Chocolate Glossary

Chocolate glossary in Q&A

What are Antioxidants?

Dark chocolate is thought to be rich in antioxidants in the form of 'flavonoids.'  Antioxidants are molecules that are capable of preventing or retarding the oxidation of other molecules. Oxidation of  molecules triggers free radicals which are chain reactions that result in cellular damage which in turn is thought to be responsible for many diseases as well as the ageing process.  Antioxidants challenge these chain reacting free radicals.

Aztecs?

The Aztecs held cacao in very high regard. They considered it a gift from god, indeed the word cacao means 'God food'. The word 'Chocolate' is derived from the Aztec word 'Zocolati 'meaning ' bitter water' which was the name given to a drink they made from cacao, cornmeal and chillies. Yummy!

What is Artisan Chocolate?

Artisan chocolate is chocolate made to the the highest standard.  Created and  perfected by the truly masterful chocolate makers.

What is chocolate Bloom?

There are two types of chocolate bloom or chocolate blooming.

Sugar Bloom: The appearance of tiny particles of sugar on the surface of the chocolate. Caused by exposure to moisture or condensation.

Fat bloom: A dusty, chalky appearance caused by exposure to excessive heat or cold.

What is Cacao?

Cacao is the main ingredient of chocolate. It is the pod of the 'Theobroma Cacao' tree (Latin name meaning 'Food for the gods') Their evergreen trees grow up to 4m high and thrive in humid rainy environments where there is shelter from direct exposure to the elements. Although native to Central America, the four biggest producers of cacao are now: The Ivory Coast, Ghana, Indonesia and Brazil.

What is a Cacao Bean?

Cacao beans (also known as cocoa beans) are the seeds (beans) of the Theobroma Cacao pod. Found in the center of the pod surrounded by a fleshy husk in a layered arrangement of up to 50 beans. Cacao beans are processed to make chocolate.