Friday, August 7, 2009 at 3:06PM Chocolate terminology
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BonBon: The term, often used in France and Germany can refer to any sweet but in terms of chocolate it refers to any confection/sweet centre covered with chocolate such as a filled chocolate or individual chocolate.
The term stems from the French word 'bon' which literally means good.
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Cocoa Butter: A pale-yellow vegetable fat separated from cocoa solids under high pressure. It is said to have a mild chocolate flavour however I have tasted it and find it rather bland.
Cocoa butter is used to provide texture to chocolate and good chocolate will typically have a higher cocoa butter content. Cheaper chocolates may have less cocoa butter and more vegetable fats or similar replacement products.
Milk and sugar are added to cocoa butter to make white chocolate.
The lovely melting sensation of chocolate is largely due to cocoa butter - this is the only fat to be solid at room temperature but melt at body temperature, hence the readiness to melt when popped in your mouth.
Cocoa Nibs: The part of the cocoa bean used in the manufacture of chocolate. The dried and roasted kernel of the cocoa bean that remains after the husk has been removed. Sometimes added to individual or blocks of chocolate.
Cacao Pod: More commonly known as a cocoa pod; the soft fruit of the cacao tree (Theobroma cacao).
Cocoa Mass: Commonly known as cocoa mass (but also as cocoa liquor or unsweetened chocolate) cocoa mass is made up of the finely ground nib of the cocoa bean. This is technically not yet chocolate.
Conching: The milling and kneading of cocoa mass in its first stage of processing that requires an agitator to evenly distributes the cocoa butter within the chocolate. The process is important in promoting flavour development and texture and good manufacturers will dedicate up to 78 hours to achieve the best possible result.
Most companies purchase beans that have already been conched, however there are notable exceptions, including a few within Australia, where companies perform their own conching.
Couverture: Couverture is french for 'couvre' maning to cover. It is a term used to describe a variety of superior quality chocolate, not as sweet as a classic chocolate bar and with a higher ratio of cocoa butter to cocoa powder. It is used by professional chocolatiers to create coatings and ganaches. The extra cocoa butter allows the chocolate to form a thinner shell than non-couverture chocolate.
To obtain a good couverture, two elements are essential: high quality beans and continuous conching (mixing and heating) in order to develop perfectly smooth texture and flavours.
Criollo Bean: The most delicate and sought-after type of cocoa bean, representing only 5-10% of the world's crop, thought to have originated in Mexico.
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Forastero Bean: The most common bean used in chocolate manufacture representing approximately 70% of the world's cocoa bean crop. It typically has a robust flavor and is thought to have originated in the Amazon.
The Forastero has a strong full cocoa flavour however if grade and/or preparation are lacking can be rather dull.
Ganache: A ganache is the interior of a chocolate made from a mixture of chocolate couverture and fresh cream which is blended until smooth. This mixture can be either plain or flavoured (e.g. liquor, vanilla, raspberry etc).
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Gianduja: Italy's characteristic confection: chocolate with hazelnuts, either smooth or crunchy.
Grand Cru: French for great growth. Historically used in wine to refer to a regional wine classifaction that designates a vineyard known for its favorable reputation in producing wine.
Valrhona was the first to apply this to cocoa beans and produce Grand Cru ranges however it has now been adopted by other chocolate houses.
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Palet d'or: a basic bon bon that is a simple dark chocolate ganache enrobed in a thin couveture. Traditionally finished with a small piece of (edible) gold leaf. Will quite often be displayed in stores under the simpler name of dark chocolate ganache.
Porcelana: The first chocolate in the world produced exclusively with cocoa beans of a single genetic variety, called 'Porcelana'. It is believed that Porcelana cocoa was grown in the south-western area of Venezuela as early as Pre-Colombian times.
Porcelana cocoa is not very resistant against disease and the Mexican and Colombian cocoas of this genetic quality have disappeared. In these areas, you can now find only hybrid cocoas with inferior organoleptic qualities. The unmistakable toasted almond flavour enhances the unique characteristics of this prized cocoa variety. (source: http://www.finedarkchocolate.com/Chocolate_FAQ/Cacao.asp)
Plain Chocolate: A term used to refer to dark chocolate (commonly used in the UK).
Praline: The definition of what a praline is may differ depending upon country, but I will favour the French definition; a praline is a rich blend of ground almonds and chocolate. This was apparently the product of a mishap when in 1731 chef of the Duc du Pralin accidentally dropped toasted nuts into melted chocolate. He served it as a new creation and it was a hit.
For the record, the Belgians and Swiss often use the term to refer to plain bon bons.
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Single Estate Chocolate: Cocoa grown on a single, named estate or plantation such as the Rabot Estate, whose distinctive flavors are directly influenced by the terroir (or environment) in which it is grown. These flavors will vary from harvest to harvest and can be readily tasted in the chocolate they produce.
Due to the potential difference in taste with each harvest, single estate chocolate is often sold as vintage chocolate, i.e. representing a particular year.
Single Origin: Chocolate made from cocoa beans grown in a single region or country whose distinctive flavors are directly influenced by that terrior (or environment). These flavors will be less varied than single estate.
Soy Lecithin: A natural product extracted from the soy bean that is used as a thinner in chocolate. During the manufacturing of chocolate, soy lecithin controls flow properties through the reduction of viscocity. In good chocolate, this is often the only ingredient found on the ingredients list outside of cocoa solids, cocoa butter, sugar and (maybe) vanilla - although it doesn't need to be included.
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Tempering: To temper chocolate is the important process of heating and cooling the chocolate to stabilise the cocoa butter in the chocolate to produce the snap, gloss and crispiness that distinguishes good chocolate. (Like steel, tempering chocolate makes it harder.)
Terroir: A term taken from French (and the wine industry) that describes the external influences that define the character and flavor nuances of cocoa, including geographic location, topography, soil and the climate.
Theobroma: Greek for divine smell, however the scientific name translates to food of the gods. Refers to 20 species of trees in the family of Sterculiaceae (also sometiems classified as Malvacaeae) which includes several species that produce cacao beans.
Trinitario Bean: A hybrid of Criollo and Forastero beans. It typically has a delicate flavor but is easier to grow than the more delicate Criollo. Trinatario is often said to have a strong or week Criollo influence.
The Trinatario represents between 20-25% of the world's cocoa crop.
Truffle: A truffle is a mousse ganache lightly coated with a thin layer of chocolate and dusted with cocoa powder.