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  • Bean:

    Beans are the seeds of the cacao tree and source of all cocoa powder and chocolate.

  • Bean to bar:

    The term is used for manufacturers that are fully responsible for every step in the production process - from the selection of the finest cocoa beans to the production and the marketing and distribution of the chocolate. The alternative is to purchase ready-made couverture chocolate.

  • Blend:

    A chocolate made with more than one varietal of cacao.

  • Bulk Cocoa:

    Lower-quality cocoa with robust, often flat flavors (usually from the Forastero family). Used in mass-market chocolate.

  • Chocosuisse:

    Association of Swiss Chocolate Manufacturers.

  • Conche:

    The name of a machine and the process of stirring, aerating, and heating chocolate in a particular way that makes it extra smooth. Invented by Rodolphe Lindt in 1879.

  • Criollo:

    One of the three main types of cocoa beans. Called a fine flavor bean in the industry. Criollo is the rarest, most vulnerable to disease, and therefore most expensive of the three cocoa beans varieties Forastero, Trinitario and Criollo. They grow in South America’s milder climates and require very rich soil. The beans are highly aromatic and have low acid levels, which helps create fine chocolate products.

  • Drying:

    Correct drying is an important factor in producing high quality chocolate beans.

  • Earthworm Foundation:

    The Earthworm Foundation (formerly the Forest Trust) is a global environmental non-profit organization that helps companies run responsible supply chains.

  • Farming Program:

    Name of the sustainable programs of Lindt and Sprüngli (Lindt & Sprüngli Farming Program) for the farmers to apply good agricultural, social, environmental and business practices in the management of their farms. These measures have a positive impact on the agricultural development in origin countries. The key to develop to improve the living conditions in the village is traceability of the cocoa beans.

  • Fermentation :

    Process to make cacao beans start developing their flavors. Fermentation is a natural, post-harvest process. It converts the sugars in raw cacao beans to alcohol, eliminates the germ, and develops the necessary elements that modify the composition of the beans so they will yield the characteristic flavor and aroma of chocolate during roasting.

  • Fine flavored cocoa:

    High-quality cacao with more nuanced flavors. Usually from the Criollo and Trinitario families.

  • Forastero:

    One of the three main types of cocoa beans. The most commonly grown cocoa variety that makes up 90-95% of the world’s harvest. It has a high yield and is resistant to disease. Forastero cacao is widely grown in Africa. Also named bulk cocoa.

  • Ghana Cocoa Board:

    Authority in Ghana. The main objectives of Ghana Cocoa Board is to encourage the production, processing and marketing of cocoa, coffee and sheanut. The Board is also in charge for the trading of these raw materials.

  • Mass:

    Cocoa mass or liquid mass is a thick, gritty and dark brown paste and is the base for all chocolate products.

  • Nacional:

    Cocoa Nacional grows only in Ecuador and is often counted as a fourth cocoa variety, but actually belongs to the variety Forastero. Its special position is associated with its pronounced aroma. Nacional is the only Forastero that belongs to the fine cocoa.

  • Nibs:

    Cacao nibs are cacao beans that have been roasted, separated from their husks, and broken into smaller pieces.

  • Pulp:

    Mucous, whitish or pinkish mass in the cocoa surrounds the cocoa seeds.

  • Source Trust:

    A not-for-profit organization, which enables chocolate makers to develop and realize their visions of sustainability and responsibility in the cocoa supply chain. Source Trust is the implementation partner of Lindt & Sprüngli in Ghana.

  • Traceability:

    Traceability means that a product or trade item can be identified at any time, when and where and by whom the goods have been obtained, manufactured, processed, stored, transported, used or disposed of. The key to develop to improve the living conditions in the village of the cocoa farmers is traceability and verification of the cocoa beans.

  • Trinitario:

    One of the three main types of cocoa beans. Fine flavor cocoa beans. A hybrid of criollo and forastero varieties. Named after Trinidad, their place of origin. Is grown in South America, various Caribbean islands and a few other locals.

  • Verification:

    The goal of verification is to measure continuous progress and see if certain agricultural, social and environmental standards are met at the farm level and in the sourcing system, to be able to implement corrective actions where needed. Internal monitoring systems measure continuous progress, while external audits verify the progress made. This means we can guarantee consistent high quality and continuous improvement of sustainability standards.