Glossary of Chocolate Terms
Discover essential chocolate terms and answers to common questions. From cocoa percentages and emulsifiers to ethical sourcing and bloom—this guide helps you shop smarter and savour every bite.
- – Cocoa solids – The non-fat component of chocolate, providing flavour, colour and antioxidants in dark, milk or white varieties.
- – Cocoa butter – The natural fat extracted from cocoa beans, giving chocolate its smooth mouthfeel and shape-holding qualities..
- – Couverture – High-quality chocolate with extra cocoa butter, prized by chocolatiers for its sheen, snap and glossy finish when tempered..
- – Conching – A refining process where chocolate is kneaded and aerated for hours or days to develop flavour, reduce acidity and create silky texture..
- – Tempering – Heating and cooling chocolate to specific temperatures so cocoa butter crystallizes uniformly, ensuring a glossy surface and clean snap..
- – Single origin – Chocolate made from beans sourced from one region or estate, showcasing distinct flavour profiles tied to its terroir..
- – Bean-to-bar – A craft approach where makers control every production step—from bean selection and roasting to conching and moulding—for maximum quality..
- – Ganache – A creamy blend of chocolate and cream (or non-dairy alternative), used as truffle filling, frosting or rich sauce..
- – Praline – A conical treat or paste combining chocolate with nuts (often almonds or hazelnuts), sugar and butter for a crunchy-creamy bite..
- – Bloom – The whitish streaks or spots on chocolate caused by cocoa butter or sugar crystallizing on the surface; safe to eat but indicates slight quality change..
Palm Oil
A vegetable-derived fat commonly used in processed chocolate for texture enhancement, extended shelf life, and cost efficiency. While technically flavourless, palm oil can alter the melt and mouthfeel of chocolate—and has come under scrutiny for its environmental and ethical impact.
- – Why it matters: Palm oil production is linked to deforestation, habitat loss (especially for orangutans), and carbon emissions.
- – Look out for: “Palm oil,” “palm kernel oil,” or vague terms like “vegetable fat.”
- – Ethical tip: Opt for chocolate made with cocoa butter or explicitly marked palm oil–free to support sustainability.
Emulsifiers
Substances added to chocolate to ensure consistent blending of ingredients—especially cocoa solids and cocoa butter—by reducing viscosity. They make large-scale manufacturing more efficient and provide stability for melting, molding and packaging.
- – Common types: Soy lecithin, sunflower lecithin, and PGPR (E476).
- – Why avoid them: Some consumers prefer emulsifier-free bars due to allergies (soy sensitivity), ultra-clean ingredient goals, or flavour purity.
- – Craft chocolate note: Many bean-to-bar makers skip emulsifiers altogether, favouring traditional conching methods for smooth texture.
Frequently Asked Questions
What does cocoa percentage mean?
Cocoa percentage indicates the combined weight of cocoa solids and cocoa butter in a chocolate bar. Higher percentages, such as 70% or 85%, yield more intense, less sweet flavours. Lower percentages (around 30–40%) feature more sugar and milk solids, resulting in milder taste and creamier texture.
How do I choose between dark, milk and white chocolate?
Choose dark chocolate for intense, bittersweet notes and antioxidant benefits. Milk chocolate offers a sweeter, creamier experience thanks to added milk solids. White chocolate contains no cocoa solids—only cocoa butter, sugar and dairy—giving it a rich, buttery flavour without the classic chocolate bitterness.
Why does chocolate bloom?
Bloom occurs when temperature fluctuations cause cocoa butter or sugar to migrate and recrystallize on the surface. While it alters appearance and texture slightly, bloomed chocolate remains safe to eat. Proper storage in a cool, stable environment (around 12–18 °C) helps prevent bloom.
What is the difference between single origin and blended chocolate?
Single-origin chocolate uses beans from one specific region or farm, highlighting unique flavour notes driven by local soil, climate and bean variety. Blended chocolates combine beans from multiple origins to achieve balanced taste profiles, consistency and cost efficiency.
Are all ethical certifications the same?
No. Each certification—Fairtrade, Rainforest Alliance, UTZ or Organic—focuses on different standards. Fairtrade ensures minimum pricing and community premiums, Rainforest Alliance emphasizes ecosystem and social welfare, UTZ highlights traceability and good agricultural practices, and Organic prohibits synthetic chemicals. Look for multiple seals to meet diverse ethical criteria.
How should I store chocolate for best freshness?
Store chocolate in a cool, dry place away from direct sunlight and strong odours. Ideal conditions are 12–18 °C and 50–60% humidity. Avoid refrigerators unless absolutely necessary; condensation can trigger bloom and affect flavour.
Explore our full definitions with real-world examples and put this glossary to work on your next chocolate purchase. Hungry for more?
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