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A
- Alkalized Cocoa (also Dutch Processed)--Cocoa powder that is mixed with an alkali in order to neutralize its naturally acidic properties.
- Aromatherapy--A holistic treatment that involves the use of essential oils and other aromatic compounds to augment or improve health.
B
- Banania--A French beverage that is made from banana flour, cocoa, sugar, and ground cereal, it is available in instant and quick cooking varieties. The product is sold by the company Nutrial, which aquired it from Unilever in 2003. The advertisments for Banania are often criticized as being racist.
- Bicerin--An Italian beverage made by layering espresso, melted chocolate, and cream in a small glass. It is said that Alexandre Dumas tried Bicerin on a visit to Italy, and thought it was "excellent." The beverage is a specialty of Turin.
- Bloom--A condition in which cocoa butter rises to the surface of chocolate and creates a whitish appearance, it is often the result of a change in temperature.
- Boston Cream Pie--A cake rather than a true pie, Boston Cream Pie consists of layers of chocolate cake with pudding as a filling and a chocolate glaze on top.
C
- Cacao Pod--The cacao pod is the fruit of the cacao tree. The pods are ovoid in shape, and range in color from green to bright reddish-orange or even purple. Ripe pods are cut off of cacao trees with machetes and split open. Inside the pod there is slippery pulp and generally between 20 and 60 cacao seeds.
- Callebaut--A Belgian chocolate company, Callebaut produces large blocks of chocolate for use in baking and cooking.
- Chocolate Milk--A beverage prepared by blending sweetened cocoa powder or chocolate syrup and milk. Chocolate milk is generally served cold.
- Chocolatier--One who makes and/or sells chocolate.
- Cote d'Ivoire (also Ivory Coast, the) --A West African country that borders Ghana and Liberia, Cote d'Ivoire is the world's largest producer of cocoa. The government has been unstable since a civil war began in 2000 (some say it began in 2002), and both French and West African peacekeepers are currently stationed in the country. The official capital is Yamoussoukro, but the old capital, Abidjan, still serves as the country's commercial and political center.
D
- Dipping Fork--A device used for dipping truffles into melted chocolate without using the fingers.
- Dutch Processed Cocoa (see Alkalized Cocoa)
E
- Enrobing--In factory production, enrobing is the process by which food items such as candy bar centers, pretzels, nuts, and fruit are coated in chocolate. The enrobing machine pours a sheet of liquid chocolate through which the items pass. When chocolates are made by hand, enrobing is usually accomplished by dipping items into tempered chocolate.
F
- Forastero--One of the three main varieties of chocolate trees, Forastero trees account for 80% of world chocolate production. Beans from the Forastero variety of cacao tree is considered to be of lower quality than beans from the Criollo or Trinitario varieties.
G
- Ganache--Ganache is the result of slowly heating up chocolate and cream and stirring the mixture to a glossy sheen. When cooled slightly, ganache can be poured over cakes and other delicacies. When chilled, it is used to make truffle centers.
- Giri Choco (also Obligation Chocolate)--Giri Choco refers to a Japanese Valentine's day tradition that requires women to give chocolate to the men that she knows. Giri Choco is generally fairly cheap chocolate.
H
- Hershey Kisses--Small, drop-shaped chocolate candies made by the Hershey company.
I
- Ivory Coast, the (see Cote d'Ivoire)
J
K
L
- Lecithin--An emulsifier that is added to many chocolate products to give them a smooth texture. The lecithin used in chocolate production is generally derived from soy.
- Linneaus, Carolus--A Swedish botanist,
Linneaus pioneered the system of binomial nomenclature that is still used
in the naming of plants and animals. It is he who gave chocolate it's
Latin
name, Theobroma cacao (food of the gods).
M
- Malgieri, Nick--Formerly the Executive Pastry Chef at Windows on the World, Chef Malgieri is the author of the book, "Chocolate."
- Milky Way--A candy bar produced by the Mars company, it consists of a layer of chocolate-malt nougat topped with caramel and coated in milk chocolate.
- Mole--A group of Mexican sauces, generally made of ground seeds, nuts, and chiles, which sometimes include chocolate.
- Molinillo--A wooden implement made specifically for stirring chocolate beverages to a froth. The molinillo (which means "little mill") originated in Mexico, although it is said to have been invented by a visiting Spaniard. Many molinillos are carved with intricate designs and are quite beautiful as well as being functional.
N
- Nibs--The bits of a cacao bean that are left after the hull is removed. The nibs can then be ground to make chocolate liquor. Some companies now sell cacao nibs for use in recipes and chocolate-covered cacao nibs for snacking.
O
- Obligation Chocolate (see Giri Choco)
- Offset Spatula--A special spatula that is used for spreading soft food items such as frosting or chocolate.
P
- Phenylethylamine--A chemical in chocolate
that causes a feeling of contentment and a sense of well-being. Phenylethylamine
is one of the compounds responsible for the feeling of
being in love
that is sometimes associated with chocolate consumption. - Pork Fat, Chocolate Covered (see Salo)
Q
R
S
- Salo--Known colloquially as
Hungarian Snickers,
this delicacy is composed of pork fat dipped in chocolate. - Single Origin Chocolate--Chocolate that is made solely with beans from a single region of the world.
- S'Mores--A dessert made of graham crackers, chocolate, and toasted marshmallows sandwiched together. S'mores may have been invented in the late 19th century, but the first known recipe for S'mores appeared in a 1927 Girl Scout guide under the name "Some More." The graham, chocolate, marshmallow combination had previously been used in Mallowmars and Moon Pies, both of which became available in 1913.
- Sterculiaceae--The plant family to which the Theobroma cacao plant belongs.
T
- Toll House--The name of an inn run by Ruth Graves Wakefield, the inventor of the chocolate chip cookie that now bears the inn's name.
- Truffles--Chocolate confections that usually consist of a center and a coating of ganache. Truffles are often rolled in cocoa powder or nuts, or otherwise decorated.
U
V
- Valentine's Day--Originally a religious holiday to honor St. Valentine, Valentine's day is now celebrated as a secular holiday which often involves the exchange of chocolates between loved ones.
- Vanillin--A synthetic product that is meant to simulate the flavor and aroma of vanilla extract. Vanillin is often made from the byproducts of manufacturing processes.
W
- Winnowing--Traditionally used
to mean the process of separating grain from chaff, in the chocolate industry it refers to
the separation of the dry shells (husks) of the cacao bean from the
cocoa nibs
, which are then ground to make chocolate.
X
Y
Z
- Zuccotto--A dome-shaped Italian dessert made with layers of cake (usually pound cake or ladyfingers) pressed into a mold and sprinkled with liqueur. The mold is then filled with whipped cream mixed with toasted nuts and chopped chocolate, and another layer of whipped cream mixed with melted chocolate or cocoa. More liqueur soaked cake is pressed on top. The dessert is refrigerated for at least several hours before serving.