Dec 26, 2005 20:00
18 yrs ago
7 viewers *
French term
Claire Waddington (X)
collerette
French to English
Other
Cooking / Culinary
confiserie, chocolaterie
"Pour obturer cette plaque, il est important d’avoir un décapeur thermique, d’avoir une bonne cristallisation du praliné, c’est à dire, un refroidissement de l’ordre de 24 heures à peu près et ensuite pour une très bonne obturation,il faut chauffer les petites collerettes qui se trouvent donc en périphérie de ces bonbons."
again in a recipe to make praline
any ideas for collerettes?
again in a recipe to make praline
any ideas for collerettes?
Proposed translations
(English)
| 5 | rings |
Maria Luisa Duarte
|
| 1 | ring, rim ??? |
Bourth (X)
|
Proposed translations
48 mins
Maria Luisa Duarte
Spain
Spain
Native in English
Spain
Professional, Reliable & Committed
Native in: English 
, Portuguese
Works in: English to Portuguese, French to Spanish, Portuguese to Spanish, and 7 more.
Related KudoZ points
:
3
Selected
rings
small rings
3 KudoZ points awarded for this answer.
Comment: "Thanks, could you explain this further? "
59 mins
ring, rim ???
Hi Claire. What's going on? Are they making chocolates filled with praliné? Maybe they are filling hollow moulded chocolates with praliné, then closing the chocolate with a "plaque" of chocolate resting on the filling that has to be "welded" to the surrounding rim of the mould? Does the chocolate have to be airtight for the praliné to retain all its qualités gustatives?
Say hi to everyone at the EP for me. I don't think I'll be making it in again this time either ... The coming snow certainly won't help.
Say hi to everyone at the EP for me. I don't think I'll be making it in again this time either ... The coming snow certainly won't help.
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