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TIDBIT: Chocolatier Vs. Confectioner

What’s the difference between “chocolates” and “confections?” Is a “chocolatier” or chocolate shop the same as a “confectionary?”

A confectionery (also spelled confectionary) is a confectioner’s shop—more popularly called a candy store or sweet shop in modern times.

A chocolatier (a French word, pronounced cho-co-la-tee-YAY) is both the chocolate shop and the person who makes the chocolate.

While both of these words are commonly used in American chocolate circles, the French words for confectioner, confiseur, and candy shop, confiserie, are not.

So what’s a confection?

The term “confection” refers to all candies and sweets, including candy bars, candied nuts, chocolate, fudge, hard candies, licorice, lollipops, marshmallows, marzipan, nougat, mints, toffee and other products, from cotton candy and candy canes to gum drops and gummi bears.

The term applies to snack items, so any baked goods and ice cream sold at a confectionery are included in the term—even though they also repose in other categories as well.

  Strawberry Pistachio Nougat
A rose by any other name…could be an exquisite confection! Here, it’s rose-pistachio nougat from A Cozy Kitchen.
So…if chocolate is also a confection, what’s the difference between a chocolate shop and a confectioner’s shop?

  • A chocolatier is a chocolate specialist, and generally makes some or all of the chocolates sold on the premises.
  • While a chocolatier often makes marshmallows, marzipan, toffee and other confections, most of what is sold is chocolate-based or chocolate-coated.
  • In a confectionary, you’ll find a balance of sweets, of which only a portion is chocolates.
    Discover more about chocolate in the Chocolate Section of THE NIBBLE online magazine. If you want to find the confectionery, you’ll have to look in the Candy Section and under Cookies, Cakes & Pastries.


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    FREEBIE: Italian Cookbook From Barilla

    Pumpkin PastaFettuccine With Pumpkin and Bread Crumbs will be a hit at your table.   Last year, Barilla created a free downloadable cookbook featuring Italian recipes from celebrities and prominent chefs. For every cookbook downloaded, Barilla donated $1.00 to America’s Second Harvest—The Nation’s Food Bank Network, which helps the needy. This year, five celebrities—Chris Daughtry, Debra Messing, Natalie Portman, Marisa Tomei and Stanley Tucci—contributed their favorite recipes, which were further developed by Mario Batali into this year’s cookbook. Party planner David Tutera contributed table setting concepts. The cookbook is available through the end of this month at So download your free copy and feast on Eggplant Involti With Ricotta and Scallions, Farfalle with Pancetta, Rucola and Truffle Paste, Penne Alla Vodka, Penne In Spicy Sauce With Capers and Olives, Rigatoni with Basil and Gorgonzola, Sicilian Chickpea Fritters, Spaghetti al Tonno and Steamed Cockles in a Haban?ero Chive Broth.
    Follow the main course with desserts like Cherry Jam Tart, Chocolate Hazelnut Fritters and Torta di Cioccolato Abruzzese.

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    TODAY IN FOOD: It’s Cream Cheese Brownie Day

    February 10th is National Cream Cheese Brownie Day.

    Why add cream cheese to brownie batter?

    You might logically say, for more richness. Cream cheese makes a denser, fudgier brownie, and the tangy quality of the cream cheese is a nice counterpoint to both the deep chocolate flavor and the sweetness of the sugar.

    Some cream cheese brownies simply incorporate the softened cream cheese into the batter; others create a marbled swirl in the batter, still others add a cream cheese layer on the top of the brownie, as shown in the top photo. The recipe is below

    Then, there’s the full cheesecake topping that makes a half cheesecake, half brownie delight called the “zebra.” But that’s another holiday.

    Ingredients For 16 Brownies

    For The Brownie Mixture

  • Butter and flour for the pan
  • 1/2 cup unsalted butter
  • 1/3 cup Dutch process cocoa
  • 2 eggs
  • 3/4 cup superfine sugar*
  • 1/2 cup self-rising flour
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup dark/bittersweet chocolate chips
    For The Cream Cheese Mixture

  • 3/4 cup cream cheese at room temperature
  • 1 egg
  • 1/3 cup superfine sugar*
  • 1/4 cup self-rising flour
  • 1 teaspoon vanilla extract

    [1] Cream cheese swirl brownies (photo © Lara Hata | iStock Photo).

    Chocolate Chips
    [2] If you want to use higher-quality chocolate than supermarket chips, you can chop up a quality chocolate bar (photo © King Arthur Flour).


    1. PREHEAT the oven to 350°F. Butter lightly flour an 8 x 8-inch square cake pan. Combine the flour and salt in a small bowl and set aside.

    2. MELT the butter in a small, heavy-bottom saucepan. Stir in the cocoa until thoroughly blended, and set aside.

    3. BEAT the eggs until light and fluffy. Gradually add the sugar and stir in the chocolate mixture. Sift the flour and salt mixture over the top and fold it into the mixture. Add the vanilla. Fold in the chocolate chips.

    3. MAKE the cream cheese mixture. Whisk together or use an electric mixer to blend the cream cheese, egg and sugar. Sift the self-rising flour over this mixture and fold in. Add the vanilla extract.

    4. POUR three-quarters of the brownie mixture into the prepared pan, and spread the cream cheese mixture over it. Drop spoonfuls of the remaining brownie mixture on top, making swirls with a knife.

    5. BAKE 35 to 40 minutes, or until the top is springy to the touch and a toothpick inserted comes out clean. Be careful not to over-bake.

    6. COOL the brownies in the pan, then cut into squares.

    *You can make superfine sugar by pulsing regular granulated sugar in a food processor.


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    TIP OF THE DAY: Valentine Cake

    Heart Shaped CakeMake these individual Valentine cakes with a 3-inch heart cookie cutter.   Bake your sweetie a devil’s food chocolate cake with our Valentine cake recipe from Michael Recchiuti. It uses a heart-shaped cookie cutter to cut mini-heart cakes from a sheet cake. For one large cake, heart-shaped cake pans are available at any kitchen supply store. Write a customized message on the top of your Valentine cake and decorate with seasonal candies (cinnamon red-hots, Hershey’s kisses). If you’d rather buy than bake, check our favorite heart-shaped cookies and cakes in the Gift Finder section of THE NIBBLE online magazine. Try them with some of our favorite, romantic Valentine’s Day wines and liqueurs.

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    TOP PICK OF THE WEEK: Burdick Chocolate

    Larry Burdick was a pastry chef in New York City when he chose to focus on making chocolate. Then, he decided to focus on making it in quieter, gentler New Hampshire—in the old “mail order” days, before the Internet, when those in the know might get a holiday catalog. Today, it’s easy for chocolate connoisseurs everywhere to visually feast on his wares. Order online or by phone and beautiful catalogs will be mailed to you as well. If you happen to be in Walpole, New Hampshire or Cambridge, Massachusetts, you can feast in person at Burdick’s restaurant and café, destination spots for many fans.Burdick is one of the senior statesman of great American chocolate. Even if your palate doesn’t covet his sophisticated bonbons, marvelous marzipan and pert pâtes de fruit, his famous, ganache-filled chocolate mice and penguins (and seasonal bunnies and ghosts) are irresistible. His hot chocolate was our winner in a field of 60, and is a prior Top Pick Of The Week. Read the full review, and separately, check out the hot chocolate. Your Valentine will appreciate both.   Burdick ChocolateChocolates are only part of Larry Burdick’s extensive repertoire.

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