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A Guide to the Confusing Terminology in the Chocolate World by Laura Jeeves





A Guide to the Confusing Terminology in the Chocolate World by
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A Guide to the Confusing Terminology in the Chocolate World


 
Food & Beverages
I find that even the biggest chocaholics sometimes struggle with a few of the very similar words in our wonderful world of confectionery. Here is a handy guide to help you demonstrate that you really know what you are talking about when it comes to the sweet stuff!

Cocoa vs. Cacao

If you are one to read the packaging of wholesale chocolates or you are stockists of healthier treats, then there is a good chance that you have seen “cacao” on the ingredients list. This is not a spelling mistake from the manufacturer – cacao is different to cocoa (which we are all familiar with).

So, what is it? Cacao refers to the tree and bean from which chocolate is made. Raw cacao powder is created by cold-pressing unroasted beans – this removes the fat whilst preserving the living enzymes from the bean. Cocoa powder, however, is roasted at high temperatures, which reduces the enzymes and a lot of its nutritional value. As a result of this, bars with a high cacao content are a healthier option than those with cocoa powder.

Cocoa Butter vs. Cocoa Solids

Within the magical cocoa bean, there is a natural vegetable fat that we call cocoa (or cacao!) butter. This is the all-important ingredient that makes the confectionery solid at room temperature and yet wonderfully melt when placed in your mouth. Once the butter has been extracted from the bean, the cocoa solids are what remain.

Liquor vs. Liqueur vs. Liqueur

This is one that leads many to scratch their heads in confusion – what about the whole liquor/liqueur terms? Although close in pronunciation and spelling, they are actually very different.

Liquor is the name of the melted paste once the beans have been roasted, dried and skinned. It is the core ingredient when it comes to creating any type of chocolate product.

Liqueur, meanwhile, refers to wholesale chocolates that have a hollow shell and are filled with a small amount of alcohol. This can include rum, malt whisky, cognac and various other spirits, which provide an indulgent and heart-warmingly good treat! Chocolate liqueur may also refer to alcoholic drinks that are flavoured like the sweet stuff, just to make matters more complicated!

These are the main terms that I find cause all kinds of confusion in the confectionery world. This guide should clear everything up, so the next time you have a customer ask you the difference between liquor, liqueur (and liqueur!), you will be able to amaze them with your knowledge. Feel free to get in touch to find out more or place an order of heavenly wholesale chocolates.

Angelina Moufftard works for hf Chocolates, established wholesale chocolates suppliers with decades of experience supplying sweets and high-end chocolates to retailers across the UK. Working with the most dedicated suppliers from France, Spain, Germany, Holland, Belgium, the USA and the UK, hf Chocolates' great tasting and beautifully packaged products add panache to any sweet display.

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