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.

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March 2005
Updated May 2009

Product Reviews / Main Nibbles / Chocolate

Chocolate Glossary

Chocolate Terms & Definitions: R

Here you’ll find terms including raw cacao, Rio Caribe cacao and rustic chocolate. 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.

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RAW CACAO

The harvested, fermented and dried cacao beans, hand-sorted, graded, packed into jute bags and ready for processing. The bags weigh about 139 pounds (62.54 kg).

RIO CARIBE

A Trinitario bean grown near the Rio Caribe, in the Sucre State of Venezuela. This cacao has a slight dark tone and a refreshing bitterness. Common flavors are coffee, almonds, slight red fruits, and pure cocoa.

ROAST, LIGHT

Some brands opt to roast cacao beans for a shorter time. This light roast imparts a sharp, fruity tone to the finished chocolate.

ROAST, DARK

A dark roast indicates that the beans have been roasted longer to further mellow the cacao’s flavor. As a result, flavors tend to have “dark” tones with traces of caramel, woods, and coffee.

ROASTING

The first step in producing chocolate from cacao beans. Similar to roasting coffee, the heating process fully develops the chocolate flavors and aromas of the cacao beans. Roasting times vary by producer, but a typical roasting time is 30 minutes. After roasting, the nibs go to the grinding room to be ground.

ROCHER

In French, rocher is a rock. In chocolate, rochers are slivered almonds, coated in chocolate to create clusters that are poetic chocolate “rocks.”

RUSTIC CHOCOLATE

In positive terms, “rustic” chocolate refers to a pre-industrial style of chocolate, before conching was invented. Beans were minimally processed and less refined sugar was used. The texture was rougher and crunchier. Today artisans like Italy’s Claudio Corallo choose to make chocolate in the old style. However, chocolate that was not intended to be made in such fashion, but which has an inferior texture and mouthfeel, can be termed “rustic.”

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