Do you love chocolates? I do. I’m a chocoholic to the highest degree. One of the best form of chocolates I love are truffles most specially Teuscher. So decadent! I gathered, that the cacao tree’s botanical name is Theobroma, which means “food of the gods”. And chocolates are derived from cacao. Oh well, if it’s considered food of the gods, then let it be. For chocoholics like me, we just want to go on and indulge. But before diving into that supply of sweets here’s a guide to chocolate terms:
- cacao – they are derived from cacao tree pods and primarily the basis for chocolate.
- cocoa nibs – these are the remains after cocoa beans are cleaned, cracked and roasted.
- cocoa butter – these are the natural fat in cocoa beans.
- chocolate liquor – this is the result after cocoa nibs are heated and ground. Synonymous to bitter, unsweetened, baking or cooking chocolate.
- dark chocolate – refers to sweet, semi-sweet or bittersweet chocolate.
- sweet chocolate- chocolate made primarily with 15 to 35% chocolate liquor and sweeteners and other ingredients.
- milk chocolate- has more milk fat and milk solids than dark chocolate, and with 10% chocolate liquor.
- bittersweet chocolate- it has more chocolate liquor than sweet chocolate.
- white chocolate – cocoa butter mixed with dairy, sweeteners and other ingredients, no chocolate liquor.
There you go, chocolate decoded. It pays to know how a decadent treat like this is made of. One thing I’m aware of, proceed with caution, as they can add more inches to that waistline. For the lucky one’s that can keep having them and not to worry about gaining weight, go ahead, satisfy that sweet tooth.