FCIA Fine Chocolate Glossary

Fine Chocolate Glossary

Alkalization

Adding a higher pH buffer to cocoa powder to give particles better suspension properties and reduce bitterness.

Source: Industrial Chocolate Manufacture and Use (2009)


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Amelonado

The entry for this term is in progress, and will appear in the Glossary soon.

–FCIA Fine Chocolate Glossary Team


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Antioxidant

Free radicals formed by oxidation reactions are reactive compounds that have an unpaired electron and can cause food spoilage and damage to cells in the View Entry

Artisan

The Glossary team is actively seeking an author for this term.

If you are an expert in this field and would like to discuss authoring View Entry

Award

A form of recognition given for the achievement of displaying certain desirable qualities.

This is usually based on the decision of a group of judges View Entry