| A | B |
|---|
| Blending | A process by which a variety of roasted cacao beans are combined before grinding |
| Chocolate liquor | The finely ground nib, or meat, of the cacao bean. |
| Conching | A process in which rotating blades or heavy rollers knead liquid chocolate to make a smooth texture, aerate the chocolate, and enhance its flavor. |
| Dark chocolate | Chocolate that contains no milk, and more than 50% cocoa content. |
| Fermentation | A natural process by which bacteria modify the cacao bean and the pulp from the pulp from the cacao pod, to yield the characteristic chocolate flavor. |
| Grinding | A pulverizing process that turns roasted cacao bean nibs into chocolate liquor. |
| Interior | The contents or centers of confections commonly covered with chocolate. |
| Milk chocolate | Chocolate liquor to which a milk product, sugar, vanilla, and often lecithin have been added. |
| Nibs | The dark bits of the cacao bean that remain when the shells detach from the beans after they have been roasted; the fundamental essence of chocolate. |
| Press cake | That which is left of chocolate liquor after most of the cocoa butter has been removed; when pulverized, it becomes cocoa powder. |
| Roasting | A heating process that develops the chocolate flavor of cacao beans. |
| Seizing | A hardening into crystals of certain components in chocolate, causing the chocolate to lose its smooth-flowing texture. |
| Tempering | A process of heating, cooling, and reheating chocolate so that it will solidify in a smooth, stable form. |
| Truffle | A confection of ganache, coated with chocolate and often dusted with cocoa powder, which might mimic the shape of the black truffle, a mushroomlike delicacy. |
| Vanilla | The flavor derived from the pod of a tropical orchid and an ingredient in all good chocolate. |
| White chocolate | Chocolate that does not contain chocolate liquor, but has cocoa butter, diary, sugar, vanilla, and often lecithin. |
