FCIA Fine Chocolate Glossary

Entry in Progress

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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Amelonado

The entry for this term is in progress, and will appear in the Glossary soon.

–FCIA Fine Chocolate Glossary Team


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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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Carbon Neutral

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, Raw

The entry for this term is in progress, and will appear in the Glossary soon.

–FCIA Fine Chocolate Glossary Team View Entry