Chocolate glossary

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Saccharin	No-calorie sweetener 300 times sweeter than sugar. Not found in fine chocolate, though can be found in lower quality chocolate confectionary.
Semisweet	General North American term for sweetened dark chocolate that has a minimum of 35% cocoa solids. It should not be confused with unsweetened or bittersweet chocolate.
Semisweet chocolate	Prepared by blending chocolate liquid with varying amounts of sweetening, added cocoa butter and sometimes flavourings. After processing the chocolate is cooled and usually moulded into chocolate bars, though more popularly as chocolate pieces, i.e. squares, blocs, shot, bits, chips. Often used for decoration by confectioners and candymakers.
Single estate chocolate	Chocolate created using cocoa beans from one particular chocolate growing estate. Beans can be either a single variety of cocoa or a blend from the same estate to qualify. Also known as single origin chocolate.
Single origin chocolate	Chocolate created using cocoa beans from one particular chocolate growing estate. Beans can be either a single variety of cocoa or a blend from the same estate to qualify. Also known as single estate chocolate.
Single variety chocolate	Chocolate created from a single variety of cocoa bean. No blending, even from the same estate, is allowed.
Sucrose	Common table sugar containing one molecule of fructose and one molecule of glucose and found in some chocolate products.
Sugar bloom	Visible on the surface of the chocolate as a dull white film, and is the result of surface moisture dissolving sugar in the chocolate and subsequent re-crystallisation of the sugar on the chocolate surface. Is usually caused by cold chocolate being exposed to a warm or humid environment. Chocolate that has sugar bloom is perfectly okay to eat as it is a visual defect only, and does not affect the taste.
Sweet chocolate	Prepared by blending chocolate liquid with varying amounts of sweetening, added cocoa butter and sometimes flavourings. After processing the chocolate is cooled and usually moulded into chocolate bars.