Choc a block!

Chocolate. It's the blissful food that makes us weak at the knees. We decode the terms every chocoholic needs to know.

Couverture, melts, bits, cacao... there are many different terms in the world of chocolate. And, as much as we love all chocolate, the type you use for cooking will make a big difference. Learn the ins and outs of this delicious ingredient for precision chocolate baking every time.

Cacao nibs Cacao nibs are created in the early stages of chocolate production; cocoa beans are dried then roasted, after which they are crushed into what is termed ‘nibs’. The nibs are then ground to separate the cocoa butter and cocoa solids. Nibs are both textural and chocolatey with no sweetness.

Cacao powder Made by removing the cocoa butter using a process known as cold-pressing. It retains more of its nutrients than heat-processed cacao powder; it also has a stronger, slightly bitter, taste.

Choc bits Also known as chocolate chips or chocolate morsels; available in milk, white and dark chocolate. Made of cocoa liquor, cocoa butter, sugar and an emulsifier, they hold their shape in baking and are ideal for decorating.

Chocolate melts Small discs of compounded milk, white or dark chocolate ideal for both melting and moulding.