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.

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.

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

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

Oil that is obtained from sunflower seeds.

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

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.