| Bourbon | 'bur-b&n
a whiskey distilled from a mash made up of not less than 51 percent corn plus malt and rye
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| Chantilly | "shän-tE-'yE
town N France NNE of Paris population 11,525
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| Custard | 'k&s-t&rd
a pudding-like usually sweetened mixture made with eggs and milk
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| Dutch Cocoa | Processed an extra step to make it stronger, richer, and darker than ordinary cocoa.
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| Ganache | (")gä-'näsh
a sweet creamy chocolate mixture used especially as a filling or frosting
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| Macerate | 'ma-s&-"rAt
to cause to become soft by marinating in fluid;
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| Marsala | mär-'sä-l&
a fortified Sicilian wine that varies from dry to sweet
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| Marzipan | 'märt-s&-"pän
a crushed confection including sugar and egg whites that is often shaped into various forms
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| Mascarpone | "mas-kär-'pO-(")nA
an Italian cream cheese
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| Mousse | 'müs
a molded chilled dessert made with sweetened and flavored whipped cream or egg whites and gelatin
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| Truffles | 'tr&-f&l
candy made of chocolate, butter, sugar, and sometimes liqueur shaped into balls and often coated with cocoa
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