This are available to whole, ground, roasted or caramelized.

• CHOCOLATE

• CREAM

• NUTS

• BUTTER

This ingredient can melted this cooled, also it can be shaped and molded into many attractive decorations.

• CREAM

• CHOCOLATE

• BUTTER

• FRUITS

This can provides the basis for many desserts, with very little effort needed to make an attractive colorful display.

• FRUITS

• EGG YOLK

• EGG WHITE

• CREAM

This ingredient is often used as a decoration or accompaniment for both cold and hot desserts, but may also be used as one of the recipe ingredients.

• SUGAR

• BUTTER

• GELATINE

• CREAM

This ingredient can used to set many cold molded desserts.

• BUTTER

• GELATINE

• SUGAR

• CREAM

It may be used to sprinkle over fruit, beaten into egg yolks for custard or into whites for a meringue.

• CHOCOOLATE

• SUGAR

• NUTS

• BUTTER

When raw egg whites are beaten, air is trapped in the mixture in the form of bubbles.

• 
  EGG YOLK

• BUTTER

• EGG WHITE

• CREAM

This may be mixed with flavorings, sugar and cream or milk to make custard or they may be whisked together over hot water to create a sabayon.

• EGG YOLK

• BUTTER

• CREAM

• FRUIT

This simple mixture of flour and water is used to make crepes and pancakes.

• CREAM

• NUTS

• SUGAR

• BUTTER

What is the acronym of TLE?