Chocolate products that contain higher amounts of chocolate liquor or cocoa solids (not cocoa butter) than milk chocolate. The amount of chocolate ingredients required to call a product "dark chocolate" varies among countries. Dark chocolate typically contains less sugar and has a more bitter taste than milk chocolate.

The term "sugar" can be used to either refer specifically to sucrose or it can be used generally to refer to all simple sugars (lactose, glucose, fructose, galactose, sucrose, etc.).

Liquid or paste that is produced when cacao (cocoa) nibs are finely ground. As defined by the U.S. Food and Drug Administration (U.S. FDA), it must contain between 50%-60% (by weight) cocoa butter (cacao fat), and may also be called unsweetened chocolate, baking chocolate, bitter chocolate, or chocolate liquor. It does not contain alcohol.

The naturally occurring fat obtained from cacao (cocoa) beans either before or after roasting. Cocoa butter is a unique vegetable fat extracted from cacao (cocoa) beans or chocolate liquor. Its unique fatty acid composition, including palmitic, stearic, oleic and linolenic acids, provides the pleasant mouth-feel and flavor release of chocolate products.

The fat that occurs naturally in milk. Also referred to as butter fat.

Cocoa powder that has been treated with alkalizing agents to reduce the bitter flavor, resulting in a milder tasting cocoa when compared to cocoa powder. Also known as Dutched Cocoa.

A substance found in the oil component of certain plants that acts as an emulsifier, to prevent ingredients from separating.

A white, fluid beverage produced from dairy cattle. A source of nutrients, including protein, and calcium.

A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.

Flavor that has been obtained from vanilla beans.

A sweetener made from corn starch. Also known as glucose syrup.

Fruit juice that has had most of its water removed.

Raspberry juice that has had part of its water removed.

Apple juice that has had part of its water removed.

Lemon juice that has had part of its water removed.

Goji berry juice that has had part of its water removed.

A carbohydrate obtained by breaking down starch, typically corn starch. Used to improve texture and flavor of food.

Apple juice that has gone through deionization and has had most of its water, flavor, and color removed. Used as a sweetener.

Flavors derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products of these.

A natural ingredient found in lemon and orange rinds and often in ripe fruits. Pectin is a source of soluble fiber and it is often used as a thickener and stabilizer for jams, jellies and other foods.

An ingredient naturally occurring in apples that has a smooth, tart taste. Used to enhance the flavor of food.

A powder derived from tapioca starch from the cassava root. It is used to thicken foods.

Oil that is obtained from the seed of canola plants. Canola is also called rapeseed or field mustard.

A food additive that helps flavor food. Also known as Vitamin C.

A form of citric acid. Often used as a flavoring agent and as a preservative to increase a product's shelf life.

A fine powder that has a slight salty and alkaline taste. Often used in baking to help baked goods rise. More commonly known as baking soda.

A glaze that is applied to foods to improve their appearance and protect them. Can also be called confectioners glaze.