Chocolate Glossary Directory
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
Another term for an estate or plantation where cacao is grown.
According to the International Cocoa Organization, cacao bean harvesting is not confined to one short period per year. Instead, there is a period of several months, occurring once or twice annually, when harvesting is done; the timing varies from region to region. For example, in Ecuador, there is one harvest from March to June, and a second in December and January. By contrast, in Cameroon, one harvest runs between September and February, with a second from May to August.
Debatable. Cocoa powder contains high levels of antioxidants called flavanols, and dark chocolate contains higher levels of cocoa powder than does milk chocolate or white chocolate. There have been claims that flavanols can do everything from reducing chronic inflammation to improving blood flow to bettering lipid and glucose profiles. However, it must be emphasized that research of this type is in its infancy. There have been studies indicating improvements in some or all of the areas mentioned when subjects consumed dark chocolate (as opposed to milk or white chocolate), but these studies have been conducted with very few subjects and only for brief periods of time. In addition to any health benefits from flavanols, it’s wise to bear in mind that dark chocolate contains fat and sugar. Until much more can be established definitively, eat chocolate in moderation—and because you enjoy it.
Often confused with hot cocoa, these are different beverages. Hot chocolate, sometimes called drinking chocolate, is made from real chocolate. It is a much richer beverage than hot cocoa, due to chocolate’s higher fat content. The liquid used for hot chocolate is usually milk, cream, some combination of those two, or water. Hot cocoa, traditionally made with milk, uses partially-defatted cocoa powder.
See hot chocolate.
|This glossary would not have been possible without the kind assistance of my good friend Karen Hochman who runs the website: The Nibble. Karen gave us permission to base our chocolate glossary on hers. TheNibble is one of the Internet’s best 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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