Bloom
The dull white colour found on some chocolates. This 'bloom' can caused by 1. too much heat (cured by 'retempering' the chocolate) or 2. too much moisture (ie. storing chocolate in damp conditions) thus making the chocolate inedible.
Conching
The process of rolling and kneading chocolate to produce the smooth and rich chocolate that we use for eating and cooking. This process was first perfected by Rudolf Lindt.
Couverture
1. from the French, chocolate produced for use by professional confectioners, 2. chocolate containing at least 32% cocoa butter (French term), 3. simple cooking chocolate
Milk Chocolate
Chocolate liquor with extra cocoa butter, sugar. milk and vanilla added. The milk used can be either powdered, condensed or evaporated milk.
Milk Chocolate Crumb
This is the substance that is obtained after adding cocoa mass to a milk and sugar mixture.
Mocha
1. a chocolate drink mixed with coffee, 2. coffee flavoured chocolate sweets.