This is a list of selected terms, phrases, and other jargon used about chocolate, along with their definitions. Terms used around chocolate, in particular its industry, are varied and can be complicated.^[1][2]

Artisan chocolate

Chocolate made by an artisan. The descriptor is also used by non-artisan brands to invoke a sense of community in consumers.^[3]

Bar

A solid, shaped food containing chocolate. In the US and Canada, chocolate bar refers to solid chocolate, with or without inclusions. In other countries, a chocolate bar can comprise layered components coated in chocolate; what is known in the US and Canada as a candy bar.^[4]

Bark

A large, flat piece of chocolate. It is formed by breaking a very large piece of chocolate, creating an irregular shape. It is sometimes are topped with inclusions.^[4]

Bean to bar

A way of making chocolate starting from dry, uncracked specialty cocoa beans which they roast lightly. Bean to bar manufacturers do not add vanilla or lecithin and generally produce in batches smaller than 500kg.^[5]

Cacao

Refers to the tree Theobroma cacao and its seeds, both in their raw form, and prepared into food and drink. Referring to items using the word cacao rather than its anglicized form, cocoa, is important among craft and associated chocolate communities to assert difference from bulk production.^[6]

CCN-51

A variety of cocoa bean which was one of the most popular varieties of cocoa bean as 2015. At that time it was controversial among advocates of flavor cocoa, and supported by large chocolate manufacturers as a solution to growing chocolate demand.^[7] CCN-51 beans have a fruity and acidic flavor.^[8]

Cocoa

Refers to the tree Theobroma cacao and its seeds. Cocoa is especially used to the refer to the latter as a commodity.^[6]

Conching

A process whereby semi-finished chocolate is heated and agitated, aerating the product. This liquifies it and removes harsh flavors.^[9]

Craft chocolate

Chocolate made bean to bar.^[5] As of 2024, there is ongoing debate among industry stakeholders and academics over craft chocolate's definition.^[10]

Crumb

A dairy-based ingredient used in some milk chocolates, made by reducing sweetened condensed milk and finely milled cocoa nibs.^[11]

Cut test

Quality test for cocoa beans. A set of beans are cut lengthwise to check for underfermentation, mold, germination, insect damage or to see if they lack nibs.^[12]

Drinking chocolate

Some chocolate is designed to melt in water, milk and milk alternatives. This chocolate, and the drink it produces are referred to as drinking chocolate.^[13]

Engross

The process of creating multiple layers during panning^[14]

Fèves

Small, bean-shaped chocolates with a small indent to facilitate melting^[15]

Inclusions

Flavorful items (e.g. citrus pieces, cacao nibs) "mixed in" to chocolate.^[16]

Industrial chocolate maker

Producers who roast non-specialty cocoa beans at high temperatures with added cocoa butter, in batches generally over 2000kg. Chocolate made in batches between 500–2000kg is typically considered semi-industrial.^[5]

Nib

Pieces of a cocoa bean's broken cotyledon.^[17]

Pistole

Small, disk-shaped chocolates used by professional bakers to give more precision in weighing and tempering.^[18]

Rocher

A clump of nuts set together with chocolate. They sometimes contain low-moisture inclusions.^[19]

Seizure

A failure in chocolate manufacture, when some water or polyol contaminate molten chocolate, producing a solid, unusable mass. The contaminants dissolve sugar, which binds to other particles.^[20]

Specialty cacao

Cacao processed from seed to cocoa bean with efforts towards ensuring quality product present at each step of production. There is no official industry standard to determine if and to what degree cacao should be deemed as specialty, but there are several tests in use with overlapping criteria, including lacking defects, a pleasing taste and aroma, and traceability.^[21]

Tablet

Plural tablettes. See bar.^[4]

Traditional chocolate maker

Chocolate makers who make far less than industrial chocolate makers, using techniques of a high roast and adding cocoa butter, and generally lecithin and vanilla.^[5]