The Ultimate Chocolate Glossary: Mo

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Chocolate Glossary Directory

Directory Home

A, B, Bl, C, C-2, Ch, Ch-2, Co, Co-2, Cr, D, E, F, Fi, Fo, G, H, I, J, K, L, M, Mo, N, O, P, Pe, Pr, Q, R, S, Sn, T, U, V, W, X, Y, Z

 

MOCHA or MOKHA or MUKHA:

The original meaning of “Mocha” had nothing to do with today’s definition of the word. Mocha was Yemen’s most famous port city; through the 1600′s, it was an important center of commerce and was long renowned as the Arab World’s chief center for coffee export, particularly for the European and Middle Eastern markets. Today, “mocha” is any flavor combination of coffee and chocolate. However, “mocha” can still refer to any high-quality Coffea arabica, the coffee variety still grown in parts of Yemen.

 

MODELING CHOCOLATE:

See Chocolate Modeling Paste

 

MOLDED CHOCOLATE:

For molded chocolate, chocolate is tempered, poured into a mold, cooled to allow it to set, and unmolded. Classic treats such as chocolate Easter rabbits, eggs, and Santas are all made of molded chocolate. Molded chocolates can be solid or hollow; those that are hollow are sometimes filled. Chocolates shaped in a mold this way are relatively recent inventions. The first molded and filled chocolates were invented by Jules Séchaud, a Swiss confiseur, in 1913. Molded chocolates can be made with dark, milk, or white chocolate, but they are also produced from confectionary coating.

 

MOLDING:

This term has two meanings. 1) In the process of chocolate manufacturing, after conching, the chocolate is tempered, poured into molds, cooled during a passage through a refrigerated tunnel, and finally turned out of the mold. This process creates the large blocks of couverture from which chocolates are made, as well as individual bars from a particular producer. 2) When molded chocolates are being produced, tempered chocolate is poured into individual molds. These molds are then inverted so that the tempered chocolate covers the interior of the mold in a thin coating (the shell), while any excess drips out. The shells are filled with the chocolatier’s choice of filling(s), then capped with a layer of chocolate and cooled before the completed chocolates are unmolded.

 

MOLINILLO:

Also called molinet, a molinillo is a wooden tool with a long handle, designed specifically for aerating chocolate beverages. At one end, it is fat and round, with deep, carved grooves; the shape tapers greatly to form the thin handle. Developed by the Spanish in the 1500′s, the top is twisted between the hands in a rapid back-and-forth motion to beat the chocolate drink and cause it to froth.

 

MOLE:

A spicy sauce for savory foods that contains unsweetened chocolate. Mole sauces tend to be complex, with many ingredients and multiple, time-consuming steps. The classic Mexican dish mole poblano (turkey in mole sauce) was reportedly created by nuns in the convent at Puebla, outside of Mexico City.

 

MOUTHFEEL:

Mouthfeel is how a chocolate feels in your mouth texturally. In the modern era, good chocolate is usually smooth in the mouth, while chocolate of inferior quality might feel grainy, gritty, or waxy.

This glossary would not have been possible without the kind assistance of my good friend Karen Hochman who runs the website: The Nibble. Karen gave us permission to base our chocolate glossary on hers. TheNibble is one of the Internet’s best resources for food articles, reviews, history, and just about anything when it comes to quality food. Please, if you have a few moments, visit my friend Karen’s website and you’ll be amazed at what a valuable resource it is. Thanks for all your help Karen!

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