English Exercises: Chocolate Vocabulary Matching

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�CHOCOLATE VOCABULARY MATCHING

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Use to review vocabulary�learned during online interactive �http://www.fieldmuseum.org/Chocolate/manufacture_interactive/manufacture.html�

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A. Blending��A process by which a variety of roasted cacao beans are�combined before grinding.

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B. Chocolate liquor���Chocolate liquor to which a milk product, sugar, vanilla, and�often lecithin have�been added.

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C. Conching�� The flavor derived from the pod of a tropical orchid and an�ingredient in all good chocolate.

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D. Dark chocolate���The finely ground nib, or meat, of the cacao bean.

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E. Fermentation�� �Chocolate that does not contain chocolate liquor, but has�cocoa butter, diary, sugar,

�� vanilla, and often lecithin.

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F. Grinding�� That which is left of chocolate liquor after most of the cocoa�butter has been removed;

�� when pulverized,�it becomes cocoa powder.�

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G. Interior�� A process in which rotating blades or heavy rollers knead�liquid chocolate to make a smooth

��texture, aerate the chocolate, and enhance its flavor.�

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H. Milk chocolate�� A pulverizing process that turns roasted cacao bean nibs�into chocolate liquor.

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I. Nibs�� �A confection of ganache, coated with chocolate and often�dusted with cocoa powder, which

�� might mimic the�shape of the black truffle, a mushroomlike delicacy.

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J. Press cake�� A process of heating, cooling, and reheating chocolate so�that it will solidify in a smooth,

�� stable form.

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K. Roasting�� A heating process that develops the chocolate flavor of�cacao beans.��

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L. Seizing�� Chocolate that contains no milk, and more than 50%�cocoa content.

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M. Tempering�� The dark bits of the cacao bean that remain when the shells detach from the beans after

�� they have been�roasted; the fundamental essence of chocolate.

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N. Truffle�� A hardening into crystals of certain components in chocolate, causing the chocolate to lose

�� its smooth-flowing texture.

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O. Vanilla�� The contents or centers of confections commonly covered with�chocolate.

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P. White chocolate�� �A natural process by which bacteria modify the cacao bean and the pulp from the pulp from

��the cacao pod, to�yield the�characteristic chocolate flavor.�

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