| No. | Item | Definition |
|---|---|---|
| 1. | acetate | clear sheet for decoration |
| 2. | acidity | sour flavor brightness |
| 3. | aeration | introducing air into mixture |
| 4. | agitation | stirring during processing |
| 5. | alkalization | Dutch processing of cocoa |
| 6. | annealing | controlled temperature conditioning |
| 7. | aroma | smell of chocolate |
| 8. | astringency | drying puckering sensation |
| 9. | bark | thin broken chocolate sheet |
| 10. | bitterness | sharp dark taste |
| 11. | bittersweet | dark chocolate with less sugar |
| 12. | blend | mix of different beans |
| 13. | bloom | whitish surface defect |
| 14. | body | fullness of mouthfeel |
| 15. | bonbon | small filled chocolate |
| 16. | butter | fat from cacao beans |
| 17. | cacao | raw chocolate bean source |
| 18. | caramel | cooked sugar confection |
| 19. | cocoa | processed chocolate powder |
| 20. | compound | coating with vegetable fat |
| 21. | conching | mixing to refine flavor |
| 22. | couverture | high-cocoa-butter chocolate |
| 23. | crystallization | forming stable cocoa butter crystals |
| 24. | cultivar | cultivated cacao variety |
| 25. | deodorization | removing unwanted odors |
| 26. | depositor | machine dispensing chocolate |
| 27. | drying | moisture removal after fermentation |
| 28. | Dutch-process | alkalized cocoa product |
| 29. | earthy | soil-like flavor character |
| 30. | emulsifier | ingredient helping fats mix |
| 31. | enrobing | coating centers with chocolate |
| 32. | estate | single farm production source |
| 33. | fermentation | flavor-developing bean curing |
| 34. | fine-flavor | premium aromatic cacao category |
| 35. | finish | lingering aftertaste impression |
| 36. | floral | flowerlike aroma character |
| 37. | fluidity | ease of chocolate flow |
| 38. | fondant | smooth sugary filling |
| 39. | forastero | common high-yield cacao variety |
| 40. | fudge | soft cooked chocolate candy |
| 41. | ganache | chocolate and cream mixture |
| 42. | gianduja | chocolate hazelnut paste |
| 43. | gloss | shiny finished surface |
| 44. | grainy | rough particle texture |
| 45. | grinding | reducing nibs to paste |
| 46. | gritty | coarse unpleasant texture |
| 47. | guitar cutter | wire cutter for slabs |
| 48. | harvest | collecting ripe cacao pods |
| 49. | inclusion | added piece within chocolate |
| 50. | invert sugar | syrup preventing crystallization |
| 51. | lecithin | emulsifier aiding flow |
| 52. | liquor | ground cacao mass |
| 53. | malty | grainy toasted flavor |
| 54. | melanger | stone grinder for chocolate |
| 55. | melt | how chocolate liquefies |
| 56. | micron | unit for particle size |
| 57. | moisture | water content present |
| 58. | mold | form shaping chocolate |
| 59. | molding | shaping liquid chocolate |
| 60. | mouthfeel | texture perceived in mouth |
| 61. | nib | broken roasted cacao piece |
| 62. | nougat | aerated chewy confection center |
| 63. | nutty | nutlike flavor character |
| 64. | origin | source region of cacao |
| 65. | overtempered | too many stable crystals |
| 66. | panning | coating centers in rotating drum |
| 67. | particle size | fineness of solid particles |
| 68. | paste | thick ground chocolate mass |
| 69. | percentage | cocoa content proportion |
| 70. | pod | fruit containing cacao beans |
| 71. | praline | filled chocolate confection |
| 72. | pressing | extracting cocoa butter |
| 73. | pulp | sweet white bean coating |
| 74. | refiner | machine reducing particle size |
| 75. | refining | reducing particle size |
| 76. | roasting | heating beans for flavor |
| 77. | seizing | chocolate stiffening from moisture |
| 78. | semisweet | moderately sweet dark chocolate |
| 79. | silky | very smooth texture |
| 80. | single-origin | from one geographic source |
| 81. | smoky | smoke-like flavor character |
| 82. | smooth | even fine texture |
| 83. | snap | clean break of tempered chocolate |
| 84. | spicy | warm spice-like flavor |
| 85. | temperer | machine controlling temper |
| 86. | tempering | controlled crystallization of chocolate |
| 87. | terroir | place-based flavor character |
| 88. | throughput | production rate achieved |
| 89. | toasty | light roasted flavor |
| 90. | transfer sheet | printed cocoa butter sheet |
| 91. | trinitario | hybrid cacao variety |
| 92. | truffle | soft round chocolate candy |
| 93. | undertempered | too few stable crystals |
| 94. | unsweetened | chocolate with no added sugar |
| 95. | vanilla | common chocolate flavoring |
| 96. | viscosity | thickness of flowing chocolate |
| 97. | water activity | available moisture level |
| 98. | winnowing | removing shells from nibs |
| 99. | woody | woodlike flavor character |
| 100. | yield | amount produced |