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We’ve learned so much about chocolate since embarking on our Chocology journey. Everything we learn, of course, enhances our chocolate products. But we also love sharing what we learn with you, our customers.
About a year and a half ago, we shared some terms we were learning about chocolate in our chocolatier course. Since then, we’ve learned a whole lot more.
We thought it fitting to pass that knowledge on to you! Ever heard the word “bloom” when referring to chocolate? How about “Couverture” or “Theobromine”? Read on to learn more about one of the world’s favorite foods. . .Chocolate!
CHOCOLATE COVERED GLOSSARY
BLOOM
Also called fat bloom—A dull, white film appearing on the surface of chocolate. This is either due to re-crystallised sugar, caused by excess humidity, or fat caused by temperature fluctuations. Neither of these have much affect on the taste.
CHOCOLATE
Chocolate is the product that is made from the roasted seeds of cocoa pods. The seeds are ground and processed into either liquid or solid forms and then mixed with sugar, vanilla, lecithin and other flavorings to form ‘chocolate’. Having been consumed in liquid form for thousands of years, it has only been eaten in solid forms since 1847.
COUVERTURE
Chocolate containing at least 32% cocoa butter. The high cocoa butter content can make the chocolate taste better in your mouth (more about that later) and produce a more satiny finish for a beautiful chocolate. Couverture comes from the French word couvrir - to coat or cover and is pronounced koo-vehr-TYOOR. Sometimes referred to as fondant chocolate.
ENROBING
The thin, hard covering of an enrobed bonbon. This is the term used to describe the method of coating hand-formed or moulded interiors, with a thin coat of chocolate.
GANACHE
A smooth combination of chocolate and cream or butter, or both. Ganache has many uses, and forms the essential foundation for chocolate truffles, where it is combined with anything from liqueurs, nuts or fruits to spices or herbs.
LECITHIN
A natural product derived from the soybean that acts as an emulsifier in the manufacture of chocolate.
MARZIPAN
A sweet paste made from a combination of finely ground almonds, sugar and egg whites. Marzipan can be flavored and is often colored to produce traditional ‘marzipan fruits’.
MILK CHOCOLATE
Contains at least 10% chocolate liquor. Other ingredients include sugar, lecithin, milk or cream powder, and spices such as vanilla
ROASTING
This is the first step in producing chocolate from cocoa beans. The heating process, typically around 30 minutes, develops the flavor and aroma of the cocoa beans before they are ground.
SNAP
The clean crisp sound made when chocolate is broken. A clean ‘snap’ indicates a high cocoa content and a well tempered chocolate.
THEOBROMA CACAO
The scientific name for the cocoa tree. The tree that produces the cacao pod (cabosse) with its cocoa beans (seeds) inside. A combination of the ancient Greek word ‘theobroma’ meaning ‘food of the gods’ and the old Aztec word ‘cacahuatl’ which the Spanish invaders called ‘cocoa’.
THEOBROMINE
Theobromine, along with caffeine, is a stimulant and one of the many compounds that are found in chocolate.
We hope you learned something about chocolate this week! Be sure to check back with us next week to see what we have cooking up for Easter!
~ The Chocology Team
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