Master Glossary of Chocolate Terms (A-Z)
Discover essential chocolate terms and answers to common questions. What are cocoa percentages and emulsifiers, what is ethical sourcing or bloom — this guide helps you shop smarter and savour every bite.
From the terroir of the cocoa bean to the intricate processes of conching and tempering, every term tells a story of craftsmanship, science, and sensory wonder.
This glossary is designed to be your indispensable companion, demystifying the jargon and empowering you to speak, understand, and truly savour chocolate like an expert.
Milk Chocolate:
Easily the most popular type of chocolate, milk chocolate is chocolate with milk added[1]. What is Milk Chocolate? gives more detailed information.
Dark Chocolate:
Dark chocolate is made primarily from cocoa solids, cocoa butter, and sugar, with little to no milk solids[2]. This is explained more in What is Dark Chocolate?.
White Chocolate:
What is White Chocolate? explains fully, but basically; white chocolate is crafted from cocoa butter, sugar, and milk solids, without any cocoa solids[3].
Couverture Chocolate:
A high-quality chocolate containing a higher percentage of cocoa butter (typically 32-39% or more) than regular eating chocolate. This extra cocoa butter makes it very fluid when melted, ideal for dipping, coating, and moulding due to its excellent snap and shine when properly tempered.
A
Acidification:
A process occurring during cocoa bean fermentation, where microorganisms convert sugars into acids (like lactic and acetic acid), crucial for flavour development.
Alkalization:
(Dutch Process/Dutched Cocoa): A process where cocoa solids are treated with an alkali solution (e.g., potassium carbonate) to reduce acidity, darken colour, and mellow flavour.
Aroma:
The smell or scent of chocolate, perceived by the olfactory receptors. Often assessed before tasting to identify initial flavour notes.
Ascorbic Acid:
Vitamin C, sometimes naturally present in cocoa or used in certain processing stages.
Autolysis:
The self-digestion of cells by enzymes released by the cells themselves, occurring during early fermentation of cocoa beans.
B
Bean-to-Bar:
A movement and philosophy in chocolate making where the maker performs every step of the chocolate production process themselves, starting directly from raw cocoa beans rather than buying cocoa liquor or pre-made chocolate. This allows for greater control over flavour development and ethical sourcing. A craft approach where makers control every production step—from bean selection and roasting to conching and moulding—for maximum quality.
Bitterness:
One of the five basic tastes, prominent in high-percentage dark chocolate and often balanced by other flavour notes.
Bloom (Fat Bloom):
A whitish, powdery, or streaky surface defect on chocolate caused by the migration and recrystallization of cocoa butter fats, usually due to temperature fluctuations. It affects appearance but not safety.
Bloom (Sugar Bloom):
A dull, gritty surface defect on chocolate caused by moisture condensation on the surface, dissolving sugar crystals, which then recrystallize as moisture evaporates. Affects appearance and texture.
Body:
The mouthfeel or substance of the chocolate; can be described as full, thin, creamy, dense, or watery.
Brix:
A scale used to measure the sugar content of an aqueous solution, sometimes used in measuring fruit pulp during fermentation.
Buttery:
A flavour note or mouthfeel descriptor, indicating a rich, creamy texture and fat-derived taste.
C
Cacao:
Refers to the tree (Theobroma Cacao) and the unfermented, unprocessed beans or pods directly from the tree. Often used interchangeably with cocoa, but technically distinct.
Cacao Nibs:
Roasted and crushed cocoa beans, with the outer husks removed. They are essentially pure chocolate in its most raw, crunchy form, before sugar or additional cocoa butter is added.
Cacao Percentage:
The percentage listed on a chocolate bar, indicating the total dry cocoa solids content (which includes cocoa liquor and cocoa butter). It’s a key indicator of intensity and bitterness.
Caffeine:
A natural stimulant present in cocoa beans, though in much smaller quantities than in coffee.
Caramelization:
The process of heating sugars, resulting in a brown colour and distinct nutty/butterscotch flavour notes often found in milk and some dark chocolates.
Cereal Notes:
A flavour note descriptor for tastes reminiscent of roasted grains, bread, or malt.
Chalky:
A mouthfeel descriptor for chocolate that is dry, powdery, and lacks smooth melt.
Chocolate Liquor:
(Cocoa Mass/Cocoa Paste): The pure, unsweetened, non-alcoholic liquid or paste produced by grinding roasted cocoa nibs. It contains both cocoa butter and cocoa solids.
Clustering:
A defect where cocoa solids clump together during conching if not properly refined or conched.
Cocoa:
Generally refers to the beans after they have been fermented and dried, or to the processed products like cocoa powder, cocoa butter, or chocolate. Often used interchangeably with cacao.
Cocoa Butter:
The pure, edible natural fat extracted from the cocoa bean. It is responsible for chocolate’s smooth melt, shine, snap, mouthfeel and shape-holding qualities. It’s solid at room temperature and melts just below body temperature.
Cocoa Mass:
See Chocolate Liquor.
Cocoa Pod:
The fruit of the Theobroma Cacao tree, containing the cocoa beans encased in a white pulp.
Cocoa Powder:
The dry product created by pressing most of the cocoa butter out of chocolate liquor, then grinding the remaining dry cocoa solids into a fine powder. Can be natural or Dutched.
Cocoa Solids:
(Dry Cocoa Solids): The non-fat components of the cocoa bean, primarily responsible for chocolate’s intense flavour and colour in dark and milk chocolate. These are what remain after cocoa butter is removed.
Conching:
A crucial refining process in chocolate making where chocolate liquor (and other ingredients) is continuously mixed, agitated, and aerated, often for hours or days. This develops flavour, reduces astringency, eliminates volatile acids, and creates a smoother silky texture.
Creamy:
A desirable mouthfeel descriptor for smooth, rich chocolate that melts lusciously.
Criollo:
A rare and highly prized cocoa bean varietal, known for its delicate, complex, and less bitter flavour profile, often with nutty, caramel, or subtle fruit notes. It’s susceptible to disease. Full details about the Criollo cocoa bean.
Crumb:
The texture of the chocolate when first broken or bitten; can be brittle, soft, or firm.
Crystallization:
The process by which cocoa butter forms stable crystal structures, which is key to tempering.
D
Deforestation-Free Chocolate:
Chocolate produced without contributing to the clearing of forests, often a goal of ethical sourcing initiatives.
Degassing:
The process during conching where unwanted volatile compounds (like acetic acid) are released from the chocolate mass.
Density:
The compactness of the chocolate; often perceived as the “weight” of the chocolate on the tongue.
Direct Trade:
An ethical sourcing model where chocolate makers buy cocoa beans directly from farmers or cooperatives, often bypassing intermediaries. This aims to ensure farmers receive a higher, fairer price and allows for greater transparency and relationship building.
Dry:
A mouthfeel descriptor, indicating a lack of moisture or a slightly powdery sensation, sometimes due to excessive cocoa solids or insufficient cocoa butter.
Drying:
The post-fermentation step where cocoa beans are dried, typically in the sun, to reduce moisture content and prevent mold, preparing them for storage and transport.
Dutched Cocoa:
See Alkalization.
E
Earthy:
A flavour note descriptor reminiscent of soil, mushrooms, or root vegetables. Often found in specific cocoa origins.
Enrobed:
Covered in chocolate, fully coated in a layer of chocolate, usually after the centre or filling has been made separately.
Emulsification:
The process of blending two immiscible liquids (like cocoa butter and water content in milk) to form a stable mixture, often occurring during conching with lecithin.
Enzymatic Activity:
Biochemical reactions driven by enzymes, crucial during fermentation for breaking down compounds and developing flavour precursors.
Ethical Sourcing:
A broad term referring to the practice of obtaining cocoa beans in a way that respects human rights (e.g., no child labour, fair wages), protects the environment, and promotes sustainable development in cocoa-growing communities.
F
Fair Trade Certified:
A third-party certification ensuring that farmers receive a guaranteed minimum price for their cocoa beans and adhere to certain labour and environmental standards.
Fermentation:
A critical post-harvest step where cocoa beans (still in their pulp) are piled or placed in boxes, allowing natural yeasts and bacteria to break down the pulp. This process generates heat and biochemical changes vital for developing chocolate’s characteristic flavour precursors and colour.
Fine Flavour Cocoa:
A categorization of cocoa beans (often Criollo or Trinitario) that possess distinct and desirable aromatic qualities beyond basic chocolate notes, sought after by premium chocolate makers.
Finish (Aftertaste):
The flavours and sensations that linger in the mouth after the chocolate has been swallowed or melted away. Can be short, long, clean, or complex.
Floral Notes:
A flavour note descriptor for delicate aromas reminiscent of jasmine, orange blossom, or honeysuckle. Often found in fine flavour cocoa.
Forastero:
The most common and robust cocoa bean varietal, accounting for the vast majority of world cocoa production. Known for its classic, strong, sometimes bitter, “chocolaty” flavour. The Forastero cocoa bean explained.
Fruity Notes:
A flavour note descriptor for tastes reminiscent of berries, citrus, dried fruit, or tropical fruit. Often a sign of good fermentation.
G
Ganache:
A rich, smooth mixture of chocolate and cream (or other liquid fats, or non-dairy alternative), often used as a filling for truffles, pastries, frosting (cake icing), rich sauce or as a glaze.
Gianduja:
A sweet, nutty chocolate originating from Turin, Italy, traditionally made with a specific proportion of chocolate and hazelnut paste.
H
Harvesting:
The process of picking ripe cocoa pods from the Theobroma Cacao tree.
Head:
The initial aromatic impact of the chocolate, perceived when first smelling or tasting.
Husk (Shell):
The outer protective layer of the cocoa bean, removed during winnowing.
Hydraulic Press:
A machine used to press chocolate liquor to separate cocoa butter from cocoa solids (cocoa cake).
Hygroscopic:
The property of a substance (like cocoa powder or chocolate) to absorb moisture from the air, which can lead to sugar bloom.
I
Inclusion:
Any ingredient added to chocolate besides the basic chocolate components, such as nuts, dried fruit, spices, or candies.
Inversion:
The process of converting sucrose into glucose and fructose, often occurring in sugar syrups used in chocolate fillings to prevent crystallization and improve texture.
Iridescent:
A visual quality of well-tempered chocolate, showing a slightly rainbow-like sheen on its surface.
K
Kiss (Chocolate Kiss):
A small, teardrop-shaped piece of chocolate, often wrapped in foil.
Kneading:
A process similar to conching, where chocolate mass is worked to develop texture and flavour.
L
Lecithin:
An emulsifier (often soy or sunflower-derived) commonly added to chocolate during conching to reduce viscosity, improve flow, and make the chocolate easier to work with, while also reducing the amount of expensive cocoa butter needed.
Liquor:
See Chocolate Liquor.
Living Income:
A key concept in ethical sourcing where farmers are paid enough to afford a decent standard of living, covering basic needs like food, housing, education, and healthcare, going beyond just a “fair price.”
M
Malt Notes:
A flavour note descriptor for tastes reminiscent of malted barley, often sweet and slightly toasted.
Melanger:
A stone-grinding machine used by bean-to-bar chocolate makers to grind roasted cocoa nibs into chocolate liquor and then refine it with sugar, developing flavour and texture.
Melt:
The way chocolate dissolves and liquefies in the mouth. A good melt is smooth, clean, and luxurious.
Mouthfeel:
The sensory perception of chocolate in the mouth, related to its texture, density, viscosity, and melt characteristics.
Moulding:
The process of pouring tempered chocolate into molds to create bars, shapes, or hollow figures.
N
Nutty Notes:
A flavour note descriptor for tastes reminiscent of roasted almonds, hazelnuts, peanuts, or pecans. Common in many chocolate origins.
O
Off-Notes:
Undesirable or unpleasant flavour notes in chocolate, often resulting from poor fermentation, storage, or processing (e.g., smoky, mouldy, cardboardy, excessively sour).
One-Shot Depositor:
A machine used in industrial chocolate production to deposit both shell and filling simultaneously into a mould.
P
Palette (Palate):
The sense of taste; also, the range of flavours one can perceive.
Panning:
A technique for coating centres (like nuts or dried fruit) with multiple layers of chocolate in a rotating drum.
Phenolics:
A class of compounds (including flavonoids and tannins) naturally present in cocoa beans that contribute to bitterness, astringency, and color, and act as antioxidants.
Phytosanitary:
Relating to the health of plants; cocoa beans must meet strict phytosanitary requirements for international trade.
Praline (Praliné):
A confection made from nuts (usually hazelnuts or almonds) caramelized with sugar, then ground into a paste, and often mixed with chocolate for a crunchy-creamy bite. Can also refer to individual filled chocolates.
Pressing:
The process of using a hydraulic press to separate cocoa butter from chocolate liquor, leaving behind cocoa cake.
Probiotics:
Beneficial bacteria, sometimes explored in the context of fermentation or specific chocolate products.
Proteolysis:
The breakdown of proteins into smaller peptides and amino acids during fermentation, contributing to flavour development.
Pulp:
The sweet, mucilaginous white flesh surrounding the cocoa beans inside the cocoa pod, which is crucial for initiating fermentation.
R
Refiner (Roller Refiner):
A machine used to reduce the particle size of the chocolate mass (liquor, sugar, milk powder) to create a smooth texture, typically consisting of multiple steel rollers.
Refining:
The process of reducing the particle size of cocoa solids and sugar crystals in the chocolate mass to achieve a smooth mouthfeel, before conching.
Roasting:
A crucial step in chocolate making where fermented and dried cocoa beans are heated at controlled temperatures. This develops flavour (Maillard reactions), reduces moisture, and makes the shells brittle for winnowing.
Rough:
A mouthfeel descriptor for chocolate that feels grainy or gritty due to insufficient refining.
Rubber Notes:
An undesirable off-note in chocolate, sometimes indicating improper drying or fermentation.
Ruby Chocolate:
The “fourth type” of chocolate, naturally pink in colour and with a fruity, slightly tart flavour, derived from specially processed ruby cocoa beans without added berries or colouring.
S
Seizing:
A common problem where melted chocolate suddenly thickens and becomes clumpy and unusable. This typically happens when even a tiny amount of water comes into contact with melted chocolate (unless enough water is added to form a solution, as in ganache).
Sensory Evaluation:
The systematic assessment of a food product using human senses (sight, smell, taste, touch) to describe and quantify its characteristics.
Single Origin Chocolate:
Chocolate made exclusively from cocoa beans harvested from a single, specific geographical region or even a single farm. This emphasizes the terroir and unique flavour notes of that particular origin.
Snap:
The clean, audible break of a well-tempered chocolate bar, indicating proper crystallization of cocoa butter.
Spicy Notes:
A flavour note descriptor for tastes reminiscent of cinnamon, clove, nutmeg, or chili.
Sustainability:
In the chocolate industry, refers to practices that ensure the long-term viability of cocoa farming, covering environmental protection, economic viability for farmers, and social equity (no child labour, fair wages).
Sweetness:
One of the five basic tastes, provided by added sugar.
T
Tableting:
A method of tempering chocolate by pouring melted chocolate onto a cool surface (like marble) and working it with spatulas to achieve correct crystallization.
Tempering:
The crucial process of precisely controlling the temperature of melted chocolate to stabilize the cocoa butter crystals. Proper tempering ensures a glossy finish, a firm snap, and prevents fat bloom.
Terroir:
A concept borrowed from wine, referring to the unique set of environmental factors (soil, climate, altitude, rainfall) that influence the characteristics and flavour notes of cocoa beans from a specific geographical region.
Theobroma Cacao:
The botanical name for the tree that produces cocoa beans, meaning “food of the gods.”
Thin:
A mouthfeel descriptor for chocolate that feels watery or lacking richness.
Truffle:
A type of chocolate confectionery, typically a spherical, irregular, or conical piece made with a ganache center, often dusted with cocoa powder or coated in chocolate.
Trinitario:
A hybrid cocoa bean varietal resulting from a cross between Criollo and Forastero. It offers a good balance of hardiness and fine flavour, with notes often described as fruity, nutty, or spicy. The Trinitario cocoa bean in depth.
U
Undertones:
Subtle flavour notes that are not immediately apparent but emerge or linger after the primary taste.
Unroasted (Raw) Chocolate:
Chocolate made from cocoa beans that have not been roasted, or have been roasted at very low temperatures. This is said to preserve more of the beans’ natural nutrients and often results in a different, more “earthy” or “fruity” flavour profile.
V
Varietal:
A specific type or strain of cocoa bean (e.g., Criollo, Forastero, Trinitario).
Vegetable Fats (non-cocoa):
Fats derived from plants other than the cocoa bean (e.g., palm oil, shea butter, illipe butter) that are sometimes added to chocolate (up to 5% in the EU/UK) as a cheaper alternative to cocoa butter, which must be declared on the label.
Viscosity:
The thickness or flow rate of melted chocolate. Crucial for molding, coating, and dipping.
W
Winnowing:
The process of separating the roasted cocoa nibs from their lightweight outer husks (shells) after roasting and crushing.
X
Xocolatl:
The bitter, spiced cocoa drink consumed by ancient Mesoamerican civilizations (Aztecs, Mayans), considered the precursor to modern chocolate.
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.
We hope this Master Glossary helps you navigate the rich and complex world of chocolate with greater confidence and appreciation. Explore our other pages to delve deeper into the fascinating history, production, and art of chocolate!
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.