| A | B |
|---|
| baker's chocolate | chocolate with NO SUGAR added; AKA unsweetened chocolate or chocolate liquor |
| bittersweet chocolate | dark chocolate with LESS sugar than semisweet chocolate |
| chocolate liquor | chocolate with NO Sugar added; AKA unsweetened or Baker's chocolate |
| coating chocolate | chocolate made with VEGETABLE FAT instead of cocoa butter; AKA compound chocolate |
| cocoa butter | cream-colored fat from cocoa beans |
| cocoa powder | unsweetened chocolate with some of the fat removed and then ground into a powder |
| compound chocolate | chocolate made with VEGETABLE FAT instead of cocoa butter; AKA coating chocolate |
| dark chocolate | bittersweet or semi-sweet chocolate; LESS sweet than milk chocolate |
| Dutch processed | process used for cocoa powder to make it less acidic |
| ganache | emulsion made from chocolate and a liquid (usually heavy cream) |
| milk chocolate | chocolate made with milk powder; SWEETER than dark chocolate |
| nibs | cleaned cocoa kernels |
| semisweet chocolate | dark chocolate that has more sugar than bitter-sweet chocolate |
| tabling method | method of cooling melted chocolate by moving it around on a marble slab |
| tempering | process of correctly crystallizing chocolate |
| unsweetened chocolate | chocolate that has NO sugar added; AKA baker's chocolate or chocolate liquor |
| white chocolate | chocolate made from cocoa butter, sugar, and milk powder; contains NO chocolate liquor |
