- Couverture Chocolate: High-grade chocolate which uses 32-39 per cent cocoa butter for a smoother texture.
- Chocolate compound: A less expensive, non-chocolate product replacement made from a
combination of cocoa, vegetable fat and sweeteners. Usually used to make low-grade candy bars.
- Cacao beans: The beans from which cocoa solids and cocoa butter are extracted. There are three main varieties of cacao: Forastero, Criollo, and Trinitario. Forastero is the most common, making up 95% of the world’s cocoa production. The Criollo variety is the best kind and grown mostly in Venezuela.
- Single origin chocolate: Bars or tablets made from beans sourced from a single region like Ecuador, Ghana, Madagascar, Venezuela and other chocolate-producing regions. You also have fair-trade chocolate to make sure that your chocolate comes from plantations with fair labour laws and organic chocolate, which is...