- Chocolate Glossary -

Bittersweet - A general American term for sweetened dark chocolate with a minimum of 35% cocoa solids.

Cabosse - The pod like fruit of the cocoa tree.

Cacao - A common name for Theobroma cacao, the cocoa tree. Another name for cocoa and the cocoa pods, the fruit (cabosse).

Chocolate Liquor - Chocolate liquor is produced from the grinding of the cocoa nib. This is technically not yet chocolate. This type of chocolate is also known as cocoa mass, cocoa solid or cocoa liquor.

Cocoa Beans - Seeds contained inside the pod like fruit (cabosse) of the Theobroma tree. Can only be found growing in the “cocoa belt” 20 degrees north and south of the equator.

Cocoa Belt - A term describing the area 20 degrees North and South of the equator where cocoa is found to grow.

Cocoa Nib - The remaining part of the cocoa bean, often referred to as the kernel, once the husk has been removed
after roasting.

Cocoa Butter - Cocoa butter is a natural fat that is present in cocoa beans. It is extracted from the “chocolate
liquor." Often added back at a later stage in varying amounts depending on the form of chocolate. Also often used in
cosmetics.

Ganache - A Ganache is created from a mixture of chocolate, cream and/or butter. Often used as a centre for
chocolates and the main ingredient of a truffle.

Gianduja - Gianduja is created from a blend of finely ground hazelnuts and chocolate. An Italian specialty.

Marzipan - Marzipan is created from a mixture of melted sugar with finely chopped ground almonds.

Praliné - A chocolate predominately created with caramelised sugar, roasted and finely ground hazelnuts or almonds.

Semisweet - An American term for sweetened dark chocolate with a minimum of 35% cocoa. Same as Bittersweet.

Single Estate Chocolate - A chocolate created using the cocoa beans from one particular estate. This can either be
a blend or single variety of cocoa. This would also be classed as single origin.

Single Origin Chocolate - A chocolate created from cocoa from one particular area or region. This can either be
a blend or single variety of cocoa.

Single Variety Chocolate - A chocolate created from a single variety of cocoa.

Truffle - A chocolate made up of ganache, often shaped into balls and dusted with cocoa. Different truffle textures
are created by rolling the centre ganache in cocoa powder, chocolate pieces, or finely chopped nuts. Truffles are
named after the expensive French mushroom because of its visual resemblance.

Xocoatl - Xocoatl is the original name the Aztecs, Toltecs, Mayas and Incas gave to a stimulating drink they brewed
from cocoa beans. It was a mixture of cocoa, maize (Indian corn) and water.