Charred Chocolate

Charring

Charring is a chemical process of incomplete combustion of certain solids when subjected to high heat. Heat distillation removes water vapour and volatile organic compounds (syngas) from the matrix. The residual black carbon material is char, as distinguished from the lighter colored ash. By the action of heat, charring removes hydrogen and oxygen from the solid, so that the remaining char is composed primarily of carbon. Most solid organic compounds, like wood or biological tissue, and thermoset polymers exhibit charring behaviour. In non-scientific terms, charring means partially burning so as to blacken the surface.

Chocolate

Chocolate is a food made from roasted and ground cocoa beans. It can be a liquid, solid, or paste. It is eaten on its own and used to flavor other foods.

Chocolate (color)

The color chocolate or cocoa brown is a shade of brown that resembles chocolate. At right is displayed the color traditionally called chocolate.

charred

Verb

1. simple past and past participle of char

Adjective

1. burnt, carbonized

chocolate

Noun

1. A food made from ground roasted cocoa beans.
2. A drink made by dissolving this food in boiling milk or water.

Adjective

1. Made of or containing chocolate.
2. Having a dark reddish-brown colour/color.