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Chocolate

Across
Candy consisting of liquered nuts and dried fruit covered in chocolate. Usually in a cluster.
Most popular type of cocoa bean.
Candy consisting of chocolate topped with candied nuts and dried fruit.
Process that achieves proper snap, sheen, and mouthfeel.
Process of exposing beans to air and sunlight.
Used to form candy or chocolate into decorative shapes.
Process of adding air and heat to the chocolate for anywhere from 8 to 72 hours.
Finely ground, pliable mixture of almonds and sugar.
With over 3,000 different varieties, this tree produces the cocoa bean.
Process of cooking the bean to further develop flavors.
Lasting for 5 to 7 days, this process allows flavors to develop.
Crisp candy with a rich caramel flavor. May have nuts included
Down
The sugar, milk powder, and vanillin are added and the cocoa is broke down.
Process of being pressed between two rollers.
Contains about 35% total fat and 20% milk solids.
Process of heating sugar. Should be slightly brown.
The process of removing the shell.
Natural fat found in cocoa beans.
Ganache rolled into a ball and covered in chocolate. Usually rolled in nuts or sprinkles.
A chocolate emulsion.