Chocolate

1. A type of chocolate that actually doesn’t contain any cocoa solids.
4. Who discovered chocolate.
10. A tempering method in which you add chocolate to and already melted chocolate.
12. During the tempering process, you are trying to form what type of crystals when agitating.
13. The meat of the cocoa bean.
14. A combination of heavy cream and chocolate.
15. The name given to a certain class of high-quality chocolate.
16. A tempering method in which you pour a portion of the chocolate onto a marble table to cool.
19. The scientific name for the cacao tree.
20. A type of chocolate that contains more milk and dairy fat, giving it a creamy texture and lighter brown color with less bitter flavor than dark chocolate.

2. Is the hybrid between the other two cocoa trees.
3. Flexible sheets of acetate printed with edible designs.
5. Only 5 percent of the world's chocolate is made from this cocoa tree.
6. butter The natural fat in chocolate.
7. When liquid is added to melted chocolate, this occurs.
8. 80 percent of the world's chocolate is made from this cocoa tree.
9. Translates to "good good".
11. A combination of hazelnut paste and chocolate.
17. Improper tempering and is either sugar or fat.
18. A type of chocolate that contains little or no milk and is mostly comprised of cocoa solids, cocoa butter, and sugar.