Copy of `Fannie May - Chocolate glossary`

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Fannie May - Chocolate glossary Category: Food and Drink > Chocolate Date & country: 23/09/2013, USA Words: 10

Milk Chocolate
Chocolate with at least 10% chocolate liquor, 12% milk solids and 3.39% milk fat, combined with sugar, cocoa butter, and vanilla.

Semi-Sweet
Chocolate Also known as bittersweet chocolate. Contains a minimum of 35% chocolate liquor and less than 12% milk solids.

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.

Cocoa Butter
The fat of the cocoa bean. It is not a dairy product.

Cocoa Powder
The cocoa solids resulting from pressing cocoa butter out of chocolate liquor. May be natural or dutched.

Dark Chocolate
Chocolate that contains a minimum of 15% chocolate liquor and less than 12% milk solids with varying amounts of sweeteners and cocoa butter.

Ganache
A rich icing made of chocolate and cream heated and stirred together.

Cocoa Beans
Seeds from the pod of a Theobroma tree. Native to the dense tropical Amazon forests. Commercially grown worldwide in tropical rainforests within 20

Bittersweet Chocolate
Dark chocolate that contains a minimum of 35% chocolate liquor and less than 12% milk solids. Bittersweet and semi-sweet both fall under this definition; however, bittersweet is often the term used for chocolate with a minimum of 50% chocolate liquor.

Chocolate Liquor
The ground up center (nib) of the cocoa bean (otherwise known as unsweetened chocolate) in a smooth, liquid state. It contains no alcohol.