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| カカオ豆に含有される脂肪分。 |
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| カカオの木の果実。 |
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| 外側コーティングに75％、フィリングに25％のチョコレートを含有するボンボン。 |
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In order to have proper visualization of this site Flash Player 8 installation is required Flash Player 8.
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| カカオの品種：最も貴重で珍しいもの。 |
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| カカオの検査、収穫単位ごとのクオリティー選別の為に行われるカカオ豆のカッテイングこと。 |
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| モーター付シリンダーによって絶えずチョコレートがかき回される必要温度に温められたタンク。コンチング機。 |
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| カカオ豆をそれぞれのカラットの粒に破砕する機械。破砕の際、カカオ豆の外皮が胚乳部分（カカオニブ）からはがれる。 |
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| チョコレート製造の最後の工程。この工程により、余分な水分、発揮性の酸味を取り除くと同時に全ての材料を乳化し、アロマを立ち上らせて滑らかなチョコレートに仕上げる。コンカッジョ。 |
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| 微妙な冷却とそれに続く加熱によるカカオバターの凝固 |
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| ひとつの原産地のカカオのみを使用して製造されたチョコレート。 |
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| 「カカオの種」の記載を参照。 |
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In order to have proper visualization of this site Flash Player 8 installation is required Flash Player 8.
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| カカオの品種。最も普及しているもの。 |
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| 外皮と胚乳部分（カカオニブ）とを分ける為に焙煎したカカオ豆を潰す作業。 |
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