Chocolate Terms from A to Z
Relax — this is just for fun, and there won’t be a quiz! What follows is a useful collection of key chocolate terms. Far from comprehensive, because a list of every expression used by cacao farmers, chocolate makers, and chocolatiers would fill many more pages than this. But for a guide to the important words and how to use them, this is your place: What’s the difference between “praline” and “gianduja”? (None.) Is “cocoa butter” made with butter? (Nope.) When do you compliment a chocolate on its “good temper”? (When it has an even gloss and clean snap.) Read on for more...
Glossary of Handy Chocolate Terminology
all natural: our chocolates contain no preservatives, no additives, no extenders — no junk, no kidding!
allergens: our products may contain traces of peanuts, tree nuts, soy, gluten, and milk products
baking chocolate: milk, bittersweet, semisweet, and white chocolate sold in pistoles or blocks for baking
bitter/unsweetened chocolate: chocolate liquid cooled and molded into blocks
bloom: a whitish-gray discoloration due to a temperature or humidity change
buttercream: a flavored mixture of butter, sugar, and eggs
caramel: fresh cream, butter, sugar, and vanilla, slow cooked in copper kettles until thick and creamy
chocolate liquid/liquor: a.k.a. cocoa mass, the basic raw material of all chocolate products, made from ground nibs (nibs are the “meat” of the cocoa bean)
cacao beans: the source of all chocolate, cacao beans (“cocoa” beans, once processed) grow in the fruit pods of the cacao tree, an evergreen which thrives in the region 20° north and south of the Equator
cocoa butter: the yellowish-white vegetable fat that is removed from chocolate liquid under high pressure
cocoa powder: what remains after most of the cocoa butter has been removed from chocolate liquid
couverture [koo-vehr-TYOOR]: a glossy chocolate used for enrobing (couverture is French for “blanket”)
dark chocolate: made by combining chocolate liquid, cocoa butter, and sweetener
dutched cocoa: cocoa powder which has been alkalized to reduce its natural acidity, make it darker in color, more chocolatey in flavor, and easier to mix with liquids
feuilletine [FOY-ah-teen]: a delicate, crispy French butter flake used in baking, pastry, and confectionery
ganache [gahn-AHSH]: a blend of chocolate, cream, and butter which forms the center of all truffles
gianduja [john-DOO-yah]: a combination of hazelnut paste and chocolate couverture
gluten: a protein found in wheat, barley, rye, and other grains
kosher: Jewish dietary laws pertaining to the preparation and handling of food products; all of our chocolate products are certified kosher
milk chocolate: made by combining chocolate liquid, extra cocoa butter, milk or cream, and sweetener
nibs: the “meat” of the cocoa bean, separated from the shell after roasting and ground into cocoa mass
pistoles: milk, white, or dark chocolate chips for tempering
praline: a fine paste made from chocolate and ground hazelnuts, a.k.a. gianduja
semisweet and sweet chocolate: made by combining chocolate liquid with varying amounts of sweetener and more cocoa butter
temper: the visible appearance of chocolate, which varies by cooking method; “tempered” chocolate will have a high-gloss sheen and clean snap when broken
truffles: a velvety-smooth, flavorful ganache center enrobed in chocolate couverture
unsweetened/bitter chocolate: chocolate liquid cooled and molded into blocks
vegan: a term used to describe food that’s free of any dairy or animal products — many of our dark chocolate products are considered vegan, but may still contain traces of milk (because both milk and dark chocolate are processed in our factory)
white chocolate: made by combining sugar, cocoa butter, milk solids, lecithin, and vanilla; some don’t consider this chocolate, as it contains no chocolate liquor — others do, since it contains cocoa butter
Want to learn more about chocolate? Check out some interesting chocolate facts and information!