Some of the terms associated with chocolate-making might be unfamiliar, so we have compiled a list of the key words:

Blending: the first step in production is roasting of the cocoa beans, the second is blending. This is when the crushed beans are carefully blended together, creating the chocolate’s distinct flavour.

Chocolatier: an expert chocolate-maker, trained in the methods of artisan chocolate-making.

Cocoa beans: the raw ingredient of fine chocolate, cocoa beans are harvested from pods of the cacao plant, for more information click here.

Cocoa Belt: this is an area about 15 degrees north and south of the equator where the world’s cocoa beans are grown. The finest chocolate is made from beans harvested in the cocoa belt.

Cocoa solids: the cocoa bean is prepared for processing by removing the husk. The remaining part is the kernel, and this is ground down to produce cocoa solids – a type of chocolate that is not technically chocolate.

Conching: this is the process that produces velvet-smooth chocolate. The conch is a large vat in which the chocolate is continually rolled and mixed until it is completely smooth – and ready to be crafted into a fine chocolate for you.

Couverture: the fine chocolate coating that enrobes the filling. Fine chocolate couverture has a high percentage of cocoa butter, making it easier to work with, better tasting and of a very thin consistency.

Enrobing: this is what we do when we cover the filling with a layer of smooth liquid chocolate.

Ganache: a mouthwatering mixture of chocolate, cream and/or butter. This is the basis of many chocolate filling and the primary ingredient in truffles.

Gianduja: a chocolate speciality of Italy, this comprises a blend of finely ground hazelnuts and chocolate.

Nougatine: a nut-lover’s delight, this is a mixture of caramelised sugar and finely ground almonds or hazelnuts.

Praliné: a favourite of Belgian chocolate-makers, praliné is a rich chocolate of caramelised sugar, roasted and ground hazelnuts or almonds and vanilla.

Single estate chocolate: chocolate created exclusively from the cocoa beans of a particular estate.

Single origin chocolate: chocolate created exclusively from the cocoa beans harvested in one particular region. For more information click here.

Tempering: an essential stage in the chocolate-making process, this involves heating and cooling the melted chocolate to achieve crystallisation. By this method is created shiny, glossy chocolate, with optimum eating properties.

Traceability: always important in modern food production, traceability means your chocolate-maker can identify the exact sources of each ingredient used. It gives you, the consumer, peace of mind, as well as the best chocolate.

Truffle: a French favourite, truffles are balls of chocolate ganache rolled in cocoa powder, chocolate pieces and finely chopped nuts..