Glossary entry (derived from question below)
French term or phrase:
chocolats de laboratoire
English translation:
cooking/confectioners chocolate
Added to glossary by
Anne Micallef
Jun 6, 2008 07:57
15 yrs ago
1 viewer *
French term
chocolats de laboratoire
French to English
Other
Food & Drink
chocolate
Any experts on chocolate out there? I'm afraid I have no context, it's just a term in a list in a financial text. I have found some definitions: "Les chocolats de laboratoire sont plus basiques. Ils présentent une très faible proportion de beurre de cacao rajouté. Le sucre est l’ingrédient majeur (plus de 50 % du chocolat le plus souvent). Ils ont un goût moins fin, plus sucré. On les mélange à d’autres ingrédients pour réaliser des fourrages, des ganaches" ... but I'm no closer to finding the English term.
Proposed translations
(English)
| 3 +4 | cooking/confectioners chocolate |
Angeliki Papadopoulou
|
| 4 +1 | local info - NFG |
Bourth (X)
|
| 2 +1 | experimental (test) chocolates |
cjohnstone
|
| 2 +1 | More info NFG |
Sandra Petch
|
Proposed translations
+4
36 mins
Angeliki Papadopoulou
Greece
Greece
Native in English
Works in field
Greece
Αγγλικά σαν τη μητρική μου γλώσσα
Native in: Greek 
, English
Works in: English to Greek, Greek to English
Related KudoZ points
:
4
Selected
cooking/confectioners chocolate
I found the above in my cook books
Also got a large number of hits on Google:
Our cooking chocolate is ideal for using in chocolate recipes. Firstly, its high content of cocoa solids - a combination of cocoa mass, which gives the...
For confectioners chocolate a couple of the hits say it's not chocolate at all, so maybe
--------------------------------------------------
Note added at 40 mins (2008-06-06 08:38:09 GMT)
--------------------------------------------------
continued from before... so maybe it needs more looking into.
A friend of mine from France calls her kitchen laboratoire, which is what made me think of these.
--------------------------------------------------
Note added at 1 hr (2008-06-06 09:18:44 GMT)
--------------------------------------------------
It would be useful to add "baking chocolate", which Sandra Petch found while researching one of the above links
Also got a large number of hits on Google:
Our cooking chocolate is ideal for using in chocolate recipes. Firstly, its high content of cocoa solids - a combination of cocoa mass, which gives the...
For confectioners chocolate a couple of the hits say it's not chocolate at all, so maybe
--------------------------------------------------
Note added at 40 mins (2008-06-06 08:38:09 GMT)
--------------------------------------------------
continued from before... so maybe it needs more looking into.
A friend of mine from France calls her kitchen laboratoire, which is what made me think of these.
--------------------------------------------------
Note added at 1 hr (2008-06-06 09:18:44 GMT)
--------------------------------------------------
It would be useful to add "baking chocolate", which Sandra Petch found while researching one of the above links
Note from asker:
| Yes the definition I gave in the question is just a definition I found after googling the term - so it's only as good/bad as the definitions you're all finding for me! |
4 KudoZ points awarded for this answer.
Comment: "Many thanks to everyone. I'm always amazed at the response to these kudoz questions, people are so ready and willing to help. Keep it up!"
+1
6 mins
cjohnstone
France
France
Native in French
&
English
France
Experience and feel
Native in: French , English (Variant: British)
Works in: English to French, French to English
Related KudoZ points
:
4
+1
53 mins
local info - NFG
"Laboratoire" is used here in the same way as a butcher, a baker or a can ... or a cook will refer to the place where food is prepared as his "laboratoire"."Back-of-house", the business end.
I have here some Michel Cluizel catalogues. Contrary to what is said above, "couverture chocolates" (as readily meltable chips or 1kg blocks) form part of the "laboratoire" range, since, after all, cooks, patissiers and so on need that sort of chocolate too, in addition to:
- sprinkly chips
-shaped cups (square, round, tear shaped, cocoapod shaped
- crunchy shells
- cocoa powder
- cocoa butter
- silver balls
- decorative bits with "Merry Xmas" etc written on them
- praline
- almond paste
- nougat
- speckled ribbons of chocolate that look like orange/lime/apple peel etc.
And the list goes on.
MC has not come up with an English name for it though, and his catalogues are simply called "Les Produits de Laboratoire", though with a subtitle "semi-manufactured products".
They are all the things designed to be used to make a dessert, etc., not a piece of chocolate you put straight in your mouth (though you could).
--------------------------------------------------
Note added at 55 mins (2008-06-06 08:52:28 GMT)
--------------------------------------------------
Mind you, on reading your text and its description of the quality of "chocolat de laboratoire", I suspect Michel would be outraged!
I have here some Michel Cluizel catalogues. Contrary to what is said above, "couverture chocolates" (as readily meltable chips or 1kg blocks) form part of the "laboratoire" range, since, after all, cooks, patissiers and so on need that sort of chocolate too, in addition to:
- sprinkly chips
-shaped cups (square, round, tear shaped, cocoapod shaped
- crunchy shells
- cocoa powder
- cocoa butter
- silver balls
- decorative bits with "Merry Xmas" etc written on them
- praline
- almond paste
- nougat
- speckled ribbons of chocolate that look like orange/lime/apple peel etc.
And the list goes on.
MC has not come up with an English name for it though, and his catalogues are simply called "Les Produits de Laboratoire", though with a subtitle "semi-manufactured products".
They are all the things designed to be used to make a dessert, etc., not a piece of chocolate you put straight in your mouth (though you could).
--------------------------------------------------
Note added at 55 mins (2008-06-06 08:52:28 GMT)
--------------------------------------------------
Mind you, on reading your text and its description of the quality of "chocolat de laboratoire", I suspect Michel would be outraged!
+1
58 mins
More info NFG
Many chocolate forums make the difference between chocolat de couverture (coating chocolate) and your chocolat de laboratoire :
eg
"Le chocolat de laboratoire est plus épais que le chocolat de couverture qui lui est beaucoup plus fluide une fois à température.
Pour info (Promo) :
http://www.latelierdelapatisserie.com/htm/fiche-produit.php?... "
Hope this is of some help...
eg
"Le chocolat de laboratoire est plus épais que le chocolat de couverture qui lui est beaucoup plus fluide une fois à température.
Pour info (Promo) :
http://www.latelierdelapatisserie.com/htm/fiche-produit.php?... "
Hope this is of some help...
Something went wrong...