We’ve compiled a short glossary of chocolate related terms…
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ARTISAN CHOCOLATE
Chocolate which is produced by small chocolate makers--artisans--who have a deep understanding of their craft.
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CACAO
The name of the tree and the bean formed within its fruit, the pod, from which chocolate is made. (The word Cocoa is often used in the UK for the same thing)
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CACAO POD
The fruit of the cacao tree, which usually contains 20-40 cacao beans.
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CHOCOLATIER
A specialist who makes chocolate or creates chocolate recipes
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COCOA BUTTER
A fatty substance obtained from cocoa beans, contained within cocoa beans and cocoa mass. It remains mostly solid at room temperature which is rare among vegetable fats but starts to soften and melt at just a few degrees below body temperature. This unique melting mouthfeel is what gives you a sense of luxury as you enjoy the smooth feel of chocolate in your mouth.
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COCOA BUTTER PERCENTAGE
Because cocoa butter is expensive, mass produced chocolate often has a much lower percentage of cocoa butter than fine and high-quality chocolate. The mouthfeel and flavour are directly connected to the percentage of cocoa butter in the chocolate.
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COCOA MASS
The result of roasted cocoa beans being finely ground into a paste. It has an intense aroma.
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COCOA NIBS
Broken pieces of the fermented, dried, and usually roasted, cocoa beans. They are quite crunchy with a small resemblance to roasted coffee beans.
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COCOA POWDER
What is left when cocoa butter is pressed out of the cocoa mass.
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CONCHING
A mechanical kneading process kneads the paste from a few hours to a few days. This process drives out astringency and greatly improves the final flavour and texture of the chocolate
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COUVETOURE
High quality chocolate which gives a firmer snap when broken due to the high percentage of cocoa butter.
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DARK CHOCOLATE
Chocolate with little or no milk. It usually contains no ingredients other than:
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ENROBING
A process by which individual chocolates are given an outer chocolate coating by being dipped in tempered chocolate, either manually or with a chocolate enrobing machine
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GANACHE
A mixture of chocolate and cream which is used to fill truffles. It has a velvety smooth texture.
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LECITHIN
An emulsifier which decreases the viscosity of chocolate. Mass market manufacturers often use it so they can reduce the amount of cocoa butter, an expensive ingredient. It is sometimes used by fine chocolate makers also.
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MILK CHOCOLATE
Milk chocolate contains the same ingredients as dark chocolate with the addition of milk solids. By weight it has at least 10% cocoa liquor and 12% milk solids. Fine milk chocolate should only contain: cacao liquor, sugar, cacao (cocoa) butter, milk solids, milk fat, lecithin, vanilla.
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PRALINE
A smooth sweet paste made of nuts, (often hazelnuts), caramelised sugar and chocolate.
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SINGLE ORIGIN
Cacao grown in a single region or country. Some manufacturers further detail the origin by naming the plantation or estate.
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TEMPERING
This involves manipulating the temperature of melted chocolate very precisely, cooling it, then reheating it, to control the crystallisation of the cocoa butter within. Even small variations can ruin the result. Properly tempered chocolate has a glossy sheen and a good snap when broken.
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TRUFFLE
A chocolate made with a ganache, which often contains alcohol.
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WHITE CHOCOLATE
White chocolate is made of at least 20% cocoa butter, 14% milk solids, and no more than 55% sugar. Fine white chocolate should only contain: sugar, cacao (cocoa) butter, milk solids, milk fat, lecithin, vanilla.
Glossary
of Terms
If you would like to know more about our chocolates, and other products, please come and visit us, we’d love to see you…
Directions to Joulietta’s
