Ganache
A silky combination of cream and chocolate traditionally used by chocolatiers and pastry chefs for truffles, bonbons, and fillings.
Depending on the method of preparation, View Entry
Fine Chocolate Glossary
Ganache, Water
A smooth and silky emulsion of a non-dairy liquid, most commonly water and dark chocolate, used by pastry chefs and chocolatiers in hand-cut bonbons, truffles View Entry
Gender Justice
Gender Justice is a term widely used in development circles. It signifies the goal for full equality and equity between women and men in all View Entry
Genetics
The genetic background of Theobroma cacao is complex and consists of numerous wild populations, several domesticated cultivars, traditional varieties/landraces, clonal cultivars propagated through grafting, and View Entry
Genotype
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Gianduja
The entry for this term is in progress, and will appear in the Glossary soon.
–FCIA Fine Chocolate Glossary Team
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Grafting
The entry for this term is in progress, and will appear in the Glossary soon.
–FCIA Fine Chocolate Glossary Team
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Green Production Model
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Grinding
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Grindings
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