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Chocolate Glossary
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Kosher Foods certified as “Kosher” comply with Jewish dietary laws. The certification is done by Orthodox Jewish Kashrut dietary law specialists.
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Polyphenols Cocoa beans contain polyphenols of unusually high quality and effectiveness. Polyphenols are antioxidants. By inhibiting oxidation, they protect body cells from damage caused by the oxidative effects of free radicals, which contribute to the aging process and to certain heart and brain diseases. Powder Refers to cocoa powder and is the product that remains when a big part of the cacao butter is removed from the cocoa liquor.
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Sugar Sugar is the largest commodity on the world market, followed by coffee and cocoa. It is used as one of the main ingredients for chocolate (up to 55%). Semi-finished products Examples include cocoa liquor, cocoa butter and cocoa powder. Also called cocoa products.
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Liquor Also known as cocoa liquor or cocoa mass. The thick liquid paste that is produced in the grinding process. The heat produced by the pressure and grinding of the process liquifies the cocoa butter in the beans, and a thick liquid paste appears, the cocoa liquor.
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Trinitario Trinitario beans are a cross of Criollo and Forastero cocoa. It has characteristics of both: the trees are easy to cultivate and the cocoa beans have a strong, but relatively refined aroma.
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Quality Partner program Barry Callebaut’s program with cocoa cooperatives in Ivory Coast. The goal is to provide farmers with access to better training in agricultural techniques and how to manage their business and personal finances, as well as access to healthcare for themselves and their families, and sensitization about child labor issues and the importance of schooling for their children. The training enables farmers to improve the quality of their farms and business practices and to deliver more and betterquality cocoa beans. Quetzalcoatl The Aztec god who, according to legend, gave the cocoa tree to man and showed him how to cultivate it. Venerated as guardian of the cocoa tree, Quetzalcoatl was seen as the purveyor of both strength and wealth.
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Milk chocolate Chocolate with at least 25% cocoa solids coming from cocoa liquor, powder and/or butter to which powdered milk, sugar, vanilla, and lecithin has been added. Good milk chocolate contains 30% chocolate liquor. Premium milk chocolate contains even more. Molding The process of creating figures and shapes out of chocolate. Chocolate is melted to 45 °C, then cooled below its crystallization point, then heated again to 30°C. Following this tempering process, the chocolate is poured onto the inner surface of the molds, also heated to 30°C. After cooling, the final product is unmolded to reveal a glossy chocolate figure.
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Viscosity The measure of the flow characteristics of a melted chocolate. Vegetable fats Sometimes used as a less expensive alternative to cocoa butter in chocolate products.
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White chocolate White chocolate is made from cocoa butter (at least 20%), powdered milk, sugar, and vanilla. It contains no cocoa liquor or powder.
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Nib The center of the cocoa bean.
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Roasting Roasting is a heating process aimed at developing the chocolate aroma. Roasting certain foods not only makes them more digestible, but also more aromatic. Cocoa beans are roasted to a greater or lesser extent depending on what they are being used for. Cocoa powder needs more intense roasting, whereas chocolate requires finer roasting.
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Origin chocolate Chocolate made from beans from one single-origin country or region.
