FCIA Fine Chocolate Glossary

Chocolate & Confectionery

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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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

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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