Chocolate Basics: Key Terms Every Chocolate Lover Should Know

A Comprehensive Guide to Chocolate Terminology

% Cacao

The % cacao indicates how much of the chocolate comes from the cocoa bean, including any added cocoa butter. Ingredients such as sugar, lecithin, and flavorings are not included in this percentage. The cacao percentage affects both flavor and performance. For example, two chocolates labeled 70% may taste and behave differently depending on whether extra cocoa butter was added. For help selecting the ideal chocolate for your use, feel free to contact us.

Added Cocoa Butter

Cocoa butter that is added to supplement the amount naturally found in the cocoa bean. Any added cocoa butter counts toward the overall % cacao, since it is also derived from the cacao bean.

Bittersweet Chocolate

Chocolate that contains at least 35% chocolate liquor. The terms bittersweet and semisweet are often used interchangeably, with the choice left to the manufacturer.

Blending

In artisan chocolate making, blending occurs after roasting, winnowing, and grinding. Beans are kept separate during these steps to ensure that each receives the ideal treatment before being combined to achieve a balanced flavor profile.

Bloom

A visible whitening or dullness on the chocolate surface caused by changes in fat or sugar crystals.

  • Fat Bloom – Occurs when cocoa butter crystallizes or migrates to the surface due to poor tempering, high temperatures, or incompatible fats.
  • Sugar Bloom – Caused by moisture dissolving surface sugar, which recrystallizes as it dries.

Bloom affects appearance but not safety—chocolate can be remelted and retempered to restore its shine.

Cacao

The raw agricultural ingredient used to make chocolate. The term “cacao” typically refers to the unprocessed bean, while “cocoa” describes processed forms like cocoa powder or butter. Cacao beans consist of nibs and shells; the nibs (about 50% fat and 50% solids) are used to create chocolate, cocoa powder, and cocoa butter.

Chocolate

Under U.S. standards, “chocolate” refers to chocolate liquor, also known as cocoa mass. More generally, it describes the familiar confection made from cacao beans and sugar.

Chocolate Liquor

A pure, ground paste made from cacao nibs—containing roughly 52–54% cocoa butter and 46–48% cocoa solids. Despite its name, chocolate liquor contains no alcohol.

Cocoa Butter

The fat portion of the cacao bean. It is separated from cocoa solids by pressing chocolate liquor. Cocoa butter is a vegan ingredient and the main fat in all chocolate varieties.

Cocoa Powder

The solid material that remains after cocoa butter is extracted from chocolate liquor. Cocoa powders vary in fat content (commonly 10–12% or 22–24%) and can be:

  • Natural – Unprocessed, retaining the bean’s inherent flavor and color.
  • Dutched – Treated with alkali to alter pH, color, and taste.

Conching

The final step in flavor development. Chocolate is gently heated and mixed to refine texture and flavor. Time and temperature affect the final style—French, Belgian, or Swiss—creating diverse flavor profiles.

Couverture

High-quality chocolate containing at least 32% cocoa butter, prized for its smooth texture and sheen. The term is legally defined in France but used worldwide.

Milk Chocolate

Chocolate containing at least 10% cocoa mass and 12% milk solids. Many premium milk chocolates far exceed these minimums.

Nibs

The roasted, shelled interior of the cacao bean. Once ground, nibs become chocolate liquor.

Tempering

The process of crystallizing cocoa butter to form stable, fine-grained crystals, giving chocolate its signature shine, snap, and smooth texture.

Fat Crystallization, Seeding, Pre-Crystallizing

These terms describe how cocoa butter forms stable crystals during tempering. Proper seeding ensures even structure and texture, while over- or under-tempering can cause dullness or bloom.

Viscosity

A measure of a liquid’s thickness and flow. Chocolate with higher viscosity (thicker) is better for molding or enrobing, while lower viscosity (thinner) suits dipping or coating applications.

Unsweetened Chocolate

Pure chocolate liquor with no sugar added. It generally contains 50–58% cocoa butter and is used primarily for baking or blending.

Polymorphism

Cocoa butter can crystallize in several forms, known as polymorphs. Each has a different melting point and texture; form V is the most desirable for glossy, stable chocolate.

Other Terms

  • Over-Tempered / Under-Tempered / Untempered Chocolate: Describes the chocolate’s crystalline state and its effect on texture, release, and gloss.
  • Stone Grinding: The traditional artisan method of refining cacao nibs using stone rollers.
  • Roasting: Heating cacao beans to develop flavor; temperature and time vary by bean type and desired taste.
  • Bloom (Fat or Sugar): Unwanted whitening from temperature or moisture changes, often reversible by retempering.