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French to English translations [PRO] Cooking / Culinary / Chocolate
French term or phrase:tendance
Don't yell at me! I know it's in every dictionary and in the KudoZ glossaries, but I need a fresh perspective here. I have been translating chocolate recipes for a major French chocolatier. These are recipes written by famous chefs to be used in a chefs' training program. The author of this recipe is a Meilleur Ouvrier de France and also a Champion du Monde de glace. He chose to call his recipe Tendance.
I am brain dead at the moment. Trend or Trendy don't seem right. Wave of the Future seems over the top. Any brilliant ideas out there?
Any help would be greatly appreciated!
The file that I received is entitled TendanceXYZ [XYZ = the name of a mo(u)ld manufacturer]
This leads me to surmise that this is one of many "tendances" dreamt up by the chef in question, so I probably need a kind of "generic" translation and not a one off marketing label.
Here is the immediate context
Une création d’ABC
Meilleur Ouvrier de France
Champion du Monde de la glace BLA BLA BLA
Recette calculée pour xx moules XYZ(code 1234).
Crème glacée Violette-cassis
1137 g lait entier
225 g poudre de lait 0% MG
355 g sucre semoule
120 g glucose atomisé
485 g crème fleurette 35%
670 g pulpe de cassis
2 g arôme de violette
10 g stabilisant combiné
430 g par moule
Prélever une partie du sucre et le mélanger au stabilisant.
Chauffer le lait.
A 25°C ajouter la poudre de lait.
A 30°C ajouter les sucres
A 35°C ajouter la crème fleurette.
A 45°C ajouter le mélange sucre/stabilisant.
Pasteuriser l'ensemble à 85°C.
Mixer et refroidir à 4°C.
Laisser maturer au moins 12 heures à 4°C.
Incorporer la pulpe de cassis et l’arôme de violette.
Mixer et turbiner.
Mouler et stocker à -18°C.
As I continue to ponder, and to admire the suggestions already given, and to envy you this task, I can only say that I hope you are getting samples of all this stuff...in which case you are not brain-dead at this point but more likely blissed-out.
05:50 Feb 17, 2005
Automatic update in 00:
7 mins confidence: peer agreement (net): +6
Explanation: Why not leave it Tendance, to sound Frenchy and classy.
Tendance for the Connoisseur
A brand is a brand is a brand.
Just an idea.
Michael Bastin Spain Local time: 11:55 Native speaker of: French PRO pts in category: 4