Chocolate field glossary
Crystallization
The organization of cocoa-butter molecules into solid crystal structures with different properties.
Making · working definitionUse the word
Use the word
with precision.
- Why it matters
- Use this term to identify the specific workshop operation instead of collapsing every transformation into ‘processing.’
- Common confusion
- The term “Crystallization” is useful only at the scope defined above; it should not be stretched into a general quality, health, origin or ethics claim.
- Practical example
- When you encounter “Crystallization” on a wrapper, process description or tasting note, ask what observation or record supports that exact use.