CHOCABULARY!

Generally Used Terms and Definitions

Cabosse

Cocoa plant fruit

Cacao Tree (Theobroma Cacao)

The tropical tree that produces cocoa beans. Theobroma means “food of the gods.”

Chocolate Nibs

The “meat” of the cocoa bean remaining when the shell is removed in the chocolate production process.

Chocolate Liquor

The liquid chocolate produced by grinding the cocoa nibs. It is the basic ingredient in all chocolate products. There is no alcohol in chocolate liquor.

Cocoa Bean

The seed of the cacao tree, which is only called a cocoa bean once it is removed from the pod in which it grows.

Cocoa Pod

The leathery oval pod that contains cocoa beans.

Cocoa Powder

A product made by processing pealed and roasted cocoa beans.

Comfit (Coating Process)

A process that provides for the coating of dried fruit, coffee, or orange cubes/zest using a machine called a Coating Pan. A rotating tank cavity that makes either sugar or chocolate coating and finally is used to smoothen and polish the product.

Criollo Cocoa Beans

A premium variety of cocoa beans grown primarily in South and Central America. The rarest and noblest cacao in the world. A cocoa fruit variety which comes from the Amazon having big size beans. The colour is light, the shape is round and the taste is sweet.

Crystallisation

A phase where the butter crystals are solidified.

Conching

Part of the process by which chocolate is manufactured. Cocoa liquor, cocoa butter and sugar are blended and placed in large agitators fitted with rotating paddles, called ‘conches’ that stir the mixture under heat. These work the paste for several hours at controlled speed and temperature in order to blend the chocolate correctly. This eliminates any unwanted volatile substances such as the typical acidity of cocoa, and obtaining the ideal amount of fluidity for the processes to follow.

Dark Chocolate

Contains a high percentage of cocoa and lightly sweetend with sugar.

Dragee

A chocolate sphere shaped chocolate product containing dried fruit, comfit fruit and liqueur.

Dutch Processing

A method of treating the nib or the liquor with an alkali solution after roasting, which will reduce the acidity by increasing the normal pH factor from about 5.0 up to 8.0. The name honors the homeland of its inventor, C. J. Van Houten.

Fermentation

A production phase that consists of spreading cocoa beans in a big plot of land so that they ferment and dry. This phase also lowers the bacterial load.

First Pressing Cocoa Butter

A natural and vegetal fat which is found in cocoa seed.

Forastero Cocoa Beans

The most commonly grown and used beans. These beans make up about 90 percent of the world’s production and are grown primarily in West Africa. This  cocoa variety is found in the Amazon and cultivated in the the USA and Africa. This variety grows very quickly and has a high productivity and performance.

Ganache

A blend made with chocolate and fresh cream, normally used for fillings.

Gianduia

A chocolate containing a high percentage of hazelnut

Milk Chocolate

Contains roller powder milk and a lower percentage of cocoa.

Moulding

A phase where the tempered chocolate is poured into molds to be shaped as pralines, tablets, chocolate eggs, bars and other forms.

Nuts Praline

A blend of dried fruit and sugar, used for filling

Oleic Fat

A type of monounsaturated fat that is present in cocoa butter

Palmitic Fat

A type of saturated fat that is present in cocoa butter

Praline

Handmade chocolates with fillings

Refining

Sugar and cocoa paste are finely ground to obtain a fineness of 20 microns

Roasting

The roasting of cocoa beans results in unique scents. This process requires the chocolatier to have the ability to make the difference.

Tempering

One of the most important processing steps where chocolate reaches a pre-set temperature to keep it in motion so that it does not crystalize the cocoa butter

Theobromo Cocoa

The name of a cocoa plant

Trinitario Cocoa Beans

Trinitario has a great variety of characteristics but generally possesses good, aromatic flavor. Trinitario trees are particularly suitable for cultivation. A cocoa variety from Trinidad.  It’s a cross between the Criollo and Forastero varieties.

White Chocolate

Made only with cocoa butter, sugar and milk. No cocoa is used.