Association of Swiss Chocolate Manufacturers.
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.
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.