Chocolate

Chocolate

Any food product produced from cocoa solids and cocoa butter.

Industry: Candy & confectionary

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Chocolate

abaisse

Candy & confectionary; Chocolate

The French term for rolling out gianduja or marzipan with a rolling pin.

aftertaste

Candy & confectionary; Chocolate

The flavors lingering on the palate after the chocolate has been consumed. Called the finish in the wine industry, this term is increasingly applied to chocolate. A good aftertaste should leave ...

A process of neutralizing the acidity of cocoa with potassium carbonate. This also brings out more chocolate color, resulting in a darker cocoa. Also known as Dutch process or Dutching. Since the end ...

amelonado bean

Candy & confectionary; Chocolate

One of the finer subgroups of Forastero bean, delicate and mild-flavored (most forasteros are harsh and bitter). It is a hybrid of the Arriba or Nacional subspecies of Forastero bean.

antioxidant

Candy & confectionary; Chocolate

Dark chocolate has been found to have a high level of antioxidants, specifically from its flavanol content. See flavanol.

arriba nacional cacao

Candy & confectionary; Chocolate

See Nacional cacao.

bain-marie

Candy & confectionary; Chocolate

A bain-marie, or “Mary’s bath,” is the French equivalent of a double boiler. It melts chocolate gently over warm water so the chocolate will not burn. The “bath” refers to the method of placing a pan ...