Ganache, a blend of cream and chocolate, can be additionally enhanced with any flavor in the rainbow. The ganache-filled chocolates above, from John & Kira’s, are a NIBBLE Top Pick Of The Week.
March 2005 |
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Product Reviews / Main Nibbles / ChocolateChocolate GlossaryChocolate Terms & Definitions: N & O
On this page you’ll find terms including Nacional cacao, natural cocoa, nib, nougat and ocumare. If you think we should consider chocolate terms and definitions other than those we have provided click on the Contact Us link on this page. Also enjoy our other 60 food glossaries. This glossary is protected by copyright and cannot be reproduced in whole or part. a b c d e f g h i j k l m n o p q r s t u v w x y z NACIONAL or ARRIBA NACIONAL CACAONacional cacao is predominantly grown in Arriba Mocache, Los Rios, Ecuador, with some stock grown in Colombia. Overall, it is a cacao that shares the hearty flavor of Forastero and nuances of Criollo, and could be viewed as the best of both worlds. Some people consider it a Forastero, while others argue that genetically it’s a fourth subgroup of cacao altogether—it has the same fragility and high disease susceptibility as a Criollo. It regarded as a flavor cacao, though not quite as delicate or fine as Criollo. Typical Nacionals possess a delicate cacao flavor, accented by a perfumed floral scent and lovely floral tones including a dominant jasmine note and nutty after-tones. However, others can be quite hearty and bear flavors of coffee, vanilla, soft red fruits and spice. Unlike most Forasteros, which can be harsh and bitter, the bitterness level of these beans is practically nil—its flavor is smooth, which further adds to its unique character. In fact, it is a “sweeter” bean, and in higher percentage cacao products—75% and up—it produces a sweeter, smoother chocolate given the same amount of sugar as a different bean.
NATURAL PROCESS COCOA or NATURAL COCOA POWDER or NON-ALKALIZED COCOACocoa in its natural state, that is not dutched—i.e., cocoa processed without an alkaline treatment. Early chocolate was mostly consumed in a liquid form as a drink. Cocoa butter was originally removed from chocolate by boiling and skimming until the early 1800s, when Dutch chemist Coenrad van Houten developed a hydraulic press to remove the cocoa butter and produce cocoa. There were two problems with this early cocoa: it didn’t easily mix well with water and it had an acidic taste. So van Houten treated the powder with alkaline salts (potassium or sodium carbonate). The process became known as Dutch-processed cocoa. The process darkens the color and eliminates the acid notes. Natural cocoa powders are usually yellowish-brown in color and have a fruity flavor with an acidic backbone. Their sharper flavor may give certain recipes a slightly harsher taste, but generally it is not very noticeable. When added as an ingredient to various recipes, it will add a pale brown color to the food. Dutch cocoa powder, on the other hand, provides a richer flavor and a deeper brown coloring to the food or beverage. As recipes are prepared using one or the other, is generally best not to substitute natural process cocoa for Dutch unless baking powder or baking soda is added to the recipe. In a top quality cacao, it may not be necessary to Dutch the cacao to remove the acid; whereas in an average quality cacao, it is.
NUTThe cacao pod. Also called the cabosse. OAXACA CHOCOLATEA chocolate made in Oaxaca, Mexico. See Mexican chocolate. OCUMARE 61 and OCUMARE 67Criollo and Trinitario hybridized blends originally from the Ocumare de la Costa valley of Venezuela. Ocumare 61 has a sharp punch. Flavors vary, but earthy spiciness, peaches, red fruits, and fresh dairy are common. Ocumare 67 is darker in tone, more robust and assertive, and lacks 61’s sharpness. Flavor notes include cashews, peanuts, spice, pepper, and sometimes dairy. 1ER CRU CHOCOLATEAn abbreviation for premier cru chocolate. ORGANICOrganic refers to how foods and other products are produced. Organic production is ORIGIN CACAO or ORIGIN CHOCOLATESee single origin cacao.
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based on a system of farming that maintains and replenishes the fertility of the soil and the health of plants, animals and people. Organic foods are produced without the use of chemical pesticides and fertilizers and are processed without artificial ingredients, preservatives or irradiation. Organic chocolate contains a minimum of 95% naturally grown and certified raw materials. Organics produced in the United States are under the authority of the Organic Foods Production Act, and can apply for official certification. Read more about 