Chocolate Glossary Terms

Chocolate Photo from Wikipedia

From Denny: How many times do you run into those chocolate terms, scratch your head and wonder? Well, at this site, Chocolate Lover, they have compiled the following list. They have a lot of other goodies on this clever site too! Check out their recipes and just plain good attitude!

There are chefs' terms, agricultural, manufacturing, cultural and scientific. Take a look and use this reference whenever you need it!

"Alkalinisation In the early 19th century the Dutchman Coenraad Johannes van Houten discovered that the acid taste of cocoa was neutralized if he added alkali-potash to the nibs before they were roasted. Ever since the end of the 19th century all industrial chocolate makers have practiced this alkalization process to modify the flavor and the color of the final product. Another technical term for alkalization still used today is the ‘Dutch process’ or ‘Dutching’.

Artisanal Chocolate produced by a small maker (an artisan), usually from a unique blend of beans or a rare single type.

Bittersweet Bittersweet chocolate, not to be confused with unsweetened or semisweet chocolate, is primarily used for baking. A slightly sweetened dark chocolate, it has many uses such as making shiny chocolate curls as garnishes or rich, dense chocolate cakes. Both it and semisweet chocolate are required by the U.S. FDA to contain at least 35% chocolate liquor.

Brut (Bitter) In the U.S. the FDA describes this as chocolate that does not contain any sugar, though it may contain natural or artificial flavoring. This pure chocolate is intended for cooking as only real fanatics will enjoy this very bitter chocolate substance with a solid cocoa content in excess of 85%.

Cacao A term used for a cacao plant but also for the unprocessed product (pods) of the cacao plant.

Carraque Solid milk or dark chocolate pieces, which are sometimes topped with raisins, almonds, walnuts and hazelnuts.

Chocolate Liquor Chocolate liquor is made up of the finely ground nib of the cocoa bean. This is technically not yet chocolate. This type of chocolate is also known as unsweetened chocolate and is also referred to cocoa mass or cocoa liquor.

Chocolate Lover One who appreciates the unique qualities of a truly fine piece of chocolate and feels that life would not be the same without gourmet chocolate.

Cocoa Beans Source of all chocolate and cocoa, cocoa beans are found in the pods (fruit) of the cocoa tree, an evergreen cultivated mainly within twenty degrees north or south of the equator.

Cocoa Butter Cocoa butter is a complex, hard fat made up mostly of triglycerides, it remains firm at room temperature, then it contracts as it cools and solidifies. It is ideal for molding.

Cocoa Mass Same as Chocolate Liquor.

Cocoa Pods Between the blossoms of the permanently flowering cocoa tree we can see fruit at various stages of development. The egg-shaped cocoa pods measure between 15 and 30 centimeters (between 6 and 12 inches) and hang from the trunk and the largest branches. Each fruit contains between 30 and 40 beans of about 1 cm (about 0.5 inch) in length.



Cocoa Powder The result of extracting cocoa butter from cocoa paste. Cocoa powder is used to prepare chocolate drinks or to sprinkle truffles and chocolate tarts.

Compound Coatings In chocolate flavored coatings and compounds, part of the cocoa butter may be replaced by vegetable fat. Also a whole range of whey powders, whey derivatives and dairy blends are permitted where milk powder is prescribed in milk chocolate. However, there is hardly any difference between the production processes of ‘genuine’ chocolate on the one hand and ‘chocolate flavored’ coatings and compounds on the other. Some ingredients not used in chocolate may require adjustments of the production processes. For chocolate flavored products containing sorbitol or xylitol the mixing, refining and conching temperature settings need to be adjusted.

Conching The processing step called ‘conching’ reduces the moistness of the cocoa mass and removes the volatile acids. At the same time, this step allows for specific aromas and smoothness to be associated with chocolate. Conching is the process where the chocolate is "plowed" back and forth through the liquid chocolate which smoothes the chocolate and rounds out the flavor, essential for the flavor, the texture and the overall quality of the chocolate.

Couverture Couverture is a term used to describe professional-quality coating chocolate with a high percentage of cocoa butter, at least 32%, and as high as 39% for good quality couverture. The extra cocoa butter allows the chocolate to form a thinner coating shell than non-couverture chocolate.

Criollo The best quality cocoa bean, but rare and harder to grow than others, with a lower yield per tree.

Dark Chocolate Dark chocolate must contain a minimum of 43% cocoa to be called "dark" according to European norms. A "70% cocoa chocolate" is considered quite dark while 85% and even 88% cocoa dark chocolates have become quite popular for dark chocolate lovers.

Devil's Food A chocolate flavored product that derives most of its flavor from cocoa butter rather than chocolate.

Dutching In the early 19th century the Dutchman Coenraad Johannes van Houten discovered that the acid taste of cocoa was neutralized if he added alkali-potash to the nibs before they were roasted. Ever since the end of the 19th century all industrial chocolate makers have practiced this alkalization process to modify the flavor and the color of the final product. Another technical term for alkalization still used today is the ‘Dutch process’ or ‘Dutching’.

Enrobing One of two chocolates-making techniques by taking the center of a certain chocolate or praline and covering it with a layer of outer chocolate by pouring liquid chocolate over it or by dipping the chocolate center by hand in liquid chocolate. (Contrasts with "molded" chocolates)

Fondant Fondant is the French word for dark or "Pure" chocolate. (Contrasts with milk chocolate or "Lait")

Fudge Fudge is a type of confectionery, usually extremely rich and often flavored with chocolate. It is made by boiling sugar in milk to the soft-ball stage, and then beating the mixture while it cools so that it acquires a smooth, creamy consistency.

Ganache A Ganache is a rich, silky chocolate mixture made by combining chopped semisweet chocolate and boiling cream and stirring until smooth. (Sometimes butter can also be added) The proportions of chocolate to cream vary, depending on the use of the ganache and can be flavored with fruits spices and different liquors. The result is a harmonious balance between the smoothness of the flavor and the intensity of the chocolate.

Gianduja Gianduja is a delicious mixture of emulsified hazelnuts and cocoa mass, cocoa butter and sugar. Originally this was an Italian specialty.

Lecithin A natural product extracted from the soy bean that is used as a thinner in chocolate. During the manufacturing of chocolate, lecithin controls flow properties through the reduction of viscocity.

Low Fat Cocoa Cocoa powder containing less than ten percent cocoa butter.

Malitol Maltitol is a natural sugar-substitute based on a Malt-extract, which allows chocolate to keep a sweet taste without containing sugar. Maltitol has become a popular sugar substitute in many chocolate couvertures, especially Belgian chocolate sugar-free products.

Marzipan Marzipan is a thick paste achieved by skillfully mixing melted sugar with finely chopped ground almonds. The outer shell of a marzipan is an envelope of milk, white or dark chocolate. The Lubecker method (known to be the world's best Marzipan) means that only pure almond and sugar are used, thereby delivering the fullest almond taste.

Medium Fat Cocoa Cocoa powder containing between ten and twenty-two percent cocoa butter.

Milk Chocolate The best known kind of eating chocolate. Milk chocolate is made by combining the chocolate liquid, extra cocoa butter, milk or cream, sweetening, and flavorings.

Moulding Another technique for making chocolate consists of placing chocolate in molds to obtain a molded chocolate "shell" that is then filled with one or several unique fillings before being seals with another layer of chocolate. The typical Belgian Praline is produced by pouring a hazelnut praline filling in molded shapes.

Nibs The kernels of coca beans are usually called ‘nibs’ and are the basic ingredient of which chocolate is made, Sometimes, the original dark and rich nibs are used to add texture to chocolate bars or chocolate deserts.

Nougatine Nougatine is achieved by heating sugar until it caramelizes and mixing finely crushed roasted hazelnuts or almonds . Once this paste is achieved, it is put on a caramel roller and crushed into little pieces. Nougatine pieces are used as filling in certain chocolates and chocolate bars.

Organic The word ‘organic’ refers to how these food products are produced. Organic production is based on a system of farming that maintains and replenishes the fertility of the soil. Organic foods are produced without the use of chemical pesticides and fertilizers. They are processed without artificial ingredients, preservatives or irradiation. Organic chocolate contains a minimum of 95% naturally grown and certified raw materials.

Pâte de Fruits Pates de fruits are composed of sugar pulps and apple pectin. The fruit percentage is more than 50% of the total component.

Pods Between the blossoms of the permanently flowering cocoa tree we can see fruit (pods) at various stages of development. The egg-shaped cocoa pods measure between 15 and 30 centimeters (between 6 and 12 inches) and hang from the trunk and the largest branches. Each fruit contains between 30 and 40 beans of about 1 cm (about 0.5 inch) in length.

Praliné Praliné is composed of richly flavored chocolate to which caramelized sugar (hot caramel), well-roasted, finely-ground hazelnuts (or almonds) and vanilla have been added. The praliné flavor is typical in many Belgian chocolates or "pralines."

Image via Wikipedia

Semisweet Chocolate Semi-sweet chocolate is created by blending chocolate liquid with varying amounts of sweetening and extra cocoa butter. Flavorings may be included. Semi-sweet chocolate is available in bar form, but is usually sold in pieces or chips. Semi-sweet contains between 15% and 35% chocolate liquor, cocoa butter, sugar, lecithin, and vanilla. It may be used in recipes that call for bittersweet or sweet chocolate, but is not interchangeable with milk chocolate. Also Known As: Semi-sweet blocs, squares, bits, chocolate chips, morsels.

Sheen The pleasant shine on couverture and eating chocolate. High-quality chocolate usually has a bright sheen. A chalky face may be an indication of poor quality. But it may also mean the chocolate has been exposed to extreme temperatures - from hot to cold to hot - which causes cocoa butter to separate and rise to the surface. This does not affect the taste.

Sweet Chocolate This is similar to semisweet, but has more sweeteners and only has to have at least 15% chocolate liquor. It can often be interchanged with semisweet or bittersweet chocolate.

Tempering Tempering is the process of bringing the chocolate to a certain temperature whereby the cocoa butter reaches its most stable crystal form. There are several forms in which the butter can crystallize, only one of which ensures the hardness, shrinking force and gloss of the finished product after it has cooled. If the chocolate is melted in the normal way (between 40 and 45°C) and then left to cool to working temperature, the finished product will not be gloss. Proper tempering, followed by proper cooling produces a nice shine and good eating properties.

Theobroma The botanical description for cocoa. The name "Theobroma," comes from the ancient Greek words for "god" (Theo) and "food" (Broma).



Truffle A confection made of chocolate (ganache), butter, sugar, and sometimes liqueur shaped into balls and often coated with cocoa. Truffles are made by heating a rich blend of butter, cream, chocolate, and often a flavoring, delicately shaping it, and enrobing it with chocolate couverture.(milk, dark or white) Different truffle textures can be created by rolling the center ganache in cocoa powder, powdered sugar, or finely chopped nuts. Truffles, originally named after the exotic French mushroom because of its visual resemblance, are either hand-rolled chocolate or domed with a piped center.

Varietal Describes the type of bean, such as criollo, forestero or trinitario, used in the chocolate. Varietal chocolates are those made from a single type of bean.

Viscosity The measure of the flow characteristics of a melted chocolate.

White Chocolate White chocolate is not considered real chocolate, because although it has cocoa butter (at least 32% to be considered of good quality), it does not have chocolate liquor. White chocolate is made from cocoa butter, milk, sugar and vanilla.

Xocoatl Xocoatl is the original name the Aztecs, Toltecs, Mayas and Incas gave to a stimulating drink they brewed from cocoa beans. It was a mixture of cocoa, maize (Indian corn) and water."

Recipe: Sir Percy’s Favorite Sticky Lemon Cake

Cover via Amazon

Sir Percy’s Favorite Sticky Lemon Cake

From: “Aunt Dimity and the Deep Blue Sea” mystery book by Nancy Atherton

From Denny: Don't you just love it when an author gives you recipes after finishing their novel, cool! We love lemon recipes here in Louisiana, crazy for them!

Serves 6 to 8.

Cake:

3/4 cup unsalted butter, at room temperature

1 cup sugar

1-1/2 tsps. grated lemon peel

2 large eggs

1-1/4 cups self-rising flour

Optional toppings: whipped cream, clotted cream, lemon curd or confectioners’ sugar

Lemon Syrup:

1/2 cup sugar

1/4 cup fresh lemon juice


Directions:

1. Preheat oven to 325 degrees. Grease an 8-inch square glass baking dish.

2. Use an electric mixer to cream the butter in a large mixing bowl until smooth. Add the sugar and lemon peel and beat until fluffy.

3. Beat in one egg, then half of the flour; repeat.

4. Pour the batter into the buttered glass baking dish. Bake for 20 to 25 minutes, or until a toothpick inserted in the cake’s center comes out clean. Place the pan on a rack.

5. While the cake is baking, combine the 1/2 cup sugar and ø cup lemon juice in a small bowl to make the Lemon Syrup. Whisk until the sugar dissolves.

6. Use a toothpick to poke holes all over the top of the warm cake. Spoon the Lemon Syrup slowly over the cake, allowing it to soak in. Cool the cake completely.

7. Sprinkle with confectioners’ sugar and cut into small squares. It’s very rich. Can also be served with whipped cream, clotted cream or lemon curd.

Testing note: The Sticky Lemon Cake tastes like a lemon square. It’s better the second day when the acidity of the lemon juice and peel have mellowed. Store covered in the refrigerator and bring to room temperature to serve.

Recipe: Triple Chocolate-Cookie Trifle Pie

From Denny: Here is a fun chocolate version of the trifle that is kid-fun and kid-friendly! Try this decadence on your family, friends and company who come to visit. They will be impressed at the presentation. Get the kids to help you decorate with the cookies. The recipe uses my favorite chocolate: Ghiradelli!

From: Southern Living Magazine, a fabulous recipe database.

Prep: 25 min., Cool: 20 min., Chill: 8 hr.

Ingredients:

3 1/4 cups heavy cream, divided

1 1/2 (4-oz.) bittersweet chocolate baking bars, chopped

1 (4-oz.) white chocolate baking bar, chopped

1 teaspoon vanilla extract

1 (12.5-oz.) package assorted cookies

2 tablespoons mocha liqueur (optional)

2 (6-oz.) containers fresh raspberries

Raspberry Glaze

Directions:

1. Microwave 1/2 cup cream at HIGH 30 seconds to 1 minute or until hot (do not boil). Place bittersweet chocolate in a large bowl. Pour hot cream over chocolate, and stir until smooth. Repeat procedure with 1/4 cup cream and white chocolate. (If chocolate does not melt completely after stirring, microwave at HIGH for 10-second intervals just until chocolate is melted and mixture is smooth.) Stir 1/2 tsp. vanilla into each chocolate mixture until well blended. Cool 20 minutes.

2. Meanwhile, let 2 1/2 cups cream stand at room temperature 20 minutes.

3. Beat 1 1/2 cups cream at medium-high speed with an electric mixer until medium peaks form. Gently fold one-fourth of whipped cream into cool bittersweet chocolate mixture. Repeat procedure with remaining whipped cream.

4. Beat remaining 1 cup cream at medium-high speed until medium peaks form. Gently fold one-fourth of whipped cream into cool white chocolate mixture. Repeat procedure with remaining whipped cream.

5. Crush 6 to 7 cookies to equal 1/2 cup crumbs. Sprinkle on bottom of a lightly greased 9-inch springform pan. Spread half of bittersweet chocolate mixture over crushed cookies in pan. Arrange cookies around sides of pan (about 19 cookies). Spread white chocolate mixture over bittersweet chocolate mixture.

6. Crush remaining cookies, and sprinkle over white chocolate mixture in springform pan. Drizzle with liqueur, if desired. Spread remaining bittersweet chocolate mixture over crushed cookies. Cover and chill 8 to 24 hours.

7. Remove sides from pan. Mound raspberries in center of trifle; brush with Raspberry Glaze. Serve immediately.

Note: For testing purposes only, we used Ghirardelli 60% Cacao Bittersweet Baking Bars, Ghirardelli White Chocolate Baking Bar, Pepperidge Farm Distinctive Entertaining Cookie Collection, and Godiva Mocha Liqueur.

Raspberry Glaze: Combine 3 Tbsp. seedless raspberry jam and 2 tsp. water in a small glass bowl. Microwave at HIGH 10 to 15 seconds or until smooth.

Yield: Makes 10 to 12 servings

Recipe: Grilled Shrimp with Chocolate Mole Poblano Sauce

From Denny: We love seafood because it is quick to prepare. Here's a new twist; pair grilled shrimp with a chocolate mole sauce! Anything chocolate works for me!

From: Southern Living Magazine, a wonderful resource recipe database.

Southern Living, "This recipe offers a creative savory use of Andrew Weil's "perfect" food: dark chocolate. The chocolate adds richness to the mole, a traditional Mexican sauce. Prepare the sauce a day ahead, and refrigerate so the flavors have time to develop. Store the mole poblano, covered, in the refrigerator for up to three days, or freeze for up to two months."

Ingredients:

2 pounds large shrimp, peeled and deveined

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cups Mole Poblano (recipe follows)


Directions:

Heat a grill pan over medium-high heat.

Pat shrimp dry with paper towels. Combine shrimp, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Thread the shrimp onto 6 (8-inch) skewers. Place skewers on grill pan; cook 2 minutes on each side or until done. Serve with Mole Poblano.

Note: Nutritional analysis includes 1/3 cup Mole Poblano per serving.

Yield: 6 servings (serving size: 1 skewer and 1/3 cup mole poblano)

CALORIES 230 (25% from fat); FAT 6.5g (sat 1.5g,mono 2.1g,poly 1.2g); IRON 3.7mg; CHOLESTEROL 230mg; CALCIUM 79mg; CARBOHYDRATE 10.1g; SODIUM 556mg; PROTEIN 32g; FIBER 1.3g

*****

Mole Poblano

If needed, add more water during the final 18 minutes of cooking to achieve the desired consistency.
This recipe goes with Shrimp with Mole Poblano

Ingredients:

2 ancho chiles, seeded

2 mulato chiles, seeded

1 pasilla chile, seeded

2 plum tomatoes

2 (6-inch) corn tortillas

1 (14-ounce) can fat-free, less-sodium chicken broth

Cooking spray

1/2 cup chopped onion

1 soft black plantain, cut into 1/4-inch slices

1/4 cup sliced almonds

4 garlic cloves, chopped

1 tablespoon unsweetened cocoa

1/4 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 1/4 cups water, divided

2 ounces dark chocolate, chopped

1 tablespoon fresh lime juice

3/4 teaspoon salt

Directions:

Heat a large nonstick skillet over medium-high heat. Add ancho, mulato, and pasilla chiles; cook 1 minute on each side. Place chiles in a medium bowl; cover with hot water. Let stand at room temperature 30 minutes; drain.

While chiles soak in hot water, place tomatoes in pan, and cook 6 minutes, browning on all sides. Remove from pan. Add tortillas to pan, and cook 1 1/2 minutes on each side or until browned. Place drained chiles, tomatoes, tortillas, and broth in a blender; process until smooth.

Heat pan over medium-high heat. Coat the pan with cooking spray. Add chopped onion, and sauté for 3 minutes. Add plantain, and sauté for 3 minutes or until browned. Add almonds and garlic; sauté for 1 minute. Stir in unsweetened cocoa, cumin, cinnamon, and cloves; sauté 15 seconds. Place onion mixture and 1/4 cup water in blender with chile mixture; process until smooth.

Place chile mixture, 1 cup water, and chocolate in pan; cook over medium heat, partially covered, 18 minutes, stirring occasionally. Remove from heat. Stir in lime juice and salt.

Wine note: The complex flavors of moles are a big challenge when it comes to wine. One style I like is fruity but dry rieslings. These have crisp acidity to counterbalance a mole's intense flavor, plus a touch of fruitiness that plays perfectly off the chiles. A great example: Chateau Ste. Michelle Riesling Cold Creek Vineyard 2003 from Washington's Columbia Valley ($17). -Karen MacNeil

Yield: 4 cups (serving size: 1/3 cup)

CALORIES 80 (30% from fat); FAT 2.7g (sat 1.1g,mono 0.7g,poly 0.4g); IRON 0.6mg; CHOLESTEROL 0.0mg; CALCIUM 23mg; CARBOHYDRATE 13.8g; SODIUM 219mg; PROTEIN 1.9g; FIBER 1.8g

Memorial Day Poems

From Denny: These are a selection from many wonderful poems written with heavy hearts and great sincerity about the reality of how war affects us all. The old men who send young men to war rarely stop long enough - or at all - to consider their haste to anger and action affects the entire nation for generations to come.

The following are not glory poems but rather the perspectives of those involved in war be they one soldier, a POW, a mother, a daughter, a citizen who knew none of them but felt a duty to pray for them constantly, knowing the personal cost war would bring to all. They span several wars from the Civil War to WWII, the Korean War and today's Iraq and Afghanistan War.

These poems came from the comprehensive Memorial Day site where there is much more than poems to view. Please take a look today as you remember those who came before us.

For the link to the Memorial Day Poems post at my poetry blog, The Social Poets, go here.