Agricultural WebQuest Series

 Missouri Farm Bureau and

Missouri State University

GLOSSARY

Chocolate liquor- liquid chocolate

Cocoa or cacao tree- an evergreen tree that produces pods of cocoa beans used to make chocolate, cocoa, and other chocolate products

Conching- stirring or mixing of the liquid chocolate to improve smoothness, flavor, etc.

Nibs- the part of the cocoa bean that is used to make chocolate

Tempering- a method of heating and cooling chocolate so that it will have a glossy quality, free of streaks

Winnowing- process of breaking the shell of the cocoa bean to get the nibs

For more glossary chocolate words use this web site.

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This page was developed by Rebecca J. Baker, reviewed by Lyndon and Barbara Irwin and is maintained by Missouri Farm Bureau.

Please address questions to Diane Olson at Missouri Farm Bureau or Dr. Lyndon Irwin at Missouri State University. 

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©2005 Missouri Farm Bureau, All Rights Reserved!

Last revised on June 8, 2006