Sweet Secrets of Confectionery Code Crossword Puzzle

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Word-Clue Pairs (one per line, format: WORD SPACE clue)

BUTTERCREAM Creamy frosting made with butter and sugar
BINDING Ingredient or process that holds ingredients together
CARAMEL Sugar cooked until it turns golden brown and flavorful
SHELLAC Glossy coating sometimes applied to candies
GLACÉ Fruit preserved in sugar syrup
TEMPERING Process of heating and cooling chocolate to stabilize it
TEMPERED Result of properly processed chocolate
GANACHE Smooth chocolate and cream mixture used in fillings and coatings
GANACHE Smooth chocolate and cream mixture used in fillings and coatings
PRALINE Candy made with nuts and caramelized sugar
PIPING Technique of decorating with icing or cream through a nozzle
LUSTER Sheen or shine on decorative confectionery surfaces
MARZIPAN Almond-based paste often molded into shapes
FONDANT Sweet, smooth icing or candy base used in decoration
SIFTING Process to aerate and smooth dry ingredients
GLAZING Applying a shiny coating over sweets
BLOOM White film sometimes seen on old chocolate
INFUSION Flavor extraction method using heat and ingredients
NOUGAT Chewy confection made from sugar, nuts, and egg whites
WHIPPING Incorporating air into cream or egg whites

Sweet Secrets of Confectionery Code

A crossword puzzle unraveling cryptic terms and jargon used in the world of confectionery and sweets.

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