The Ultimate Chocolate Glossary: S

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SÃO TOMÉ:

This island and the island of Principe make up the second-smallest republic in Africa. Just north of the equator and west of Gabon, São Tomé is an excellent growing region for Amelonado beans. The cacao produced from these beans is notable for flavors of pure cacao, sharp red fruits, cinnamon, and vanilla. This cacao is a fine base for blended chocolate.

SCORE MARKS:

Score marks are the grooves or channels that separate a bar into individual segments. Some bar manufacturers design score marks that are art unto themselves.

SEED

Another word for the cacao bean, also called grain

SEMISWEET CHOCOLATE:

Semisweet chocolate is dark, sweetened eating chocolate that must contain at least 35% chocolate liquor by weight (at least in the US). Semisweet chocolate is commonly available in bar form, as well as in chips or morsels; any of these may be flavored. Semisweet chocolate can usually be used successfully in recipes that call for bittersweet chocolate. Although the two are different technically (bittersweet chocolate should contain a higher percentage of cacao solids and less sugar), the two terms are sometimes used interchangeable.

SHELF-LIFE:

See Storage

SHELL MOLDING:

See Molding

SINGLE ESTATE CHOCOLATE:

Chocolate manufactured only with beans produced on a single plantation or estate. Note that the beans can come from a single varietal of cacao, or the chocolate can be a blend of varietals; all that matters here is that they are grown on one estate.

SINGLE ORIGIN or SINGLE ORIGIN CHOCOLATE or ORIGIN CACAO or PURE ORIGIN CACAO or MONORIGIN CACAO:

A broader concept than single estate chocolate, single origin chocolate is made from beans grown within one particular designated area. The designated area can be modest in size or much larger, and the chocolate can be made from a single varietal or a blend of varietals. Geographic origin of the bean can be a more important flavor determinant than bean species. See also Grand Cru, 1er Cru, and Premier Cru.

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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