Chocolate Terminology

Extra Bitter. The cocoa percentage must be at least 85%.
Single-origin. Cocoa that comes from a single country or cultivation area and sometimes, even from a single estate. The smaller the single-origin area, the higher the chance of having a more prestigious cocoa. For instance “Venezuela” is a general indication of origin, but “Sur del Lago,” the area south of the Maracaibo Lake and known for growing high-quality cocoa, is a much more meaningful indication of origin and quality.
Single-variety. Chocolate produced with cocoa of one single variety.
Pure. Without added vegetable fats.
Fair Trade. Respectful of the working conditions on cocoa plantations.
Organic. Cocoa cultivated according to the organic regulations.
Bean-to-bar. A term that refers to the circumstances when a manufacturer purchases the cocoa beans and then completes all of the production steps to produce the chocolate. This is typical of big-industry producers but also of some smaller manufacturers. Be aware that some manufacturers purchase a chocolate block, melt it, re-temper it and put it into their own molds. This chocolate, although it carries the name of the manufacturer, is not really his product. This is not true “craft” chocolate.