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Langue De Chat
A cat tongue is a small biscuit (cookie) or chocolate bar available in a number of European, Asian, and South American countries. The name comes from the fact that the biscuits are long and flat, somewhat like a cat's tongue. They are known locally as ''kočičí jazýčky'' (Czech), ''Kattentong'' (Dutch), ''kocie języczki'' (Polish), ''langue de chat'' (French), ''Katzenzungen'' (German), ''lingua di gatto'' (Italian), ''língua de gato'' (Portuguese), ''lengua de gato'' (Spanish), ''macskanyelv'' (Hungarian), ''limbă de pisică'' (Romanian) or ''lidah kucing'' (Indonesian). Cookies (biscuits) Cat's tongue cookies are sweet, thin, and crunchy.The original recipe most likely comes from 17th century French cuisine, France. Egg white, wheat flour, sugar, butter and vanilla are common ingredients with chocolate, citrus, and spices used in some recipes. In European cuisine they are prepared with a ganache, cream or jam filling, and sandwiched together. They are sometimes dip ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milk Chocolate
Milk chocolate is a form of solid chocolate containing Chocolate liquor, cocoa, sugar and milk. It is the most consumed types of chocolate, type of chocolate, and is used in a wide diversity of chocolate bar, bars, tablets and other confectionery products. Milk chocolate contains smaller amounts of cocoa solids than dark chocolates do, and (as with white chocolate) contains milk solids. While its taste (akin to chocolate milk) has been key to its popularity, milk chocolate was historically promoted as a healthy food, particularly for children. Major milk chocolate producers include Ferrero SpA, Ferrero, The Hershey Company, Hershey, Mondelez International, Mondelez, Mars, Incorporated, Mars and Nestlé; collectively these supply over half of the world's chocolate. Four-fifths of all milk chocolate is sold in the United States and Europe, and increasing amounts are consumed in both China and Latin America. Chocolate was originally sold and consumed as a beverage in pre-Columbian ... [...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] |
Camachile Cookie
Camachile cookies, also known as quinamunsil, are Filipino ladyfinger cookies that are characteristically shaped like the fruits of the camachile tree (''Pithecellobium dulce''). They are traditionally eaten with hot drinks for breakfast or ''merienda''. Etymology The names of the cookies come from the tree ''Pithecellobium dulce'', known as ''camachile'' (also spelled ''kamatsile'' or ''kamatsili'') in Tagalog. Quinamunsil or kinamunsil, the Hiligaynon name for the cookies are also named after the tree, which is known as ''kamunsil'' in Visayan languages. Description Camachile cookies are a variation of the larger broas and lengua de gato (Filipino ladyfingers). It is made from flour, eggs, baking powder, baking soda, sugar, salt, butter (or margarine), vanilla, and milk. The cookie has a distinctive lobed and elongated shape. See also * Broas *Christmas cookie * List of cookies This is a list of notable cookies (American English), also called biscuits (British Eng ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apas (biscuit)
Apas are very thin oblong-shaped biscuits sprinkled with sugar. They are a specialty of Quezon (particularly Lucena and Lucban) and the wider Southern Tagalog region; but they are also found in Cebu. They are also known as ''binuruhas'' in Sariaya (not to be confused with broas). They are made with flour, milk, eggs, sugar, and butter. They are mild-flavored and are typically eaten with hot drinks. "Apa" is also the Tagalog term for wafer, especially ice cream cones. See also * Lengua de gato * Utap * Broas * Ladyfinger (biscuit) Ladyfingers or Naples biscuits, in British English sponge fingers, also known by the Italian name () or by the French name (), are low-density, dry, egg-based, sweet sponge cake biscuits roughly shaped like large fingers. They are a principal ... * List of Philippine desserts References External links * Philippine desserts Biscuits Philippine breads {{Philippines-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hungary
Hungary is a landlocked country in Central Europe. Spanning much of the Pannonian Basin, Carpathian Basin, it is bordered by Slovakia to the north, Ukraine to the northeast, Romania to the east and southeast, Serbia to the south, Croatia and Slovenia to the southwest, and Austria to the west. Hungary lies within the drainage basin of the Danube, Danube River and is dominated by great lowland plains. It has a population of 9.6 million, consisting mostly of ethnic Hungarians, Hungarians (Magyars) and a significant Romani people in Hungary, Romani minority. Hungarian language, Hungarian is the Languages of Hungary, official language, and among Languages of Europe, the few in Europe outside the Indo-European languages, Indo-European family. Budapest is the country's capital and List of cities and towns of Hungary, largest city, and the dominant cultural and economic centre. Prior to the foundation of the Hungarian state, various peoples settled in the territory of present-day Hun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Budapest
Budapest is the Capital city, capital and List of cities and towns of Hungary, most populous city of Hungary. It is the List of cities in the European Union by population within city limits, tenth-largest city in the European Union by population within city limits and the List of cities and towns on the river Danube, second-largest city on the river Danube. The estimated population of the city in 2025 is 1,782,240. This includes the city's population and surrounding suburban areas, over a land area of about . Budapest, which is both a List of cities and towns of Hungary, city and Counties of Hungary, municipality, forms the centre of the Budapest metropolitan area, which has an area of and a population of 3,019,479. It is a primate city, constituting 33% of the population of Hungary. The history of Budapest began when an early Celts, Celtic settlement transformed into the Ancient Rome, Roman town of Aquincum, the capital of Pannonia Inferior, Lower Pannonia. The Hungarian p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Chocolate
White chocolate is a chocolate made from cocoa butter, sugar and milk solids. It is Ivory (color), ivory in color and lacks the dark appearance of most other types of chocolate as it does not contain the non-fat components of cocoa (cocoa solids). Due to this omission, as well as its sweetness and the occasional use of additives, some consumers challenge whether white chocolate should be considered chocolate. Of the three traditional types of chocolate (the others being Milk chocolate, milk and Dark chocolate, dark), white chocolate is the least popular. Its taste and texture are divisive: admirers praise its texture as creamy, while detractors criticize its flavor as cloying and bland. White chocolate is sold in a variety of forms, including Chocolate bar, bars, Chocolate chip, chips and coating nuts. It is common for manufacturers to pair white chocolate with other flavors, such as matcha or berries. White chocolate has a shorter shelf life than milk and dark chocolate, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dark Chocolate
Dark chocolate is a form of chocolate made from cocoa solids, cocoa butter and sugar. It has a higher cocoa percentage than white chocolate, milk chocolate, and semisweet chocolate. Dark chocolate is valued for claimed—though unsupported—health benefits, and for its reputation as a sophisticated choice of chocolate. Like milk and white chocolate, dark chocolate is used to make chocolate bars and to coat confectionery. Dark chocolate gained much of its reputation in the late 20th century, as French chocolatiers worked to establish dark chocolate as preferred over milk chocolate in the French national palate. As this preference was exported to countries such as the United States, associated values of terroir, bean-to-bar chocolate making and gourmet chocolate followed. Due to the high cocoa percentage, dark chocolate can contain particularly high amounts of heavy metals such as lead and cadmium. Compared to other types of chocolate, dark chocolate has a more bitter and int ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emil Gerbeaud
Emil Gerbeaud (, Carouge, Canton of Geneva, Switzerland, 22 February 1854 – Budapest, Hungary, 8 November 1919) was a Swiss-born Hungarian confectioner, chocolate producer, industrialist and entrepreneur. Several famous traditional Hungarian cakes were first introduced by him like the ''macskanyelv'' (), the ''konyakos meggy'' (), the ''csokoládé drazsé'' () and he was the first in Hungary who sold French cakes filled with custard. The ''zserbó'' cake, a well-known product of the Café Gerbeaud is named after him, although it was not available in his lifetime. Life Early life Émile Gerbeaud was born in Carouge, Canton of Geneva, Switzerland on 22 February 1854 into a Roman Catholic merchant, confectioner family. His father, Simon-Jean-François Gerbeaud was a French confectioner and trader. His mother was Jeanne-Marie Gros. During his younger years he was trained in the family business and later worked in several confectioneries in Germany, England and France. In 1879 G ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shiroi Koibito
is a European-style cookie manufactured and sold by Japanese confectionery maker Ishiya Co., Ltd. in Sapporo, Hokkaido. It consists of chocolate sandwiched between langue de chat. There are two main types: Shiroi Koibito White with white chocolate in the centre and Shiroi Koibito Black with milk chocolate in the centre. The package design has a white and light blue base with a picture of Rishiri Island's Mount Rishiri arranged in the centre. Summary Sales began in December 1976. The name originated one day in December while the founder was returning home after enjoying some skiing and casually remarked "It has started snowing white lovers." This is mentioned on the back of the box. The fact that the product's white colour is reminiscent of Hokkaido's snowy scenery and that sales are limited only to Hokkaido brought success, and it gained popularity as a souvenir on business trips and holidays. At present, yearly sales have risen to around two hundred million units. Shiroi Koi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
éclair
An éclair ( or , ; ) is a pastry made with choux dough filled with a cream and topped with a flavored icing. The dough, which is the same as that used for profiteroles, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is filled with custard (), whipped cream or chiboust cream, then iced with fondant icing. Montagné, Prosper, '' Larousse gastronomique: the new American edition of the world's greatest culinary encyclopedia'', Jenifer Harvey Lang, ed., New York: Crown Publishers, 1988, p. 401 Other fillings include pistachio- and rum-flavored custard, fruit-flavored fillings or chestnut purée. When the icing is caramel, the dessert may be called a (). A similar pastry in a round rather than oblong shape is called a religieuse. Etymology The word comes from the French , meaning 'flash of lightning', so named because it is eaten quickly (in a flash); however some believe that the name is due ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
