Notability:
- "Alicia: And the words that are used in chocolate, “fine,” “craft,” “specialty,” “artisan,” can be challenging for a lot of people to understand when they're trying to buy a bar of chocolate. How do you define those? And what do you look for in a chocolate label? Carla: Totally."[1]
- "Leissle, an academic who has studied the chocolate industry for more than 20 years, says that even she struggles sometimes with the various nomenclature."[2]
C
- CCN-51
- A variety of cocoa bean which was one of the most popular varieties of cocoa bean as 2015. At that time it was controversial among advocates of flavor cocoa, and supported by large chocolate manufacturers as a solution to growing chocolate demand.[3] CCN-51 beans have a fruity and acidic flavor.[4]
- Craft chocolate
- As of 2017 there was no industry definition of craft chocolate.[5]
- Crumb
- A dairy-based ingredient used in some milk chocolates, made by reducing sweetened condensed milk and finely milled cocoa nibs.[6]
- Cut test
- Quality test for cocoa beans. A set of beans are cut lengthwise to check for underfermentation, mold, germination, insect damage or if lack nibs.[7]
N
R
- Rocher
- A clump of nuts set together with chocolate. They sometimes contain low-moisture inclusions.[9]
S
- Seizure
- A failure in chocolate manufacture, when some water or polyol contaminate molten chocolate, producing a solid, unusable mass. The contaminants dissolve sugar, which binds to other particles.[10]
References
- ^ Kennedy (2020).
- ^ Myers (2023).
- ^ Martin & Sampeck (2015), p. 52.
- ^ Fowler & Coutel (2017), p. 45.
- ^ Martin (2017).
- ^ Ziegler & Beckett (2022), p. 515.
- ^ Fowler & Coutel (2017), p. 36.
- ^ Fowler & Coutel (2017), p. 34.
- ^ Greweling (2013), p. 409.
- ^ Suri & Basu (2022), p. 5606.
Sources
Books
- Fowler, Mark S; Coutel, Fabien (2017). "Cocoa beans: from tree to factory". In Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R (eds.). Beckett's Industrial Chocolate Manufacture and Use (5th ed.). West Sussex, UK: Wiley. ISBN 9781118780145.
- Greweling, Peter P (2013). Chocolates & Confections: Formula, Theory, and Technique for the Artisan Confectioner (2nd ed.). Hoboken, New Jersey: John Wiley & Sons. ISBN 978-0-470-42441-4.
- Ziegler, Gregory A; Beckett, Stephen T (2022). "Milk chocolate". In McSweeney, Paul LH; McNamara, John P (eds.). Encyclopedia of Dairy Sciences (3rd ed.). Elsevier. ISBN 978-0-12-818767-8.
Journal and news articles
- Martin, Carla D; Sampeck, Kathryn E (2015). "The bitter and sweet of chocolate in Europe". Socio.hu Social Science Review. 5 (SI3): 37–60. doi:10.18030/socio.hu.2015en.37. eISSN 2063-0468.
- Myers, Anthony (February 20, 2023). "You say 'CACAO' – I say 'COCOA': Fine Chocolate Glossary aims to clear up confusion surrounding chocolate nomenclature". Confectionery News. Retrieved September 14, 2024.
- Suri, Twinkle; Basu, Santanu (2022). "Heat resistant chocolate development for subtropical and tropical climates: a review". Critical Reviews in Food Science and Nutrition. 62 (20). doi:10.1080/10408398.2021.1888690.
Websites
- Martin, Carla (August 31, 2017). "Sizing the craft chocolate market". Fine Cacao and Chocolate Institute (blog). Retrieved September 14, 2024.
- Kennedy, Alicia (30 October 2020). "A Conversation with Carla Martin". From the Desk of Alicia Kennedy. Archived from the original on 18 April 2024. Retrieved 14 September 2024.
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