Chocolate glossary
|
Chocolate glossary Chocolate glossary A-B Chocolate glossary C Chocolate glossary D-L Chocolate glossary M-Z |
Alkalization A process of neutralizing the acidity of cocoa before roasting, invented in the early 19th century. Another technical term for alkalization still used today is the "Dutch process" or "Dutching". Aphrodisiac This is a partially true Aztec legend dating roughly back to the 10th century. True because at this time cocoa was in fact mixed with other spices. However, it must be said that cocoa does not actually possess aphrodisiac properties and now that the spices originally used have been replaced by otheres (vanilla, cinnamon, etc.) this legend is but ancient trivia. Arriba Grown solely in Ecuador, "arriba" is a special cocoa varietal with a perfumed floral scent. Its flavor is smooth, with a dominant jasmine note and nutty after-tones. Aztecs The great cocoa discoverers. They started to cultivate cocoa in the yoar 400 and their civilization even used cocoa beans as a form of currency. Legend has it that one of the Aztec gods, Quetzalcoatl, bestowed blessings on men in the form of cacao beans which his messenger Cacaoti was responsible for bringing to earth Cocoa still bears his name today. Banania First chocolate flour created by Pierre Francois Lardet in 1914. Bicerin An Italian drink containing equal amounts of chocolate, coffee, and cream. Bittersweet A general term for sweetened dark chocolate with a minimum of 35% cocoa solids. |
