dark chocolate ingredients and health pros and cons

cocoa: The primary ingredient in chocolate, derived from cacao beans.
Cacao Percentage: The proportion of cacao solids and cacao butter in dark chocolate.
Bitter: A common flavor characteristic of dark chocolate due to its higher cacao content.
Cocoa Solids: The non-fat components of cocoa beans used to make chocolate.
Cacao Mass: The combination of cocoa solids and cocoa butter.
Cocoa Butter: The fat extracted from cocoa beans used in chocolate making.
Bean-to-Bar: A term used for chocolates made from scratch using whole cacao beans.
Single Origin: Chocolate made from cacao beans sourced from a specific region or country.
Fair Trade: A certification ensuring ethical and fair treatment of cacao farmers.
Organic: Dark chocolate made from organically grown cacao beans without synthetic pesticides.
Vegan: Dark chocolate without any animal-derived ingredients.
Conching: A chocolate refining process that improves texture and flavor.
Temper: The controlled cooling and reheating of chocolate to achieve a glossy finish.
Flavanols: Natural compounds in cacao known for potential health benefits.
Antioxidants: Substances in dark chocolate that may help protect cells from damage.
Truffle: A type of chocolate confection, often made with dark chocolate ganache.
Couverture: High-quality dark chocolate with a high cocoa butter content, used for coating and dipping.
Cacao Nibs: Small pieces of crushed cacao beans, used for texture and flavor.
Cacao Powder: Unsweetened powdered cacao, used in baking and beverages.
Chocolate Tasting: A sensory evaluation of dark chocolate, including aroma, flavor, and texture.
Bittersweet: A term often used interchangeably with dark chocolate, typically containing more cacao.
Chocolate Bar: A solid block of dark chocolate, often divided into smaller squares or rectangles.
Melting Point: The temperature at which dark chocolate turns from a solid to a liquid.
Ganache: A mixture of dark chocolate and cream, used in various chocolate-based desserts.
Cacao Tree: The tropical tree from which cacao pods containing cacao beans grow.
Cacao Pod: The fruit of the cacao tree, containing cacao beans surrounded by pulp.
Tannins: Natural compounds in cacao responsible for the bitter taste in dark chocolate.
Couverture Chocolate: High-quality dark chocolate used by professional chocolatiers.
Cacao Mass Percentage: The percentage of cacao mass in dark chocolate.
Flavor Notes: Descriptors used to characterize the taste of dark chocolate, such as fruity, nutty, or floral.