DARIOLE Meaning and
Definition
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The term "dariole" refers to a type of individual-sized mold or small pudding commonly used in French cuisine. This culinary term carries both a specific meaning and a broader usage in the culinary world.
In its specific context, a dariole is a small, cylindrical mold made out of metal or ceramic, typically with a fluted or ridged design. These molds are used to shape a variety of sweet or savory preparations, including puddings, cream desserts, mousses, and custards. The individual servings created with dariole molds are known for their elegant appearance and delicate presentation.
In a broader sense, the term "dariole" may also refer to a specific type of dessert that is prepared using these molds. Dariole desserts often involve a base ingredient such as chocolate, fruit, or nuts, combined with cream or rich custard, and then baked or chilled to create a firm yet soft texture.
Due to their popularity, darioles are frequently featured in French pastry and dessert recipes. The individual molds allow for precise portioning and provide an opportunity for creative and attractive plating. However, it is worth noting that darioles are not limited exclusively to French cuisine, as they have also made their way into global culinary traditions beyond the French borders.
Common Misspellings for DARIOLE
Etymology of DARIOLE
The word "dariole" is derived from the French term "dariole", which dates back to the 17th century. It originated from the Italian word "daròla" or "darelle", which initially referred to a small coin given as a reward. Over time, the term's meaning shifted to refer to a small mold used for baking individual savory or sweet dishes. The French incorporated this term into their culinary vocabulary, and it eventually became known as "dariole". Today, a dariole typically refers to a small, often cylindrical, dessert or savory dish baked in an individual mold.
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