Adiposity
Excessive fat in the
body.
Alkalinisation
In the early 19th century the Dutchman Coenraad Johannes van Houten discovered
that the acid taste of cocoa was neutralized if he added alkali-potash to the
nibs before they were roasted. Ever since the end of the 19th century all
industrial chocolate makers have practiced this alkalization process to modify
the flavor and the color of the final product. Another technical term for
alkalization still used today is the ‘Dutch process’ or ‘Dutching’.
Amines
One of a class of
strongly basic substances derived from ammonia by replacement of one or more
hydrogen atoms by a basic atom or radical. Amines, which are chemicals in the
nervous system that constrict blood vessels, are also found in foods such as
alcohol, peanuts, meats, aged cheeses and chocolate.
Antioxidant
A substance that
helps prevent or delay oxidative damage caused by reactive oxygen and or
reactive nitrogen species. Oxidative damage to the body, cells and tissues may
contribute to diseases like cancer and heart disease. Fruits, vegetables, nuts
and whole grains are high in the antioxidant vitamins, carotenoids, C and E.
Flavonoids and phytochemicals, found in foods of plant origin, also act as
antioxidants.
Arachidonic acid
A polyunsaturated
fatty acid with 20 carbon atoms and four double bonds, found primarily in
vegetables and fish oils. Arachidonic acid is the substrate for the synthesis
of prostaglandins after its release from phospholipids.
Aspartame
A non-nutritive
sweetener made from two amino acids - aspartic acid and phenylalanine that is
180 to 200 times sweeter than sugar.
Atherosclerosis/Arteriosclerosis
A thickening of the
walls of the large and medium arteries characterized by growth of tissue and an
accumulation of lipids, particularly cholesterol.
Bioavailability
The rate and extent to which a nutrient is
absorbed and is available for use by the body.
Bittersweet
Bittersweet chocolate, not to be confused with unsweetened or semisweet
chocolate, is primarily used for baking. A slightly sweetened dark chocolate,
it has many uses such as making shiny chocolate curls as garnishes or rich,
dense chocolate cakes. Both it and semisweet chocolate are required by the U.S.
FDA to contain at least 35% chocolate liquor.
Brut (Bitter)
In the U.S. the FDA describes this as chocolate that does
not contain any sugar, though it may contain natural or artificial flavoring.
This pure chocolate is intended for cooking as only real fanatics will enjoy
this very bitter chocolate substance with a solid cocoa content in excess of
85%.
Cacao
A term used for a cacao plant but also for the unprocessed product (pods) of
the cacao plant.
Caffeine
A methylxanthine which naturally occurs in
plants, found in leaves, seeds and fruits that acts as a mild stimulant to the
central nervous system
Cannabinoids
A class of molecules made and received in the
human brain, which may help regulate the deep sleep cycle, enable smooth body
movements and play an important role in integrating memory and emotion.
Cannabinoids are natural modulators of the immune system and can be found in
milk, chocolate, soybean, hazelnuts and oatmeal.
Carob
A common substitute for chocolate, comes from
the seed of the carob tree. Carob bars have the same fat and calories as
chocolate bars. Carob is often used as the placebo in clinical trials looking
at chocolate.
Carraque
Solid milk or dark chocolate pieces, which are sometimes topped with raisins,
almonds, walnuts and hazelnuts.
Catechin
Monomeric flavanols.
Chocolate Liquor
Chocolate liquor is made up of the finely ground nib of the cocoa bean. This is
technically not yet chocolate. This type of chocolate is also known as
unsweetened chocolate and is also referred to cocoa mass or cocoa liquor.
Chocolate Lover
One who appreciates the unique qualities of a truly fine piece of chocolate and
feels that life would not be the same without gourmet chocolate.
Cocoa Beans
Source of all chocolate and cocoa, cocoa beans are found in the pods (fruit) of
the cocoa tree, an evergreen cultivated mainly within twenty degrees north or
south of the equator.
Cocoa Butter
Cocoa butter is a complex, hard fat made up mostly of triglycerides, it remains
firm at room temperature, then it contracts as it cools and solidifies. It is
ideal for molding
Cocoa Mass
Same as Chocolate Liquor.
Cocoa Pods
Between the blossoms of the permanently flowering cocoa tree we can see fruit
at various stages of development. The egg-shaped cocoa pods measure between 15
and 30 centimeters (between 6 and 12 inches) and hang from the trunk and the
largest branches. Each fruit contains between 30 and 40 beans of about 1 cm
(about 0.5 inch) in length
Cocoa Powder
The result of extracting cocoa butter from cocoa paste. Cocoa powder is used to
prepare chocolate drinks or to sprinkle truffles and chocolate tarts.
Compound Coatings
In chocolate flavored coatings and compounds, part of the cocoa butter may be
replaced by vegetable fat. Also a whole range of whey powders, whey derivatives
and dairy blends are permitted where milk powder is prescribed in milk
chocolate. However, there is hardly any difference between the production
processes of ‘genuine’ chocolate on the one hand and ‘chocolate flavored’
coatings and compounds on the other. Some ingredients not used in chocolate may
require adjustments of the production processes. For chocolate flavored
products containing sorbitol or xylitol the mixing, refining and conching
temperature settings need to be adjusted.
Conching
The processing step called ‘conching’ reduces the moistness of the cocoa mass
and removes the volatile acids. At the same time, this step allows for specific
aromas and smoothness to be associated with chocolate. Conching is the process
where the chocolate is "plowed" back and forth through the liquid
chocolate which smoothes the chocolate and rounds out the flavor, essential for
the flavor, the texture and the overall quality of the chocolate
Couverture
Couverture is a term used to describe professional-quality
coating chocolate with a high percentage of cocoa butter, at least 32%, and as
high as 39% for good quality couverture. The extra cocoa butter allows the
chocolate to form a thinner coating shell than non-couverture chocolate.
Dark Chocolate
Dark chocolate must contain a minimum of 43% cocoa to be called
"dark" according to European norms. A "70% cocoa chocolate"
is considered quite dark while 85% and even 88% cocoa dark chocolates have
become quite popular for dark chocolate lovers.
Dutch Process Cocoa
Cocoa powder which has been treated with alkali to neutralize the natural
acids; darker in color and slightly different in flavor from natural cocoa.
Dutching
Same as Alkalinisation
Eicosanoid
C20 polyunsaturated fatty acid that
includes leukotrienes and prostanoids. These compounds are known to affect
vessel tension, platelet activity and inflammatory response.
Endothelial
Cells that are metabolically active and
produce a number of compounds that affect the vascular lumen and platelets.
Enrobing
One of two chocolates-making techniques by taking the center of a certain
chocolate or praline and covering it with a layer of outer chocolate by pouring
liquid chocolate over it or by dipping the chocolate center by hand in liquid
chocolate. (Contrasts with "molded" chocolates
Epicatechins
Precursors of oligomeric procyanidins with
antioxidant properties. Found in green tea, wine, apples, pears and chocolate.
Epinephrine
Hormone produced by the adrenal gland; also
known as adrenaline. Large quantities are produced during excitement or emotional
stress, preparing the body for physical exertion. Stimulates the heart,
constricts small blood vessels, raises blood pressure, and relaxes or contracts
certain involuntary muscles.
Fatty Acid
any
of the organic carboxylic acids present in fats and oils as esters of glycerol.
Molecular weights of fatty acids vary over a wide range. The carbon skeleton of
any fatty acid is unbranched. Some fatty acids are saturated, i.e., each carbon
atom is connected to its carbon atom neighbors by single bonds; and some fatty
acids are unsaturated, i.e., contain at least one carbon-carbon double bond.
When fats and oils are hydrolyzed with an alkali, the fatty acids are liberated
as their metal salts; these salts are soaps. Butyric acid is a fatty acid found
in butter.
Flavonoid
The largest group of plant polyphenols. These
compounds usually occur bound to sugar molecules.
Flavan-3-ol(-)
A monomeric unit, which is the building block
of oligomeric procyanidin, an antioxidant found in seeds, skins and barks of
various plants. A phytochemical that contributes to the reaction chemistry and
development of flavor during the manufacture of chocolate.
Flavanol
Specific sub-class of compounds within the
general flavonoid classification found in cocoa, chocolate, green tea, grapes,
apples and red wine.
Fondant is the French word for dark or
"Pure" chocolate. (Contrasts with milk chocolate or "Lait")
Fondant
Fondant is the French word for dark or "Pure" chocolate. (Contrasts
with milk chocolate or "Lait")
Ganache
A Ganache is a rich, silky chocolate mixture made by combining chopped
semisweet chocolate and boiling cream and stirring until smooth. (Sometimes
butter can also be added) The proportions of chocolate to cream vary, depending
on the use of the ganache and can be flavored with fruits spices and different
liquors. The result is a harmonious balance between the smoothness of the
flavor and the intensity of the chocolate.
Gianduja
Gianduja is a delicious mixture of emulsified hazelnuts and cocoa mass, cocoa
butter and sugar. Originally this was an Italian specialty.
Glucose
The major carbohydrate occuring in cells and
tissues. It is formed within cells by synthesis or by breakdown of
polysaccharides and more complex carbohydrates in the process of digestion.
Glucose is oxidized in the cells to give energy and circulates in the blood
stream. Under normal circumstances the central nervous system can utilize only
glucose as a major source of fuel. Glucose is abundant in fruits, corn syrup,
sweet corn, certain roots and honey. Glucose and fructose are constituents of
sucrose (sugar).
High-density
lipoprotein (HDL)
Lipoprotein that contains cholesterol
incorporated from artery walls and takes it to the liver for recycling or
excretion. Called "good" cholesterol because it has a protective
effect against risk of developing heart disease and atherosclerosis. .
LDL
Low-density lipoprotein that takes cholesterol
from the liver and delivers it to the cells in the body; also known as
"bad cholesterol" due to the association with increased risk of
developing atherosclerosis and heart disease.
Lecithin
A natural product extracted from the soy bean that is used as a thinner in
chocolate. During the manufacturing of chocolate, lecithin controls flow
properties through the reduction of viscocity
Leptin
The product of the ob gene that is 167 amino
acid protein synthesized exclusively in adipose tissue. Leptin is a hormone
that lowers appetite and increases metabolism therefore its concentrations are
related to food intake, body weight and energy expenditure.
Lipoprotein
Protein-coated particles that carry lipids in
the bloodstream, including cholesterol. Without the protein coating, lipids or
fat cannot travel through the bloodstream.
Low Fat Cocoa
Cocoa powder containing less than ten percent cocoa butter.
Malitol
Maltitol is a natural sugar-substitute based on a Malt-extract, which allows
chocolate to keep a sweet taste without containing sugar. Maltitol has become a
popular sugar substitute in many chocolate couvertures, especially Belgian
chocolate sugar-free products.
Marzipan
Marzipan is a thick paste achieved by skillfully mixing melted sugar with
finely chopped ground almonds. The Lubecker method (known to be the world's
best Marzipan) means that only pure almond and sugar are used, thereby
delivering the fullest almond taste.
Medium Fat Cocoa
Cocoa powder containing between ten and twenty-two percent cocoa butter.
Methylxanthines
A group of water-soluble components that yield
uric acid upon oxidation. They have similar chemical structures and include
caffeine, theobromine, and theophylline.
Milk Chocolate
Milk chocolate is made by combining the chocolate liquid, extra cocoa butter,
milk or cream powder, sweetening, and flavorings.
Monomer
A single molecule that is the sub unit of an
oligomer.
Monomeric
Individual unit of which polymers are made of.
Monounsaturated fatty
acids (MUFA)
Fatty acids (chains of carbon atoms with
hydrogens attached and an acid group at one end) with one double bond. Canola,
nut and olive oils are high in MUFAs and are usually liquid at room
temperature. MUFAs may help decrease LDL blood cholesterol levels and increase
HDL blood cholesterol levels.
Moulding
Another technique for making chocolate consists of placing
chocolate in molds to obtain a molded chocolate "shell" that is then
filled with one or several unique fillings before being seals with another
layer of chocolate.
Nibs
The kernels of coca beans are usually called ‘nibs’ and
are the basic ingredient of which chocolate is made, Sometimes, the original
dark and rich nibs are used to add texture to chocolate bars or chocolate
desserts
Nougatine
Nougatine is achieved by heating sugar until it
caramelizes and mixing finely crushed roasted hazelnuts or almonds . Once this
paste is achieved, it can be rolled while hot and shaped and or cut or it can
be crushed in small pieces. Nougatine pieces are used as filling in certain
chocolates and chocolate bars.
Oleic acid
A monounsaturated fatty acid that is the major
constituent of triglycerides. Found in peanut oil, olive oil and cocoa butter.
Oligomer
Compound consisting of several units linked
together.
Oligomeric
procyanidins
Compound consisting of several units of the
flavan-3-ols.
Organic
The word ‘organic’ refers to how these food products are
produced. Organic production is based on a system of farming that maintains and
replenishes the fertility of the soil. Organic foods are produced without the
use of chemical pesticides and fertilizers. They are processed without
artificial ingredients, preservatives or irradiation. Organic chocolate
contains a minimum of 95% naturally grown and certified raw materials.
Oxidation
The removal of an electron or a hydrogen atom
from a molecule or introduction of an oxygen atom. Oxidation can lead to the
production of free radical, which can destroy cells and other tissues if left
uncontrolled.
Palmitic acid
A saturated fatty acid with 16 carbon atoms
(16:0).
Pâte de Fruits
Pates de fruits are composed of sugar pulps and pectin.
The fruit percentage is more than 50% of the total component
Phytochemicals
Naturally occurring plant compounds. Some
phytochemicals are thought to play a role in maintaining health, others may be
toxic.
Plaque
Bacteria convert carbohydrate in food into a
sticky polysaccharide called dextran, which adheres to the teeth as plaque. The
formation of plaque leads to a destruction of the tooth enamel.
Platelet
aggregation
One of the main functions of platelets during
hemostasis. The platelets combine into sticky masses and form platelet plugs,
which adhere to the collagen in adjacent connective tissue.
Platelet
(thrombocyte)
Smallest of the blood cells whose main
function is to stop bleeding or blood flow in an organ or part of the body
(hemostasis). This process includes: platelet aggregation, sticking to damaged
blood vessels, releasing vasoconstrictive agonists, activating or binding
coagulation agents, and releasing platelet-derived growth factor and platelet
factor IV.
Pods
Between the blossoms of the permanently flowering cocoa
tree we can see fruit (pods) at various stages of development. The egg-shaped
cocoa pods measure between 15 and 30 centimeters (between 6 and 12 inches) and
hang from the trunk and the largest branches. Each fruit contains between 30
and 40 beans of about 1 cm (about 0.5 inch) in length.
Polymer
A natural or synthetic substance formed by a
combination of two or more molecules of the same substance.
Polyphenols
A broad class of antioxidant phytochemicals
that are found throughout the plant kingdom.
Polyunsaturated fatty
acid (PUFA)
Fatty acids containing two or more double
bonds. Usually liquid or soft at room temperature. Fatty fish, safflower,
sunflower, corn and soybean oils are high in PUFAs. Consumption of PUFAs may
lower LDL blood cholesterol levels, thus helping in the prevention of heart
disease.
Praliné
Praliné is composed of caramelized sugar (hot caramel),
well-roasted almonds and/or hazelnuts then reduced to a paste
Procyanidins
A class of polyphenolic compounds found in
several plant species and foods commonly consumed including apples, almonds,
barley, grapes, tea, maize, cinnamon, cocoa, peanuts, wine and strawberries.
Procyanidins may act as antioxidants and modulate key biological pathways in
mammals.
