Chocolate

Chocolate

Any food product produced from cocoa solids and cocoa butter.

Industry: Candy & confectionary

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Chocolate

Couverture

Candy & confectionary; 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.

Cocoa powder

Candy & confectionary; Chocolate

The result of extracting cocoa butter from cocoa paste. Cocoa powder is used to prepare chocolate drinks or to sprinkle truffles and chocolate tarts.

Artisanal

Candy & confectionary; Chocolate

Chocolate produced by a small maker (an artisan), usually from a unique blend of beans or a rare single type.

Carraque

Candy & confectionary; Chocolate

Solid milk or dark chocolate pieces, which are sometimes topped with raisins, almonds, walnuts and hazelnuts.

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 ...

Nougatine

Candy & confectionary; Chocolate

Nougatine is achieved by heating sugar until it caramelises and mixing finely crushed roasted hazelnuts or almonds . Once this paste is achieved, it is put on a caramel roller and crushed into little ...

Nibs

Candy & confectionary; Chocolate

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 ...