| Information You'll want to know about Chocolate: |
| Bittersweet Chocolate:
Dark chocolate that contains a minimum of 35% chocolate liquor.
Bittersweet and semi-sweet both fall under this definition; however,
bittersweet is often the term used for chocolate with a minimum of
50% chocolate liquor. |
| Chocolate Liquor:
The ground up center (nib) of the cocoa bean (otherwise known as
unsweetened chocolate) in a smooth, liquid state. It contains
no alcohol. Also called "chocolate liquid." |
| Cocoa Beans: Seeds
from the pod of a Theobroma tree. Native to the tropical
Amazon forests. Commercially grown worldwide in tropical
rainforests within 20° latitude of the
equator. |
| Cocoa Butter: The
fat of the cocoa bean. It is not a dairy product. |
| Cocoa Powder: The
cocoa solids resulting from pressing cocoa butter out of chocolate
liquor. May be natural or dutched. |
| Dark Chocolate:
See sweet chocolate below. |
| Dutch Process:
A treatment used during the making of cocoa powder in which cocoa
solids are treated with an alkaline solution to neutralize acidity.
This process changes the color of the cocoa and develops a milder
chocolate flavor. |
| Fat Bloom: The
result of inadequate tempering or temperature abuse of a properly
tempered chocolate. Visible as a dull white film on the
surface of the chocolate with the possibility of a soft or crumbling
texture on the interior. A visual and textural defect only.
The product is fine to eat. |
| Milk Chocolate:
Chocolate with at least 10% chocolate liquor and 12 percent milk
solids, combined with sugar, cocoa butter and vanilla. |
| Nib: The center
(meat) of the cocoa bean. When ground, the nib becomes
chocolate liquor. |
| Semi-Sweet Chocolate:
Also known as bittersweet chocolate. Contains a minimum of 35
% chocolate liquor. |
| Sugar Bloom:
Visible as a dull white film on the surface of the chocolate.
Dry and hard to the touch, sugar bloom is the result of surface
moisture dissolving sugar in the chocolate and subsequent
recrystallization of the sugar on the chocolate surface.
Typically caused by cold chocolate being exposed to a warm, humid
environment with resultant condensation forming on the product.
A visual and textural defect only. The product is fine to eat. |
| Sweet Chocolate (Dark):
Chocolate that contains a minimum of 15% chocolate liquor with
varying amounts of sweeteners and cocoa butter. |
| White Chocolate:
Contains cocoa butter but no cocoa powder. Also contains
sugar, cocoa butter, milk solids and flavorings. |
Source: The Ghirardelli Chocolate
Co. |
