bake - November/December 2020 - 13

smooth texture and the long ﬁnish
that characterizes ﬁne chocolate.
Cocoa Mass or Cocoa Masse: An
alternate term for the total cocoa
bean, cacao, chocolate liquor, or
cocoa content of chocolate.
Cocoa Nibs:  Pieces of hulled,
roasted cocoa beans. Nibs are
composed of fat called cocoa butter
(50%-54%) and non-fat dry solids
fat (46%-50%).
Cocoa Powder: Used as an ingredient in baking, or the base for a
hot beverage. Cocoa powder is
chocolate liquor, which has been
pressed to remove most of its fat,
and then pulverized to a powder.
High fat cocoa powders typically
contain 22%-24% cacao fat; low-fat
cocoa powders typically contain
10% or less cacao fat.
Natural Cocoa Powder: Cocoa
powder that has not been "Dutch"
processed or treated with chemical
alkali.
Compound: Known as confectionery coating. A blend of sugar,
vegetable oil, cocoa powder, and
other products. Vegetable oil is
substituted for cocoa butter to
reduce the product cost and to make
the coating easier to work with.
Conching: The prolonged heating,
mixing and scraping or grinding
process done during the last stages
of chocolate manufacture. Conching
produces both a smooth texture by
reducing the size of the particles
and mixing them, and a smooth

ﬂavor by driving off unwanted harsh
ﬂavors and aromas.
Couverture Chocolate: A minimum
of 32% cocoa butter. Most couverture these days contains even more
than 32% cocoa butter.
Dark Chocolate: See Sweet
Chocolate below.
Dry or Non-Fat Cocoa Solids: The
non-fat portion of the cocoa bean.
Fat Bloom: The result of inadequate tempering or temperature
abuse of a properly tempered chocolate. Visible as a dull white ﬁlm on
the surface of the chocolate with
the possibility of a soft or crumbling texture on the interior. It is a
visual and textural defect only. The
product is ﬁne to eat.
Ganache: A mixture of chocolate and cream used as the ﬁlling
for chocolate truffles, but also for
sauces, glazes and cake ﬁllings.
Gloss:  The satiny sheen or
mirror-like shine on the surface
of a perfectly tempered piece of
chocolate.
Lecithin:  A natural emulsifier
added to chocolate to promote
ﬂuidity when the chocolate is melted.
Milk Chocolate: Chocolate with at
least 10% chocolate liquor, 12% milk
solids and 3.39% milk fat, combined
with sugar, cocoa butter, and vanilla.
Mouthfeel: The texture of a
substance in your mouth; how the
chocolate feels as it melts.
Percentage:  The percentage
label on chocolate bars indicates

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the total amount of the bar, by
weight, comprised of cocoa beans
(including added cocoa butter
or dry cocoa solids). Dark chocolate generally features a higher
percentage of cacao than milk
chocolate.
Semi-Sweet Chocolate:  Also
known as bittersweet chocolate.
Contains a minimum of 35% chocolate liquor and less than 12% milk
solids.
Tempering: A process of preparing
chocolate that involves cooling and
heating so that it will solidify with a
stable cocoa butter crystal formation. This process is used to prepare
chocolate for coating and dipping.
Proper tempering, followed by good
cooling, is required for good surface
gloss and to prevent "fat" bloom.
Unsweetened Chocolate: Same
as "chocolate liquor." The chocolate liquor is cooled and molded
into blocks that can be used for
baking. White Chocolate contains
at least 20% cocoa butter, 14% milk
solids, and 3.5% milk fat. It contains
sugar, cocoa butter, milk solids and
fats, and ﬂavorings. White chocolate is white because it contains no
cocoa powder or chocolate liquor/
unsweetened chocolate.
White Confectionery Coating: 
White confectionery coating
contains no part of the cocoa
bean. It is made with sugar, milk
and milk fat, vanilla, lecithin, and
vegetable fats.

13
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