THE COCOA DICTIONARY

If some of the words you found in this story have an unfamiliar flavor, find out below,
and you can better appreciate the difference between a pure single-varietal chocolate and everything else.

ABARA shade tree,

Used in cocoa cultivation.

ANGIUM shade tree, used in cocoa cultivation.

CACAO BUTTER fat matter from the cocoa bean.

CABOSSIDES Cocoa fruit.

WHITE CACAO Albino variety of cocoa, with a white cotyledon.

CAGIAMANGA shade tree, used in cocoa cultivation.

CAPSULE definition of the kabosid understood as a container.

CARNAUBA shade tree, used in cocoa cultivation.

CATONGO name given to cocoa by the white cotyledon, belonging to the African idiom.

MONOVARIETAL PURE CHOCOLATE that production made with only seeds of one variety.

COLLECTOR upper part of the cabossis immediately below the peduncle.

CONCAGE stage of cocoa processing, serves to evaporate any residual moisture in the chocolate and to expel unwanted odors in the chocolate, but sometimes results in a weakening stage of labile scents.

COTILEDON the body of the seed or fava bean.

CRIOLLO fine cocoa family the most valued for its fine fruity flavor.

DECABOSSAGE phase of kaboxides breakdown.

CACAO BEANS the cocoa bean from which chocolate is made, the violet, or albino type.

FORASTERO most widely used variety of cocoa, with high yields but not always excellent aromatic qualities, with some exceptions.

CACAO GELATINE a transparent and very sweet pulp made from the mucilage of cocoa and the first part of the pulp of the cocoa pod, truly majestic.

MIXING union between ingredients, or between broad beans of different varieties.

MONOPIANTAGION seeds produced from the same plantation but with even different varieties, e.g. Criollo, and scabinia etc.

MONOVARIETAL seeds of the same variety but could be from different plantations with different fermentation and drying methods.

PILE MILL particular mill for crushing cocoa or other seeds composed of two plates with rows of pegs that interpenetrate and touch each other, the rotation of one allows what is fed in to crush and pulverize.

PARCELA definition of a plot of plants with special significance, either by exposure or cultivation.

PORCELAIN Name given to cocoa by the white cotyledon from the Colombian and Venezuelan forest.

REFINING MACHINE large machine consisting of several rollers three or five , which is used to reduce to twenty microns the chocolate.

ROMPICACAO particular machine that breaks the cocoa cotyledon expels the germ and husk.

SCAVINIA particular variety of cocoa cross between trinitario and criollo, fragrant with jasmine and yellow peach.

TEMPERA phase of chocolate crystallization, is defined as the sudden cooling of chocolate in order to stabilize its unstable crystallines.

TOASTING stage of cocoa bean cooking, during which cocoa is vulcanized and molecules are broken down releasing the fat defining aroma precursors.

TRINITARY is a high-quality, hardy variety of cocoa made from the primitive cross between Criollo and Forastero.

VARIETY Classification of a type of cocoa.