A guide to the words you’ll see on our bars, packaging and site. No jargon, just great chocolate.

A–Z of Chocolate Terms

A

Aged Chocolate

Chocolate that’s been allowed to rest for weeks or months after production. This can mellow flavours and create a smoother finish.

Artisan

A term used for small-batch, hand-crafted chocolate made with a focus on quality, flavour, and ethics — not mass production.

B

Bean-to-Bar

Chocolate made entirely by the same maker: from sourcing and roasting the cocoa beans to moulding the final bar. This ensures full control over taste, ethics, and quality.

Bloom

A white or grey streak on the surface of chocolate caused by sugar or fat crystals. It’s cosmetic and doesn’t affect flavour or safety.

C

Cacao vs. Cocoa

Cacao refers to the raw bean. Cocoa usually refers to the processed version used in bars or powder. Some makers use them interchangeably.

Chocolate Liquor

A pure, ground paste of roasted cacao beans — it contains no alcohol. It’s the base of dark chocolate.

Conching

A process of slowly mixing and heating chocolate to develop smoothness and balanced flavour. Better chocolate is conched for longer.

D

Direct Trade

A sourcing model where chocolate makers buy beans straight from farmers, often at prices above Fairtrade. It allows more transparency and higher farmer income.

Dark Chocolate

Chocolate made with a high percentage of cocoa solids and little or no milk. Ours range from 60% to 100%.

E

Ethical Sourcing

The practice of buying cacao in ways that protect human rights, pay farmers fairly, and avoid environmental harm. All our makers do this as standard.

F

Fermentation

A natural process where harvested cacao beans are left to ferment in boxes or baskets. It’s essential for developing the complex flavours you taste in the final bar.

Fairtrade

A certification system aimed at improving trading conditions for producers in developing countries. Many of our bars go beyond Fairtrade with direct trade practices.

G

Ganache

A soft, creamy mixture of chocolate and cream (sometimes butter or other liquids). Common in truffles and filled bars.

H

Handcrafted

Made in small batches by real people — not factory lines. Every bar we sell is handcrafted, often wrapped by hand too.

M

Mouthfeel

The texture and sensation of chocolate as it melts in your mouth. It ranges from silky to gritty, depending on how it’s processed.

N

Nib

Crushed bits of roasted cacao bean. These are pure cacao — crunchy, intense, and often sprinkled on bars for texture.

O

Origin

Where the cacao beans were grown. Single-origin bars highlight the unique flavour of beans from one region, like Peru or Madagascar.

R

Roasting

The beans are gently roasted to bring out flavour — like coffee, each maker does this their own way.

S

Single-Origin

Chocolate made using cacao beans from one specific place — often one farm, region, or country. It’s like wine: the terroir matters.

Stone-Ground

A traditional process where chocolate is ground with stone rollers rather than steel refiners. Often gives a gritty, rustic texture.

T

Tempering

A process of heating and cooling chocolate to stabilise its structure. It gives that perfect snap and glossy finish.

Terroir

The environmental factors (soil, climate, region) that influence the flavour of the cacao — similar to wine and coffee.

V

Vegan Chocolate

Chocolate made without milk or animal products. Many of our bars are naturally vegan — we highlight this where it applies.

We’ll be adding new terms regularly. If you spot something on one of our bars you don’t recognise, drop us a message — we’ll add it here.