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 flavours 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 neutralising 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.

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 ...

Ballotin

Candy & confectionary; Chocolate

A ballotin is a box developed in Belgium with structured compartments designed to prevent the chocolates from crushing each other. Unlike boxes that hold chocolate in ridged paper cups, chocolates in ...