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Edible seeds of the Prunus dulcis tree. Often roasted and added to chocolate for a nutty flavor and crunchy texture.

The nut of the hazel and also known as a filbert. Roasted and often paired with chocolate for its robust flavor and crunchy texture.

An emulsifier often made from soy or sunflower. It is added to chocolate to improve its flow properties.

Seeds of the Coffea plant. Used in chocolate making to add a deep, rich flavor and aroma.

A spice obtained from the inner bark of several tree species from the genus Cinnamomum. Used to add a warm, spicy note to chocolate confections.

A pale-yellow, edible fat extracted from the cocoa bean. It is used to give chocolate its smooth, melt-in-the-mouth texture.

A flavoring derived from orchids of the genus Vanilla. Used to enhance the flavor profile of chocolate dishes.

The seeds from the Theobroma cacao tree. They are fermented, dried, roasted, and crushed to produce cocoa mass, which is a key ingredient in chocolate making.

A manufactured dairy product made by evaporating milk to dryness. Used in making milk chocolate to add creaminess and flavor.

Salt produced from the evaporation of seawater. Used often in chocolate making to balance sweetness and enhance other flavors.

The fruit of plants from the genus Capsicum. Used to give chocolate a spicy kick and to contribute to complex flavor profiles.

A sweet-tasting, soluble carbohydrate. Used to sweeten chocolate and balance the bitterness of cocoa.

A genus of plants in the family Lamiaceae. Used to add a fresh, cool flavoring to chocolate, especially in after-dinner confections.

The colored outer peel of the orange fruit, without the bitter white pith. Used to infuse chocolate with citrus notes.