1. Baker's Chocolate: Unsweetened chocolate for baking. 2. Bittersweet Chocolate: Dark, sweet chocolate for desserts. 3. Chocolate Liquor: Cocoa bean paste for chocolate making. 4. Coating Chocol

Baker's Chocolate: Unsweetened chocolate used for baking. Sentence: I used baker's chocolate to make rich brownies. Bittersweet Chocolate: Chocolate with a high cocoa content and little sugar. Sentence: The bittersweet chocolate added a deep flavor to the cake. Chocolate Liquor: Pure cocoa mass in solid or semi-solid form. Sentence: Chocolate liquor is used as a base for making different kinds of chocolate. Coating Chocolate: Chocolate with extra cocoa butter for easy melting and coating. Sentence: I dipped the strawberries in coating chocolate for a glossy finish. Cocoa Butter: Fat extracted from cocoa beans. Sentence: Cocoa butter is an essential ingredient in making smooth chocolate. Cocoa Powder: Powdered form of cocoa solids, after most of the fat is removed. Sentence: I dusted the cake with cocoa powder. Compound Chocolate: Chocolate substitute made from cocoa, sweeteners, and vegetable fats. Sentence: Compound chocolate is often used for candy making because of its easy handling. Dark Chocolate: Chocolate that contains no milk solids and has a high cocoa content. Sentence: I prefer dark chocolate for its intense flavor. Dutch Processed: Cocoa treated with alkali to reduce acidity. Sentence: Dutch processed cocoa is ideal for baking because it dissolves easily. Ganache: A mixture of chocolate and cream used as filling or frosting. Sentence: The truffles were filled with a smooth chocolate ganache. Milk Chocolate: Chocolate containing milk powder or condensed milk. Sentence: Milk chocolate is a favorite among children for its creamy taste. Nibs: Crushed cocoa beans, also known as cocoa nibs. Sentence: Cocoa nibs add a crunchy texture to baked goods. Seeding Method: A method of tempering chocolate by adding small pieces of tempered chocolate to melted chocolate to stabilize it. Sentence: She used the seeding method to ensure her chocolate set with a glossy finish. Seizing (of chocolate): When melted chocolate turns gritty and clumpy due to the introduction of moisture. Sentence: The chocolate seized when a drop of water fell into the bowl. Semisweet Chocolate: Chocolate with moderate cocoa content and sweetness. Sentence: I used semisweet chocolate chips in my cookies. Tabling Method: A technique of tempering chocolate by cooling and working it on a marble slab. Sentence: The chocolatier used the tabling method to achieve perfect tempering. Tempering: Process of heating and cooling chocolate to stabilize it for making confections. Sentence: Proper tempering is essential for giving chocolate a good snap and shine. Unsweetened Chocolate: Pure chocolate with no added sugar. Sentence: Unsweetened chocolate is often used in baking to control sweetness. White Chocolate: Chocolate made from cocoa butter, sugar, and milk solids, but no cocoa solids. Sentence: White chocolate has a creamy texture and is often used in desserts. Various Types of Chocolate: 1. **Baker's Chocolate:** Made of pure chocolate liquor without added sugar. Used primarily for baking and cooking. 2. **Bittersweet Chocolate:** Contains at least 35% cocoa content, less sweet than other chocolates. Used for both eating and baking for deeper chocolate flavor. 3. **Chocolate Liquor:** Pure cocoa mass (cocoa solids and cocoa butter). It's the base for all chocolate types. 4. **Coating Chocolate:** Has higher cocoa butter content for easier melting and smooth coating. Common in making chocolate-coated candies and fruits. 5. **Cocoa Butter:** Extracted fat from cocoa beans, used to make chocolate smooth and creamy and in cosmetics. 6. **Cocoa Powder:** Made by grinding cocoa beans after removing their cocoa butter. Used in baking and hot cocoa drinks. 7. **Compound Chocolate:** Contains cocoa, sweeteners, and vegetable fats instead of cocoa butter. Used as a cheaper alternative to true chocolate, especially in coatings and candy making. 8. **Dark Chocolate:** Contains no milk solids and higher cocoa content. It’s used in gourmet chocolates, desserts, and for eating plain. 9. **Dutch Processed Cocoa:** Cocoa treated with alkali to neutralize acidity. It has a milder flavor and darker color, ideal for baked goods. 10. **Ganache:** A mixture of chocolate and cream, sometimes with other flavors. It’s versatile, used in truffles, frostings, fillings, and glazes. 11. **Milk Chocolate:** Contains milk powder or condensed milk and is sweeter and creamier. Common in candy bars and confections. 12. **Nibs:** Small pieces of crushed cocoa beans, used in baking and as a healthful snack due to high antioxidant content. 13. **Seeding Method:** Involves introducing tempered chocolate to melted chocolate to control crystallization, ensuring a glossy and snapping finish. 14. **Seizing:** Occurs when melted chocolate is exposed to even a small amount of water or steam, causing clumpiness. 15. **Semisweet Chocolate:** Contains moderate cocoa solids and sugar, versatile for baking and eating. 16. **Tabling Method:** A traditional method of tempering chocolate using a marble slab that cools and stabilizes it evenly. 17. **Tempering:** A process of carefully heating and cooling chocolate to stabilize cocoa butter crystals, giving the chocolate a shiny finish and firm snap. 18. **Unsweetened Chocolate:** Contains pure chocolate liquor without any added sugar or milk, used primarily in baking. 19. **White Chocolate:** Made from cocoa butter, milk solids, and sugar, without cocoa solids. It’s creamy and used in baking, confections, and as a coating.