_TERMINE_RELATIVO_ALLA_CIOCCOLATA_(INGLESE)
_SPIEGAZIONE_(INGLESE)
BLENDING
THE PROCESS, WHICH OCCURS AFTER ROASTING AND BEFORE THE GRINDING OF COCOA BEANS; CRUSHED BEANS ARE BLENDED TO DETERMINE THE CHARACTER OF THE FINISHED CHOCOLATE.
BLOOM
FAT BLOOM - THE WHITE CAST AND SOFT TEXTURE WHICH IS THE RESULT OF POOR TEMPERING OR EXPOSURE OF THE CHOCOLATE TO HIGH TEMPERATURES; WHILE VISUALLY UNDESIRABLE, THE PRODUCT IS SAFE TO EAT. SUGAR BLOOM - SUGAR COMBINED WITH THE MOISTURE FROM CONDENSATION (IMPROPER STORAGE), FORMS SYRUP ON THE SURFACE OF THE CHOCOLATE. WITH THE EVAPORATION OF THE MOISTURE, LARGE SUGAR CRYSTALS REMAIN ON THE SURFACE OF THE CHOCOLATE.
BLOOM (2)
COCOA BUTTER, THE FAT COMPONENT OF CHOCOLATE, IS POLYMORPHIC; MEANING IT CAN SOLIDIFY INTO DIFFERENT CRYSTALLINE FORMS AT DIFFERENT TEMPERATURES. IT IS ALSO MONOTROPIC, WHICH MEANS THAT OVER TIME, ALL CRYSTALS WILL TRANSFORM TO THE HIGHER MELTING POINT CRYSTALS, OR B CRYSTALS. CHOCOLATE THEREFORE NEEDS TO BE TEMPERED TO GAIN AN ADEQUATE PROPORTION OF STABLE B CRYSTALS IN THE LIQUID CHOCOLATE BEFORE IT IS USED IN COATING OR MOULDING. IF THE CHOCOLATE IS NOT TEMPERED, COOLED AND STORED CORRECTLY, B' (BETA PRIME) CRYSTALS MAY FORM, LATER TRANSFORMING TO LARGE B CRYSTALS, APPEARING ON THE SURFACE OF THE CHOCOLATE AS A WHITE HAZY SUBSTANCE, OR "BLOOM".
CACAO
THE RAW PRODUCT OF THE CACAO PLANT, AS WELL AS THE PLANT ITSELF.
CACAO CONTENT
THE AMOUNT OF CACAO IN A PARTICULAR CHOCOLATE. USED INTERCHANGEABLY WITH "CHOCOLATE LIQUOR". THE HIGHER THE COCOA CONTENT, THE MORE INTENSE THE FLAVOR OF THE CHOCOLATE, THE LOWER THE AMOUNT OF SUGAR.
CHOCOLATE
DARK CHOCOLATE  CHOCOLATE THAT CONTAINS MORE THAN 50% COCOA CONTENT. THIS IS THE CHOCOLATE MOST OFTEN USED FOR PREMIUM CHOCOLATE CONFECTIONS. BESIDES CHOCOLATE LIQUOR (COCOA CONTENT) IT CONTAINS ADDED COCOA BUTTER, SUGAR, VANILLA, AND OFTEN LECITHIN. MILK CHOCOLATE  CHOCOLATE LIQUOR TO WHICH DEHYDRATED MILK, SUGAR, VANILLA AND LECITHIN HAS BEEN ADDED. GOOD MILK CHOCOLATE SHOULD CONTAIN 30% CHOCOLATE LIQUOR THOUGH PREMIUM MILK CHOCOLATE CONTAINS MORE. WHITE CHOCOLATE - IS MADE FROM COCOA BUTTER, MILK, SUGAR, AND VANILLA. IT DOES NOT CONTAINS CHOCOLATE LIQUOR, BUT MUST CONTAIN AT LEAST 1/3 CACAOBUTTER.
CHOCOLATE LIQUOR
THE FINELY GROUND NIB, OF THE CACAO BEAN, TECHNICALLY NOT YET CHOCOLATE. WHEN WARM, THE LIQUOR IS FLUID; WHEN COLD, IT SOLIDIFIES. IT IS ALSO REFERRED TO AS UNSWEETENED OR BAKING CHOCOLATE. IT IS REFERRED TO AS PTE DE CACAO ON EUROPEAN CHOCOLATE LABELS.
COCOA BEANS
THE SOURCE OF ALL CHOCOLATE AND COCOA. COCOA BEANS ARE FOUND IN THE PODS OF THE CACAO TREE, THEOBROMA CACAO, WHICH IS AN EVERGREEN TYPICALLY GROWN WITHIN 20 DEGREES OF THE EQUATOR. THE NATURAL HABITAT OF THE GENUS THEOBROMA IS IN THE LOWER STORY OF THE EVERGREEN RAIN FOREST.
COCOA BUTTER
THE NATURALLY OCCURRING FAT IN CACAO BEANS, ESSENTIAL IN THE MAKING OF GOOD CHOCOLATE. THE BEAN CONTAINS APPROXIMATELY 50% CACAOBUTTER. 
COCOA POWDER
THE POWDERY SUBSTANCE MADE BY PULVERIZING AND SIFTING THE "CAKE" THAT REMAINS AFTER COCOA BUTTER IS PRESSED FROM THE CHOCOLATE LIQUOR. COCOA POWDER CONTAINS BETWEEN 10% (DEFATTED) AND 25% COCOA BUTTER.
CHOCOPHILE
WE WOULD LIKE TO SEE THE WORD CHOCOPHILE REPLACE THE WORD CHOCOHOLIC IN THE WORLD OF CHOCOLATE SLANG. "-PHILE" SEEMS TO INDICATE A HEALTHY APPRECIATION, LOVE AND FONDNESS OF SOMETHING. "-OHOLIC" HAS AN UNHEALTHY CONNOTATION AND IMPLIES ADDICTION TO SOMETHING.
CONCHING
THE PROCESS IN WHICH HEAVY ROLLERS PLOW BACK AND FORTH THROUGH THE LIQUID CHOCOLATE, KNEADING IT TO SMOOTH OUT ITS TEXTURE AND ROUND OUT ITS FLAVOR.
COUVERTURE
A TERM GENERALLY USED TO DESCRIBE HIGH-QUALITY CHOCOLATE USED BY PROFESSIONALS IN CONFECTIONERY AND BAKED PRODUCTS. IN EUROPE, BY LAW, COUVERTURE MUST CONTAIN AT LEAST 32% COCOA BUTTER. NO OTHER FATS OR OILS CAN BE USED.
DARK CHOCOLATE
CHOCOLATE THAT CONTAINS MORE THAN 50% COCOA CONTENT. THIS IS THE CHOCOLATE MOST OFTEN USED FOR PREMIUM CHOCOLATE CONFECTIONS. BESIDES CHOCOLATE LIQUOR (COCOA CONTENT) IT CONTAINS ADDED COCOA BUTTER, SUGAR, VANILLA, AND OFTEN LECITHIN.
ENROBING
TO COVER THE INTERIOR (FILLING) WITH CHOCOLATE.
FAT BLOOM
THE WHITE CAST AND SOFT TEXTURE WHICH IS THE RESULT OF POOR TEMPERING OR EXPOSURE OF THE CHOCOLATE TO HIGH TEMPERATURES; WHILE VISUALLY UNDESIRABLE, THE PRODUCT IS SAFE TO EAT.
FERMENTATION
A NATURAL PROCESS BY WHICH THE COCOA BEAN WITH THE PULP FROM THE COCOA POD UNDERGOES A PROCESS BY WHICH BACTERIA, YEAST, MOLD, AND TEMPERATURE MODIFY THE COMPOSITION OF THE COCOA BEAN AND YIELDS THE CHARACTERISTIC CHOCOLATE FLAVOR.
FINESSE
THE MEASUREMENT OF THE AVERAGE PARTICLE SIZE OF THE COCOA SOLIDS IN THE CHOCOLATE. FINESSE IS EXPRESSED IN TENTHOUSANDTHS OF AN INCH OR IN MICRONS.
GANACHE
A SMOOTH AND SILKY MIXTURE MADE OF CHOCOLATE, CREAM AND SOMETIMES BUTTER. IT COMES IN A VARIETY OF FLAVOR VARIATIONS USING FRUIT, LIQUOR, LIQEUR.
GIANDUJA
A FINELY GROUND SMOOTH MIXTURE OF CHOCOLATE AND NUT BUTTER. TRADITIONALLY, A COMBINATION OF CHOCOLATE AND HAZELNUTS IS USED.
GRINDING
MECHANICAL PROCESS OF PULVERIZING THE ROASTED COCOA BEAN NIB TO A SMOOTH LIQUID KNOWN AS CHOCOLATE LIQUOR.
INTERIOR
IS A TECHNICAL TERM USED FOR FILLINGS THAT ARE TO BE ENROBED WITH CHOCOLATE.
LECITHIN
A NATURAL PRODUCT FROM THE SOY BEAN WHICH ACTS AS A THINNER. IN CHOCOLATE MANUFACTURE IT CONTROLS FLOW PROPERTIES BY REDUCING VISCOSITY.
MILK CHOCOLATE
CHOCOLATE LIQUOR TO WHICH DEHYDRATED MILK, SUGAR, VANILLA AND LECITHIN HAS BEEN ADDED. GOOD MILK CHOCOLATE SHOULD CONTAIN 30% CHOCOLATE LIQUOR THOUGH PREMIUM MILK CHOCOLATE CONTAINS MORE.
NIBS
ROASTED, SHELLED AND BROKEN BEANS. THE FUNDAMENTAL PRODUCT FROM WHICH CHOCOLATE IS MADE.
PRESS CAKE
PRODUCT THAT REMAINS AFTER MOST OF THE COCOA BUTTER HAS BEEN PRESSED FROM THE CHOCOLATE LIQUOR. "PRESS CAKE" IS PULVERIZED TO MAKE COCOA POWDER.
ROASTING
A COOKING OR HEATING PROCESS USING DRY HEAT WHICH FULLY DEVELOPS THE CHOCOLATE FLAVOR OF COCOA BEANS.
SUGAR BLOOM
SUGAR COMBINED WITH THE MOISTURE FROM CONDENSATION (IMPROPER STORAGE), FORMS SYRUP ON THE SURFACE OF THE CHOCOLATE. WITH THE EVAPORATION OF THE MOISTURE, LARGE SUGAR CRYSTALS REMAIN ON THE SURFACE OF THE CHOCOLATE.
TEMPERING
THE PROCESS OF PREPARING MELTED CHOCOLATE SO THAT IT WILL SOLIDIFY IN A STABLE CRYSTAL FORM. PROPER TEMPERING, WHEN FOLLOWED BY GOOD COOLING, PROVIDES SHINE AND GOOD EATING PROPERTIES.
THEOBROMA CACAO
THE BOTANICAL DESIGNATION FOR CACAO. THE GENUS NAME, THEOBROMA, COMES FROM THE ANCIENT GREEK WORDS FOR "GOD" (THEO) AND "FOOD" (BROMA).
TRUFFLE
A USUALLY BALL SHAPED CONFECTION MADE OF A GANACHE INTERIOR AND COATED WITH CHOCOLATE. IT MAY BE FINISHED IN ADDITION TO CHOCOLATE WITH OTHER INGREDIENTS SUCH AS COCOA POWDER OR GROUND NUTS. ITS SHAPE SHOULD MOCK THE FUNGUS, HENCE "TRUFFLE".
VANILLA
THE FLAVOR DERIVED FROM THE CURED POD OF A TROPICAL ORCHID (VANILLA BEAN).
WHITE CHOCOLATE
IS MADE FROM COCOA BUTTER, MILK, SUGAR, AND VANILLA. IT DOES NOT CONTAINS CHOCOLATE LIQUOR, BUT MUST CONTAIN AT LEAST 1/3 CACAOBUTTER.
BAKING CHOCOLATE
COOLED, HARDENED CHOCOLATE LIQUOR. IT IS USED PRIMARILY AS AN INGREDIENT IN RECIPES, OR AS A GARNISH. 
BITTER CHOCOLATE
CHOCOLATE LIQUID WHICH HAS BEEN COOLED AND SHAPED INTO BLOCKS. BEST WHEN USED IN BAKING OR COOKING. 
BREAKFAST COCOA
COCOA POWDER COMPOSED OF AT LEAST TWENTY-TWO PERCENT COCOA BUTTER.
COCOA
TROPICAL TREE (THEOBROMA CACAO) OF THE STERCULIA FAMILY NATIVE TO SOUTH AMERICA AND NOW WIDELY CULTIVATED IN THE OLD WORLD. THE FRUIT IS A POD THAT CONTAINS A SWEET PULP WITH ROWS OF EMBEDDED SEEDS. COCOA IS OBTAINED BY FERMENTING THE PODS AND THEN CURING AND ROASTING THE EXTRACTED SEEDS. THE RESULTING CLEAN KERNELS, OR COCOA NIBS, ARE THEN PROCESSED. CACAO PRODUCTS HAVE HIGH FOOD VALUE DUE TO THEIR FAT, CARBOHYDRATE, AND PROTEIN CONTENT. CHOCOLATE IS ONE PRODUCT; OTHER USES ARE IN COSMETICS AND MEDICINES. 
CHOCOLATE (2)
A FOOD PREPARED FROM GROUND ROASTED CACAO BEANS. A SMALL CANDY WITH A CENTER (AS A FONDANT) AND A CHOCOLATE COATING.
CHOCOLATE LIQUID
LIQUID PRODUCED BY GRINDING ROASTED CACAO NIBS THE BASIC MATERIAL OF ALL CHOCOLATE AND COCOA PRODUCTS COMES FROM GROUND NIBS. 
CHOCOLATE LIQUOR (2)
LIQUID PRODUCED BY GRINDING ROASTED CACAO NIBS THE BASIC MATERIAL OF ALL CHOCOLATE AND COCOA PRODUCTS COMES FROM GROUND NIBS. 
CHOCOLATIER
A PERSON OR BUSINESS THAT MAKES OR SELLS CHOCOLATE CONFECTIONS
COCOA BEAN
SEEDS FROM A POD OF THE THEOBROMA TREE. NATIVE TO THE TROPICAL AMAZON FORESTS. COMMERCIALLY GROWN WORLDWIDE IN TROPICAL RAIN FORESTS WITHIN 20 DEGREES LATITUDE OF THE EQUATOR. 
COCOA BEANS (2)
BEANS FOUND IN THE PODS OF THE COCAO TREE, AN EVERGREEN CULTIVATED MAINLY WITHIN TWENTY DEGREES NORTH OR SOUTH OF THE EQUATOR. SOURCE OF ALL CHOCOLATE AND COCOA.
COCOA POWDER (2)
TERM FOR THE REMAINS OF CHOCOLATE LIQUID AFTER MOST OF THE COCOA BUTTER HAS BEEN REMOVED. THE TERM INCLUDES BREAKFAST COCOA, MEDIUM AND LOW FAT COCOAS, AND DUTCH PROCESS COCOA. 
COCOA BUTTER (2)
YELLOWISH-WHITE VEGETABLE FAT, PRODUCED BY APPLYING HIGH PRESSURE TO CHOCOLATE LIQUID. 
COMMERCIAL CHOCOLATE
COMMERCIAL CHOCOLATE IS ANY SUBSTANCE MEETING THE FOOD AND DRUG ADMINISTRATIONS CLASSIFICATION OF CHOCOLATE. COMMERCIAL CHOCOLATE DOES NOT MEAN REAL CHOCOLATE. THE CRITERIA FOR A SUBSTANCE TO BE CLASSAFIED AS COMMERCIAL CHOCOLATE ALLOWS FOR A NUMBER OF SUBSTITUTES. READ LABELS: REAL CHOCOLATE, REAL VANILLA, REAL BUTTER, REAL FLAVORINGS IN GENERAL ARE WHAT YOU SHOULD LOOK FOR IN PACKAGED OR BAKED CHOCOLATE GOODS, AND WHAT YOU SHOULD USE WHEN YOU BAKE YOUR OWN. 
CONCHING (2)
RAW UNPROCESSED CHOCOLATE IS GRITTY, GRAINY AND REALLY NOT SUITABLE FOR EATING. SWISS CHOCOLATE MANUFACTURER RODOLPHE LINDT DISCOVERED A PROCESS OF ROLLING AND KNEADING CHOCOLATE THAT GIVES IT THE SMOOTHER AND RICHER QUALITY THAT EATING CHOCOLATE IS KNOWN FOR TODAY. THE NAME 'CONCHING' COMES FROM THE SHELL-LIKE SHAPE OF THE ROLLERS USED. 
COUVERTURE (2)
COUVERTURE IS A SPECIAL KIND OF CHOCOLATE THAT HAS MORE COCOA BUTTER THAN REGULAR CHOCOLATE, ANYWHERE FROM 33% TO 38%. THIS TYPE OF CHOCOLATE IS USED AS A COATING FOR THINGS LIKE TRUFFLES. THERE ARE TWO WAYS OF COATING CANDIES, EITHER BY HAND DIPPING INTO MELTED CHOCOLATE OR ENROBING, GENTLY POURING CHOCOLATE OVER THE CONFECTION. 
CHURROS
SPANISH FRIED CRULLERS. TRADITIONALLY USED TO SOP UP HOT CHOCOLATE. (EG)
DECORATOR'S CHOCOLATE
DECORATOR'S CHOCOLATE OR CONFECTIONER'S CHOCOLATE, BUT A TYPE OF CHOCOLATE FLAVORED CANDY USED FOR THINGS SUCH AS COVERING STRAWBERRIES. IT WAS CREATED TO MELT EASILY AND HARDEN QUICKLY, BUT IT ISN'T CHOCOLATE. 
DUTCH PROCESS COCOA
COCOA POWDER TREATED WITH ALKALI IN ORDER TO NEUTRALIZE THE NATURAL ACIDS. DUTCH PROCESS HAS A DARKER COLOR AND IS SLIGHTLY DIFFERENT IN FLAVOR FROM NATURAL COCOA. 
EMULSIFIERS
THE EMULSIFIERS USED IN CHOCOLATE ARE LECITHINS AND POLYGLYCEROLPOLYRICINOLEATE (PGPR). CHOCOLATE IS A DISPERSION OF VERY FINE SOLID PARTICLES IN A FAT PHASE. THE DEGREE OF FLOW OF CHOCOLATE (VISCOSITY) IS GREATLY DEPENDENT UPON THE EASE WITH WHICH THE SOLID PARTICLES ARE ABLE TO MOVE OVER ONE ANOTHER WITHIN THE LIQUID PHASE. EMULSIFIERS COAT THE SOLID PARTICLES SO THAT THEY MOVE MORE EASILY IN THE FAT PHASE OF CHOCOLATE. 
GANACHE (2)
GANACHE IS A CHOCOLATE MIXTURE MADE BY BOILING CREAM AND COMBINING CHOPPED SEMISWEET CHOCOLATE THEN STIRRING UNTIL SMOOTH. GANACHE CAN BE USED AS A CAKE GLAZE OR BEATEN UNTIL FLUFFY AND USED AS A FILLING OR AS THE BASE FOR TRUFFLES AND OTHER CHOCOLATE CONFECTIONS. 
GLAZES
GLAZES ARE USED TO GIVE DESSERTS A SMOOTH AND/OR SHINY FINISH. CAKE GLAZES CAN BE WATER ICING, MELTED CHOCOLATE IN COMBINATION WITH CREAM, BUTTER AND/OR SUGAR SYRUP, OR FONDANT.
LECITHIN (2)
LECITHIN IS AN EMULSIFIER USED TO REDUCE THE VISCOSITY, OR THICKNESS OF CHOCOLATE. THE THINNING OF CHOCOLATE SLIGHTLY REDUCES THE AMOUNT OF COCOA BUTTER REQUIRED TO PRODUCE THE CORRECT TEXTURE IN THE MANUFACTURING PROCESS. 
LOW FAT COCOA
COCOA POWDER COMPOSED OF LESS THAN TEN PERCENT COCOA BUTTER. 
MEDIUM FAT COCOA
COCOA POWDER CONTAINING BETWEEN TEN AND TWENTY-TWO PERCENT COCOA BUTTER. 
MILK CHOCOLATE (2)
MILK CHOCOLATE IS MADE BY COMBINING THE CHOCOLATE LIQUID, EXTRA COCOA BUTTER, MILK OR CREAM, SWEETENING, AND FLAVORINGS. MILK CHOCOLATE IS THE BEST KIND OF EATING CHOCOLATE. 
MOLE
SPANISH FOR MOLLI, THE AZTEC WORD FOR SAUCE. THE MOST FAMOUS MOLES, MOLE POBLANO AND OAXACA'S BLACK MOLE, CONTAIN SMALL AMOUNTS OF CHOCOLATE. (EG)
MOLINILLO
WOODEN STICK WITH RINGS ATTACHED TO BOTTOM; USED TO WHIP CHOCOLATE DRINK TO CREATE CAP OF FOAM ON TOP. (EG)
NIBS (2)
NIBS ARE THE "MEAT" OF THE CACAO BEAN. 
OVER-TEMPERED CHOCOLATE
OVERTEMPERED CHOCOLATE IS CHOCOLATE THAT HAS BEEN OVERCOOLED PRODUCING LARGE CRYSTALS. THE INCREASED VISCOSITY WITH LARGE CRYSTALS MEANS THAT AT THE COATING STAGE THE TEMPERATURE OF THE CHOCOLATE MUST BE RAISED TO MELT SOME OF THE CRYSTALS. THE INCONSISTENCY OF THE MELTING LEAVES TOO FEW, AND TOO LARGE CRYSTALS FOR PROPER SETTING. THE CHOCOLATE HAS A COARSE GRAINY STRUCTURE THAT GIVES A DULL APPEARANCE, POOR SNAP AND MAKES IT MORE SUSCEPTIBLE TO FAT MIGRATION AND BLOOM. 
SEMISWEET AND SWEET CHOCOLATE
PREPARED BY BLENDING CHOCOLATE LIQUID WITH VARYING AMOUNTS OF SWEETENERS AND ADDED COCOA BUTTER. 
TEMPERING (2)
TO BRING CHOCOLATE TO A STATE IN WHICH IT HAS SNAP, SHINE AND NO STREAKS. COMMERCIALLY AVAILABLE CHOCOLATE IS ALREADY TEMPERED BUT THIS CONDITION CHANGES WHEN IT IS MELTED. TEMPERING IS OFTEN DONE WHEN THE CHOCOLATE WILL BE USED FOR CANDYMAKING OR DECORATIONS. CHOCOLATE MUST BE TEMPERED BECAUSE IT CONTAINS COCOA BUTTER, A FAT THAT FORMS CRYSTALS AFTER CHOCOLATE IS MELTED AND COOLED. DULL GREY STREAKS FORM AND ARE CALLED BLOOM. THE CLASSIC TEMPERING METHOD IS TO MELT CHOCOLATE UNTIL IT IS TOTALLY WITHOUT LUMPS (SEMISWEET CHOCOLATE MELTS AT A TEMPERATURE OF 104 DEGREES F.) ONE THIRD OF THE CHOCOLATE IS THEN POURED ONTO A MARBLE SLAB THEN SPREAD AND WORKED BACK AND FORTH WITH A METAL SPATULA UNTIL IT BECOMES THICK AND REACHES A TEMPERATURE OF ABOUT 80 DEGREES F. THE THICKENED CHOCOLATE IS THEN ADDED BACK TO THE REMAINING 2/3 MELTED CHOCOLATE AND STIRRED. THE PROCESS IS REPEATED UNTIL THE ENTIRE MIXTURE REACHES 88-92 DEGREES FOR SEMISWEET CHOCOLATE, 84-87 DEGREES FOR MILK OR WHITE CHOCOLATE.
TEMPERING (3)
COCOA EXISTS IN A NUMBER OF POLYMORPHIC FORMS AND THE NATURE OF THE CRYSTALLINE FORM DEPENDS ON THE METHOD OF COOLING THE LIQUID COCOA BUTTER. THE PROCESS OF TEMPERING CONSISTS OF COOLING DOWN THE CHOCOLATE WITH CONTINUOUS MIXING TO PRODUCE COCOA BUTTER SEED CRYSTALS AND DISTRIBUTING THESE THROUGHOUT THE MASS OF LIQUID CHOCOLATE. HEAT CHOCOLATE TO 45C - MELTS ALL CRYSTAL FORMS COOL TO 26C - TO PRODUCE SEED CRYSTALS HEAT TO 29C - MELTS UNWANTED CRYSTALS TEMPERING GIVES CHOCOLATE ITS SHINE, TEXTURE, AND COLOUR CHARACTERISTICS.
VANILLIN
ARTIFICIAL VANILLA FLAVORING FREQUENTLY USED AS AN INGREDIENT IN CHOCOLATE.
WHITE CHOCOLATE (2)
ACCORDING TO THE FDA, IN ORDER TO BE LEGALLY CALLED 'CHOCOLATE' A PRODUCT MUST CONTAIN COCOA SOLIDS. WHITE CHOCOLATE DOES NOT CONTAIN THESE SOLIDS, WHICH LEAVES IT A SMOOTH IVORY OR BEIGE COLOR. REAL WHITE CHOCOLATE IS PRIMARILY COCOA BUTTER, SUGAR, MILK AND VANILLA. THERE ARE SOME PRODUCTS ON THE MARKET THAT CALL THEMSELVES WHITE CHOCOLATE, BUT ARE MADE WITH VEGETABLE OILS INSTEAD OF COCOA BUTTER. CHECK THE LABEL TO AVOID THESE CHEAP IMITATIONS. WHITE CHOCOLATE IS THE MOST FRAGILE FORM OF CHOCOLATE; PAY CLOSE ATTENTION TO IT WHILE HEATING OR MELTING IT. 
BALLOTIN
A SMALL TRUNCATED CHOCOLATE BOX POPULAR FOR PACKAGING IN EUROPE. 
BOUCHEE
AN OVERSIZED CHOCOLATE PIECE. 
BUTTERCREAM
A COOKED SUGAR CENTER RESULTING IN A SOFT, BUTTERY FILLING. 
CARAMEL
A COOKED MIXTURE OF MILK, SUGAR AND BUTTER. 
CREME
A SOFT-CENTERED CHOCOLATE (DAIRY CREAM MAY OR MAY NOT BE PRESENT). 
CREME FRAICHE
A RICH AND MINUTELY TART DAIRY CREAM. 
KREM FRAYSH
A RICH AND MINUTELY TART DAIRY CREAM. 
CROQUANT
ROASTED ALMOND BITS COOKED IN A CARAMELIZED SUGAR. THEY ARE FREQUENTLY CALLED NOUGATINE. 
FONDANT
A WHITE SUGAR PASTE USED IN "CREAM" CHOCOLATES. 
FONDANT (2)
ALSO A HIGH COCOA BUTTER DARK CHOCOLATE WITH A PRONOUNCED TASTE AND AROMA. 
GANACHE (3)
A MIXTURE OF BUTTER, CREAM AND CHOCOLATE. 
TRUFFLE PASTE
A MIXTURE OF BUTTER, CREAM AND CHOCOLATE. 
GIANDUJA (2)
A GROUND MIXTURE OF HAZELNUTS AND CHOCOLATE. 
HONEYCOMB
A WHIPPED, CRUNCHY CONFECTION RIDDLED WITH HOLES. 
LIQUEURS
ALCOHOL MIXED IN A SUGAR SYRUP. THE SUGAR NATURALLY CRYSTALIZES AROUND THE ALCOHOL IN EACH PIECE. 
LIQUOR
A BITTER COCOA PASTE (OR MASS) THAT MAKES CHOCOLATE CHOCOLATE. (IT CONTAINS NO ALCOHOL.) 
MARZIPAN
A PASTE OF GROUND ALMONDS AND SUGAR. 
MOUSSE
A LIGHT, AIRY-TEXTURED WHIPPED CREAM, OFTEN FLAVORED, AND SIMILAR IN TEXTURE TO SOFT MERINGUE. 
NOUGAT
A CONFECTION OF NUT, HONEY AND EGG WHITES. 
PRALINE'
ROASTED ALMONDS OR HAZELNUT BUTTER MIXED WITH CHOCOLATE. 
PRAH-LEENAY
ROASTED ALMONDS OR HAZELNUT BUTTER MIXED WITH CHOCOLATE. 
PRALINE
A BROWNED, CARAMELIZED SUGAR CONFECTION CONTAINING PECANS. 
PRAH-LEEN
A BROWNED, CARAMELIZED SUGAR CONFECTION CONTAINING PECANS. 
TOFFEE
A BUTTERCRUNCH CONFECTION WITH A FIRM BUT CRUMBLY TEXTURE. 
TRUFFLE (2)
A CHOCOLATE WHOSE MASS IS MADE UP OF BUTTER, CREAM, CHOCOLATE, AND OFTEN A FLAVORING. IT IS THEN COVERED WITH COCOA OR COATED IN CHOCOLATE. 
ALCAHUETE
(MEXICO) HAND CARVED FLAT STICK USED TO STIR CHOCOLATE ATOLE. 
ALMENDRAS
(MEXICO) ALMONDS. DESCRIPTIVE WORD FOR CACAO BEANS. 
CACAO (2)
(MEXICO) NAME OF TREE AND BEANS FROM WHICH CHOCOLATE IS MADE. 
CACAO BENEFICIADO
(MEXICO) PARTIALLY FERMENTED CACAO BEANS. 
CACAO FERMENTADO
(MEXICO) COMPLETELY FERMENTED CACAO BEANS. 
CACAO LAVADO
(MEXICO) WASHED (BUT NOT FERMENTED) CACAO BEANS. 
CACAOTERO
(MEXICO) PERSON WHO GROWS CACAO OR IS INVOLVED IN ITS PRODUCTION. 
CNTARO
(MEXICO) DRIED GOURD CONTAINER USED TO HOLD CACAO-BASED COLD DRINKS. ALSO KNOWN AS GUAJE OR BUSH. 
CSCARA
(MEXICO) SHELL (OF CACAO POD). 
CAYUCO
(MEXICO) CANOE. FORMERLY USED TO TRANSPORT HARVESTED CACAO; NOW USED TO HOLD HARVESTED PODS OR FERMENTING BEANS. 
CEYLN
(MEXICO) ONE OF SEVERAL TYPES OF CACAO GROWN IN TABASCO. 
CHAMPURRADO
(MEXICO) CHOCOLATE-FLAVORED ATOLE, A CORN-BASED, PRE-HISPANIC BEVERAGE SIMILAR TO GRUEL (PORRIDGE). OFTEN SERVED WITH TAMALES. 
CHOCOLATE ATOLE
(MEXICO) WHITE ATOLE SERVED WITH A CAP OF CHOCOLATE FOAM ON TOP. KNOWN AS BICHICA BUUPU IN TEHUANTEPEC, OAXACA. 
CHOCOLATERA
(MEXICO) SPECIALLY SHAPED POT USED FOR MAKING AND SERVING TRADITIONAL HOT CHOCOLATE DRINK. ALSO KNOWN AS JARRO. 
CHOCOLATERA
(MEXICO) CHOCOLATE SHOP. 
CHONTAL
(MEXICO) HAT WORN BY CACAOTEROS. NAMED FOR INDIGENOUS PEOPLE OF TABASCO. 
CHORROTE
(MEXICO) MOST FAMOUS TABSASCAN DRINK. MADE WITH FRESH CACAO BEANS, CORN, SUGAR, AND WATER. ALSO KNOWN AS POZOL. 
CHURROS (2)
(MEXICO) SPANISH FRIED CRULLERS. TRADITIONALLY USED TO SOP UP HOT CHOCOLATE. 
COCO
(MEXICO) A CORRUPTION OF THE WORD OF CACAO. 
COMAL
(MEXICO) CLAY OR METAL GRIDDLE USED TO TOAST CACAO BEANS, ETC. 
CRIOLLO
(MEXICO) SELECT GRADE OF CACAO BEANS. ADDS SIGNIFICANT FLAVOR ENHANCEMENTS TO CHOCOLATE FORMULAS. ORIGINATED IN TABASCO. 
ESPUMA
(MEXICO) FOAM ON SURFACE OF PROPERLY PREPARED HOT CHOCOLATE. 
FERMENTACIN
(MEXICO) A POST-HARVEST PROCESS THAT CONVERTS THE SUGARS IN RAW CACAO BEANS TO ALCOHOL, KILLS THE GERM, AND DEVELOPS THE NECESSARY PRECURSORS THAT PRODUCE THE AROMA OF CHOCOLATE IN BEANS DURING ROASTING. 
FORASTERO
(MEXICO) GRADE OF CACAO BEANS THAT CONSTITUTES THE BULK OF MOST CHOCOLATE FORMULAS. 
GARABATO
(MEXICO) SICKLE-SHAPED STICK CARVED FROM CACAO BRANCH. USED BY CACAOTEROS TO CLEAR AND REARRANGE FALLEN CACAO LEAVES. 
JCARA
(MEXICO) DRIED GOURD CUP USED FOR DRINKING TRADITIONAL COOL CHOCOLATE BEVERAGES. 
JUGO DE CACAO
(MEXICO) HOME-STYLE DRINK MADE WITH SWEETENED FRESH CACAO BEANS. 
LA CHONTALPA
(MEXICO) RICH AGRICULTURAL ZONE IN TABASCO WHERE MOST OF MXICO'S CACAO IS GROWN. 
LUCO
(MEXICO) BEAK-SHAPED BLADE ATTACHED TO LONG POLE. USED TO CUT CACAO PODS FROM TALLEST BRANCHES. 
MACHETE
(MEXICO) LONG-BLADE WITH WOODEN HANDLE; USED TO CUT CACAO PODS FROM TREE. 
MAZORCA
(MEXICO) CACAO POD. 
METATE/MANO
(MEXICO) PRE-HISPANIC THREE-LEGGED, SLOPED ROCK AND ITS GRINDING STONE ROLLING PIN. USED TO GRIND CACAO BEANS, CORN, ETC. 
MOLE (2)
(MEXICO) SPANISH FOR MOLLI, THE AZTEC WORD FOR SAUCE. THE MOST FAMOUS MOLES, MOLE POBLANO AND OAXACA'S BLACK MOLE, CONTAIN SMALL AMOUNTS OF CHOCOLATE. 
MOLINILLO (2)
(MEXICO) WOODEN STICK WITH RINGS ATTACHED TO BOTTOM; USED TO WHIP CHOCOLATE DRINK TO CREATE CAP OF FOAM ON TOP. 
MOLINOS DE PIEDRA
(MEXICO) GENERATOR-DRIVEN GRINDING STONES USED TO GRIND CACAO BEANS. 
PACHA
(MEXICO) BAD (SPOILED, DRIED UP) CACAO BEAN. 
PALETA
(MEXICO) WOODEN PADDLE USED TO STIR FERMENTING BEANS. 
PAN DE YEMA
(MEXICO) OAXACA'S FAMOUS BREAD MADE WITH EGG YOLKS; EATEN WITH CUP OF HOT CHOCOLATE. 
PATLAXLE
(MEXICO) WILD VARIETY OF CACAO USED IN OAXACA TO MAKE SPECIAL DRINKS. UNUSUAL PROCESS PRODUCES BLACK SHELL WITH CALCIFIED CENTER. 
POZOL
(MEXICO) SEE CHORROTE. 
QUEBRADERO
(MEXICO) PLACE THAT SPECIALIZES IN CRACKING OPEN HARVESTED CACAO PODS. 
QUETZALCOATL TLALHUIZCALPANTICUTLI
(MEXICO) TOLTEC GOD WITH LONG NAME AND BIG HEART. GAVE MAN/WOMANKIND GIFT OF CHOCOLATE. 
RASTRILLO
(MEXICO) WOODEN RAKE USED TO TURN CACAO BEANS AS THEY DRY IN THE SUN ON THE GROUND. 
SEMILLAS DE CACAO
(MEXICO) CACAO BEANS. (ALSO MEANS SEEDS.) 
SOPEAR EL CHOCOLATE
(MEXICO) TO SOP UP CHOCOLATE DRINK (WITH CHURROS, BREAD, ETC.) 
TABASCO
(MEXICO) SOUTHEASTERN STATE IN MEXICO. LARGEST PRODUCER OF CACAO. NAME GIVEN TO CERTAIN TYPES OF CACAO GROWN IN THAT REGION. 
TEJATE
(MEXICO) PRE-HISPANIC OAXACAN DRINK MADE WITH CACAO BEANS, CORN, FLOWER PETALS, AND PIT OF MAMEY. 
THEOBROMA CACAO L
(MEXICO) BOTANICAL NAME FOR CACAO TREE. MEANS "FOOD OF THE GODS" IN GREEK. 
TLALOC
(MEXICO) MYTHOLOGICAL RAIN GOD WHO NOURISHED CACAO TREES WITH WATER. 
TUMBADORES
(MEXICO) CACAOTEROS WHO CUT PODS OFF TREES. 
XOCHIQUETZAL
(MEXICO) MYTHOLOGICAL GODDESS OF LOVE WHO ADORNED THE CACAO TREES WITH FLOWERS.
