Cocoa Glossary

Cocoa Pod: A cocoa pod is a fruit filled with sweet, mucilaginous pulp with a lemonade-like taste containing large seeds that are fairly soft and pale lavender, to dark purple colour.  The seed of the cacao tree, which is only called a cocoa bean once it is removed from the pod in which it grows.

Cocoa Bean: The seed of the cacao tree, which is only called a cocoa bean once it is removed from the pod in which it grows.

Dark ChocolateDark chocolate also called "plain chocolate" or "black chocolate», is produced by adding fat and sugar to cocoa. It is also that which contains a higher concentration of cocoa.

Milk Chocolate: It is solid chocolate made with milk, in the form of milk powder, liquid milk, or condensed milk, added. It is made up of 25% cocoa, 14% of dry matter (milk, cream, and butter), and 60% of sugar, butter and vanilla.

White Chocolate: It is a confection without cocoa solids, made out of cocoa butter, milk and sugar

Cacoa-powder: Invented by Dutch’s Conrad Van Houten, Cocoa powder contains no additives (unsweetened). They are made by grinding semi- defatted chocolate liquor and removing nearly all the cocoa butter or simply processed with alkali to neutralize its natural acidity. Natural cocoa is light in colour and somewhat acidic with a strong chocolate flavor.

Sweetened Cocoa powder: It is gotten from mixing sucrose to at least 32% of cocoa powder. (Decree-Law of July 13, 1976)

Cocoa-Paste. It is obtained when cocoa beans are fermented, dried, roasted, and separated from their skins. They are ground into cocoa mass (cocoa paste).  They should not contain more than 5% of debris from shells when calculated from dry or defatted matters except when fat is added after having lost its natural fat.(Decree-Law of July 13, 1976)

Coxeur: Illegal (unlicensed) buyers of cocoa and coffee.

Source : http://www.saveursdumonde.net/produits/articles/lexique

Source: ICCO

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