honeycomb

Dutch translation: brosse of luchtige karamel

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
English term or phrase:honeycomb
Dutch translation:brosse of luchtige karamel
Entered by: Esther van der Wal

19:14 Mar 11, 2011
English to Dutch translations [PRO]
Marketing - Food & Drink / chocolate / candy
English term or phrase: honeycomb
Ik ben bezig met een heerlijke vertaling van chocoladeproducten, -verpakkingen en -ingrediënten. Nu zoek ik een Nederlandse term of korte omschrijving voor de binnenkant van een candybar of blok chocolade, een soort snoep dat de Engelsen "honeycomb" noemen (in dit geval dus niet "honingraat").

Het product is "Chocolate Covered Handmade Honeycomb / Honeycomb & Vanilla Milk Chocolate". De Engelsen noemen deze honeycomb ook wel "cinder toffee" of "sponge toffee". Zie Wiki: http://en.wikipedia.org/wiki/Sponge_toffee. Volgens mij heb ik wel eens een candybar gegeten waar dit in zat en als ik het me goed herinner, is het knijterhard. Kijk voor plaatjes even op Google afbeeldingen onder "honeycomb candy".

Wie heeft er een goed idee?
Esther van der Wal
Netherlands
Local time: 10:06
brosse of luchtige caramel
Explanation:
Ik denk hierbij aan een soort luchtige (honing)caramel (in reepvorm of stukken), in dit specifieke geval met een omhulsel van chocolade ....
De typerende structuur met luchtbelletjes doet denken aan een honingraat.
Just my twopence worth :-)

Luchtige chocolade wordt ook wel 'brosse chocolade' genoemd (vgl. de overbekende Brosreep).

Toffee is a confection made by caramelizing sugar or molasses (creating inverted sugar) along with butter, and occasionally flour. The mixture is heated until its temperature reaches the hard crack stage of 300 to 310 °F (149 to 154 °C). While being prepared, toffee is sometimes mixed with nuts or raisins.
The process of making toffee involves boiling the ingredients until the mix is stiff enough to be pulled into a shape which holds and has a glossy surface. The resulting mixture will typically be poured into a shallow tray and allowed to cool to form a sheet. Different mixes, processes, and (most importantly) temperatures of toffee making will result in different textures and hardnesses, from soft and often sticky to a hard brittle material.
(...)
Another variant is Cinder toffee, also called honeycomb or sponge toffee, which is an aerated version with bubbles introduced by adding baking soda and vinegar while mixing. These react to form carbon dioxide, which is trapped in the highly viscous mixture. In the UK the most well known honeycomb candy is the Crunchie bar. In New Zealand this is called hokey pokey.
http://en.wikipedia.org/wiki/Toffee
Selected response from:

Kitty Brussaard
Netherlands
Local time: 10:06
Grading comment
Dank voor je hulp! Karamel is volgens het Groene Boekje met een K.
4 KudoZ points were awarded for this answer



Summary of answers provided
3brosse of luchtige caramel
Kitty Brussaard


Discussion entries: 9





  

Answers


17 hrs   confidence: Answerer confidence 3/5Answerer confidence 3/5
brosse of luchtige caramel


Explanation:
Ik denk hierbij aan een soort luchtige (honing)caramel (in reepvorm of stukken), in dit specifieke geval met een omhulsel van chocolade ....
De typerende structuur met luchtbelletjes doet denken aan een honingraat.
Just my twopence worth :-)

Luchtige chocolade wordt ook wel 'brosse chocolade' genoemd (vgl. de overbekende Brosreep).

Toffee is a confection made by caramelizing sugar or molasses (creating inverted sugar) along with butter, and occasionally flour. The mixture is heated until its temperature reaches the hard crack stage of 300 to 310 °F (149 to 154 °C). While being prepared, toffee is sometimes mixed with nuts or raisins.
The process of making toffee involves boiling the ingredients until the mix is stiff enough to be pulled into a shape which holds and has a glossy surface. The resulting mixture will typically be poured into a shallow tray and allowed to cool to form a sheet. Different mixes, processes, and (most importantly) temperatures of toffee making will result in different textures and hardnesses, from soft and often sticky to a hard brittle material.
(...)
Another variant is Cinder toffee, also called honeycomb or sponge toffee, which is an aerated version with bubbles introduced by adding baking soda and vinegar while mixing. These react to form carbon dioxide, which is trapped in the highly viscous mixture. In the UK the most well known honeycomb candy is the Crunchie bar. In New Zealand this is called hokey pokey.
http://en.wikipedia.org/wiki/Toffee

Kitty Brussaard
Netherlands
Local time: 10:06
Native speaker of: Native in DutchDutch
PRO pts in category: 12
Grading comment
Dank voor je hulp! Karamel is volgens het Groene Boekje met een K.
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