Geocat's 'Chocolate Coated' Glossary
[line]

[geocat] GEOCAT'S 'CHOCOLATE COATED' GLOSSARY

Welcome to my 'chocolate coated' glossary just brimming with chocolate terms for you to enjoy. Please be patient as I am still in the process of collecting terms for my glossary and will continue to add them as they come to hand.


[line]

A |B | C | D | E | F | G | H | I | J | K | L | M | O | P | Q | R | S | T | U | V | W | X | Y | Z |

References

[line]

Sign My Guestbook View My Guestbook Guestbook by Lpage

[line]





Chocolate Obsession Page | Chocolate Reviews | Scrumptious, Chocolate Links | Chocolatey Occasions |

Chocolate Coated Glossary | 100% Chocolate Free Links | Awards Won | Email Me :)


[line]

[geocat]A

After Dinner Mint
Mint creme covered in a dark chocolate shell.


Back to the top.


[line]

[geocat]B

Baking Chocolate
The cooled, hardened version of
chocolate liquor (also known as Unsweetened Chocolate) .

Bloom
The dull white colour found on some chocolates. This 'bloom' can caused by 1. too much heat (cured by 'retempering' the chocolate) or 2. too much moisture (ie. storing chocolate in damp conditions) thus making the chocolate inedible.


Back to the top.


[line]

[geocat] C

Caffeine
Caffeine is a stimulant and is found in chocolate. There is an average of 30 milligrams of caffeine in the standard chocolate bar as compared to 100 to 150 milligrams which is found in a cup of coffee.

Cocoa
Cocoa liquor with much of the cocoa butter removed leaving a fine powder.

Cocoa Butter
This is the fatty component of the cocoa bean.

Cocoa Liquor
This is the fluid that comes off from the cocoa butter when pressure and heat are applied to the
nib.

Cocoa Mass
Obtained from the
nib, this contains 58% cocoa butter.

Conching
The process of rolling and kneading chocolate to produce the smooth and rich chocolate that we use for eating and cooking. This process was first perfected by Rudolf Lindt.

Couverture
1. from the French, chocolate produced for use by professional confectioners, 2. chocolate containing at least 32% cocoa butter (French term), 3. simple cooking chocolate

Criollo Cocoa Bean
The type of cocoa bean which produces the best quality cocoa.


Back to the top.


[line]

[geocat]D

Dark Chocolate
Plain chocolate.

Drinking Cocoa
Cocoa with over 22% cocoa butter left in it.

Dutch Process Cocoa
Cocoa which has been processed to neutralise the natural acids in chocolate.


Back to the top.


[line]

[geocat]E


Back to the top.


[line]

[geocat]F

Forastero Cocoa Bean
A lower quality cocoa bean which is more robust and productive than the
'Criollo Cocoa Bean'.


Back to the top.


[line]

[geocat] G

Ganache
A mixture of equal parts of chocolate and cream.

Gianduja
Emulsified hazelnuts in milk or dark chocolate


Back to the top.


[line]

[geocat] H


Back to the top.


[line]

[geocat] I


Back to the top.


[line]

[geocat] J


Back to the top.


[line]

[geocat] K


Back to the top.


[line]

[geocat] L

Lecithin
An emulsifier used in the making of chocolate which reduces the viscosity (thickness) of chocolate thus reducing the amount of
cocoa butter needed to make chocolate.


Back to the top.


[line]

[geocat] M


Molinillo
The wooden wisk that Azetecs used to make
xocolatl.

Milk Chocolate
Chocolate liquor with extra cocoa butter, sugar. milk and vanilla added. The milk used can be either powdered, condensed or evaporated milk.

Milk Chocolate Crumb
This is the substance that is obtained after adding cocoa mass to a milk and sugar mixture.

Mocha
1. a chocolate drink mixed with coffee, 2. coffee flavoured chocolate sweets.


Back to the top.
[line]

[geocat] N


Nib
The part of the cocoa bean which is left after the shell has been taken off. It contains the
cocoa butter and cocoa liquor/mass.


Back to the top.
[line]

[geocat] O


Back to the top.


[line]

[geocat] P

Phenyethylamine (PEA)
This is a chemical found in chocolate which is reported by some scientists to be a mood elevator and antidepressant. No conclusive evidence has been found to prove this.


Back to the top.


[line]

[geocat] Q


Back to the top.


[line]

[geocat] R


Back to the top.


[line]

[geocat] S

Semi-Sweet Chocolate
Chocolate with extra
cocoa butter and sugar added. It is primarily used in recipes.


Back to the top.


[line]

[geocat] T

Theobromine
A chemical found in chocolate which stimulates heart muscle and the nervous system.

Trinitario Cocoa Bean
A hybrid of the
'Criollo Cocoa Bean'.

Tempering
The process of slowly heating chocolate and then slowly cooling chocolate to allow the cocoa butter molecules to crystallise in an orderly fashion. This gives the chocolate a shiny appearance and a good 'snap' when broken.

Back to the top.


[line]

[geocat] U

Unsweetened Chocolate
The cooled, hardened version of
chocolate liquor (also known as Baking Chocolate) .


Back to the top.


[line]

[geocat] V


Back to the top.


[line]

[geocat] W

White Chocolate
Chocolate made of
cocoa butter, sugar, milk and vanilla (cheap imitations use vegetable oils instead of cocoa butter) .


Back to the top.


[line]

[geocat] X

Xocolatl
This is the original drink made from roasted cocoa beans and spices which was given to Azetec and Mayan warriors as a reward for their bravery.


Back to the top.


[line]

[geocat] Y


Back to the top.


[line]

[geocat] Z


Back to the top.


[line]

[geocat]REFERENCES

The Cadbury Information Pages

The rec.food.chocolate FAQ Part 1

The rec.food.chocolate FAQ Part 2

Back to the top.
[line]

Please Sign My Guestbook
Please View My Guestbook

'BE MY GUEST' - Geocat's Guestbook Archive (192 satisfied guests so far...)

[line]





Chocolate Obsession Page | Chocolate Reviews | Scrumptious, Chocolate Links | Chocolatey Occasions |

Chocolate Coated Glossary | 100% Chocolate Free Links | Awards Won | Email Me :)

[new] GEOCAT'S CHOCOLATE FILLED SURVEY

[new] GEOCAT'S ChockyChat BULLETIN BOARD

1