Alkalinisation
In the early 19th century
the Dutchman Coenraad Johannes van Houten
discovered that the acid taste of cocoa
was neutralized if he added alkali-potash
to the nibs before they were roasted. Ever
since the end of the 19th century all industrial
chocolate makers have practiced this alkalization
process to modify the flavor and the color
of the final product. Another technical
term for alkalization still used today
is the ‘Dutch process’ or ‘Dutching’.
Antioxidant
An antioxidant is a chemical
that reduces the rate of particular oxidation
reactions in a specific context, where
oxidation reactions are chemical reactions
that involve the transfer of electrons
from a substance to an oxidising agent.
Antioxidants are particularly important
in the context of organic chemistry and
biology: all living cells contain complex
systems of antioxidant chemicals and/or
enzymes to prevent chemical damage to the
cells' components by oxidation. A diet
containing polyphenol antioxidants from
plants is required for the health of most
mammals, since plants are an important
source of organic antioxidant chemicals.
Antioxidants are widely used as ingredients
in dietary supplements that are used for
health purposes such as preventing cancer
and heart disease.
Bittersweet
Bittersweet chocolate, not
to be confused with unsweetened or semisweet
chocolate, is primarily used for baking.
A slightly sweetened dark chocolate, it
has many uses such as making shiny chocolate
curls as garnishes or rich, dense chocolate
cakes. Both it and semisweet chocolate
are required by the U.S. FDA to contain
at least 35% chocolate liquor.
Brut (Bitter) 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%.
Bon Bon
A hard shell of chocolate filled
with a variety of centers, called praline
in Belgian. The full French term is bonbon
de chocolat (or chocolats fourrés
assortis for assorted filled chocolates).
In France, a praline is a caramelized almond.
To add to the confusion, the word truffle,
which refers to balls of ganache rolled
in cocoa powder or other coatings, is used
by some to describe hard shells filled
with ganache. Unfortunately, there is no
governing body to standardize terminology;
so consumers need to read the fine print
to understand what they are buying.
Cacao (Kah
KOW))
The name of both the tree native to Amazon
forests (Theobroma cacao L.) and the unprocessed
seeds (beans) from which chocolate is made.
Americans refer to the bean as cocoa. The
word cacao comes from the Olmec, a highly
cultured civilization that preceded the
Maya in the southern Gulf of Mexico area
from 1500 and 500 B.C. Cacao is divided
by quality into flavor or fine or special
or sweet cacao, and bulk cacao.plant.
Cacao
Mothers
Tall
trees grown on plantations next to cacao
trees to shade them from the sun. These
trees are banana, rubber, or coconut palms
depending on the location of the plantation.
Cacao Walks
Large groves or orchards of cacao trees.
Carraque
Solid
milk or dark chocolate pieces, which are
sometimes topped with raisins, almonds,
walnuts and hazelnuts.
Champagne
A
white sparkling wine associated with
celebration and regarded as a symbol
of luxury, typically that made in the
Champagne
Chocolatier
This
word may be used to describe several different
functions. A person who makes chocolates
by hand in small batches is called a Chocolatier.
A Chocolatier may be employed to evaluate
beans and/or supervise the blending and
roasting. In large companies, there may
be as many as twenty. Chocolatiers will
generally adjust blends, roasting times
and other factors to create a final product
that is consistent with prior products.
Chocolate
Describes
a number of raw and processed foods that
originate from the tropical cacao tree.
It is a common ingredient in many kinds
of sweets, chocolate candy, ice creams,
cookies, cakes, pies, and desserts. It
is one of the most popular flavors in the
world. Chocolate is made from the fermented,
roasted, and ground beans taken from the
pod of the tropical cacao tree, Theobroma
cacao, which was native to Central America
and Mexico, discovered by ancient Mayas
and Aztecs, but is now cultivated throughout
the tropics. The beans have an intensely
flavored bitter taste. The resulting products
are known as "chocolate" or,
in some parts of the world, cocoa.
Chocolate Liquor
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.
Chocolate Lover
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.
Cocoa Beans
Source
of all chocolate and cocoa, cocoa beans
are found in the pods (fruit) of the cocoa
tree, an evergreen cultivated mainly within
twenty degrees north or south of the equator.
Cocoa Butter
Cocoa
butter is a complex, hard fat made up mostly
of triglycerides, it remains firm at room
temperature, then it contracts as it cools
and solidifies. It is ideal for molding.
Cocoa Dance
After
the beans are spread to dry, in some cacao-growing
regions of Latin America women perform
a ritual dance, shuffling through the beans
to continually turn them. This helps the
beans dry evenly. The cocoa dance is performed
twice a year, after each harvest.
Cocoa Mass
Same
as Chocolate Liquor.
Cocoa Pods
Between
the blossoms of the permanently flowering
cocoa tree we can see fruit at various
stages of development. The egg-shaped cocoa
pods measure between 15 and 30 centimeters
(between 6 and 12 inches) and hang from
the trunk and the largest branches. Each
fruit contains between 30 and 40 beans
of about 1 cm (about 0.5 inch) in length.
Cocoa Powder
The
result of extracting cocoa butter from
cocoa paste. Cocoa powder is used to prepare
chocolate drinks or to sprinkle truffles
and chocolate tarts.
Compound Coatings
In
chocolate flavored coatings and compounds,
part of the cocoa butter may be replaced
by vegetable fat. Also a whole range of
whey powders, whey derivatives and dairy
blends are permitted where milk powder
is prescribed in milk chocolate. However,
there is hardly any difference between
the production processes of ‘genuine’ chocolate
on the one hand and ‘chocolate flavored’ coatings
and compounds on the other. Some ingredients
not used in chocolate may require adjustments
of the production processes. For chocolate
flavored products containing sorbitol or
xylitol the mixing, refining and conching
temperature settings need to be adjusted.
Conching
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
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.
Criollo Beans
These
are the ones that started it all. Europeans
first stumbled across them in 1502 when
Christopher Columbus came in contact with
them. Grown in South America, these beans
are known for producing the finest in chocolates.
They grow in South America’s milder
climates and require very rich soil. The
beans themselves are considered the best
for making chocolates because they are
highly aromatic and have low acid levels,
which helps create fine chocolate end products.
Crushing
After
roasting, the beans are crushed into small
particles. It is at this stage that blending
occurs (except for single origin chocolate):
the chocolatier blends cacao of different
varieties and origins to make the house
recipes.
Cuvée
A
blend of different types of cacao beans.
Dark Chocolate
Dark
chocolate must contain a minimum of 43%
cocoa to be called "dark" according
to European norms. A "70% cocoa chocolate" is
considered quite dark while 85% and even
88% cocoa dark chocolates have become quite
popular for dark chocolate lovers.
Dutch Process
Cocoa
Cocoa powder which has been treated
with alkali to neutralize the natural acids;
darker in color and slightly different
in flavor from natural cocoa.
Dutching
In
the early 19th century the Dutchman Coenraad
Johannes van Houten discovered that the
acid taste of cocoa was neutralized if
he added alkali-potash to the nibs before
they were roasted. Ever since the end of
the 19th century all industrial chocolate
makers have practiced this alkalization
process to modify the flavor and the color
of the final product. Another technical
term for alkalization still used today
is the ‘Dutch process’ or ‘Dutching’.
Enrobing
One
of two chocolates-making techniques by
taking the center of a certain chocolate
or praline and covering it with a layer
of outer chocolate by pouring liquid chocolate
over it or by dipping the chocolate center
by hand in liquid chocolate. (Contrasts
with "molded" chocolates)
Fermentation
It
is during fermentation that the cacao beans
start developing their flavors. Fermentation
is a natural, post-harvest process that
converts the sugars in raw cacao beans
to alcohol, kills the germ, and develops
the necessary elements that modify the
composition of the beans so they will yield
the characteristic flavor and aroma of
chocolate during roasting. Depending on
the country, fermentation takes place in
baskets, wooden boxes or cylinders stored
away from light. The beans need to be turned
to ensure an even fermentation. Depending
on the varietal, the fermentation process
lasts from 3 days 7 days.
Fève Or Fève
De Cacao
The French words for cocoa bean.
Flavonoids
Flavonoids
are naturally-occurring compounds found
in plant-based foods recognized as exuding
certain health benefits. Flavonoids are
found in a wide array of foods and beverages,
such as cranberries, apples, peanuts, chocolate,
onions, tea and red wine. There are more
than 4,000 flavonoid compounds; flavonoids
are a subgroup of a large class called
polyphenols.
Fondant
Fondant
is the French word for dark or "Pure" chocolate.
(Contrasts with milk chocolate or "Lait")
Forasteros
Bean
They come from the Amazon region of
South America. These beans are thought
to account for about 80 percent of the
world’s
cacao production. Not considered as fine
as the Criollo, these beans produce a weak
aroma and have a bitter taste although
they can be processed to create fine products.
Ganache
A Ganache
is a rich, silky chocolate mixture made
by combining chopped semisweet chocolate
and boiling cream and stirring until smooth.
(Sometimes butter can also be added) The
proportions of chocolate to cream vary,
depending on the use of the ganache and
can be flavored with fruits spices and
different liquors. The result is a harmonious
balance between the smoothness of the flavor
and the intensity of the chocolate.
Gianduja
Gianduja
is a delicious mixture of emulsified hazelnuts
and cocoa mass, cocoa butter and sugar.
Originally this was an Italian specialty.
Harvest
Cacao
is harvested throughout the year; but the
main growing seasons are November-January
and May-July.
Lecithin
A natural
product extracted from the soy bean that
is used as a thinner in chocolate. During
the manufacturing of chocolate, lecithin
controls flow properties through the reduction
of viscocity.
Liqueur
A strong,
sweet flavored alcoholic liquor, usually
drunk after a meal.
ORIGIN mid 18th cent.: from French, ‘liquor.’
Liquor
1 alcoholic
drink, esp. distilled spirits.
2 a liquid produced or used in a process
of some kind, in particular
• water used in brewing.
• liquid in which something has been
steeped or cooked.
• liquid that drains from food during
cooking.
• the liquid from which a substance
has been crystallized or extracted.
Low Fat Cocoa
Cocoa powder containing less than ten
percent cocoa butter.
Malitol
Maltitol
is a natural sugar-substitute based on
a Malt-extract, which allows chocolate
to keep a sweet taste without containing
sugar. Maltitol has become a popular sugar
substitute in many chocolate couvertures,
especially Belgian chocolate sugar-free
products.
Marzipan
Marzipan
is a thick paste achieved by skillfully
mixing melted sugar with finely chopped
ground almonds. The outer shell of a marzipan
is an envelope of milk, white or dark chocolate.
The Lubecker method (known to be the world's
best Marzipan) means that only pure almond
and sugar are used, thereby delivering
the fullest almond taste.
Medium Fat
Cocoa
Cocoa powder containing between ten
and twenty-two percent cocoa butter.
Milk Chocolate
The
best known kind of eating chocolate. Milk
chocolate is made by combining the chocolate
liquid, extra cocoa butter, milk or cream,
sweetening, and flavorings.
Mocha
The flavor
combination of chocolate and coffee.
Molinillo
A
wooden spindle for frothing chocolate drinks.
While it may seem like an Aztec invention,
this wooden frother was developed by the
Spanish in the sixteenth century: the top
twists between the hands in a back-and-forth
motion to beat the chocolate drink and
make it frothy. The Aztecs generated froth
by pouring the drink from one vessel into
another.
Mole
A spicy,
unsweetened chocolate sauce. The classic
Mexican dish mole poblano, composed of
turkey in mole sauce, is said to have been
invented by nuns in the convent of Puebla,
outside of Mexico City.
Molinillo
Wooden
stick with rings attached to bottom; used
to whip chocolate drink to create cap of
foam on top.
Moulding
Another
technique for making chocolate consists
of placing chocolate in molds to obtain
a molded chocolate "shell" that
is then filled with one or several unique
fillings before being seals with another
layer of chocolate. The typical Belgian
Praline is produced by pouring a hazelnut
praline filling in molded shapes.
Mouthfeel
The texture and other sensations of the
chocolate in the mouth. In general, a
good chocolate will be smooth and dissolve
into liquid in the mouth. A less good
chocolate will be grainy, gritty, or
waxy (the latter may indicate that cheaper
vegetable fat has been substituted for
the cocoa butter).
Nibs
The kernels
of coca beans are usually called ‘nibs’ and
are the basic ingredient of which chocolate
is made, sometimes, the original dark and
rich nibs are used to add texture to chocolate
bars or chocolate deserts.
Nougatine
Nougatine
is achieved by heating sugar until it caramelizes
and mixing finely crushed roasted hazelnuts
or almonds . Once this paste is achieved,
it is put on a caramel roller and crushed
into little pieces. Nougatine pieces are
used as filling in certain chocolates and
chocolate bars.
Organic
The
word ‘organic’ refers
to how these food products are produced.
Organic production is based on a system
of farming that maintains and replenishes
the fertility of the soil. Organic foods
are produced without the use of chemical
pesticides and fertilizers. They are processed
without artificial ingredients, preservatives
or irradiation. Organic chocolate contains
a minimum of 95% naturally grown and certified
raw materials.
Pâte
de Fruits
Pates de fruits are composed of
sugar pulps and apple pectin. The fruit
percentage is more than 50% of the total
component.
Phenyethylamine
(PEA)
This is a chemical found in chocolate,
which is reported by some scientists to
be a mood elevator and antidepressant.
No conclusive evidence has been found to
prove this.
Pods
Between
the blossoms of the permanently flowering
cocoa tree we can see fruit (pods) at various
stages of development. The egg-shaped cocoa
pods measure between 15 and 30 centimeters
(between 6 and 12 inches) and hang from
the trunk and the largest branches. Each
fruit contains between 30 and 40 beans
of about 1 cm (about 0.5 inch) in length.
Polyphenols
A
group of chemical substances found in plants,
characterized by the presence of more than
one phenol group per molecule. The polyphenols
are responsible for the coloring of some
plants—for example,
the color of leaves in the autumn. Research
indicates that a class of polyphenols has
antioxidant characteristics with potential
health benefits. These polyphenol antioxidants
may reduce the risk of cardiovascular disease
and cancer. Sources of polyphenols include
peanuts, green tea, white tea, red wine,
olive oil, dark chocolate, and pomegranates,
and other fruits and vegetables. Chocolate
or Dark Chocolate that has been processed
with alkali will not contain any polyphenols
or antioxidants
Praliné
Praliné is composed of richly flavored
chocolate to which caramelized sugar (hot
caramel), well-roasted, finely-ground hazelnuts
(or almonds) and vanilla have been added.
The praliné flavor is typical in
many Belgian chocolates or "pralines."
Quetzalcoatl
Tlalhuizcalpanticutli
Toltec god with long
name and big heart. Gave man/womankind
gift of chocolate.
Raw Cacao
The
harvested, fermented and dried cacao beans,
hand-sorted, graded, packed into jute bags
and ready for processing. The bags weigh
about 139 pounds (62.54 kg).
Seed
Another
word for the cacao bean; also called grain.
Semillas de
Cacao
Mexican for Cacao beans. (Also means
seeds.)
Semisweet and
Sweet Chocolate
Prepared by blending chocolate
liquid with varying amounts of sweetening
and added cocoa butter. Flavorings may
be included. After processing, the chocolate
is cooled. Sweet chocolate is usually molded
into bars. Semisweet chocolate is also
available in bar form, but most popularly
as pieces. This is the generic term. Different
manufacturers use different names such
as blocs, squares, bits, etc. Chocolate
is also granulated and known as "shot," used
for decoration by candy makers and confectioners.
Single Origin
Or Monorigin Cacao
Beans grown in one particular
area or region. Also called origin cacao.
The chocolate made from these beans is
called single origin chocolate or grand
cru chocolate.
Spirits
Strong
distilled liquor such as brandy, whiskey,
gin, or rum.
Snap
The clear,
crisp sound made from breaking a piece
of chocolate from a bar. A good, clean
snap is indicative of high cacao content
and well-tempered chocolate. Milk chocolate
which has lower levels of cocoa solids,
and white chocolate which has no cocoa
solids and is softer, don’t
have the same clean snap (the higher the
cacao content, the harder the chocolate).
The opposite of snap is crumbly.
Storing
Chocolate
is very sensitive to temperature and humidity.
Ideal storage temperatures are between
15 and 17 degrees Celsius (59 to 63 degrees
Fahrenheit), with a relative humidity of
less than 50%. Chocolate should be stored
away from other foods as it can absorb
different aromas. Ideally, chocolates are
packed or wrapped and then placed in proper
storage areas with the correct humidity
and temperatures.
Tablette Or
Chocolat En Tablette
The French word for
chocolate bar.
Theobromine
A
chemical found in chocolate which stimulates
heart muscle and the nervous system.
Tlaloc
Mythological
Rain God who nourished cacao trees with
water.
Tempering
Tempering
is the process of bringing the chocolate
to a certain temperature whereby the cocoa
butter reaches its most stable crystal form.
There are several forms in which the butter
can crystallize, only one of which ensures
the hardness, shrinking force and gloss of
the finished product after it has cooled.
If the chocolate is melted in the normal
way (between 40 and 45°C) and then left
to cool to working temperature, the finished
product will not be gloss. Proper tempering,
followed by proper cooling produces a nice
shine and good eating properties.
Theobroma
The
botanical description for cocoa. The name "Theobroma," comes from
the ancient Greek words for "god" (Theo)
and "food" (Broma).
Trinitario
Less
common for chocolate making than the Forasteros
and not as fine in quality as the Criollo,
the Trinitario is considered a hybrid bean
from the cacao tree. This bean combines
the taste of the Criollo with the higher
yields of the Forasteros and is grown in
South America, various Caribbean islands
and a few other locals.
Truffle
A confection
made of chocolate (ganache), butter, sugar,
and sometimes liqueur shaped into balls
and often coated with cocoa. Truffles are
made by heating a rich blend of butter,
cream, chocolate, and often a flavoring,
delicately shaping it, and enrobing it
with chocolate couverture.(milk, dark or
white) Different truffle textures can be
created by rolling the center ganache in
cocoa powder, powdered sugar, or finely
chopped nuts. Truffles, originally named
after the exotic French mushroom because
of its visual resemblance, are either hand-rolled
chocolate or domed with a piped center.
Unsweetened
Chocolate
Solid chocolate made from 100%
chocolate liquor, with no sugar or emulsifiers
added. Top quality 100% cacao bars are
excellent for eating if one likes intense
cacao flavor. Note: some people in the
trade refer to chocolate liquor as unsweetened
chocolate.
Vanilla
The
flavor extract derived from the vanilla
bean, the pod of a tropical orchid. The
pods are harvested green and cured, turning
brown when heated in ovens. Each pod contains
numerous seeds. Vanilla extract is made
by chopping or macerating beans, then mixing
them with ethyl alcohol and water, aging
the solution, and filtering out the solids.
Pure vanilla extract must be 35% alcohol
by volume. Vanilla is native to southern
Mexico, although the majority of today’s
supply comes from Madagascar (known as
bourbon vanilla); secondarily from Tahiti
(the finest and rarest); Mexico is the
third largest source. Almost all fine chocolate
is enhanced with vanilla. Just as with
cacao beans, vanilla from different parts
of the world has different flavor complexities,
and specific vanillas are paired with specific
chocolates to achieve different results.
The Madagascar bean (Bourbon bean) is very
thin and very rich in sweetness. It has
a thick oily skin that covers many small
seeds that provide a strong vanilla aroma.
The Mexican bean is not as thin and not
quite as sweet as the Madagascar bean.
The bean has a somewhat earthy aroma and
is more mellow in flavor than the bourbon
bean. The Tahiti bean is plumper in size,
darker in color, and the least sweet of
the beans. Its thin-skinned pod covers
fewer seeds than the other varieties and
they have a slightly fruity aroma. While
the orchid family is the second largest
family of flowering plants with approximately
20,000 species, the Vanilla genus is the
only group that produces anything edible.
White Chocolate
White
chocolate is not considered real chocolate,
because although it has cocoa butter (at
least 32% to be considered of good quality),
it does not have chocolate liquor. White
chocolate is made from cocoa butter, milk,
sugar and vanilla.
Xochiquetzal
Mythological goddess of Love
who adorned the cacao trees with flowers.
Xocoatl Pronounced cho-kwa-tel, the Aztec word
for chocolate. It means bitter water. The
original chocolate beverage was an unsweetened
drink mixed with maize and flavored with
pepper and other savory spices. The word
used by the Mayas and Olmecs was cacahuatl.
