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.

Oil that is obtained from the kernel of the palm fruit. It is a different oil than palm oil, which is obtained from the pulp of the oil palm fruit.

A cereal grain grown around the world. There are different kinds of rice, including white, brown, black, red, and purple, each with specific nutrient qualities. Rice is often enriched with vitamins and minerals to replace nutrients removed during processing.

The product remaining after milk has been curdled and strained.

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

Also known as cocoa powder. A powder made by removing most of the cocoa butter from chocolate liquor and is commonly used in baking.

A type of cereal grain often eaten as oatmeal and rolled oats.

A sweetener made from cooked rice. Also known as brown rice syrup and rice malt.

Small, round red berries grown all around the world. In the United States, they are often picked during the fall months, but can be eaten year round in a variety of forms, such as dried or frozen. Cranberries have a sweet and mildly tart flavor.

An ingredient made by grinding corn and removing its water content. Its texture is coarser than that of corn flour.

Flour made from types of wheat.

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

Fruit juice that has had most of its water removed.

Pomegranate juice that has had part of its water removed.

Apple juice that has had part of its water removed.

Raspberry juice that has had part of its water removed.

Blueberry juice that has had part of its water removed.

Lemon juice that has had part of its water removed.

Cranberry juice that has had part of its water removed.

Sugar that is partially refined. Brown sugar can also be made by adding molasses to refined sugar.

A liquid sweetener with a sweetness level similar to table sugar. HFCS is produced from corn through the enzymatic conversion of glucose into fructose. Also called glucose/fructose in Canada or abbreviated as HFCS. The most commonly used form of HFCS is nearly identical to the composition of table sugar.

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

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

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.

Oil that is obtained from soybeans.

A sweet, syrupy flavor obtained from malted barley. Also known as malt flavoring and malt powder.

A clear coating that is applied to foods to improve their appearance and protect them.

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

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

A fine powder that has a slightly salty taste. Often used to help baked goods rise. Also known as sodium bicarbonate.

A sweet, sticky fluid made by honey bees that has a comparable sweetness to table sugar.

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

Crushed acai berries that have had some of their water removed.

A naturally occurring substance found in lemons, limes, and other sour fruits. Often used as a flavoring agent and as a preservative to increase a product's shelf life.

Oil that is obtained from sunflower seeds.

The oil extracted from the husk of the rice.