GLOSSARY

Winnowing A machine that smashes the bean and separates the cocoa nib from the husk.

Cocoa nib

The raw cocoa inside the bean that’s ground down to create chocolate

Conching

The stage when the chocolate mixture is aerated for the best flavour and texture.

Tempering

A special heating process that gives the chocolate its smoothness, glossiness and a good snap.

Husk

The outside of the cocoa bean, which is not needed to make chocolate, (but Mirzam keeps their husks to make cocoa tea).