Fine Chocolate Glossary Archive - Page 2 of 4 - FCIA Fine Chocolate Glossary

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Chocolate, Artisan

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

–FCIA Fine Chocolate Glossary Team

Chocolate, Bean to Bar

“Bean to bar” is an approach to making chocolate that communicates added value and a focus on maximizing the natural flavors inherent in the cacao View Entry

Chocolate, Bittersweet

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

Chocolate, Craft

Often contrasted with “commodity chocolate,” craft chocolate is typically:

made in small batches;

from high-quality, traceable cocoa, where beans have been sourced for proper fermentation,

View Entry

Chocolate, Dark

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

Chocolate, Dark Milk

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

Chocolate, Drinking

Drinking chocolate is chocolate designed to melt in warm water, milk, or alt-milk in order to make a rich chocolate beverage. “Drinking chocolate” may refer View Entry

Chocolate, Filled

Any product consisting of a shell or outer coating made with chocolate, with a filling which may be flavored or unflavored.

The filling can be View Entry

Chocolate, Fine

Fine chocolate is defined in terms of its flavor, texture, and appearance, as well as how its limited ingredients, high cocoa and low sugar content, View Entry