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.
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.