Chocolate Glossary of Terms
Chocolate Glossary of Terms
Ever since the end of the 19th century all industrial chocolate makers have practiced this alkalization process to neutralize the acid taste of cocoa, and enhance the flavor and the color of the final product. Also called “Dutching”.
Artisan or Artisanal chocolate or Chocolatier
Artisan chocolate, like any artisan product—jewelry, furniture, couture clothing—is handmade by a skilled artisan in small batches, using time-honored and honed skills. Modern artisans are also innovators in flavor and technique. No assembly line is used to make artisan products and they are never made in large quantity; you will find chocolatiers in the kitchen preparing and packing each batch
In the U.S. the FDA describes this as chocolate that does not contain any sugar, though it may contain natural or artificial flavoring. This pure chocolate is intended for cooking as only real fanatics will enjoy this very bitter chocolate substance with a solid cocoa content in excess of 85%.
There are two kinds of bloom that form on the surface of chocolate: Both are temperature-related and both make the chocolate look suspect and unappetizing. This is due to improper storage, poorly tempering, lack of tempering, or changes in temperature. The bloom is the cocoa butter that has separated and risen to the surface. While bloom diminishes the appearance of the chocolate, it does not alter the taste and is not harmful.
Bonbon in France is used to refer to any kind of candy. unlike truffles, chocolate bonbons come in different shapes and sizes and can be filled with everything from fruit purées to decadent dark chocolate buttercream.
Bonbons, unlike chocolate truffles, are not chocolate from the start. first, a chocolatier crafts the center (whether it’s buttercream or cocoa butter) and then dips it in chocolate. another key difference is that chocolate bonbons aren’t dusted with cocoa powder. the chocolate shell is smooth and can be round, oval, rectangular or even shaped like a heart. Check out, more here
Chocolate liquor is made up of the finely ground nib of the cocoa bean. This is technically not yet chocolate. This type of chocolate is also known as unsweetened chocolate and is also referred to cocoa mass or cocoa liquor.
One who appreciates the unique qualities of a truly fine piece of chocolate and feels that life would not be the same without gourmet chocolate.
In coatings and compounds, part of the cocoa butter may be replaced by vegetable fat.
The processing step called ‘conching’ reduces the moistness of the cocoa mass and removes the volatile acids. At the same time, this step allows for specific aromas and smoothness to be associated with chocolate. Conching is the process where the chocolate is “plowed” back and forth through the liquid chocolate which smoothes the chocolate and rounds out the flavor, essential for the flavor, the texture and the overall quality of the chocolate.
Couverture is a term used to describe professional-quality coating chocolate with a high percentage of cocoa butter, at least 32%, and as high as 39% for good quality couverture. The extra cocoa butter allows the chocolate to form a thinner coating shell than non-couverture chocolate.
The best quality cocoa bean, but rare and harder to grow than others, with a lower yield per tree.