Chocolate Confection
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Chocolate & Confectionery
Chocolate Liquor
Cocoa nib which is finely ground. Like chocolate, it is solid at room temperature but liquid above 35°C.
Source: The Science of Chocolate (2008)
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Chocolate Maker
At the broadest level, any person or entity that transforms dry cacao into chocolate, regardless of method or volume.
Making chocolate involves several transformative steps, View Entry
Chocolate Maker, Bean to Bar
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Chocolate Maker, Liquor to Bar
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Chocolate Slab
To learn more about chocolate slab, please see the entry for chocolate bar. View Entry
Chocolate Tablet
To learn more about chocolate tablet, please see the entry for chocolate bar. View Entry
Chocolate, Artisan
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, 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
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