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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Chocolate & Confectionery
Alternative Milk/Mylk
Plant-based products sourced from nuts, seeds, rice, oats, or legumes and marketed and sold as alternatives to milk derived from mammals.
Source: U.S. Food and View Entry
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
Big Chocolate
The Glossary team is actively seeking an author for this term.
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Bonbon
The entry for this term is in progress, and will appear in the Glossary soon.
–FCIA Fine Chocolate Glossary Team
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Chocolate
Chocolate is a food made with roasted and refined cacao beans with sugar and other ingredients.
In all cases, a chocolate must contain the fat View Entry
Chocolate Bar
A chocolate bar is a solid, shaped product containing chocolate made with some or all of the following: cocoa solids, cocoa butter, sugar, and milk. View Entry
Chocolate Bark
To learn more about chocolate bark, please see the entry for chocolate bar. View Entry