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All-Natural Chocolate - No additives, no extenders, and no preservatives.
Bloom - A whitish-gray discoloration due to a temperature or humidity change. In some cases the chocolate may become soft and crumbly. It is not harmful and chocolate with bloom is still safe to eat.
Caramel - A candy obtained by boiling cream, sugar, and vanilla to approximately 240 degrees, until it is slightly yellowish in color and becomes firm and chewy.
Carob - Brown powder made from the pulverized fruit of a Mediterranean evergreen. Can be used as a substitute for chocolate.
Chocolate - The word chocolate probably comes from chocolatl, a Spanish combination of the Maya word for “hot water” and the Aztec word for “bitter water.” Chocolate also refers to any candy with a center (as a fondant) and a chocolate coating.
Chocolate Bark - Chocolate bark is melted chocolate with lots and lots of fruit or nuts mixed in. Then when the chocolate is cooled, it is broken into pieces (like bark).
Chocolate Lovers - Are people who appreciate the qualities of a truly, fine piece of fresh chocolate and feel that life would not be the same without gourmet chocolate.
Chocolatier - A French term that describes several different chocolate related functions. 1) A person who makes chocolates by hand in small batches. 2) A person employed to evaluate beans and/or supervise the blending and roasting. 3) A person who adjusts blends, roasting times and other factors to create a final chocolate product.
Cocoa Beans - The source of all chocolate, cocoa beans are in the fruit of the cacao tree (pods). The tree is an evergreen that grows primarily in the region 20 degrees north and south of the equator.
Cocoa Butter - A naturally occurring, cream-colored vegetable fat that is extracted from the cocoa beans during the process of making chocolate and cocoa powder. When re-added to refined chocolate it adds smoothness and flavor.
Dark Chocolate - Dark or extra dark chocolate is also simply called "chocolate". By European norms it must contain a minimum of 43% cocoa paste. Some times called the healthier chocolate. Dairy free chocolates are usually dark chocolate with flavorings only from plant based ingredients.
Enrobing - This is the process of pouring or dipping by hand a thin coat of chocolate over the center of a certain candy, such as a ganache interior.
Fudge - This smooth rich, creamy candy, that is an all time favorite was invented in the United States more than 100 years ago.
Ganache - A rich, creamy, delicately flavored chocolate filling found in the center of a chocolate candy. The ganache chocolate can be flavored with many things: tea, coffee, alcohol, spices, fruit flavors, and even flowers such as Jasmine.
Maltitol - A natural sugar substitute based on a malt extract. Maltitol allows chocolate to keep a sweet taste without containing sugar.
Milk Chocolate - Milk chocolate is the most common form of eating chocolate. This chocolate is a mixture of chocolate liquor, cocoa butter, milk, sugar and flavorings.
No Sugar Added Chocolates - No sugar added chocolates are sweetened with Maltitol and/or Sorbitol, sugar alcohols that sweeten, are non-carcinogenic, and significantly reduced in calories, but are absorbed slowly by the body. These sweeteners may have a mild laxative effect.
Sweet Chocolate - Contains at least 15% chocolate liquor, cocoa butter and sugar. Sometimes called dark chocolate.
Truffle - A truffle is a cream or butter ganache center enrobed with a fine film of chocolate and rolled into a ball, then rolled in either cocoa powder, or different colors and flavors of coconut, or nuts.
Vegan - A vegan chocolate or food that is free of any dairy or animal products.
White Chocolate - White chocolate is not a true chocolate. It is prepared solely with cocoa butter, sugar, milk powder and vanilla which is more or less caramelized.
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