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Slight discoloration on chocolate caused by cocoa-butter crystals being affected due to temperature or humidity. This occasionally occurs during shipping or storage of any chocolates. It can be caused by putting chocolate in the refridgerator and then taking it out to a warmer temperature. The discoloration is usually small white streaks or dots, or a duller more matte finish look to the surface of the chocolate. Bloom is harmless and does not affect the taste of the chocolate.
Chocolate liquor (or chocolate liquid)
Not an alcohol product, this refers to cocoa nibs that have been ground into a paste.
a number on the label of chocolates which indicates the total percentage of cooa solids and chocoa butter the chocolate contains
Cocoa beans (or cacao beans)
The seeds inside the pods of the cacao tree, which are processed to make chocolate.
Cocoa butter (or cacao butter)
The fat in the cocoa bean.
Bits of cocoa beans which have been roasted and shelled. Cocoa nibs are one step in the chocolate making process.
Cocoa liquid which has had most of its cocoa butter removed and has tehn been ground. The darker varieties of cocoa powder are "Dutched", meaning treated with an alkali solution; this makes it darker and also milder.
The name for chocolate after it has been processed by the chocolate maker, before it has been worked on by the chocolatier. Couverture is the French word for "covering". Only high quality chocolate is called couverture.
Dark or Bittersweet chocolate
Chocolate with a percentage of chocolate liquid that ranges up 82%.
A unique form of chocolate confection invented in the United States of America over 100 years ago. Fudge is related to caramel.
Invert Sugar (or invertase)
A sugar syrup made from sucrose that has been treated to break down its tow simple sugars. These are glocose and fructose. Invert is used to help naturally stabilize chocolates.
Chocolate that contains up to 41% chocolate liquid.
Chocolate which contains at least 15% chocolate liquid.
Harmless white markings on the surface of chocolate, usually small dots or streaks. These are generally caused by changed in temperature or humidity. (See also Chocolate Bloom)
Chocolate that has been heated and cooled in certain ways as a part of its processing.
Chocolate liquor without any sugar or other ingredients.
Chocolate that contains not less than 20% cocoa fat as well as other ingredients. White chocolate does not contain cocoa solids.