Learn chocolate tasting terms to expand your knowledge and sound like a pro when describing artisan chocolate.
Chocolate made with cocoa mass taken from a blend of different types of beans, ensuring consistency of flavor. The majority of chocolate is made in this way. Chocolate manufacturer’s blends are valuable, closely guarded secrets.
Chocolate bloom is either of two types of whitish coating that can appear on the surface of chocolate: fat bloom, caused by changes in the fat crystals in the chocolate; and sugar bloom, due to crystals formed by the action of moisture on the sugar.
Chocolate made with extra fat content (extra cocoa butter – at least 31%) to give a high gloss, used for covering sweets and cakes.
A blend of cocoa butter, sugar, and cocoa solids, the percentage of cocoa solids used in a good quality dark chocolate can range from 60-75%. The upper limit of cocoa content for most palates is 75%. The higher the cocoa content, the more bitterness you will experience.
A chocolate center recipe blending chocolate and cream, often with added alcohol, nuts, vanilla and/or other distinctive flavors.
A blend of minimum 20% cocoa solids with cocoa butter, sugar, vanilla flavoring and milk solids.
Chocolate made with cocoa mass taken from cocoa beans of one region or plantation, rather than a blend of beans from more than one source. The time of harvest, type of soil, and regional and climactic conditions all contribute to each type of cocoa bean’s unique character and flavor.
A chocolate confection typically made with a ganache center, coated in chocolate, and topped with cocoa powder, nuts or other toppings often in a spherical shape.
A problem caused by a thin layer of fat crystals on the surface of the chocolate. The chocolate loses its gloss and a soft white layer appears from the re-crystallization of fat and/or the migration of fatty filling into the layer of chocolate. This layer gives the chocolate an unpleasant appearance. To avoid, store chocolate at a constant temperature.
Consist of a rough and irregular layer on the surface of chocolate. This is caused by condensation (e.g. when chocolate is taken out of the refrigerator and moisture forms upon it. The water dissolves the sugar in the chocolate in the form of large irregular crystals.) and gives the chocolate an unpleasant appearance and taste. Avoid by storing in ideal temperature and conditions. Chocolate should be stored in a warmer room for a certain amount of time before opening package.
A blend of cocoa, butter, milk, sugar, and vanilla flavoring. White cocoa does not contain any cocoa solids