The Ultimate Chocolate Glossary

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Chocolate Glossary Directory

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A, B, Bl, C, C-2, Ch, Ch-2, Co, Co-2, Cr, D, E, F, Fi, Fo, G, H, I, J, K, L, M, Mo, N, O, P, Pe, Pr, Q, R, S, Sn, T, U, V, W, X, Y, Z

 

A

  1. Abaisse
  2. Academie Francais Du Chocolat Et De La Confiserie
  3. Aftertaste
  4. Alkalization
  5. Almond Paste
  6. Amelonado Bean
  7. Antioxidant
  8. Arriba Nacional
  9. Artisan or Artisanal Chocolate or Chocolatier

B

  1. Baker’s Chocolate / Baking Cocolate / Bitter Chocolate / Unsweetened Chocolate
  2. Bain Marie
  3. Ballotin
  4. Baton
  5. Bean, Cacao or Cocoa
  6. Bean-to-Bar
  7. Belgian Style Chocolate
  8. Bitter Chocolate
  9. Bittersweet Chocolate
  10. Blended Bar
  11. Blending
  12. Bloom
  13. Bonbon or Bon Bon
  14. Bouchon
  15. Boutique Chocolatier
  16. Brut
  17. Bulk Beans or Bulk Cacao or Bulk Cocoa
  18. Butterfat or Butter Fat or Milkfat
  19. Butter Oil

C

  1. Cabosse de Cacao, or Cacao Pod or Cocoa Pod
  2. Cabruca
  3. Cacahuatl
  4. Cacao
  5. Cacao Beans
  6. Cacao Nib Cacao Content or Cacao Percentage
  7. Cacao Content or Cacao Percentage
  8. Cacao Content — US Standards
  9. Cacao Fevier
  10. Cacao Powder
  11. Caffeine Content
  12. Caraque
  13. Carre
  14. Chocolate
  15. Chocolate Bar
  16. Chocolate Chips / Chunks / Morsels
  17. Chocolate Liqueur
  18. Chocolate Liquor or Cocoa Mass or Cocoa Solids or Cocoa Liquor or Pate de Cacao
  19. Chocolate Mexicano
  20. Chocolate Milk
  21. Chocolate Modeling Paste
  22. Chocolates
  23. Chocolate Sauce
  24. Chocolate Syrup
  25. Chocolatier
  26. Chocolat Superieur
  27. Chocolat de Luxe
  28. Chuao
  29. Classification System
  30. Cocoa Beans or Cacao Beans
  31. Cocoa Cocoa Belt or Chocolate Belt
  32. Cocoa Butter
  33. Cocoa Butter Equivalent or Cocoa Butter Replacement
  34. Cocoa Butter Transfer
  35. Cocoa Cake
  36. Cocoa Content
  37. Cocoa Dance
  38. Cocoa Mass or Cocoa Solids
  39. Cocoa Solids Content
  40. Compound Coating
  41. Conching or Lissage
  42. Confectioner or Confiseur
  43. Confectionary Coating or Compound Coating or Decorator’s Chocolate or Pate Glassee or Summer Coating
  44. Confiseur
  45. Cotyledon
  46. Coulis
  47. Couverture Chocolate or Coating Chocolate
  48. Criollo
  49. Cru
  50. Crumb Chocolate Milk Crumb (Milk)
  51. Crushing
  52. Cuvee

D

  1. Dark Chocolate
  2. Dark Milk Chocolate
  3. Decoration
  4. Deodorization
  5. Designated Origin Chocolate
  6. Diamant
  7. Dipping
  8. Direct Trade
  9. Dragée
  10. Drinking Chocolate
  11. Dutched Cocoa / Dutched Process Cocoa
  12. Dutching

E

  1. Eating Chocolate
  2. Enrobing
  3. Estate Grown or Single Estate

F

  1. FairTrade Certified (TM)
  2. Fat Bloom
  3. Fermentation
  4. Feuillete
  5. Feuilletine
  6. Feve or Feve de Cacao
  7. Filled Chocolates
  8. Fineness
  9. Flake Cocoa
  10. Flat
  11. Flavanols
  12. Flavor Cocoa
  13. lavored Chocolate or Flavored Chocolate Bars
  14. Fondant
  15. Forestaro
  16. Forest Grown
  17. Framboise
  18. French Style Chocolate

,

G

  1. Ganache
  2. Garnissage
  3. German Chocolate / German’s Chocolate / German Sweet Chocolate
  4. Germplasm
  5. Gianduja / Gianduia
  6. Gold Leaf
  7. Gourmandises
  8. Grand Cru Chocolate
  9. Grain
  10. Grinding
  11. Griotte

H

  1. Hacienda
  2. Harvest
  3. Hazelnut Praline
  4. Health Benefits of Chocolate
  5. Hot Chocolate
  6. Hot Cocoa

I

  1. 1ER Cru
  2. Infusion
  3. Interior

J

  1. Java

K

  1. Kakawa
  2. Kastanjes

L

  1. Lecithin
  2. Limited Edition Chocolate Bar
  3. Liquid Chocolate

M

  1. Maltitol
  2. Madagascar
  3. Manon
  4. Maracaibo
  5. Marrons Glaces
  6. Marzipan
  7. Meat
  8. Mendiant
  9. MexicanChocolate
  10. Milk Chocolate
  11. Mocha or Mokha or Mukha
  12. Modeling Chocolate
  13. Molded Chocolate
  14. Molding
  15. Molinillo
  16. Mole
  17. Mouthfeel

N

  1. Nacional Cocoa
  2. Napolitain or Palate or Tasting Square
  3. Natural Cocoa Powder, Natural Processed Cocoa, Non-Alkalized Cocoa
  4. Nib or Kernal or Meat
  5. Nougat
  6. Nougatine or Croquant
  7. Nut

O

  1. Organic
  2. Origin Cocoa or Origin Chocolate

P

  1. Palet D’Or
  2. Panning
  3. Particle Size
  4. Pastille
  5. Pasty
  6. Pate de Cacao
  7. Pates de Fruit
  8. Patisserie
  9. Percentage of Cacao
  10. Pistole
  11. Pod (Cocoa Pod)
  12. Porcelana
  13. Pozol or Chorote
  14. Praline
  15. Praline Paste or Praline
  16. Premier Cru Chocolate
  17. Press Cake or Pressed Cake or Tourteau de Cacao
  18. Pressing
  19. Prestige Chocolate
  20. Pugging
  21. Pure Origin Chocolate

Q

  1. No “Q” words yet.

R

  1. Raw Cocoa or Raw Chocolate
  2. Rio Caribe
  3. Roasting
  4. Roast Light or Dark
  5. Rocher
  6. Rustic Chocolate

S

  1. Sao Tome
  2. ScoreMarks
  3. Seed
  4. Semi-Sweet Chocolate
  5. Shelf Life
  6. Shell Molding
  7. Single Estate Chocolate
  8. Single Origin Cocoa / Chocolate / Cacao / Pure Origin / Mono-Origin Cocoa
  9. Snap
  10. Soy Lecithin
  11. Standards of Identity
  12. Storage
  13. Sugar Bloom
  14. Sur Del Lago
  15. Sweet Chocolate
  16. Sweetener
  17. Swiss Style Chocolate

T

  1. Tablette or Chocolate en Tablette
  2. Tempering
  3. Terroir
  4. Tempering
  5. Theobroma Cacao
  6. Theobromine
  7. Thick
  8. Tonka Bean
  9. Torrone
  10. Trinitario
  11. Truffle

U

  1. Unsweetened Chocolate

V

  1. Vanilla
  2. Vanilla Extract
  3. Vanillin
  4. Varietal

W

X

  1. No “X” words yet.

Y

  1. No “Y” words yet.

Z

  1. No “Z” words yet.

 

This glossary would not have been possible without the kind assistance of my good friend Karen Hochman who runs the website: The Nibble. TheNibble is one of the Internet’s greatest resources for food articles, reviews, history, and just about anything when it comes to quality food. Please, if you have a few moments, visit my friend Karen’s website and you’ll be amazed at what a valuable resource it is. Thanks for all your help Karen!

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