For Chocolate Lovers Only Glossary
A WebQuest for Grades 2-3, WebQuest Agricultural Series by Missouri Farm Bureau and Missouri State University 


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 the late Barbara Irwin and is maintained by Missouri Farm Bureau.

Please address questions to Diane Olson at Missouri Farm Bureau.