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Chocolate

Across
Decadent chocolate filled with ganache
cocoa beverage was an essential part of this culture by 1400 AD.
Process of separating shells from the nib.
Thischocolate can be eaten as is, or used in cooking, for which thicker, baking bars, usually with high cocoa percentages ranging from 70% to 99% are sold.
prevents the dull grayish color and waxy texture that happens when the cocoa fat separates out. 
Top Cocoa Producing Country
Achocolate derivative. It commonly consists of cocoa butter, sugar and milk solids and is characterized by a pale yellow or ivory appearance.
This will give you a natural boost of energy from chocolate
A person or company who makes confectionery from chocolate
pure cocoa mass in solid or semi-solid form
The form of which chocolate is shipped after the drying process
Down
First step upon receiving cocoa beans for processing
Where cocoa beans are dried
Certain class of high quality chocolate
This is the next step after harvesting, pods are split with a hammer or machete to reveal the seeds covered with pulp.
Official name of the chocolate tree
Best climate for growing chocolate trees
Referred to the complete processing of chocolate
a surface scraping mixer and agitator that evenly distributes cocoa butter within chocolate, and may act as a 'polisher' of the particles
nature’s original chocolate chips