Cacao, Specialty
Specialty cacao is cacao produced on a notion of quality in every single step of the supply chain from the seeds to the cocoa beans. View Entry
Trade & Value Chain
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 Confection
The Glossary team is actively seeking an author for this term.
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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)
The View Entry
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
The Glossary team is actively seeking an author for this term.
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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
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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