| Cabosse |
The pod like fruit produced by the Theobroma cocoa tree. The
pods mostly form on the trunk and largest branches, with
each fruit containing between 30 and 40 cocoa beans, each about 1 cm (½")
in length. |
| Cacao |
Term used for the cacao plant and also the pods from
it. |
| Caffeine |
Naturally occurs in plants, found in leaves, seeds and
fruits. Caffeine acts as a mild stimulant to the central
nervous system and is present in chocolate in varying
quantities. |
| Cannabinoids |
Molecules made and received in the human brain enabling
smooth body movements, integration of memory and emotion,
and may help to regulate the deep sleep cycle. Cannabinoids are also
natural modulators of the immune system and are found in chocolate,
and some other foods. |
| Carob |
Substitute for chocolate coming from the see of the carob
tree. Carob bars have the same calories and fat as chocolate
bars, but to date it is unable to replicate exactly the taste of real
chocolate. Hence chocolate lovers and chocoholics tend to
avoid carob products. |
| Carraque |
Solid dark or milk chocolate pieces often covered with
raisins, almonds, walnuts and hazelnuts. |
| Catechin |
Simple flavanol that is found in abundant quantities in cocoa
beans, which may have potential heart health benefits. |
| Chocoholic |
Someone who eats chocolate...to excess. The true chocoholic
has no limits to the amount of chocolate that they can consume
and will go to any lengths to obtain the object of their
desire. |
| Chocolate liquor |
Made from the finely ground nib of the cocoa bean. It is also
referred to as cocoa mass, cocoa liquor or
unsweetened chocolate, although it is not technically chocolate at this
stage.
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 |
Next step up from a chocoholic who indescriminately eats any
chocolate, the chocolate lover appreciates the unique
qualities of fine chocolate, and seeks out gourmet chocolate for their
pleasure. |
| Chocolatier |
Person skilled in the art of making fine chocolates and
chocolate products. |
| Cocoa beans |
The seeds contained inside the pod like fruit (called a
cabosse) of the Theobroma tree. Only found growing in the
'cocoa belt'.
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 belt |
This the area where cocoa is found to grow, between 20°
North & South of the equator. |
| Cocoa butter |
A natural fat present in cocoa beans, it is extracted from
the chocolate liquor and then generally added back at a later
stage in variable amounts depending on the type of chocolate being
manufactured. Cocoa butter is a complex, hard fat made up mostly of
triglycerides and remains firm at room temperature, contracting as it
cools and solidifies, making it ideal for chocolate moulding.
It is also often used in cosmetics and beauty products. |
| Cocoa mass |
Also known as chocolate liquor. |
| Cocoa nibs |
The kernels of cocoa beans are usually called 'nibs' and are
the basic ingredient from which chocolate is made from.
Some chocolate bars and desserts have the nibs included to add texture.
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. |
| Cocoa pods |
The egg shaped cocoa pods hanging from the trunk and largest
branches of the cocoa tree measure between
150-300mm (6-12") each. Each pod contains 30-40 cocoa beans, each about
10mm (½") in length. |
| Cocoa powder |
Resulting from extracting cocoa butter from cocoa
solid/paste. The cocoa powder is very bitter with no added sugar and is
used for baking, making chocolate desserts, chocolate drinks and
chocolate finishes. |
| Cocoa solids |
Also known as chocolate liquor. |
| Compound coatings |
Chocolate flavoured coatings and compounds usually have part
of their cocoa butter replaced by vegetable fat. It can
also be adulterated further using whey powders, whey derivatives and
milk powder. Surprisingly the production processes of making
genuine chocolate and chocolate flavoured coatings are virtually the
same. However the additional ingredients in compound coatings usually
require small adjustments to the production process, for example
chocolate flavoured products containing sorbitol or xylitol require
adjustment to temperature settings during production. |
| Conching |
Chocolate is put in large vats called conchs and repeatedly
rolled or 'ploughed' and mixed, while keeping the chocolate at a
stable temperature. The conching process removes moisture, unpleasant
odours and volatile acids. It also enables complete emulsion
of the cocoa butter into the cocoa paste and is vital to allow the
specific chocolate aromas to develop, and rounds out the chocolate
flavour. The resultant product is a velvety, smooth
chocolate. |
| Confectioners sugar |
Also known as icing sugar or powdered sugar. Confectioners
sugar is granulated sugar that has been ground into a fine
powder. It is also usually augmented with approximately 3% cornstarch
(cornflour) to help it avoid forming clumps and stay
loose and flowing. The fineness of the grinding comes in different
levels e.g. XXX, XXXX, 10X. The higher the number of X's the
finer the grinding. |
| Couverture |
The term means to cover or coat something, and is used to
describe chocolate used for coating that is of professional
quality. Couverture contains a high percentage of cocoa butter, at least
32% and up to 39%. The extra cocoa butter present means that it is
easier to work with
and allows the chocolate to form a thinner coating shell than chocolate
that is not couverture quality. |
