Contains at least 35% chocolate liquor for bittersweet. Other ingredients include extra cocoa butter (in some cases), sugar, lecithin and spices.
Bonbon, Confection or Chocolate
An individual confectionery center that is either enrobed with chocolate to cover or encased in a molded chocolate shell I try to reserve the term “chocolate” for solid or hollow chocolate items such as chocolate bars or seasonal shapes.
The French term used throughout the industry for fruit of the cacao tree.
The seeds of the fruit, called a pod or cabosse, produced by the Theobroma cacao tree and pronounced kah KOW.
Chocolate liquor to which different percentages of cocoa butter are removed or added and some or all of the following ingredients are added: sugar, lecithin, milk or cream powder (to produce milk chocolate), and spices such as vanilla.
Also called fat bloom – is a thin whitish, beige or gray film (can be streaks or spots as well) that forms on the surface of chocolate as a result of many factors such as: incomplete tempering (using too cool temperatures for melting and tempering), incorrect cooling, enrobing or molding cold centers, presence of other fats in the centers or chocolate, and storing the chocolate in too warm conditions. Does not effect the taste or condition of the chocolate but does mar the appearance. Preventing bloom requires the correct tempering where the stable crystalline forms of chocolate are dispersed throughout the liquid chocolate, continuous agitation of the tempered chocolate as it is being used and moderate cooling.
The ground cocoa nibs which contain their inherent cocoa solids and cocoa butter (approximately 50%). The industry
term “liquor” comes from the latin word liquor meaning “a liquid” which is what happens to roasted cocoa beans when they are ground into a paste – correctly pronounced as “licker”.
In the industry, once “cacao” beans (or seeds) have gone through the fermentation process they are then called
The pale yellow vegetable fat in the cocoa bean with a melting point of 89Â° F (32Â° C) – 95Â° F (35Â° C). It’s crystallization properties demand that chocolate containing cocoa butter be tempered in the final process before cooling.
Also called Presscake – chocolate liquor in which most of the cocoa butter has been removed. The percentage of cocoa butter in the cocoa cake varies depending on its later use. “Kibbled” presscake refers to the breaking up of the cake in order to add a specific amount of cocoa butter
or hydrogenated vegetable oil in the making of chocolate products.
Cocoa beans break into smaller particles/sections after they are dried and roasted. Also called gruÃ©.
Ground cocoa cake. Cocoa powders can have different percentages of cocoa butter.
Also called Compound Coating, Decorator’s Chocolate, Confectioner’s Coating, PatÃ© GlacÃ©e – all the cocoa butter is removed from the chocolate liquor and replaced with another hydrogenated vegetable oil such as coconut or palm kernel oil. This greatly reduces the cost and processing (doesn’t have to be tempered) of the finished product. As with real chocolate, coatings also have some or all of the following ingredients added: sugar, lecithin, milk or cream powder (to produce milk confectioner’s coating), and spices such as vanilla.
Chocolate containing at least 32% cocoa butter. The high
cocoa butter content can make the chocolate taste better in your mouth (more about that later) and produce a more satiny finish for a beautiful chocolate. Couverture comes from the French word couvrir – to coat or cover and is pronounced koo-vehr-TYOOR. Sometimes referred to as fondant chocolate.