Glossary of Cocoa

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 Chocolate: Dark 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

Cocoa-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