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Tempering is the method of cooling and heating chocolate to stabilize it for making candies and confections, giving it a smooth and glossy finish.

Bean-to-bar refers to the chocolate making process where all steps from roasting the cocoa beans to molding the chocolate are controlled by the chocolate maker.

Cocoa mass, also known as chocolate liquor or cocoa paste, is a smooth, thick liquid made by grinding cocoa beans. It forms the basis of all chocolate products.

Conching is the process of intensely mixing heated chocolate to develop flavor and smooth texture. It's a critical step in the chocolate manufacturing process.

The Dutch process is a method of treating cocoa solids with an alkalizing agent to reduce acidity and enhance color and flavor.

Cocoa nibs are pieces of crushed cocoa beans that have a bitter, chocolatey flavor. They're used as an ingredient or topping in chocolate production.

Cocoa butter is the natural, creamy fat obtained from cocoa beans. It is used to give chocolate its smooth, melt-in-your-mouth quality.

Bloom is a whitish coating that can appear on the surface of chocolate, caused by crystallization of sugar or fat due to temperature changes.

Single-origin chocolate is made from cocoa beans from a specific geographical region, providing unique flavor profiles characteristic to that area.

A truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache center coated in chocolate, cocoa powder, or chopped toasted nuts.

Artisan chocolate is handcrafted by skilled chocolatiers using high-quality ingredients and often involves unique flavors and creative techniques.

Couverture chocolate is a very high-quality chocolate that contains a higher percentage of cocoa butter than baking or eating chocolate. It's preferred by professionals for tempering.

Ganache is a creamy chocolate mixture made with chocolate and heavy cream, often used as a filling or topping in desserts.

Cocoa percentage refers to the proportion of the chocolate product that comes from cocoa beans, including both cocoa solids and cocoa butter.

A melangeur is a machine with stone rollers used in the early stages of chocolate production to grind cocoa nibs into cocoa mass.

Ruby chocolate is a variety of chocolate introduced in 2017, with a distinctive pink color and fruity flavor, derived from unfermented cacao beans treated with a particular processing method.

Gianduja is a sweet chocolate spread containing about 30% hazelnut paste, invented in Turin, Italy.

Cocoa solids refer to the non-fat portion of the cocoa bean, which is ground into a powder and is a key determinant of chocolate's flavor and color.

A chocolate mould is a hollow form for giving shape to liquid chocolate as it cools and solidifies. They come in various shapes and sizes for different chocolate creations.