A | B | C  |  D  |  E  |  F  |  G  |  H   |  I  |  J  |  L M  |  N  |  O  |  P  |  Q  |  R  |  S  |  T  |  U  |  V  |  W  |  X  |  Y  |  Z

beurre-cacaoCOCOA BUTTER
A vegetable fat from cocoa, made up of semi-solid and semi-liquid fat.
cabosses


COCOA PODS

Fruit of the cocoa tree containing cocoa beans. The pods are approximately 20cm long and contain 20 to 40 beans. It takes 20 to 25 pods to obtain 1kg of cocoa.

The pods grow out from the trunk and on the main branches of the cocoa tree. They are harvested twice a year, in April/May and in October. There are three different varieties of pods: Forastero, Criollo and Trinitario.

cacaoyerCOCOA TREE

(Latin Theobroma Cacao: food of the gods) This tropical tree produces fruit in the form of pods which contain cocoa beans. It is between 5 and 9 metres high and has a life span of 30 to 40 years.

caramelCARAMEL
Sugar that is first heated then cooked slowly with milk and butter.
chocolatsDARK AND MILK CHOCOLATE
A recipe consisting of cocoa paste and cocoa butter, sugar and vanilla.

IVORY CHOCOLATE
A recipe consisting of cocoa butter, sugar and vanilla. It does not contain any cocoa paste.
conchageCONCHING

A stage in chocolate production that makes the chocolate more unctuous by raising it to a temperature of 80° C to extract the acidity and develop the aromas.

ecabossageCRACKING
A process that consists of the growers opening the pods after the harvest.
fermentation

FERMENTATION

The slow alchemy begins with fermentation: once harvested, the beans are generally placed in large wooden crates* and shaken every day to develop the cocoa aromas. Fermentation is a natural reaction for which the planter has to use his know-how. Ideally, it lasts 6 or 7 days*.

* Varies according to the plantations

fevesBEANS

White seeds contained within the thick skin of the pod, the fruit of the cocoa tree. They are the basic ingredient in cocoa production and are approximately 25 mm long and 8 mm thick. A pod contains around forty beans, which are coated in a whitish substance known as “mucilage”.

ganacheGANACHE

Chocolate mixed with cream, dairy butter or milk. Ganache may be plain or may have added flavours or alcohol.

giandujaGIANDUJA

This is a paste made of chocolate and finely crushed roasted hazelnuts, to which other crushed nuts may be added (almonds or, more rarely, walnuts), along with icing sugar and fat (cocoa butter, confectionery butter or fresh cream). A well-made gianduja is characterised by its smoothness.

griotteMORELLO CHERRIES
An acid variety of cherries.
grueCOCOA NIBS
Cocoa beans crushed after roasting.
liqueurLIQUEURS

Alcohol mixed with sugar syrup. After resting, the sugar crystallises around the alcohol in each sweet.

nougat

MONTÉLIMAR NOUGAT
Whipped egg whites mixed with honey, cane sugar, almonds and pistachios.  Genuine Montélimar nougat contains a minimum of 30% pistachios and almonds and a minimum of 25% honey.)

nougatineNOUGATINE
Slivers of almonds that are roasted then cooked in caramelised sugar.
pate-amandeALMOND PASTE
Almonds that are shelled and crushed in sugar and mixed with a cooked sugar syrup, with no added flavouring.
pate-de-cacaoCOCOA PASTE
An ingredient of cocoa-based products, obtained by crushing roasted cocoa beans.
poudre-cacao
COCOA POWDER

We generally use the word cocoa for the powder obtained after the beans produced by the cocoa tree and found in its pods have been crushed and roasted.

pralinePRALINE

Roasted almonds and/or hazelnuts traditionally cooked in copper cauldrons with caramelised sugar then crushed as required.

sechageDRYING

Rather than use wood-fired ovens, which leave a smoky aftertaste, we prefer a long natural drying in the air and sunshine.

sucre-canneCANE SUGAR

Made from the “sugar cane”, a term used for a range of plant species.

torrefactionROASTING
A process that develops the cocoa aromas. We roast our cocoa beans slowly to retain all the aromas in our ‘1ers Crus de Plantation’®, ‘Grandes Teneurs’ and Laboratory Chocolate.