Have you ever thought about or heard the meaning of some chocolate terminology, or what does the chocolate product you buy contain?
Cocoa beans: Seeds grown in cocoa pods. The terms cocoa and cocoa are often used interchangeably.
Cocoa beans are used to make chocolate after being shelled when he is ground into cocoa powder.
Cocoa mass (also known as cocoa liquor, chocolate liquor or cocoa paste): a mixture of solid and cocoa butter remaining after cocoa beans are air-selected and ground.
Cocoa solids: A substance consisting mainly of protein and starch, which is separated from cocoa mass to make cocoa powder.
Cocoa butter: A fat that forms part of a cocoa mass. Like other fats, it consists of triglycerides (three fatty acid molecules linked to glycerol molecules); these triglycerides cure or crystallize at different temperatures, depending on the particular mixture of fatty acids.
Cocoa content: The total amount of cocoa solids and cocoa butter contained in a piece of chocolate, expressed as a percentage.
Cuvee: Mix different types of cocoa beans.