With such complex processes, and a long, storied history, it’s not a surprise that a complicated language has evolved for all things chocolate.
In this glossary of chocolate terms, we hope that we can give you some definitions of the key words and phrases used in the world of craft chocolate.
Let us know if there’s anything missing!
Arriba Nacional
A variety of cocoa bean found in Ecuador.
Artisan Chocolate
Chocolate made from the bean by an artisan chocolate maker, usually in small batches.
Bean To Bar
Chocolate made from the bean by a chocolate maker.
Blooming
A white appearance on the surface of the chocolate, usually caused by temperature fluctuations during storage. This causes the cocoa butter or sugar to rise to the surface of the chocolate. To prevent blooming, store your chocolate in a cool dark place, but not in the fridge!
Bulk Chocolate
Mass produced chocolate, generally used in confectionery or cakes. Bulk chocolate is commonly made in large factories using cheaper, lower flavour beans than artisan chocolate.
Cacao
From Theobroma cacao, the scientific name for the cocoa tree. In most cases, the words “cacao” and “cocoa” can be used interchangeably.
Carré
From the French for “square”, used to refer to small 5-10g square chocolate pieces. Often used as tasting samples.
Chocolate Maker
A person or company who makes chocolate from cocoa beans.
Chocolatier
A person or company who works with chocolate, usually making truffles, filled chocolates or confectionery. Chocolatiers will generally buy in pre-made chocolate, rather than make it from the bean themselves.
Cocoa
The term cocoa is a general term, used to refer to products made from the cocoa bean, the fruit of the Theobroma cacao tree. It’s sometimes used interchangeably with “cacao”.
Cocoa Bean
The seeds of the Theobroma cacao tree, found inside the cocoa pods (fruit).
Cocoa Butter
The natural fat present within the cocoa bean. This can be extracted from roasted beans using a hydraulic press. What’s left behind is called cocoa press cake, which can be ground up to make cocoa powder.
Cocoa Liquor
Cocoa Percentage
Cocoa Powder
Cocoa Pod
Compound Chocolate
Conching
Couverture
Criollo
Dark Chocolate
Dutch Process
Finish
Flavour Notes
Forastero
Ganache
Gianduja
Lecithin
Melange
Metate
Milk Chocolate
Moulding
Mouthfeel
Nibs
Press Cake
Real Chocolate
Roasting
Single Estate
Single Origin
Snap
Stone Ground
Tempering
Theobroma Cacao
Trinitario
Truffle
White Chocolate
Winnowing
Vanilla
Vanillin
