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The bean-like seeds from which cocoa, cocoa butter, and chocolate are made. Example: Cacao varieties like Criollo, Forastero, and Trinitario contribute different flavors to chocolate.

A process in chocolate refining where heated mixture of chocolate is continuously mixed to improve texture and flavor. Example: Conching for extended periods can develop a smoother chocolate.

A method of heating and cooling chocolate to stabilize it for making candies and confections. Example: Proper tempering gives chocolate a shiny, smooth appearance.

The whitish coating on chocolate resulting from the cocoa butter separating out. Example: Bloom can occur if chocolate is stored at inconsistent temperatures.

The proportion of the chocolate bar that is made of pure cocoa bean components including cocoa solids and cocoa butter. Example: A 70% cocoa chocolate bar is darker and less sweet than a 50% cocoa chocolate bar.

A mixture of chocolate and cream used to make truffles, fillings, or icing. Example: Ganache can be whipped to create a light and fluffy cake filling.

Chocolate made from cacao beans harvested from one particular region or plantation. Example: Single origin chocolate bars often have unique flavor notes specific to their region.

High-quality chocolate with a higher percentage of cocoa butter, used by professionals for dipping, coating, and molding. Example: Couverture chocolate has a glossy finish and a snap when broken.

The physical sensations in the mouth produced by a particular food. Example: A smooth chocolate has a creamy mouthfeel, whereas a gritty one might have a rough mouthfeel.

The aftertaste left by chocolate once it has been swallowed. Example: Chocolate with a long finish might leave notes of berry or vanilla on the palate.

The process of heating cacao beans to develop the flavor and aroma. Example: Different roasting times and temperatures can greatly affect the flavor profile of the chocolate.

The sound and feeling when chocolate is broken, indicative of properly tempered chocolate. Example: A crisp snap indicates good tempering while a soft break indicates possible issues with the chocolate's structure.

A process in chocolate making where all steps, from roasting the cacao beans to forming the chocolate bars, are controlled by the chocolate maker. Example: Bean-to-bar producers are often praised for their attention to detail and quality.

The aroma or scent of the chocolate. Example: The nose of the chocolate might reveal hints of nuttiness or fruitiness.

A hybrid of Criollo and Forastero cacao, known for its fine flavor and genetic diversity. Example: Trinitario cacao origins often combine the strengths of both Criollo and Forastero flavors.

A method of treating cocoa solids with an alkalizing agent to neutralize the acidity and modify the color and flavor. Example: Dutch process cocoa powder is renowned for its smooth flavor and dark color.

The non-fat part of the cocoa bean that is processed into chocolate. Example: Higher cocoa solids in chocolate usually means a richer and more intense flavor.

A social movement aiming to help producers in developing countries to achieve better trading conditions and promote sustainable farming. Example: Fair Trade chocolate ensures cocoa farmers receive a fair price for their product.

The most widely cultivated and robust type of cacao, known for its simplistic flavor. Example: Forastero is often used in bulk chocolate production due to its heartiness and yield.