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U.S. cacao standards require milk chocolate to contain at least 10% chocolate liquor. Semisweet or bittersweet chocolate must contain at least 35% chocolate liquor. The higher the percentage of cacao, the more intense the chocolate flavor.

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Besedna vrsta: noun
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Industrija/področje: Candy & confectionary
Category: Chocolate
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Translation & localization; Internationalization (I18N); Localization (L10N); Terminology management

Language conveys meaning through both, form and content, and they must both be transferred into parallel and equivalent language in order to produce a translation.

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Candy & confectionary; Chocolate

A purée of fruits or vegetables that is strained to create a thick sauce-like consistency. Fruit coulis is served with cakes, crêpes, French toast, ice cream, soufflés, and ...

čokolada

Candy & confectionary; Chocolate

The food product made from the roasted seeds (beans) of the cacao tree. The hulled meat of the bean, the nib, is ground and processed, into various forms for eating and drinking. ...

antioksidans

Candy & confectionary; Chocolate

Tamna čokolada je poznata po velikoj količini antioksidansa, naročito po sadržaju flavanola. Vidi: flavanol.

gorka čokolada

Candy & confectionary; Chocolate

Drugi izraz za tzv. Bakerovu nezaslađenu čokoladu.

ulje od kakao maslaca

Candy & confectionary; Chocolate

Pročišćeni maslac, koristi se umjesto skupljeg kakao maslaca u nekim receptima za izradu čokolade za dobivanje mekše teksture i boljeg osjećaja u ustima.