Dark chocolate that contains a minimum of 35% chocolate liquor and less than 12% milk solids. 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.
The ground up center (nib) of the cocoa bean (otherwise known as unsweetened chocolate) in a smooth, liquid state. It contains no alcohol.
Seeds from the pod of a Theobroma tree. Native to the dense tropical Amazon forests. Commercially grown worldwide in tropical rainforests within 20° latitude of the equator.
The fat of the cocoa bean. It is not a dairy product.
The cocoa solids resulting from pressing cocoa butter out of chocolate liquor. May be natural or dutched.
Chocolate that contains a minimum of 15% chocolate liquor and less than 12% milk solids with varying amounts of sweeteners and cocoa butter.
A rich icing made of chocolate and cream heated and stirred together.
Chocolate with at least 10% chocolate liquor, 12% milk solids and 3.39% milk fat, combined with sugar, cocoa butter, and vanilla.
Also known as bittersweet chocolate. Contains a minimum of 35% chocolate liquor and less than 12% milk solids.
A process of preparing chocolate that involves cooling and heating so that it will solidify with a stable cocoa butter crystal formation. This process is used to prepare chocolate for coating and dipping. Proper tempering, followed by good cooling, is required for good surface gloss and to prevent "fat" bloom.
Same as "chocolate liquor." The chocolate liquor is cooled and molded into blocks that can be used for baking.
Contains at least 20% cocoa butter, 14% milk solids, and 3.5% milk fat. It contains sugar, cocoa butter, milk solids and fats, and flavorings. White chocolate is white because it contains no cocoa powder or chocolate liquor/unsweetened chocolate.