Dessert is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur.
The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatines, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts, and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savoury to create desserts.
Dessert consist of variations of tastes, textures, and appearances. Desserts can be defined as a usually sweeter course that concludes a meal. This definition includes a range of courses ranging from fruits or dried nuts to multi-ingredient cakes and pies. Many cultures have different variations of dessert. In modern times the variations of desserts have usually been passed down or come from geographical regions. This is one cause for the variation of desserts. These are some major categories in which desserts can be placed.
Cakes are sweet tender breads made with sugar and delicate flour. Cakes can vary from light, airy sponge cakes to dense cakes with less flour. Common flavouring's include dried, candied or fresh fruit, nuts, cocoa or extracts.
Puddings are similar to custards in that their base is cream or milk. However, their primary difference is that puddings are thickened with starches such as corn starch or tapioca. On the other hand, custards are thickened using only eggs and are usually more firm.
This form of dough can have a texture that is crisp, hard, chewy, or soft – in the UK a biscuit is the former two and a cookie is typically the latter. Examples include a ginger nut, shortbread biscuit and chocolate chip cookie.
Chocolate and Candy
Valentine's Day chocolates - Confection, also called candy, sweets or lollies, features sugar or honey as a principal ingredient.
Many involve sugar heated into crystals with subtle differences. Dairy and sugar based include caramel, fudge and toffee or taffy. They are multiple forms of egg and sugar meringues. and similar confections. Unheated sugar co-adulate into icings, preservatives and sauces with other ingredients.
Theobroma cacao beans can be a substitute or more commonly mixed with sugar to form chocolate. Pure, unsweetened dark chocolate contains primarily cocoa solids. Cocoa butter is also added in varying proportions. Much of the chocolate currently consumed is in the form of sweet chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. Dark chocolate is produced by adding fat and sugar to the cacao mixture, with no milk or much less than milk chocolate.