Chocolate Glossary — QuickChoco

Home/Glossary

The share of a bar that comes from the cocoa bean (cocoa solids + cocoa butter). Higher % usually means more intense, less sweet chocolate.

The non-fat part of the cocoa bean — this is what gives chocolate its colour, bitterness and flavour.

The natural fat of the cocoa bean. It gives chocolate its smooth melt and glossy snap.

A long mixing/grinding step that smooths the texture and mellows harsh flavours. More conching = silkier chocolate.

High-quality chocolate with extra cocoa butter, used by chocolatiers for coating and moulding because it flows and sets beautifully.

A cheaper alternative that replaces cocoa butter with vegetable fat. Easier to work with, but less rich than real chocolate.

Chocolate made from beans grown in one country or region, so it expresses that place's distinct flavour — like coffee from a single estate.

A maker who controls every step from raw cocoa bean to finished bar, rather than buying pre-made chocolate.

A filling of ground nuts (often hazelnuts) and sugar, sometimes blended into a smooth paste inside chocolates.

A smooth blend of chocolate and cream, used as a truffle centre or filling.

Carefully heating and cooling chocolate so it sets with a shiny finish and a crisp snap instead of dull streaks.

A naturally pink chocolate made from specially processed ruby cocoa beans, with a fruity, slightly tart taste.

Crushed pieces of roasted cocoa bean — crunchy, intense and unsweetened.

The flavours you can detect beyond "chocolate" — fruity, floral, nutty, earthy, smoky — much like coffee tasting notes.