds to be donated to the construction of German hospitals in Paris and Strauss' younger brother Josef was initially supposed to be conducting music at the ball without his brother Johann's anticipated presence. Johann himself was happy to draw back from conducting at such occasions in addition to allowing Josef to compose a dedication piece for the event although at the last minute, the elder brother opted to contribute a waltz of his own to glorify the event. The result was the wal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ganache
Ganache ( or ; ) is a glaze, icing, sauce, or filling for pastries, made from chocolate and cream. In the broad sense of the term, ganache is an emulsion between (melted) solid chocolate (which is made with cocoa butter, the fat phase) and a water-based ingredient, which can be cream, milk or fruit pulp. They have a smooth and shiny appearance. Depending on the ratio of cocoa butter and water in the finished product, ganache can be either semi-solid or liquid at room temperature, which allows its usage in a wide diversity of desserts and confectionery items. Preparation Ganache is a chocolate preparation containing cream. The ratio between these ingredients varies across preparations depending on the final purpose of the ganache: more chocolate than cream will produce a relatively hard ganache appropriate for icing or filling foods, while increasing the ratio makes a "heavy" ganache, appropriate for making truffles. In preparing a ganache, cream and sometimes butter are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Reduplication
In linguistics, reduplication is a Morphology (linguistics), morphological process in which the Root (linguistics), root or Stem (linguistics), stem of a word, part of that, or the whole word is repeated exactly or with a slight change. The classic observation on the semantics of reduplication is Edward Sapir, Edward Sapir's: "Generally employed, with self-evident symbolism, to indicate such concepts as distribution, plurality, repetition, customary activity, increase of size, added intensity, continuance." It is used in inflections to convey a grammatical function, such as plurality or intensification, and in Lexicon, lexical Derivation (linguistics), derivation to create new words. It is often used when a speaker adopts a tone more expressive or figurative than ordinary speech and is also often, but not exclusively, Iconicity, iconic in meaning. It is found in a wide range of languages and language groups, though its level of Productivity (linguistics), linguistic productivit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liqueur
A liqueur ( , ; ) is an alcoholic drink composed of Liquor, spirits (often rectified spirit) and additional flavorings such as sugar, fruits, herbs, and spices. Often served with or after dessert, they are typically heavily sweetened and un-aged, beyond a resting period during production, when necessary, for their flavors to mingle. Liqueurs are historical descendants of herbal medicines. They were made in France as early as the 13th century, often prepared by monks (for example, Chartreuse (liqueur), Chartreuse). Today they are produced all over the world, commonly served neat, over ice, with coffee, in cocktails, and used in cooking. Etymology The French word ''liqueur'' is derived from the Latin ''liquifacere'', which means "to dissolve". In some parts of the United States and Canada, liqueurs may be referred to as cordials, or schnapps. This can cause confusion as in the United Kingdom a Squash (drink), cordial would refer to a non-alcoholic concentrated fruit syrup, typ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Candy
Candy, alternatively called sweets or lollies, is a Confectionery, confection that features sugar as a principal ingredient. The category, also called ''sugar confectionery'', encompasses any sweet confection, including chocolate, chewing gum, and sugar candy. Vegetables, fruit, or Nut (fruit), nuts which have been glaze (cooking technique), glazed and coated with sugar are said to be ''Candied fruit, candied''. Physically, candy is characterized by the use of a significant amount of sugar or sugar substitutes. Unlike a cake or loaf of bread that would be shared among many people, candies are usually made in smaller pieces. However, the definition of candy also depends upon how people treat the food. Unlike sweet pastries served for a dessert course at the end of a meal, candies are normally eaten casually, often with the fingers, as a snack between meals. Each culture has its own ideas of what constitutes candy rather than dessert. The same food may be a candy in one culture ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ingredients
In a general sense, an ingredient is a substance which forms part of a mixture. In cooking, recipes specify which ingredients are used to prepare a dish, and the term may also refer to a specific food item in relation to its use in different recipes. Many commercial products contain secret ingredients purported to make them better than competing products. In the pharmaceutical industry, an active ingredient is the ingredient in a formulation which invokes biological activity. National laws usually require prepared food products to display a list of ingredients and specifically require that certain additives be listed. Law typically requires that ingredients be listed according to their relative weight within the product. Etymology From Middle French , from Latin , present participle of ('to go or enter into or onto'). Artificial ingredient An artificial ingredient usually refers to an ingredient which is artificial or human-made, such as: * Artificial flavour * Food a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Waltz
The waltz ( , meaning "to roll or revolve") is a ballroom dance, ballroom and folk dance, in triple (3/4 time, time), performed primarily in closed position. Along with the ländler and allemande, the waltz was sometimes referred to by the generic term German Dance in publications during the late 18th and early 19th centuries. History There are many references to a sliding or gliding dance, including ''volte'', that would evolve into the waltz that date from 16th-century Europe, including the representations of the Printmaking, printmaker Sebald Beham, Hans Sebald Beham. The French philosopher Michel de Montaigne wrote of a dance he saw in 1580 in Augsburg, where the dancers held each other so closely that their faces touched. Kunz Haas (of approximately the same period) wrote, "Now they are dancing the godless ''Weller'' or ''Spinner''."Nettl, Paul. "Birth of the Waltz." In ''Dance Index'' vol 5, no. 9. 1946 New York: Dance Index-Ballet Caravan, Inc. pages 208, 211 "The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Johann Strauss II
Johann Baptist Strauss II (; ; 25 October 1825 – 3 June 1899), also known as Johann Strauss Jr., the Younger or the Son (), was an List of Austrian composers, Austrian composer of light music, particularly dance music and operettas as well as a violinist. He composed over 500 waltzes, polkas, quadrilles, and other types of dance music, as well as several operettas and a ballet. In his lifetime, he was known as "The Waltz King", and was largely responsible for the popularity of the waltz in the 19th century. Some of Johann Strauss's most famous works include "The Blue Danube", "Kaiser-Walzer" (Emperor Waltz), "Tales from the Vienna Woods", "Frühlingsstimmen", and the "Tritsch-Tratsch-Polka". Among his operettas, ''Die Fledermaus'' and ''Der Zigeunerbaron'' are the best known. Strauss was the son of Johann Strauss I and his first wife Maria Anna Streim. Two younger brothers, Josef Strauss, Josef and Eduard Strauss, also became composers of light music, although they were neve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxford University Press
Oxford University Press (OUP) is the publishing house of the University of Oxford. It is the largest university press in the world. Its first book was printed in Oxford in 1478, with the Press officially granted the legal right to print books by decree in 1586. It is the second-oldest university press after Cambridge University Press, which was founded in 1534. It is a department of the University of Oxford. It is governed by a group of 15 academics, the Delegates of the Press, appointed by the Vice Chancellor, vice-chancellor of the University of Oxford. The Delegates of the Press are led by the Secretary to the Delegates, who serves as OUP's chief executive and as its major representative on other university bodies. Oxford University Press has had a similar governance structure since the 17th century. The press is located on Walton Street, Oxford, Walton Street, Oxford, opposite Somerville College, Oxford, Somerville College, in the inner suburb of Jericho, Oxford, Jericho. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
